Cavatini II

Reviewed: Jul. 13, 2009

ABSOLUTELY DELICIOUS! I did make some changes due to what I had on hand, but the bulk of the recipe was the same. I used a red pepper instead of green, and only used a cup of pepperoni and 8 ounces of mushrooms. I used cottage cheese instead of ricotta and I cut down the mozzarella. I used just penne rather than the pasta mix. The flavor was really spectacular and was quite different than anything i've ever had in a restaurant (due to the pepperoni). I would really recommend it! Also - by using lowfat cottage cheese & less mozzarella, it really cut back and on the calories, but the flavor was still awesome!

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Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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Lemon Cranberry Muffins

Reviewed: Jul. 11, 2009

Very good. Omitted almonds, as I didn't have any on hand. And used lemon Zest instead. Sprinkled tops with sugar before baking. Mmmm....

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Pasta with Peas and Sausage

Reviewed: Jul. 7, 2009

Very tasty. Liked it quite a bit. Next time will add the Parmesan to the sauce to thicken it. Nice flavor, and family loved it.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Cucumber Salad I

Reviewed: Jul. 6, 2009

This is a very good basic cucumber salad. I followed the recipe exactly and my family enjoyed it. This is a classic recipe, nothing fancy, but quick and delicious none the less.

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Mel

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Rochester, New York, USA

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Best Steak Marinade in Existence

Reviewed: Jul. 6, 2009

I just read this recipe yesterday and decided to try it, as i was planning to grill steaks for my family anyway. I only marinated them for about two hours. but they turned out great! The only substitution I made was some bottled lemon juice and some fresh lime juice. Only because that was all I had on hand. The seasonings were just right. I did use the hot sauce, which i recommend. Will definitely use again.

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Hiedi's Mom

Cooking Level: Intermediate

Home Town: Salamanca, New York, USA

Living In: Rochester, New York, USA

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Apple Crisp II

Reviewed: Jul. 5, 2009

This is the best apple crisp ever, plain and simple. I've made it numerous times and it always gets rave reviews. People have said this apple crisp is the best they've ever had! I use 8 medium granny smith apples. I juice a lemon into a large mixing bowl, fill the bowl with water and toss the apples in to prevent browning. Instead of adding 1/2 cup tap water I use the lemon water. I also add a teaspoon of cinnamon to the crumb topping. It comes out perfectly, just the right amount of sweet and tart. Excellent!

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taricotta

Cooking Level: Expert

Living In: Rochester, New York, USA

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Chocolate Shell Sauce

Reviewed: Jul. 5, 2009

Perfect for ice cream sundaes!

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taricotta

Cooking Level: Expert

Living In: Rochester, New York, USA

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Lamb Lover's Pilaf

Reviewed: Jun. 30, 2009

This was delicious! I used a lamb shoulder steak and sliced it thinly. The meat was a touch bland, but it's not so obvious when it's mixed in with everything else. The combination of flavors is great and very different from what I usually eat!

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UDscoobychick

Cooking Level: Beginning

Home Town: Rochester, New York, USA

Living In: Charlottesville, Virginia, USA

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Beef Tenderloin With Roasted Shallots

Reviewed: Jun. 29, 2009

Definitely a Keeper! I have made this recipe several times, and it's foolproof. Easy to serve a crowd with this recipe,and everyone loves it. It's just as good with onions substituted for the shallots, without tomato paste, and without the watercress. Once I added fresh sliced mushrooms to the onions and that was delicious too.

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Marcia

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Manalapan, New Jersey, USA

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Russian Green Bean and Potato Soup

Reviewed: Jun. 21, 2009

Wow! So yummy! My mom used to make a variation of this green bean soup (we have Slovak & Russian heritage). This version is very interesting and absolutely delicious! Modifications - added fresh mushrooms that i sauteed with the onions (because i had them on hand), and basically adjusted the ingredient quantities to fit my giant soup pot. I was very hesitant to add the dill because usually the only place I like it is in pickles :) I decided to add only about a teaspoon, and I'm really glad I did. I know a lot of reviewers liked the dill, but if i would have put the entire tablespoon it would have ruined the dish for me. If you are on the fence about the dill, i'd say skip it. It's really good with just a little or none at all. Next time I don't plan on adding it.

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Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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Mom's Buttermilk Biscuits

Reviewed: Jun. 14, 2009

I was nervous after reading the reviews and seeing all the different measurement's people used for the baking soda and powder. I used 2 1/2 powder and 1/2 soda. Mine turned out wonderfully, I think the bigger issue with rising isn't the BP/BS it's over mixing.

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mrsfootehill

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Schweinfurt, Bayern, Germany

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A Good Easy Garlic Chicken

Reviewed: Jun. 13, 2009

Loved it!

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Marcia

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Manalapan, New Jersey, USA

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Mom's Zucchini Bread

Reviewed: Jun. 5, 2009

Ive been making this recipe for years and years... truely easy and fool proof.

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Amy

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Las Vegas, Nevada, USA

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My Sister's Favorite Potato Salad...Ever

Reviewed: Jun. 2, 2009

This was good. Everyone liked it. I added celery and onions.

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kellie81

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Wayland, New York, USA

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Texas Black Bean Soup

Reviewed: May 20, 2009

This recipe is great! I've made it many times, and each time it's a little different. I like to substitute Rotel for one of the small cans of green chiles. Also, instead of canned corn I use frozen corn(cheaper and better for you). Adding a huge dollop of sour cream and some shredded sharp cheddar just before eating makes this perfect. This was my dad's favorite on those chilly ice fishing days :)

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Stephanie

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Zesty Slow Cooker Chicken Barbecue

Reviewed: May 20, 2009

Love it!! I have made this so many times, and every time I do it gets rave reviews. I always add in an onion and about four garlic cloves. Another nice addition is red pepper cut into medium-sized pieces. Just don't forget the brown sugar! This is definitely one of my favorites :)

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Stephanie

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Shirazi Salad

Reviewed: May 19, 2009

I loved this. Have to wait till dinner to find out what everyone else thinks. But I have a feeling it will be a hit here. Thanks!!!

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kellie81

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Wayland, New York, USA

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Asparagus and Mushroom Puff Pastry Pie

Reviewed: May 17, 2009

Oh my god, amazing! I halved the butter, mushrooms, and asparagus, but kept with the 1 c. of hollaindaise (made from a powdered mix) and used the whole package of puff pastry. Surprisingly easy and to quote my husband "This is so good that I literally want to cry"!

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Autumn

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Rochester, New York, USA

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Easter Lamb Cake II

Reviewed: May 15, 2009

Used this recipe for my wedding cake. Really good. Perfect texture and sweetness. Not to sugary so it was good with the icing. Very easy to handel, held up for stacking three teirs and decorating. Stayed very moist as I baked it thursday night, decorated friday and ate it saturday. YUM!

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mollymollymolly

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Wedding Cake Icing

Reviewed: May 15, 2009

lot's of compliments on the icing. I used it to ice my wedding cake. It was a good consistency for spreading and decorating. Used a pastry knife dipped in water to get the smooth flawless appearence. My husband says it's his favorite frosting ever!

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mollymollymolly

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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