Breakfast Sausage

Reviewed: Oct. 31, 2009

Too dry. Needs fat. I made a recipe myself once and just cannot remember how I made it. This was not it!

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Slow Cooker Italian Beef for Sandwiches

Reviewed: Oct. 19, 2009

I make this all the time, but I make it the day before, put the crock pot in the frig(side porch in winter) and remove the fat before reheating and serving. I like Penzey's Tuscan seasoning (about 1/4 c.) better than the dressing mix. You can add 1/2 the seasoning an hour before the dish is done to get a brighter flavor.

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ItalianFoodie

Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Creamy Pumpkin Soup

Reviewed: Sep. 26, 2009

As written, 4 stars. After initially tasting the soup I added some ginger, cloves, and sage and slightly increased the salt. Then it was 5 stars in my book.

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NittanyLionLauren

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Flounder Florentine

Reviewed: Sep. 22, 2009

I followed the recipe fairly closely. I listened to some reviewers and mixed most of the Bernaise in with the spinach and then a tiny bit on top. In an attempt to avoid blandness, I sprinkled the magic spice mixture, used for veggies, chicken, fish, plain pasta in our house, on the fish before the sauce and it definitely was not bland. Lemon Pepper Seasoning (no salt)- it's amazing what it does to broccoli!

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Cilantro Chicken and Rice

Reviewed: Sep. 22, 2009

Not worth remaking. This is one of the first times I haven't tinkered with a recipe and it was the wrong time to do so. It makes alot of food - I used three large chicken breasts sliced into 8 cutlets, plus I had 3 random chicken legs. I am hoping my family will eat the leftovers as burritos with some cheese and sour cream. Might make it worthwhile?

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Cream Cheese Jalapeno Hamburgers

Reviewed: Aug. 23, 2009

For a real treat, try creamy goat cheese (Chevre) in place of the cream cheese.

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ItalianFoodie

Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Marshmallow Fondant

Reviewed: Aug. 2, 2009

I made my first fondant cake using this recipe, and it turned out really well. It took me forever to mix in all the confectioners sugar and get the right consistency, but that could just be the fault of my ancient mixer. I ended up using a whole bottle of liquid food coloring to make it blue, though it still wasn't as dark as I would have liked. But the fondant tasted great and was easy to work with, and my cake received a lot of positive reviews. Thanks!

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NittanyLionLauren

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Chinese Noodle Chicken

Reviewed: Jul. 8, 2009

Mmm, this is so good. I prepared regular spaghetti (broken in half) instead of the recommended noodles. What really makes this recipe is the sauce -- I used the version suggested in the first review. Doubled the sauce recipe (I used more veggies than called for) and waited long enough for it to thicken, and it was delicious.

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NittanyLionLauren

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Honey Bun Cake I

Reviewed: Jun. 24, 2009

This is VERY sweet but oh so good! I made it for a baby shower at work and everyone loved it. I will definitely keep this to make it again.

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JMIX78

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: West Chester, Pennsylvania, USA

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To Die For Blueberry Muffins

Reviewed: Jun. 4, 2009

These were great! The recipe made 5 giant muffins and we fought over them. I used frozen blueberries and they did sink to the bottom, buuuut we did not care. Next time we will use fresh blueberries and they will be even better! Texture is just right for a muffin...for a change.

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Korean Cucumber Salad

Reviewed: May 30, 2009

I used rice wine vinegar and a 1/2 t sugar to make a sweet and hot dish that got rave reviews. I also marinated it for several hours. The white vinegar was too acidic.

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ItalianFoodie

Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Spinach and Mushroom Quesadillas

Reviewed: May 16, 2009

I thought this was excellent, especially because it used ingredients that I wouldn't normally think of using in quesadillas. I made a couple minor changes. I marinated the mushrooms with the garlic in about 1/4 cup of balsalmic vinegar for 1/2 hour, then sauteed that all with olive oil instead of butter. They were delicious! I would have served them with guacamole but I was out of avacados. We ate them just with salsa.

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SNOWGARDENER

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Watertown, New York, USA

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Strawberry Torte

Reviewed: Apr. 13, 2009

I made this for my family's Easter gathering. It was a hit! Everyone loved that it had the flavor of cheesecake but was much lighter.

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NittanyLionLauren

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Easy Garlic Chicken

Reviewed: Mar. 24, 2009

Super Easy, Lots of flavor, even the kids eat it all up. What more can you say!! Parmesan cheese was added to the bread crumbs and 2 cloves of garlic were pressed to dole out a bit more garlic flavor. We did these as chicken fingers and they were a huge hit.

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TRAILINDAWG

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Cornbread Casserole

Reviewed: Mar. 11, 2009

Almost exactly what I was looking for. It was so good with chili. I put it under, my husband and son put it on top. Of course everyone who cooks makes some changes as they go along, but this recipe is adaptable and great without any alterations.

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doughgirl

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Orange Rosemary Chicken

Reviewed: Feb. 20, 2009

Add the zest of an orange, and the flavor really perks up. Marinate overnight. Make the sauce as recommended by several reviewers. To the cook who asked how to keep the chicken from getting dry: Once it's marinated overnight, don't overcook it! The marinade should keep it moist.

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ItalianFoodie

Cooking Level: Expert

Home Town: Aliquippa, Pennsylvania, USA

Living In: West Chester, Pennsylvania, USA

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Portobello Penne Pasta Casserole

Reviewed: Feb. 8, 2009

Wow! This is delicious. I just made it for the second time and made a couple of changes. I'm allergic to soy so I leave out the soy sauce and used a little veggie broth. I also used some asiago cheese along with the mozzarella. The first time I made it I felt it needed more moisture so the added veggie broth made a nice addition. My husband and I couldn't get enough of this one. I had leftovers for breakfast....I couldn't wait for dinner! Thanks for a great recipe.

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Jeannine

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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White Chili IV

Reviewed: Jan. 30, 2009

This was a very good base for White Chili. I did make it my own way, as most of us do. Here are my alterations: I used 2 cans of white kidney beans; I omitted the wine, rosemary, red bell pepper, green onion, mushrooms and bay leaves; I added a can of cream of mushroom soup and a lot of frozen corn. And I coated the chicken in flour and corn starch before browning. That helps to thicken up the stew and keeps the chicken nice and tender.

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SNOWGARDENER

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Living In: Watertown, New York, USA

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Hamburgers and Ketchup Gravy

Reviewed: Jan. 21, 2009

We call this Serbian Steak at our house(kind of a joke, we Serbs didn't have money for real steak) and make it with round steak and lots of onions. Takes a few hours of simmering in a slow oven. We serve with fried potatoes and rustic bread. Use organic ketchup to avoid high fructose corn syrup. You really don't need seasoning other than onions. Many people tend to forget that ketchup is quite a complex sauce, which you'll find if you ever make it at home.

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