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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

French Canadian Tourtiere

Reviewed: Sep. 16, 2009
Husband is French Canadian and he thought this was better than what he remembers his family making, as theirs was too dry, this one was moist. I used all pork only, kept everything else the same to a T! Very good!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.

Slow Cooker Fifteen Bean Soup

Reviewed: Sep. 3, 2009
I omitted the cabbage, used the carrots, celery and onion without cooking first; omitted sage and used the spice packet from beans. I made a double batch as the bean bag was 16 oz. and adjusted ingred. accordingly. I tossed everything in from the beginning except the ham steaks, which I cut up and added the last half hour. I cooked on low for about 12 hours - Perfect! I did end up blending about 4 c. of the soup to add some substance, it was fantastic this way. A keeper.
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.92 star rating.

Easy and Delicious Chicken and Rice Casserole

Reviewed: Sep. 1, 2009
I ended up adding a bag of Italian frozen veggies, some herbes de provence (eyeballed it), the whole envelope of onion soup mix. Had to bake it covered for an hour, hardly cooked. Used bnls, skinless chicken thighs. Took foil off, baked another 30-45 min at 325 convection to perfection!!!! Hubby thought it awesome!!!!! said very good!!!! he said it was 5 stars all the way!!!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Krazy Garlic Trout

Reviewed: Apr. 14, 2009
I give this recipe a five because the flavor was absolutely delicious..... at first. The only thing I changed was to add a little rosemary to the inside of the fish. Even though I give this recipe a 5..... Me and my family decided we don't like trout. The fish left a strange after taste in our mouths that we can only conclude came from the fish itself. The three huge fish I cooked were fresh caught that same day so I know it wasn't that the fish were bad. It tasted delicious at first. Everyone in the house said the same thing. "It tastes delicious." The flavor was amazing. Actually I was very proud of myself since this was the first time I ever cooked or even TASTED trout and the same was true for my guests. An hour or two after we ate... we all where saying the same thing again... "what is that funky taste in my mouth?" I didn't even want to try trout, but everything I read on this site said it was the same as any other white fish.... It isn't. It's good at first... but even as I am writing this... I can still taste the aftertaste... and I DON'T LIKE IT. Of course this is coming from someone who never tasted trout before so if you already know what trout tastes like then I'm sure you will love this recipe. As I said earlier... I give this recipe a 5 because the flavor was absolutely wonderful and at first bite I thought I discovered something new that I could add to my recipe box. If you already know what trout tastes like then I am sure this will be true for you. For
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Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA
Living In: Haverhill, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.81 star rating.

Taco Seasoning I

Reviewed: Mar. 1, 2009
I used this recipe to season the Slow Cooker Chicken Taco Soup and it was a little too spicey for us (too much red pepper). I carefully measured out the ingredients too. Next time I'll either reduce the red pepper flakes or leave it out. But overall very tasty.
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.

Slow Cooker Chicken Taco Soup

Reviewed: Mar. 1, 2009
I followed the recipe exactly except for doubling the ingredients as I have a really big crockpot and love leftovers. I even measured out the spices which I hardly ever do. It was too spicy for us - too much red pepper flakes even though I carefully measured it out. Next time I'll go with less or even leave it out, but overall it was very good and flavorful (if it weren't so spicy). DH thought it too spicy too, but good. I hope the flavor doesn't intensify as it sits in fridge!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.95 star rating.

Balsamic Marinated Chicken Breasts

Reviewed: Feb. 19, 2009
I felt that based on other's reviews the amount of balsamic vinegar might be a little much, so I did cut it down a little and kept everything else the same. Was able to taste some of the spices in the mix. we had 2 boneless breasts to marinate and they were well received by all of us. Thanks for a good recipe.
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.

Easy Shake and Bake Chicken

Reviewed: Feb. 15, 2009
First, I didn't use the butter, I really didn't want all that fat. I made the mixture (eyeballed ingredients, no sage, but used poultry seasoning) and put in plastic bag. Baked on wire rack on cookie sheet for about 50 minutes, skin nice and crispy despite no butter!! Very good and very moist, but created lots of smoke!!! Grease splatters too from the chicken, not sure I'll use it again due to this reason, but the chicken was great!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.

Balsamic and Rosemary Grilled Salmon

Reviewed: Feb. 14, 2009
I didn't have lemon juice, but that omission wasn't a problem. This was the first time I used sea salt (coarse) and I think it added awesome flavor to the dish. I was also cooking swordfish along with the salmon, and marinated both together for about 20 min and baked for 25 min at 350. Superb!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Quick Quiche

Reviewed: Feb. 14, 2009
This was my first attempt at making quiche. I followed the recipe with the exception of sauteeing the onions and added some broccoli (sauteed that slightly with the onions just to soften). Then followed the recipe exactly. 4 eggs was plenty as it nearly overflowed the 9" plate. Bake in convection oven at 350 for 40 minutes and it was set perfectly. My husband never had quiche before and he said it was excellent! Thanks for a great recipe!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.

Zucchini Bread IV

Reviewed: Feb. 13, 2009
This had great flavor and unbelievable moistness!! Excellent recipe. My husband said this was the best zucchini bread I've ever made. I ended up using 4 mini loaf pans baked at 325 for about 55 mins and they were perfect. For any novice bakers, if your mom was like mine and taught you how to grease a pan by using folded wax paper or saran wrap, here's an easier way - use a sandwich baggie, just put your hand in it, grease the pan and throw away the baggie - no mess on your hand!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

Turkey Pot Pie I

Reviewed: Feb. 11, 2009
I pretty much kept this recipe as is, with the exception of adding frozen mixed peas and carrots to the turkey mixture for a little while to soften them up. It was great, thanks for a great recipe. DH loved it!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.44 star rating.

Peanut Butter Vegetable Chicken Soup

Reviewed: Feb. 11, 2009
I give this a 3 because I THOUGHT IT WAS AWESOME!!! Everyone else that I served dinner to that night did not like it. AT ALL. Seriously. They all hated it. I ended up making grilled chese sandwiches for us all later because everyone was still hungry. I, however, thought it was delish!!! I can't think of anything I could have changed to make it better for my guests. I think they all just really didn't like the peanut butter taste. I never told them what it was, the secret ingredient, but they all hated it. They said it had a "burnt" taste and I assure you I did not burn this soup. Anyway... Personally I would give this a 4 or 5..... I loved it. But, when 5 other people all hated it.... I guess I have to take that into consideration when I give the recipe a score. So 3 it is. Sorry to the orignal poster. I loved it.
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Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA
Living In: Haverhill, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.

Beef Stew VI

Reviewed: Feb. 11, 2009
I give this 4 stars as written. It's an excellent starter for beef stew but it needs a little more flavor. I read through the reviews and used some of the suggestions and it became a 5 star recipe. I added some ketchup, though next time I might just use tomato paste. I also added some worcestershire sauce and some garlic powder. Also, if you want to stretch this recipe... just add more water and boullion or broth and then add more vegetables. Use my tip below to thicken and you can feed an army from 1 or 2 lbs of beef. I also used flour instead of corn starch because it is what I'm used too and I think it just adds more flavor where cornstarch adds nothing but a thickening agent. Tip to those that have problems making gravy or thickening sauces with flour..... Add flour to cold water in a small container, (my dad taught me to use a baby food jar and that's what I still use today :) Then shake, shake, shake. Then you can pour the flour mixture into whatever it is you are trying to thicken. What I like about this method is that you don't really have to measure the flour and water. Just throw a couple of TBLS of flour in the container. Add enough water to shake it up and make a very thin paste. Then you can add a little bit at a time to your recipe until it gets thick enough to your liking. Then just throw the rest away. Perfect gravy, no lumps, EVERYTIME! Anyway... I know people hate it when you rate a recipe but make lots of changes to it. Just so everyone knows. I made
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Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA
Living In: Haverhill, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.

Turkey Potato Casserole

Reviewed: Feb. 10, 2009
I pretty much followed the recipe, except to saute the onions with a little garlic to avoid the raw taste, and mixed a little milk in with the cream of mushroom soup to be able to spread it. It is missing something. There are no spices in this recipe and I think that is the problem. I may try it again using herbes de provence maybe mixed in with the soup, or otherwise, mix all the base ingredients in the dish then top with potatoes. I also didn't add the cubed cheddar , thought that was overkill with the cheese, and glad I didn't. It was cheesy enough with just the 8 oz shr. cheddar that I used. I think I'll make it again, but I've got to doctor it up. Hubby agrees that something is missing.
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Jo's Rosemary Bread

Reviewed: Feb. 8, 2009
I don't know that it tastes like the Macaroni Grill's Bread, but I do know that it is very good...I made a 1 lb loaf in my bread machine, but hope that I can double the ingredients to make a 2 lb loaf as that will last much longer (AHA about 4 hours instead of 2) in my family!!!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Rosemary Roasted Turkey

Reviewed: Feb. 8, 2009
Yes this recipe is soo good, moist and tender. I didn't alter a thing in the ingredients and it came out perfect for a 13 lb turkey in about 4 hours. Thanks for a great recipe!!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.

Alison's Slow Cooker Vegetable Beef Soup

Reviewed: Feb. 5, 2009
I did alter this a little (not a lot) by doubling the recipe, I used 8 cubes of boullion for a double batch (didn't want it too salty), petite diced tomatoes for the crushed tomatoes, as I like chunky tomatoes in my stew, and even tho I used a 7 qt slow cooker, I had no room for the potatoes, so I poured off some of the broth from the soup and added it to potato water and partially boiled the potatoes I had for about 5 min (they were cut small) and then we added them to our soup as we spooned out our dishes. Hubby said this was the best beef soup I have ever made, and coming from him, that says a lot!!! Everyone loved it!!! Thanks for a great recipe!!!
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.73 star rating.

Herb Roasted Pork

Reviewed: Feb. 5, 2009
I doubled the spices. Coated roast in evoo and then rubbed. Let it sit for a little while before roasting. Covered loosely until the last half hour then removed foil and basted frequently with glaze. I added balsamic and worcestershire to the glaze and I think a little brown sugar too. Anyway... used a four pound roast and cooked for about 2 hours. Came out PERFECT!. I also made a basic brown gravy with beef stock and after the gravy was done dumped all the pan drippings into the gravy boat and stirred it up. Was delicious!
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Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA
Living In: Haverhill, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.

Roasted Vegetables

Reviewed: Feb. 3, 2009
I used red skinned potatoes, onions and peppers as that is all I had, with dried rosemary and thyme and it was very good. I don't believe you only have to have fresh herbs, the dried worked very well in this case. I will however try them with fresh to compare...Baked at 375 for about an hour as I was making some baked pork chops also. ***UPDATE*** 2/14/09 I made this also as the recipe states and added broccoli for recommended time (maybe a little longer) and they came out sorta crispy but it lent itself a unique taste to the mix, think I will add broccoli again, just not for so long...
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Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA
Living In: Salem, New Hampshire, USA

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