Boilermaker Tailgate Chili

Reviewed: Feb. 20, 2007

Made this in my big dutch oven and it literally nearly overflowed - I ended up having to pour it into an extra pot. I also made it way too spicy, which may have been my fault, because I added a special mexican type of chili powder. Be aware that you might want to add half the amount of chili at first, and adjust to taste. Ultimately, however, still thought it was a classic, delicious flavor.

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Peachy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

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Linda's Lasagna

Reviewed: Feb. 20, 2007

What I love about this recipe is how straight-forward it is. I didn't have to break out the measuring cups or spoons! Mixed cottage cheese and ricotta, as others here suggested, and tossed a generous amount of oregano and some Italian seasoning into the sauce, along with some mushrooms I had on hand. I also added 2 cloves minced garlic (next time more), in addition to the garlic powder. I doubled the sauce recipe so that I could have leftovers to freeze for spaghetti, and since I had so much, I made four layers of lasagna - 3 noodles bottom layer, 4 noodles each layer after, and alternated ricotta/cottage cheese and mozzerella layers. It was so easy and simple, but it came out fantastic, much better than fancier, more "complex" lasagna recipes with a zillion sauce ingredients.

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Peachy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

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Hermits II

Reviewed: Feb. 8, 2007

I made this because one of the reviewers was from massachusetts and said it was just how she remembered them. I'm from massachusetts, lived in 2 different towns 2 cities and these are not how I remembered them at all. These were not as flavorful/spice-filled as I remembered also the the texture was off and hermits were bars not cookies. These were ok, but they weren't hermits to me.

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The Lullaby League

Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

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Baked Dijon Salmon

Reviewed: Nov. 27, 2006

Nice and easy. I didn't have any pecans so I made it without. Used a bit of mayo instad of the butter and added some fresh dill.

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MICHH71

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Sydney, New South Wales, Australia

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Crispy Fish

Reviewed: Nov. 22, 2006

This recipe is great. My daughter has an egg allergy, so this a quick, easy and tasty way for her to have fish. Both my fussy kids loved it. I blanded it down a bit, and added some chicken stock to the batter for flavor.

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MICHH71

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Sydney, New South Wales, Australia

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Fish Chowder

Reviewed: Oct. 11, 2006

Loved it. I used some clams and firm white fish. I added a carrot and substituted the onion with leek. It was beautiful. Especially that it has a 1/3 the fat as most chowders!

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MICHH71

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Sydney, New South Wales, Australia

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Real Homemade Tamales

Reviewed: Jun. 15, 2006

I made a vegetarian version of this recipe, substituing crisco for the lard and veggies for the meat. it turned out well and i can't wait to try it again . This recipe is easy to make changes to to suit your needs/tastes/fancy

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conniecooks

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Cambridge, Massachusetts, USA

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Rice and Lentil Casserole

Reviewed: May 16, 2006

Great recipe! I made this with brown rice and it was fabulous. The brown rice made it a very hearty meal. I added a bit more salt and used HOT italian sausage and browned it thoroughly before adding the rest of the ingredients. It took a bit longer, but I am sure it added to the overall flavor of the dish. I like flavorful food and I found this one very good!

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Kiristine

Cooking Level: Expert

Living In: Cambridge, Massachusetts, USA

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Slow Cooker Chili II

Reviewed: May 15, 2006

Best chili I ever made. I only added the kidney beans, and also added a beef stock cube as well. Fantastic.

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MICHH71

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Sydney, New South Wales, Australia

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Semmelknoedel (Bread Dumplings)

Reviewed: Feb. 23, 2006

This is the recipe poster. Just wanted to say thanks for the positive reviews! This is my first recipe on allrecipes and I'm so happy to know people tried it!!

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Peachy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

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Crabby Horseradish Dip

Reviewed: Jan. 20, 2006

I found it a little on the bland side. I added some schallots and a bit more chili sauce, as well as some parmesan cheese which helped a bit.

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MICHH71

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Sydney, New South Wales, Australia

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Banana Bread VIII

Reviewed: Aug. 26, 2005

Used Fat Free Vanilla Yogurt in place of shortening and it came out amazing and saves all the calories from the shortening...which makes it virtually fat free.

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Reviewer:

Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Sausages in Onion Gravy

Reviewed: Aug. 17, 2005

This recipe is excellent! I made it with Hot Italian sausage. I didn't bother with peeling the sausage, maybe I waited too long, the skins didn't peel off easily so I gave up. Once the dish was completed, I moved the sausage to a bowl, added a couple of tablespoons of heavy cream, and reduced the gravy. Just delicious!

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Kiristine

Cooking Level: Expert

Living In: Cambridge, Massachusetts, USA

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Lemon Bread

Reviewed: Aug. 16, 2005

AWESOME CAKE, moist, rich and great lemon taste. I used the zest from one medium lemon in the batter and the juice from that lemon for the glaze (also added more sugar). I think using that much zest addded a lot of flavor to the cake. I also used butter (salted) so I skipped the tsp of salt and that worked fine. Mine needed a little more time to cook and cool and when I took it out of the pan it fell apart a little. Next time I will wait for it to cool almost completely before adding the glaze.

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Reviewer:

Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Salad Dressing Cupcakes

Reviewed: Aug. 16, 2005

moist and good. did not use cocoa powder and used 1/4 cup light mayo and 1/3 cup regular mayo. Good cupcakes, not oustanding (hence the 4 stars), but will make again.

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Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Erin's Indonesian Chicken

Reviewed: Aug. 14, 2005

Really good recipe, I did not have it over rice though and used tofu and chicken in the sauce. I did not use the chile paste and liked how it came out, although it may be too sweet for some people. I also used half a lemon while cooking the sauce and then topped the fnished dish with the rest of the lemon. I will make this again and maybe try it with lime instead. Also, I used chunky p.b and it was good with that too.

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Reviewer:

Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Thai Charred Eggplant with Tofu

Reviewed: Aug. 10, 2005

I did not make the eggplant for this recipe. I just made the sauce for the tofu. I left out the chile peppers and put in 2 teaspoons of peanut butter. I also used a half a lime in the sauce and then a half a lime once cooking it was finished. I loved the taste of the sauce, but I agree with one other reviewer who said it was missing something. I did not find it too sweet and next time I make this I think I will put in a little more sugar/splenda. Also, I will use less basil next time b/c it was a little overwhelming. I served mine over white rice and thought it was a good complete meal (tofu has tons of protein). I will make this often because tofu often needs some flavor.

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Reviewer:

Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Crisp Oatmeal Cookies

Reviewed: Aug. 10, 2005

I accidently doubled up on the baking powder and forgot the baking soda and so they were flat cookies but they were amazing. I bake for my class and these were everyone's favorites. I would recommend doing it my way even though it is wrong b/c they have an interesting texture and are different. But only bake for 6 to 7 minutes if you do it this way.

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Reviewer:

Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Lower Fat Banana Bread II

Reviewed: Jul. 25, 2005

Really easy to make. I replaced walnuts with chocolate chips so hopefully I didn't raise the calories that much. I didn't mix them in though--I just spread them over the top of the bread before putting it in the oven. Aside from that I followed everything exactly and the bread came out well. It tasted low cal to me (but my other banana bread recipe has honey and brown sugar in it) so it would probably satisfy the sweet tooth of many ppl. It still tasted very good--had the texture more of cake than bread (as in I wouldn't speadcream cheese or peanut butter on it) --would def use this recipe again--a good one to make with kids b/c there are a lot of ingredients.

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Jackie

Cooking Level: Beginning

Home Town: Westchester, New York, USA

Living In: Cambridge, Massachusetts, USA

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Fruity Curry Chicken Salad

Reviewed: Jul. 17, 2005

HOLY MOLY. I gave this 4 stars the day before yesterday, thinking it was better than okay, but not outstanding. Well, yesterday, and especially today, the flavors have melded together, the curry flavor has mellowed, the fruity flavors have brightened, it tastes like a great amercian chicken salad for a picnic lunch, but about 20 times better. WOW. TRY THIS RECIPE! But, don't judge until it's had a chance to sit in the fridge for at least 1 day. ..... p.s. I used about 4 Tbs. Miracle Whip Light (25 cals/Tbs) and I don't think it could have tasted better with full fat mayo. To keep the cals to a minimum, remember that 1/2 cup of nuts packs a big calorie punch, so chop them small and reduce the amount to 1/4 or 1/3 cup. And use nuts that are especially healthy, such as walnuts (excellent source of Omega-3 fats), if you want those extra calories to really count for something, nutritionally.

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Reviewer:

Peachy

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Cambridge, Massachusetts, USA

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