Deer Chop Hurry

Reviewed: Dec. 19, 2009

Awesome, Awesome, Awesome! I love venison even with a little of the 'gamey' taste but I honestly not tell the difference between deer and beef with this recipe. I will be making this again and sharing with others!!! Great job on this one:-)

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Dana

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Waffles I

Reviewed: Dec. 16, 2009

I prefer a little more sweetness, but this were great! Perfect consistency and puffed up nicely!

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Dana

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Enchiladas Suisas

Reviewed: Oct. 30, 2009

My dinner guests exclaimed that it was better than enchiladas from a restaurant! mission accomplished! I slow cooked the chicken with some salsa verda (la victorias) over night and added some jalapena salsa (same brand) to the mixure after shredding. I used the same salsa verde rather than make the one in this recipe to save some time. I used some other reviewer suggestions and used half and half instead of heavy cream and used half corn, half flour tortillas so I could try them both. Both were excellent, but the corn had a really nice flavor - and yes, I fried them and it was worth it. I fried up triangles of my left over tortillas and served them along side with a blended mixture of sour cream, half a bunch of cilantro and salt, and a dash of chipotle pepper. everyone loved this dish.

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NUNPUNCH

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Kung Pao Chicken

Reviewed: Sep. 2, 2009

Good recipe on the first try. I did double the sauce as suggested, but do not recommend doubling the corn starch, as it isnt necessary. I also did a few things to enrich the flavors: use half dark, half light soy sauce in the sauce, add some chipotle powder to the marinade and a little fresh ginger and extra minced garlic to the sauce as well. Great recipe.

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NUNPUNCH

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Mom's Buttermilk Pancakes

Reviewed: Aug. 28, 2009

These were so easy! I whipped them up and had the kitchen cleaned up in under 20 minutes! If you don't have buttermilk, use 1T of lemon juice or vinegar with the milk. Delicious!

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Dana

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Spicy Ranch Dressing II

Reviewed: Aug. 11, 2009

I found this too be too runny and lacking any spice it was way too over powered by the tang of the butter milk. try using 1 cup of sour cream a package of dry ranch dressing mix, and follow with the ingrediants. It makes a fantastic dip

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PRINCESSCOOK1

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

Living In: New Stanton, Pennsylvania, USA

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Artichoke and Escargot Over Linguini

Reviewed: Jul. 22, 2009

This recipe was very, very dry. I added a bit of heavy cream, a bit of romano cheese, and some grated fontina, took away the oregano-didn't quite mesh with esgargot. And added frsh chopped parsley. trick add a bit of the canning liquid in as well. Also, if you want more flavor omit the artichokes add diced tomatoes and capers and a hearty splash of white wine. (wine and artichokes do not go well together at all)

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PRINCESSCOOK1

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

Living In: New Stanton, Pennsylvania, USA

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Butter Bean Burgers

Reviewed: Jul. 20, 2009

Very good. I followed the recipe exactly. I let the burgers hang out in the fridge for about an hour before cooking - and they held together very well. I will make them again without a bun - they are tasty all on their own.

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Spicy Spicy Ranch Dressing

Reviewed: Jul. 11, 2009

since posting yhis recipe, i too have switched to the homemade ranch.

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PRINCESSCOOK1

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

Living In: New Stanton, Pennsylvania, USA

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Old Bay® Shrimp Salad

Reviewed: Jun. 12, 2009

This is definitely the taste I was looking for in a shrimp salad. But let me warn you all out there - when making your sauce try it first with 1 teaspoon of lemon juice and taste - I found 2 teaspoons too much. The Old Bay could be cut down by 1/2 teaspoon too. I will make again!

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Black Bean Hummus

Reviewed: Jun. 11, 2009

great!

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Dana

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Peanut Butter Haystacks

Reviewed: May 10, 2009

Very simple and suprisingly addictive. Sweet, salty and crunchy. My husband eats the entire batch within a day. Honestly, I can't make it often because it is dangerous to have around....you know what I mean?

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Authentic Thousand Island Dressing

Reviewed: May 7, 2009

This dressing is delicious. I am not an egg fan though. If you love eggs in your salad you will flip over this recipe. I now make with out mixing in the eggs and it is perfect for me.

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CookBrooke

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

Living In: Winston Salem, North Carolina, USA

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Banana Crumb Muffins

Reviewed: Apr. 29, 2009

The best muffin ever! Recipe is easy to follow and quick to put together. I did add a little vanilla like others suggested and a pinch of nutmeg and ground cloves to the topping. Wonderful!

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Gadget

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

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Boilermaker Tailgate Chili

Reviewed: Mar. 16, 2009

Made this recipe yesterday for a local chili cook off. Not only did everyone rave about it but it took 1st place out of 12 entries!! The only thing I did different was left out the bell peppers and that was only because I forgot to pick them up at the grocery store. A couple people commented they thought it was a bit to spicy/hot but the majority enjoyed it. I did not even have a scoop left over!! This is definitely a keeper

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Jgirl

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

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Egg Drop Soup I

Reviewed: Mar. 6, 2009

I wanted something fast and easy to make with the limited food items I have in my fridge (I need to go grocery shopping). I pulled out my eggs, originally thinking of making an omelette, but then I got a hankering for egg drop soup, so I looked it up. I'm impressed! I used low sodium boullions and I didn't have any corn start, so I used a little bit of wheat flour. I also threw some spinach in the pot. I don't know how authentic it is to add spinach to egg drop soup, but it left my tummy full and my taste buds happy.

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