Nanny's Spaghetti Sauce

Reviewed: Dec. 16, 2009

I loved this sauce! I followed the recipe, though I did sub diced tomatoes for sauce for a little more texture. I'm also lazy, so I threw everything in the crock pot for a few hours so I didn't have to pay attention to it on the stove top. I added some shaker parm at the end, too. Fantastic basic sauce that froze well and is easily adaptable for personal tastes. This is currently my go to red sauce. TY, Mel's Nanny, for a great recipe!

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lovestohost

Cooking Level: Intermediate

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Peanut Butter Temptations II

Reviewed: Dec. 16, 2009

These were GREAT! Doubled the recipe and filled half with PB cups and the other with kisses. I took the advice of others and lined my cups, then filled after I removed from pan. Came out PERFECT!

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Javamommy

Cooking Level: Intermediate

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Jalapeno Popper Spread

Reviewed: Dec. 16, 2009

WOW! This was fantastic. I halved the recipe and used equal parts green chilis and jalaps. I did not use parm, because that didn't seem very "poppery" to me. Instead, I mixed in some odds and ends of 2% shredded cheeses I had: sharp cheddar, co-jack, and a mexican mix. I also used 1/2 C light mayo and 1/2 C sour cream because I prefer sour cream to mayo (and per earlier suggestions). I baked in the oven and served w/fresh french bread. I covered the top w/bread crumbs (and sprayed w/PAM to "crisp") prior to baking. Yum, yum!

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lovestohost

Cooking Level: Intermediate

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Magic Cookie Bars II

Reviewed: Dec. 16, 2009

I wanted to make these for my kids, but my oldest is severely nut-allergic. I solved the problem by crushing pretzels to use in place of the nuts. The salty-crunchy of the pretzels were a nice substitute- didn't miss the nuts a bit!!!

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Mandie

Cooking Level: Expert

Home Town: Lafayette, Indiana, USA

Living In: Horseheads, New York, USA

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Eggnog Bread

Reviewed: Dec. 16, 2009

I have to ask how those people who reviewed this recipe mixed up the batter - mine was so thick I couldn't have mixed it with a shovel - but since everything else was already to go, I proceeded.I added more eggnog, 2 more eggs, rum, enough of each so that it was mixable and more importantly pourable - it filled 4 small loaf pans and 2 tiny tube pans.Since I seem to be the only one who had this problem I wonder what the asterisk after the 2 3/4 cups of eggnog represents - nothing was noted on the recipe - perhaps that was the problem - I have also noted that other recipes that have an asterisk after an ingredient do not give an explanation....the breads just came out of the oven after only 30 minutes and they look absolutely beautiful but taste absolutely awful - dry and totally tasteless - what a waste of precious expensive ingredients - I have added a 1/2 inch of rum in the bottom of each pan and poked holes in the tops with a wooden skewer and am soaking them in the hope of a miracle, after all it is CHRISTMAS!!!

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KINSALOT

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Palm Bay, Florida, USA

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Pistachio Cream Cheese Fingers

Reviewed: Dec. 16, 2009

These were very easy to make. I love how festive they look on my cookie platter. thanks for sharing!

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Erika mom to 4 girls

Cooking Level: Expert

Living In: Ocean Gate, New Jersey, USA

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Orange Salmon with Rice

Reviewed: Dec. 16, 2009

I'm a salmon lover & always looking for new sauces and this was very good. I made it as L. Britten wrote it. The sauce was perfect and didn't overwhelm the flavor of the salmon. I used basmati rice & it lended well to the great flavors. This is a keeper!

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Jan

Cooking Level: Intermediate

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Chocolate Pretzel Rings

Reviewed: Dec. 16, 2009

Between these and the pretzel turtles I have made about 400 to give out in little holiday "take out" boxes. I have no kitchen at the moment(renovating) but have acess to an oven. Really easy and a crowd pleaser!! Good addition to a cookie tray!

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Pam from L.I.

Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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Cornucopia

Reviewed: Dec. 16, 2009

My Daughter-In-Law, Kresta made this for our Thanksgiving Dinner 2009, and it was TERRIFIC!!! VERY beautiful presentation, and she did EXCELLENT AT IT TOO ; ) She filled it with a variety of different homemade rolls she made also...You won't be disappointed if you decide to make this!!

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purplestardust101

Cooking Level: Professional

Home Town: Atlantic, Pennsylvania, USA

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Kalamata Caviar

Reviewed: Dec. 16, 2009

Absolutely delicious! The pecans really added some oommph and texture. Next time I might add some fresh parsley.

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Lavendertattoo

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 16, 2009

You really have to like the taste of 'gingerbread' or molasse to enjoy this recipe. If not, skip and get another recipe. It wasn't as moist as many claim....nor was it five star worthy.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Panzanella Panini

Reviewed: Dec. 16, 2009

Made as written but added finely chopped sauteed garlic. Extremely delicious!

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athenaspike

Cooking Level: Expert

Home Town: Paterson, New Jersey, USA

Living In: Clifton, New Jersey, USA

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Easy Pumpkin Muffins

Reviewed: Dec. 16, 2009

AMAZING! These are more of a cake-like muffin, but quick, easy, inexpensive, and very tasty. I actually used squash instead of pumpkin, added a cup of chocolate chips, and did have to add about a TBS of water. I'll definitely make these again. My family liked them a lot.

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Kathy

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Awesome Roast Beef

Reviewed: Dec. 16, 2009

Soooo good, tender and moist. Was perfect. Made delicious gravy for mashed potatoes.

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Dec. 16, 2009

I reallly enjoyed this recipe, and our youngest daughter thought it was terrific. I gave it only 4/5 because the other adults didn't think it was a standout, though they enjoyed it. I had doubled the recipe, and next time I believe I will try to add even more of the Ranch flavoring for the hard-to-please adults.

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LORIJANUARY

Cooking Level: Intermediate

Home Town: Somerset, Massachusetts, USA

Living In: Harrisburg, Pennsylvania, USA

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Jam Kolaches

Reviewed: Dec. 16, 2009

I love the way these look on the cookie tray! There was definitely a learning curve on my technique however. But by the end of the process I figured it out. I experimented by using butter flavor Crisco instead of my usual unsalted butter and that could be the reason I'm not in love with the taste of these. I used confectioners sugar to roll out and even after sprinkling them with more, the dough is still not sweet enough for me. I may try again with real butter.

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Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Sean's Falafel and Cucumber Sauce

Reviewed: Dec. 16, 2009

So good! I heated up the chickpeas - as another reviewer suggested - it made mashing much easier. I didn't have fresh parsely so I used dried. I didn't use the entire cup of breadcrumbs because it just seemed too much - used about 3/4 cup. Lastly, I baked them instead of frying for a much healthier verison. Oh, and try them with Trader Joe's tzatziki cucumber and garlic sauce if you don't want to make the sauce too - its so good! Enjoy ladies!

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artsychicany

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Downeast Maine Pumpkin Bread

Reviewed: Dec. 15, 2009

This bread is so moist you will find yourself killing a loaf before you realize it.. It got my attention because it sounded familiar.. Recipe from the 70's had only one difference..Brown sugar instead of white.. Like the white better..good job.

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Johnny B

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

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Water Chestnut Wraparounds

Reviewed: Dec. 15, 2009

As shoyu is not sold in my area I used pure soy sauce. Also, water chestnuts here are sold in cans that have about 20 per 5 ounces (drained weight), so I got a few spares, to say the least! I cut the bacon in thirds, though, and a pound left me with one slice to spare. Be that as it may, this is a fantastic and easy recipe. The small size is especially suitable for parties, as not everyone likes a massive munchie. Keep 'em small, folks!

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Jeremy

Cooking Level: Expert

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Grilled Lemon Chicken

Reviewed: Dec. 15, 2009

Very good, I pounded the chicken down a bit and I left out the red pepper. I put everything into a zip loc bag and let it marinate all day. The dijon definitely overpowered the lemon, but it was tangy and delicious.

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