Mrs. Sigg's Snickerdoodles

Reviewed: Nov. 8, 2006

My husband and I liked thses cookies, very good flavor. I must have overcooked them because they weren't soft at all once they cooled. Still, they tasted great, and the leftovers that I brought to work disappeared quickly!

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Black Bean and Salsa Soup

Reviewed: Nov. 8, 2006

So simple and SO flavorful. I added a handful of leftover cilantro and a splash of hot sauce it was wonderful. A really good dish for a weeknight when we get home late, because it's quick and easy. Thanks!

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Honey Of An Oatmeal Bread

Reviewed: Sep. 8, 2006

Great recipe! Makes great sandwiches and my family loves it. I need to try and make a bigger loaf so any suggestions would be welcome. I'm not much of an experimenter.

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Shprintze Baker

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

Living In: Albany, New York, USA

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Black Bean And Corn Salad I

Reviewed: Sep. 7, 2006

Thought this was tasty- not quite as zingy as I thought it would be, but very good and hearty just the same.

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Greek Potato Stew

Reviewed: Aug. 24, 2006

This isn't something I make often, but when I get a craving it's perfect. I leave out the olive oil, but I have to becareful that it doesn't stick to the bottom. I add some crumbled feta cheese when it cools and it's great. Nobody else in my house likes it, but they don't like Greek food in general.

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Michelle C

Cooking Level: Expert

Home Town: Portland, Maine, USA

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Bacon and Potato Soup

Reviewed: Aug. 24, 2006

This soup was really good as is, but I did tweak it a bit. I don't use the bacon because it just gets soggy and chewy and doesn't add much flavor. Sometimes I add cubed cooked ham, but often I don't. I also add potato flakes at the very end to thicken it. I use red pepper flakes instead of cheyanne pepper. This soup is really good and very easy to make.

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Michelle C

Cooking Level: Expert

Home Town: Portland, Maine, USA

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Cajun Style Meatloaf

Reviewed: Aug. 24, 2006

I left out the green onions, green peppers, used a little less of the hot spices, and used italian sausage. It was so good! My boyfriend loved it and he's a little picky. It was a little greasy from all the sausage so the next time I made it I used turkey sausage and there was no difference in taste. I also baked it on a small rack in the pan. You lose a little off the bottom of the loaf but it is worth it not to have it swimming in grease.

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Michelle C

Cooking Level: Expert

Home Town: Portland, Maine, USA

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Brownie Mix in a Jar II

Reviewed: Aug. 24, 2006

I made this mix for a craft fair. I had plenty left over and I'm glad! These are the best brownies and I will never make boxed ones again. These are so easy to whip up and everyone loves them.

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Michelle C

Cooking Level: Expert

Home Town: Portland, Maine, USA

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Spicy Vegetarian Lasagna

Reviewed: Jul. 13, 2006

I thought this recipe was a little bland, despite adding extra red pepper. I liked the flavor of the bell pepper, but I think next time I will try adding some fake meat crumbles to the sauce for a little more oomph!

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Oriental Cold Noodle Salad

Reviewed: Jun. 14, 2006

This was fantastic. I did it the Japanese way, so I left out the peanuts and cilantro and added seseme seeds. I accidentally forgot the pepper flakes, but will definatly add them next time. Perfect with a rare steak. Great summertime dish, and I can see myself making the sauce for salads and wraps in the future.

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CRAZYCOOKIE

Cooking Level: Intermediate

Home Town: Sebastian, Florida, USA

Living In: Portland, Maine, USA

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Chicken-Stuffed Shells with Sherry Sauce

Reviewed: May 10, 2006

Delicious! I did use all of the reserved liquid from the mushrooms and chicken and ended up using more Gruyere to thicken up the sauce. I was advised by the "cheese lady" at my supermarket to use the Gruyere as it has a distinctive taste and melts well-I'm glad I did as it turned out perfectly!

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PETEANDKRIS

Cooking Level: Expert

Living In: Portland, Maine, USA

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Homemade Lasagna

Reviewed: Apr. 11, 2006

This recipe has become a staple for my family! We love the flavor, and the ease of cooking. The sauce is wonderful! I substitute soy sausage and Morningstar Farms veggie crumbles for the meat, and even my carnivorous family can't tell the difference. Love it!

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Imitation Meatloaf

Reviewed: Apr. 3, 2006

I love this recipe! It's become a staple at our house. The most recent time I made it I added Worcestershire sauce to the mix before baking, and drizzled hot sauce, Worcestershire sauce, and soy sauce on top once it was almost finished cooking. Added a lot of zing. When preparing the lentis I also add a bit of black pepper to the water, which seems to spice up the overall flavor.

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Corned Beef and Cabbage II

Reviewed: Mar. 20, 2006

I had never made corned beef before and didn't know what to expect. This was sooooo good. I left out the butter and salt and added much more garlic powder. I also put the veggies in with the beef for about 2 1/2 hours and they were great. I also cooked more veggies in the leftover broth because everyone ate the first batch and they were almost as flavorful. I made hash using just the potatoes and beef and it was fabulous! I made this today in the crock pot and it wasn't nearly as good. It was dry and had very little flavor. Stick with the stove top!

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Michelle C

Cooking Level: Expert

Home Town: Portland, Maine, USA

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Chantal's New York Cheesecake

Reviewed: Mar. 15, 2006

We thought this was very good. It's not as complicated as I thought it might be, but I noticed that the cake did crack in the middle, a lot, even though I followed the directions about leaving it in the over for 5 hours. We chilled it for a few hours, but it tasted better once it had chilled overnight. Also- does cheesecake usually have a crust all around the sides or just in the bottom like this one? Overall good recipe, very tasty!

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Suki's Spinach and Feta Pasta

Reviewed: Mar. 15, 2006

This was such a great recipe!! I was a little skeptical, since the ingredients sounded a little bland for my taste, but it turned out to be so flavorful! The recipe took very little time to throw together, and leftovers were terrific. Really great!

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Cavatappi with Spinach, Garbanzo Beans, and Feta

Reviewed: Mar. 8, 2006

A pleasant surprise! I used whole wheat pasta, and about half the feta and added a dash of crushed red pepper. Awesome!!

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Oven Baked Tempeh

Reviewed: Mar. 8, 2006

We really liked this recipe- very flavorful, not too high maintenence.

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lizziej78

Cooking Level: Intermediate

Home Town: Poland, Maine, USA

Living In: Portland, Maine, USA

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Meat Pie

Reviewed: Jan. 31, 2006

This was fantastic and everyone loved it. I didn't find it the least bit bland, but I did change a few things. I didn't add any water to the meat mixture. I also used roasted garlic instant mashed potatoes (entire pouch) instead of a regular potato. I plan on using just a bit less cloves next time. This whole dinner was pretty easy and quick to make. It was also by far the best I've ever tasted.

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Michelle C

Cooking Level: Expert

Home Town: Portland, Maine, USA

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Chicken Pot Pie IX

Reviewed: Jan. 28, 2006

This is hands-down the best chicken pot pie we have ever tried. We used the chicken from a rottiserie chicken, and added after cooking the vegetables (so it wouldn't get overcooked). We added seasoned salt, garlic and a few mushrooms for good measure. Wicked Good!

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