French Bread Rolls to Die For

Reviewed: Jan. 19, 2009

The heck with the local bakery on Sunday mornings. These rolls are PERFECT! As another reviewer wrote, I brushed w/melted butter and sprinkled with kosher salt just prior to baking, and these were outstanding. I used my bread machine "dough cycle" and followed recipe from there. I also used my pizza stone with a silicone mat on top to avoid having sticking. These were a huge hit, half were gone before dinner was even served. Thanks for this amazing recipe. This will be a regular in my home for sure!

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Pollo Fajitas

Reviewed: Jan. 17, 2009

To my marinade I added about 1t of Cumin powder. Makes a heartier marinade, and we love the flavor it brings. Loved this recipe, thanks!

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Slow Cooker Cranberry Pork

Reviewed: Jan. 10, 2009

This receipe was really good. I changed it up a bit because of another recipe I saw. I added a can of crushed pineapple along with the whole cranberry and nutmeg and cloves and didnt use the salad dressing or onion. I also seasoned the porkloin with onion and garlic powder and pan fried it quickly till it was brown. Then threw all the ingredients in the slow cooker and added chicken stock to cover the meat. I put it on for 6 hours on high. The pork loin pulled apart very easily and was quite yummy. Served it with brown rice and asparagus for myself, hubby had green beans instead! we had plenty of leftovers so we can make some pulled pork sandwiches another day.

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Benji's Mom

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Kodiak, Alaska, USA

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 29, 2008

This was my first ever attempt at stuffing. My bf doesn't like pieces of celery & onions, so I was looking for something I could make that would still have flavor enough to be tasty even though I was leaving those things out. This recipe was delish! The rosemary and sage gave it such a yummy flavor. The apple and dried cranberries gave it texture and color and the only changes (other than omitting the veggies) I made were to use fresh herbs (doubled amount) and some extra butter brushed over the top the last 10 minutes of baking. Really good stuff!

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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Cream Cheese Cookies IV

Reviewed: Dec. 21, 2008

i really liked these. my friend gave me the same recipe years ago. i used the reviews and added raspeberry jam to one batch and cherries to the other, using vanilla cake mix. i liked using the lemon cake mix better than the vanilla, i agree you would need to at least triple the amount of vanilla extract.

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Benji's Mom

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

Living In: Kodiak, Alaska, USA

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Fudge

Reviewed: Dec. 13, 2008

I also have made this recipe for years. The base is even more tasty when I add in about 1t vanilla extract at the end of cooking, before pouring into pan. I have used many "fillers" for this including nuts, chopped candied cherries and even mini marshmallows. Thanks for reminding me how easy this is and to make some today!

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Reviewer:

Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Chicken Cordon Bleu II

Reviewed: Dec. 12, 2008

Perfect as is. The only thing I do differently, and I mean the ONLY thing, is instead of using toothpicks, or twine, I wrap the chicken/ham/cheese roulettes in plastic wrap and squeeze to shape, then refridgerate for about an hour before I dredge them in the flour mixture and brown them. They seem to hold their shape this way, plus no messy toothpicks to remove. And if a little cheese oozes out, so what, that just adds to the richness and overall flavor of this excellent sauce. This recipe is a keeper! Thanks!

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Reviewer:

Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Apple Stuffed Chicken Breast

Reviewed: Dec. 4, 2008

this recipe was ok. nothing to rave about. i even followed the other reviews added brown sugar, cinnamon, found it still bland. probably will not make again. but thanks for experiment.

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donnav

Cooking Level: Beginning

Home Town: Yonkers, New York, USA

Living In: Stroudsburg, Pennsylvania, USA

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Bolognese Sauce

Reviewed: Nov. 24, 2008

I make this in the slow cooker - it's dead easy and makes an incredible meat sauce.

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Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

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Slow Cooker Pineapple Pork Roast

Reviewed: Nov. 24, 2008

Absolutely delicious. One of my favorite ways to make pork tenderloin.

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Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

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Slow Cooker Kielbasa Stew

Reviewed: Nov. 24, 2008

Left out the potatoes and used turkey kielbasa to lighten it up. Perfect balance of sour, salty, sweet and astringent. This is a favorite now.

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Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

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Risotto with Tomato, Corn and Basil

Reviewed: Nov. 24, 2008

OUTSTANDING. I hardly ever give five stars. Bursting with tomato and corn flavor. I added some cooked, peeled shrimp in the last five minutes, just to warm up. Yumyumyum!

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Reviewer:

DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

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Sesame Broccoli

Reviewed: Nov. 24, 2008

Light and delicious. I like my broccoli a little more done, so I stir-fried it about 5 minutes before adding the sesame seeds and bell pepper, then cooked it another 3-4 minutes.

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