Baked Ziti Casserole

Reviewed: Aug. 25, 2009

This is a good basic recipe. You can jazz it up to your liking. I added some extra sauce 1/2 jar more and some parsley into the ricotta. All in all my family likes it and they are pretty fussy.

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tiredwifeandmom

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: North Royalton, Ohio, USA

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WARNING**DO NOT USE WIDE MOUTH JARS**Checking the jars after 3 weeks, I found 5 WM Pints had unsealed! I think it's due to the wider lids. Will use reg.jars next time.** Made these when Sharon first posted the original recipe and they were PERFECT! Lost the recipe, came back and found it changed. Made them again the processed way and they were tasty but MUSHY! (Husband still loved them...yakkk) Checked back again to see everyone else with the same complaint, wanting the "original" recipe. Read all the reviews and tried again today, using the cold pack process. Using wide mouth PINT jars while majority are using Qts. Wonder that and if packing loose or tight is a factor in sealing? Also, came back from a trail ride yesterday with vines of grape leaves tied to my saddle. Will add them to but not sure just how many/what sizes leaves to put in jar. Tons of fresh dill at peak in the garden along with fresh cukes. Garlic will be minced & fresh ground pepper added. So off to slice and ice... Aug.23, 2009 - UPDATE from 8-12-09 Post...Pickles were excellent! THE BEST but........all the wide mouth pint jars did not seal :( So I took the advice to fill a skillet with water, bring to a boil and place the jars in, up-side down so the water covered the metal parts and boiled for 5 minutes. Remove

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Calico Squash Casserole

Reviewed: Jul. 23, 2009

This is the best! Don't understand why others had problems... I used the mayo. Left out the chestnuts. Wanted to use the cream of chix but had only cream of brocc. which tasted great! Had a 4oz. jar of roasted red peppers and 1 carrott in it. Had fresh sage. Picked 2, 8" summers & 2, 7" zukes. Used a sleeve & a half of "Hi-Ho" crackers. Cooked w/ water maybe 15 minutes and baked in a glass 13x9x2" pan for 35 minutes. PERFECT! Great colors too! This will be my new summer "pot luck" party dish.

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Marinated Flank Steak

Reviewed: Jul. 16, 2009

I like flank steak but find it to be hard to grill as it can be tough. This is the perfect recipe. The marinade made the flank steak so moist. Trick is to marinade it for six hours or more so it can set in. I will keep this recipe for the future as it is well worth it! Everyone in my family loved it and they are all very very fussy! Thanks!

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tiredwifeandmom

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: North Royalton, Ohio, USA

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Curried Chicken 'N' Broccoli

Reviewed: Apr. 14, 2009

oops reviewed twice but I still like it

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tiredwifeandmom

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: North Royalton, Ohio, USA

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Broccoli Chicken Casserole II

Reviewed: Apr. 14, 2009

I love curry! This is going in my recipe book. Made it this week and it is yummy! I also made some rice and spooned it over the rice. If you like creamy and curry this is a must have. Great for leftovers too.

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tiredwifeandmom

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: North Royalton, Ohio, USA

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Crumb-Coated Chicken Thighs

Reviewed: Feb. 26, 2009

Been looking & trying to copy the "Shake & Bake" coating recipe for years. This is even better!(and cheaper)Used 1/2 Panko crumbs as I had some to use up and it was excellent. (May try all Panko next time)

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Candied Carrots

Reviewed: Nov. 23, 2008

My grandmother used to make these years ago but she added onion. First fine dice & saute maybe a 1/8 a cup of onion in butter to every pint of cut carrotts. Adds a nice sort of "sweet & sour" touch to the recipes.

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Carrot Cake III

Reviewed: Nov. 23, 2008

Husband loved it! Very moist & easy to make.

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Irish Chicken and Dumplings

Reviewed: Sep. 9, 2008

Really good base recipe, but had to make a few alterations. The most important alteration was timing!!! This does NOT take a mere 2.5 hours, people --- you need to clear your calendar for about 3.5-4 hours to make this properly!!! The main problem is the potatoes. Perhaps if you added them earlier it might be ready in 1/2 hour, but you really need a good hour or so (over low heat, obviously). Also, the dumplings took much longer than the 20 mins as suggested by the author - it was more like 40 mins. That being said, the recipe itself was fantastic, and I only added some celery seed and more salt to it. Also, I made chicken pot pie with the leftovers!!! It turned out delicious as well. Just unroll a pie crust into a pie plate, add leftovers, seal the top, cut slits (so heat can escape), brush with egg wash and pop in a 375 oven for about 40 mins. Excellent the day of and several days later. This is definitely a keeper!!!

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i <3 cooking

Cooking Level: Intermediate

Home Town: Coram, New York, USA

Living In: Greenwich, Connecticut, USA

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Jerky Lover's Jerky - Sweet, Hot and Spicy!

Reviewed: May 27, 2008

We raise beef cattle so I'm always looking for the "better" jerky recipe. Have tried many and this is probably the best. Marinated short cut rump and london broil steaks (about 5 lbs. total) in a double batch of the exact recipe and had enough left over for another 5 pounds of meat. Think I'm done looking for jerky recipes! Thanks!

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Refried Bean Enchiladas

Reviewed: May 16, 2008

Wow, I'm really disappointed in this one. Particularly since 99% of "Taste of Home" recipes come out great. Here's the main problem: the cottage cheese. I don't know about you, but I personally don't like to see white blobs in my enchilada filling. And I used the smallest curd cottage cheese too. My suggestion is to sub the cottage cheese with sour cream and maybe a little bit of cream cheese too for a little extra oomph. Secondly, as another reviewer pointed out, the filling was quite bland as is. Next time, I'll be sure to add a package of taco seasoning to the filling....Finally, I'm a purist when it comes to enchiladas and only corn tortillas should be used when making them. They are slightly "higher maintenance" if you will, but they really make all the difference! Here's how to do it right: fry each tortilla in a bit of butter (about 1 minute each side) THEN dip into the sauce and fill. Enjoy!

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i <3 cooking

Cooking Level: Intermediate

Home Town: Coram, New York, USA

Living In: Greenwich, Connecticut, USA

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Lamb Chops with Balsamic Reduction

Reviewed: Mar. 20, 2008

OMG!!! This is the best meal I've ever made!!! The sauce cooked down is unbelievible!!!! Going to cook a 11 lb. leg of lamb for Easter and make the sauce from the roasted pan drippings the same way. These chops are better than sex!!!

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Drunk Deer Chili

Reviewed: Mar. 9, 2008

One the the best chili recipes I've made...Used 3 lbs. of vension trimmed from 2 legs. Didn't have any jalapeno peppers so I used red pepper flakes. Had only my own canned tomatoes so used 1 qt. w/ juice. After 1 can of beer and the JD, I skipped the water as it seemed very liquidy. Also, since I cooked everything in a dutch oven, I put it in the oven at 425 for 1 1/2 hrs. This cooked the liquid down nicely.There was a special "twang" that stood out. Maybe the JD? Whatever it was, it made this recipe special. Will make this again!

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Pork Chops a la Slow Cooker

Reviewed: Jan. 3, 2008

My Family is not big into Sauerkraut but they loved this recipe. I added 1/2 bottle of beer with the brown sugar and potatoes. The pork fell apart it was so juicy. This one is a keeper!

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tiredwifeandmom

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: North Royalton, Ohio, USA

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Grandma's Green Bean Casserole

Reviewed: Dec. 30, 2007

Brought this for the vegtable at Christmas dinner and thought it was the best dish on the table. Nothing left for anyone to bring home. Will cut back on the sour cream next time though. Was a bit to "white" and overshadowed the green beans but still tasted great!

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Gary's Stuffed Mushrooms

Reviewed: Dec. 26, 2007

wonderful recipe! made these yesterday for our christmas party/dinner and didn't even have time to add the seasonings at the end. despite that, they still got rave reviews. thanks, will definitely use again. :)

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i <3 cooking

Cooking Level: Intermediate

Home Town: Coram, New York, USA

Living In: Greenwich, Connecticut, USA

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Easy Sausage Stuffing

Reviewed: Nov. 30, 2007

Just made this for this past Thanksgiving and I've gotta say, it was good but not great. First things first - 2.5 cups of broth is not nearly enough to make edible stuffing. I would say 3 is a safe bet, 3.5 if you like moister stuffing. Secondly, it doesn't say so in this recipe and running around as crazily as I had been, I forgot to grease the baking dish - BIG MISTAKE. Ick. In short, the parts of the stuffing that WERE moistened and the top portion of the stuffing (not the caked on bottom portion of the stuffing) came out great! Will I make again? Yes, but only if I add more broth and greash the baking dish.

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i <3 cooking

Cooking Level: Intermediate

Home Town: Coram, New York, USA

Living In: Greenwich, Connecticut, USA

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Slow Cooker Stuffing

Reviewed: Nov. 22, 2007

This disapppered so fast at Thanksgiving dinner this year I'm making a double batch next year! Even picky hubby couldn't stop raving about it.

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KYLEM

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Living In: Putnam, Connecticut, USA

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Ham 'N' Cheese Quiche

Reviewed: Nov. 20, 2007

Sorry but this recipe is only OK. First of all, I am curious as to why Christena suggested NOT pricking the pie crusts - what I ended up with was deformed pie crusts!!! (They bubble up if you don't prick them) Also, despite using REAL onions, instead of diced, the flavor was only OK. Finally, cooking time and temperature was WAY off. 400 degrees burnt my crust despite covering them with foil!!! Needless to say, presentation was awful. Next time, I will add some of my own seasonings (i.e. fresh green onions, a dash of hot sauce, etc) to the egg mixture and bake for 45 minutes at 375.

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i <3 cooking

Cooking Level: Intermediate

Home Town: Coram, New York, USA

Living In: Greenwich, Connecticut, USA

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