Greek Pasta with Tomatoes and White Beans

Reviewed: Jan. 5, 2010

This pasta dish is simply delicious! I followed the recipe to the letter, but had to double this. I did make a few changes with the cooking process, only because of personal preference. I used 1/4 c olive oil with 3 cloves crushed garlic in a large saucepan and slowly simmered, basically infused the oil with the garlic. I then added the diced tomatoes and simmered for 10 minutes, no lid on the saucepan. I used baby spinach so there wasn't any need for chopping and stirred that in until wilted. Last, I added the beans and only heated through about 3 minutes because beans have a tendency to break up and turn to mush if cooked too long in certain sauces, that's why I decided to save them for last. I did add half the feta to the pasta mix before serving for some added flavor, and I also topped the dish when served with some crumbled also. I will make this again as I love Mediterranean flavors and this hits the spot! I may add some chopped Kalamata olives next time, which would really compliment the flavors in this dish. Thank you :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Cheese Onion Garlic Bread

Reviewed: Jan. 5, 2010

This bread is very good but has too much of a mayo taste for us. I will try this again for sure but cut the mayo in half, because the overall taste, again, to us was mainly mayo. The onion/garlic mix that's spread on before the cheese mix is great. I chopped the onion very fine and added crushed garlic to the butter mix and simmered about 5 minutes at medium low heat. Do not brown the onion mixture. The onion and garlic almost dissolved and became a part of the butter once cooled and it really is a wonderful spread. I will use this recipe again , but as written the mayo is very prominent. Thanks for sharing :)

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Ham Salad Spread

Reviewed: Jan. 5, 2010

This is very good. I did leave out the egg but otherwise made as directed. I roughly chopped my ham and then pulsed it in the food processor, then added the remaining ingredients.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Refried Beans Without the Refry

Reviewed: Jan. 5, 2010

Yum! I've made this recipe a few times now. The only change I make is to decrease the amount of salt. I usually decrease the recipe since it's only two of us, but I may make a full batch next time and freeze the leftovers.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Famous Butter Chicken

Reviewed: Jan. 5, 2010

Very good as written, but even better with a few changes. I did make the recipe as written the first time but since then I've made a few changes. First, I cut the amount of butter in half. Also, I do add more seasonings to the crumb mixture (paprika, onion powder, garlic powder in place of the garlic salt).

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Easy Italian Chicken II

Reviewed: Jan. 5, 2010

It doesn't get much easier than this. I cut the recipe in half and used Kraft light italian dressing. I pounded the chicken down thin and added a couple tablespoons of olive oil, some rosemary, italian seasoning and minced garlic. I put everything into a ziploc bag and let it marinate all day. I did mine on the grill and it was great. The leftovers are perfect over mixed greens.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Mama's Balsamic Vinaigrette

Reviewed: Jan. 5, 2010

Very good, but a little too much vinegar. I added a little more olive oil and dijon along with a little sugar.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Sunday Best Fruit Salad

Reviewed: Jan. 5, 2010

Very good. I had to leave out the kiwi (couldn't find any at the store), so in its place I added some blueberries and red grapes. I think this salad is easily adaptable to whatever fruit you have on hand.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Foolproof Rib Roast

Reviewed: Jan. 5, 2010

I doubt I will ever use another recipe. I may change the seasoning a bit but the cooking instructions are perfection.

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Belinda

Cooking Level: Intermediate

Home Town: Weatherly, Pennsylvania, USA

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Blueberry Pecan Biscotti

Reviewed: Jan. 5, 2010

Excellent! This was my first biscotti and I've made it several times now. I've tried dried blueberries with pecans, dried pinapple with macadamias. Love the fruit and nut combo in a not so sweet cookie. The only thing hard is knowing how to get this sticky stuff on the cookie sheet : )

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WENDYDARLING

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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Rum Raisin Biscotti

Reviewed: Jan. 5, 2010

Excellent! This was my first biscotti and I've made it several times now. I've tried dried blueberries with pecans, dried pinapple with macadamias. Love the fruit and nut combo in a not so sweet cookie. The only thing hard is knowing how to get this sticky stuff on the cookie sheet : )

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WENDYDARLING

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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Hawaii Chicken

Reviewed: Jan. 5, 2010

Loved this!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Tasty Lentil Tacos

Reviewed: Jan. 4, 2010

I love this recipe!! I actually threw everything for the filling into my slow cooker for 8 hours. The flavor is great! I will definitely make this again and again.

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Fresh Pear Cake

Reviewed: Jan. 4, 2010

I'm giving this four stars because I found the batter to be way too thick. It was more like cookie dough. That being said, I added about 1/2 cup milk, which did the trick. The cake baked beautifully and tasted great.

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Viennese Sauerkraut

Reviewed: Jan. 4, 2010

Thanks soo much Kitten! This is just the answer to too much leftover sauerkraut. The butter,onion,and caraway took away the tang and made it smooth. Thanks again!

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Tasha

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Zionsville, Pennsylvania, USA

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Homemade Black Bean Veggie Burgers

Reviewed: Jan. 4, 2010

Quite surprised with these after I really BAD incident with another recipe. These are great! I'm going to try to pass them off to the kids with some cheese on them. I added a little mushroom and replaced the breadcrumbs with oats.

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Dana

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

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Veggie Lasagna Florentine

Reviewed: Jan. 4, 2010

Very good recipe. Tasty and healthy! I made a few changes based on what I had available in the fridge. The biggest changes were the addition of red and green peppers in the sauce and fresh parsley in the spinach/cheese mixture. I also used ricotta cheese instead of cottage cheese. You can basically add any fresh vegetable you have on hand. I had leftovers the next day and it was just as good, if not better than the first time around.

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Scott

Cooking Level: Expert

Home Town: Johnstown, Pennsylvania, USA

Living In: Ebensburg, Pennsylvania, USA

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Kerri's Holiday Punch

Reviewed: Jan. 4, 2010

This was GREAT! Just made it last week for a New Years Eve party! Goes down smooth!!!! Will make again!

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Tray's Tavern

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

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Chantal's New York Cheesecake

Reviewed: Jan. 4, 2010

I don't eat cheesecake but my boyfriend's parents absolutely loved this! I baked it in a water bath and left it in the oven after it baked for an hour. The center wasn't completely set so next time I'll probably add 10 mintues onto the baking time. I added more butter, some sugar (mostly white but a little brown) and a pinch of salt to the crust. Topped with mini chocolate chips and sliced strawberries.

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