Sirecz (Easter Cheese)

Reviewed: Apr. 10, 2007

This is the same recipe my family makes for Pascha; we call it hrudka. We have an additional step, though. After the hrudka has firmed up and been refrigerated for awhile, put it into a pan or onto a cookie sheet, top with a good pat of butter, and broil until the top browns. Let it cool, rewrap, and refrigerate again.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Cajun Dirty Rice

Reviewed: Feb. 28, 2007

I followed the recipe completely but once the food was done i felt it was way too meaty! the flavor was perfect though. if i made this again i would use half the meat.

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Beli

Cooking Level: Intermediate

Home Town: Cabo Rojo, Mayaguez, Puerto Rico

Living In: Norwalk, Connecticut, USA

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Hot Artichoke and Spinach Dip II

Reviewed: Feb. 22, 2007

dee-lish! Mix the mozz in, because otherwise the top gets crusty when the dip cools and it's not too appealing.

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Deidra's Hot Wings

Reviewed: Feb. 22, 2007

Big hit for the superbowl party. Crank up the heat in the end to crisp 'em. After they were done I tossed them with extra dashes of franks sauce

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Honey Baked Chicken II

Reviewed: Jan. 10, 2007

Without even telling my husband about the rave reviews, he said this one is the best ever. Served skinless cut up chicken with green beans over jasmine rice. As directed, and added a bit of cayenne pepper for zip. Mmmm!

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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German Potato Pancakes

Reviewed: Mar. 1, 2006

this is the exact same recipe my great grandmother from Ukrania used to make. Only one additional suggestion. Once potatoes are grated squeeze out excess water either using a cheese cloth or 3 paper towels work well too. The latkes will cook better without the excess water. Made them for one daughters preschool class and the others kindergarten class. Both were great successes. We either have them with sour cream or applesauce.

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MORELLI

Cooking Level: Expert

Living In: Norwalk, Connecticut, USA

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Fragrant Chicken Curry

Reviewed: Jan. 13, 2006

Yummy as directed. I do like a little more coconut sweetness. Perhaps I will drain the tomatoes next time. So good with noodles!

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Mulligatawny Soup I

Reviewed: Jan. 9, 2006

Very good soup. I added about 3/4 cup (a generous handful, I didn't really measure) of golden raisins about halfway through the first simmer, to give them time to plump and to make it more like a version I'd had from a local gourmet grocery store. I also used fat-free half and half instead of the cream (mostly because it's what I had on hand). The second time I made it, I added a little more vegetables and rice. If you add more rice, be sure to add extra broth. I'll be making this over and over. Thanks.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Mini Cheesecakes II

Reviewed: Dec. 23, 2005

The texture was okay, but the vanilla wafers were soggy to the point of actually dripping liquid. Wholly unappetizing. I'll keep looking for a mini cheesecake recipe--sorry.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Mexican Shepherd's Pie

Reviewed: Dec. 8, 2005

My husbands favorite is shepards pie so I had to try this! I added pinto beans to the meat because I was short. There is more room in the dish if you want to add another bean... The cornbread doesn't rise too much. I loved the double corn effect. Overall, it tastes like chili and it ensures you don't forget the cornbread!! Delicious!

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Sage Roasted Pork Tenderloin and Beans

Reviewed: Dec. 5, 2005

A great blend of flavors, and the pork was so tender. The sage is a fantastic flavor. This was my first allrecipies.com attempt, I am hooked!

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Best Beef and Broccoli

Reviewed: Dec. 5, 2005

I followed it exactly, the round steak was a bit tough even with meat tenderizer granules, I think skirt steak may be better. It was quite saucy, but tasty, and super quick and easy! Yay!

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kymba74

Cooking Level: Intermediate

Living In: Norwalk, Connecticut, USA

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Iced Pumpkin Cookies

Reviewed: Oct. 30, 2005

I followed the cookie recipe exactly, and the cookies are pretty good. They're not as spicy as I'd like, but the texture is great, so the lack of spice is easily remedied. I haven't iced them yet, but I'll be adding some cinnamon to the icing for extra flavor. Thanks for the recipe!

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Scott Ure's Clams And Garlic

Reviewed: Jul. 20, 2005

A great recipe! We use this recipe along with some variations. We live by ocean and often go claming when we go out on the boat. So the cost is not a factor but if I had to buy them - always in the shell fresh garlic is also a must. In addition to the broth we melt butter with a little lemon and FRESH garlic (always a must in any recipe) and dunk the clams in the butter mixture as well (sort of like you do with lobster). Cooked Bacon is also a nice added flavor. We actually have to stop our 3 year old from eating too many!

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MORELLI

Cooking Level: Expert

Living In: Norwalk, Connecticut, USA

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Chocolate Chip Pudding Cookies

Reviewed: Jun. 14, 2005

Fantastic! I've used different puddings and chips and these always come out well. Chocolate pudding and PB chips are always popular, as is lemon pudding and white chips.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Roasted Red Pepper Cream Sauce

Reviewed: Jun. 8, 2005

Great for someone (like me) who doesn't care for tomatoes. I've made it as-is and it was rather thin, but I also made it with some tofu (instead of the half and half) and that thickened it up while adding protein. You'll need a blender or food processor to puree if you try it with tofu. I'll make it again.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Amazing Calavacita and Pork

Reviewed: Apr. 15, 2005

Not bad. I thought it was kind of bland and watery, so I'm not sure I'll make it again, but it was all right for trying something a little different.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Anniversary Chicken I

Reviewed: Jan. 19, 2005

I cubed the chicken instead of whole chicken breasts, "browned" the cubes and followed the rest of the recipe as it is. My 4 year old daughter - queen of the fusspots - HATES chicken - LOVES this even has seconds! AWESOME!

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MORELLI

Cooking Level: Expert

Living In: Norwalk, Connecticut, USA

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Thumbprint Cookies II

Reviewed: Dec. 5, 2004

Not sure what went wrong, since I followed the recipe exactly for as long as I could, but this was a sticky disaster. The dough was more like batter -- it was loose and didn't shape at all. I was never able to make the depression with my thumb, so theh finished product never got the jam. All I taste is the pecans. Not worth making.

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