This was a huge hit at New Years party. Made as stated, but used food processor to "chop" artichokes and spinach to a fine texture before adding other ingredients. Thanks for this "keeper" recipe!

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Roasted Brussels Sprouts

Reviewed: Jan. 3, 2008

Loved these! I'm a huge brussel sprout fan, these were easy and delicious. Made exactly as stated, wouldn't change a thing. Will only make brussel sprouts in this manner from now on! Thanks.

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Restaurant-Style Prime Rib Roast

Reviewed: Dec. 29, 2007

I made a prime rib roast that weighed 9 pounds ( it was a 3 rib roast) As per these exact directions. I just wanted to make sure that I properly explained it. It came out great. It did not burn in the slightest. The seasoned flour that gets rubbed in seals the meat and crisps the fat on the top and bottom. I even used a rack to lift the roast off the pan, so that the under side would be roasted nicely. This procedure works like a wood fired oven . It seals the juices in while crisping up the fat . You will notice in the roasting pan after you pull it out from the oven that the only thing in there is the rendered fat that came off the top and bottom. There will be no beef juices. When You coat the roast in flour dont be afraid to really coat and press down the flour in to all of the meat as well as the fat. This coating will protect all those wonderful juices.This is how you get prime rib at all those great steak resturants.You can vary the spices in the flour mix last night I used herbs de provence. as well as salt and freshly ground white pepper. It cooked at 15 mins. a lb as instructed. and after taking it out at 120 and letting it rest it was 140 after about 30 mins of resting with a linen towel . So please give this recipe a try before you give a review. It took quite a few years and quite a few roasts to develop this manner of cooking this exact roast. You will be pleasently surprised.

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BarbaraC28

Cooking Level: Professional

Home Town: Yonkers, New York, USA

Living In: Millbrook, New York, USA

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Whipped Butternut Squash

Reviewed: Dec. 23, 2007

i made this recipe simpler because i was trying to find something easy for my mom to make and healthy.. i bought the already cubed butternut squash in a package, seasoned with salt and pepper and garlic powder and cooked it at 375 for about an 1 hr 15 min.. then i mashed it and added 3 tbsp of "i cant belive its not buttter" and thats it.. easy and healthy side dish! thanks for the inspiration

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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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Miss Betty's Super Quick Dinner Rolls

Reviewed: Dec. 10, 2007

Folks, don't look at the name, look at the recipe. No yeast means it's not a bread dough, which means IT'S NOT A DINNER ROLL. The closest thing to it is a muffin with no flavorings... it's not even a biscuit, because the fat isn't cut into the flour to create flakes. Knowing what I really made, and judging it on that basis, these are actually pretty good. They're really quick and very tender. I'd use them as a quick starch side if I didn't feel like making real bread, or rice or potatoes; they're good for mopping up thin sauces or gravy. I wouldn't try to scoop up a chunky marinara with this, though; it would collapse and break under the weight.

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DrGaellon

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Yonkers, New York, USA

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The Best Seafood Stuffed Mushrooms

Reviewed: Dec. 5, 2007

Followed recipe exactly. Found them a little dry and bland. Made way too much stuffing, I even hollowed out my mushrooms a little bit more than just the stems. Had 12 Large mushrooms, mounded the stuffing inside and on top, and still had almost 1 1/2 cups of stuffing left over. I don't know what these were missing, but I wasn't thrilled with the final outcome.

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 5, 2007

Perfect and easy! Even better the next day! Chewy and delicious!

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Quick Quiche

Reviewed: Nov. 27, 2007

Great easy recipe. This is not for the dressed up, fancy quich Lorraine lovers out there, but makes an excellent quick easy lunch or supper, and easy to adapt to many different tastes by adding different veggies, meats or cheeses. Thanks for this keeper.

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Nov. 27, 2007

Good recipe. I usually "eyeball" everything when making this, so I tried an actual recipe. It was good, but I did tend to adjust anyway.

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Easy Pie Crust

Reviewed: Nov. 27, 2007

Easy to make in a pinch.

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Taco Seasoning I

Reviewed: Nov. 27, 2007

I used this recipe because I ran out of the envelope stuff. Well you can kiss that envelope stuff goodbye. I'll never buy it again. Thanks so much for this great mix, I make a huge batch and keep it in the freezer.

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Creamy Potato Leek Soup II

Reviewed: Nov. 27, 2007

My mom, who swore that she hated leeks, absolutely flipped over this when I made it. I adjusted absolutely nothing, and this was amazing. Perfect for a cold winter day, and soooooo easy!

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Cranberry Sauce

Reviewed: Nov. 27, 2007

Perfect Thanksgiving cranberry sauce. I will never buy the canned stuff again. Everyone loved the tart-sweet combo. Thanks.

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 27, 2007

All I can say is... "whoa". This was too delicious. I made it for Thanksgiving exactly as stated and it came out perfect. The taste is exceptional. The perfect mix between a traditional cheesecake and pumpkin pie. Thanks for this amazing recipe. I have to make it every year from here on out, I've been told.

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Sue Bee

Cooking Level: Intermediate

Home Town: Yonkers, New York, USA

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Honeyed Pork Chops

Reviewed: Nov. 13, 2007

Delicious & Easy...that's what I'm always looking for in a recipe! Thanks!!

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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Vegan Fajitas

Reviewed: Nov. 6, 2007

I enjoyed this dish and only made a few minor alterations (extra chili powder, a clove of garlic, left out the corn, little less vinegar/oil) came out great! Served with whole grain tortilla shells and even though I'm not supposed to eat it...I topped my fajita with a tsp. of sour cream before wrapping it up. Good stuff! I think sliced avacado would be a nice addition, wish I would have had one at the time.

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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Ricotta Stuffed Zucchini

Reviewed: Nov. 5, 2007

Delicious! It's a great change from the usual way I've always prepared zucchini. I added a clove of crushed garlic to the mix and sprinkled a little italian bread crumbs on the top. Will make again...and again! My daughter LOVED it!

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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Cream of Fresh Asparagus Soup II

Reviewed: Nov. 5, 2007

This soup is excellent, makes a beautiful presentation and tastes so fresh! I did use a few suggetions from other reviewers such as NKBURLINGTON who advised cooking up a little bacon and using the grease to saute the asparagus and onion before adding the chicken stock. I also added some garlic and sauteed the saved tips in a little olive oil before garnishing. The lemon added a really nice flavor.

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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