Zesty Slow Cooker Chicken Barbecue

Reviewed: Nov. 16, 2009

5 stars for ease of preparation and great flavor! The shredding was so easy--I hadn't done this before and thought that part would be tricky, but it shredded apart effortlessly and I had it back in the crockpot in less than a minute!

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CHRISTINA241

Cooking Level: Intermediate

Home Town: Killingworth, Connecticut, USA

Living In: Round Lake, Illinois, USA

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Baked Tofu Bites

Reviewed: Nov. 16, 2009

this was great !! i threw it into a stir fry and had a whole meal. no meat, no problem.

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patti cake

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Spring Hill, Florida, USA

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Baked Chicken and Brie

Reviewed: Nov. 16, 2009

My husband and I both loved it. I followed directions, using beer, with one small exception. I substituted Herbs from Provence for the Oregano. I will absolutely make this again and again! Thanks!

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Sheila T

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Wakefield, Rhode Island, USA

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Frank's Famous Spaghetti Sauce

Reviewed: Nov. 16, 2009

As is not close to a 5 star. make a few changes and it could well be a five star recipe. Something I learned from the Italian wife of my brother, while sauting the onions and peppers, added the tomatoe paste and cook it till it starts to gets dark. This will add a great deal of charater and flavor to the finished sauce. I also used only freash herbs. I add the basil and oregano during the last 15 to 20 minutes of cooking because the herbs will have their flavor cooked out if left too long; this way the herbs will still have that bright fresh zing to them.

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Loren

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: San Carlos, California, USA

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Mom's Warm Milk

Reviewed: Nov. 16, 2009

my goodness this was delicious! My 3 yr old loved it and so did I. I really didn't expect it to be so good. It's now my new favorite before-bed drink.

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Sadie

Cooking Level: Intermediate

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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 16, 2009

Followed the recipe to a tee - it was good, but a bit dry. I made sure not to over cook it. Guess I'm just used to those bakery muffins that are filled with oil and extra moist.

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HEATS4

Cooking Level: Intermediate

Living In: Holly Springs, North Carolina, USA

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Tomato Chicken Parmesan

Reviewed: Nov. 16, 2009

This was soo yummy!! I followed the recipe mostly the way it was with a few minor changes. First off I used veal instead of chicken, I sprinkled shredded monery jack cheese because I didn't have sliced on hand. And lastly I skipped the frying method completley to make it a little healthier. I served it over spagetti & it was GREAT!!! My hubby & I enjoyed ourselves! Will definatley be making this one again :)

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nrsejessica

Cooking Level: Intermediate

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Simple, Baked Finnan Haddie

Reviewed: Nov. 16, 2009

I happen to love smoked fish of any kind so I loved this simple recipe.

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uluro

Home Town: Framingham, Massachusetts, USA

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Cornucopia

Reviewed: Nov. 16, 2009

This was a fairly easy recipe to make. My hubby was my first set of hands on this. (It needs two sets) As the recipes says, we used the egg mixture to connect the pieces (but only on the first two). It made them too slippery. When we had it ready to go into the oven, we took the drooping pieces and stretched them back into place. After it was baked, we did have a few gaps, but I had some silk fall colored leaves and I used straight pins and stuck the leaves over the gaps. Turned out great. Got a lot of compliments at the church's harvest supper.

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MeeKum

Cooking Level: Expert

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Roasted Vegetable Lasagna

Reviewed: Nov. 16, 2009

Not bad! I took people's suggestions and added a bit more sauce (approximately 1.5 jars) and will add a full 2 next time. I also added 1/2 a red onion, but will include the entire onion next time. Love the roasted flavor

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Chicken Pot Pie IX

Reviewed: Nov. 15, 2009

What is it with potatoes in a Chicken Pot Pie? The addition of poultry seasoning is a must. I used just over a 1/4 teaspoon of , but I also added Savory. This really enhanced the flavor of the slow roasted herbed baked chicken I used. Instead of boiling the carrots I added them to the saute first then the onion and celery, a classic mirepoix. I added a bit more butter then the flour to make the roux. I also added 1/4 cup of white wine. I did away with use of a bottom crust and just used a top crust. It was an outstanding pot pie. I have also used a puff pastry to top the pie with great success. To me the greatest thing about Allrecipes is that I can find great starting points and then run with them. Saves so much time rather than trying to creat from scratch. There are a lot of real good people and cooks on this site, my love and thanks to you all.

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Loren

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: San Carlos, California, USA

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Garden Fresh Tomato Soup

Reviewed: Nov. 15, 2009

Thanks Charlote for this AMAZINGLY GOOD recipe, no changes were necessary and I want to thank you again for sharing and I will make it again as I do not like it Tomato Soup that comes from a can. I Loved it. :0). !!! WOW !!!

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Pork and Pepper Fajitas

Reviewed: Nov. 15, 2009

Thanks NPB for this recipe. I followed the recipe to a T as I 'm making for the first time and ... I found a bit bland to my liking...in the nexte time I will added some seasonings such as salt (of course) and a seasoning blend for pork. Thanks.

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Chicken Pot Pie IX

Reviewed: Nov. 15, 2009

Great recipe. The only change I made was to cook the bottom crust for a few minutes before adding the filling. I will never look for a different pot pie from now on. I will try our leftover Thanksgiving turkey with this recipe in a couple of weeks!

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Jon

Cooking Level: Expert

Home Town: Wilmington, Massachusetts, USA

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Pecan Pie Bars I

Reviewed: Nov. 15, 2009

Made it exactly as directed and it came out great. Used a 10x15 high quality roasting pan and for some reason clean up was very very easy (not complaining). Next time I will try 1/2 brown sugar 1/2 white sugar. But truly delicious!

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NIKKYD20

Cooking Level: Expert

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Roasted Rack of Lamb

Reviewed: Nov. 15, 2009

This is THE BEST recipe I have ever used for lamb. The mixture of bread crumbs, oil, garlic etc creates a layer of flavor so rich and complimentary to the lamb that I could hardly believe it. Great recipe, made as is, no changes.

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Patrick

Cooking Level: Intermediate

Living In: Worcester, Massachusetts, USA

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zucchini eggplant lasagna

Reviewed: Nov. 15, 2009

soooo good!

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Spaghetti Carbonara II

Reviewed: Nov. 15, 2009

This was incredibly delicious. I didn't change a thing. I used reisling for the wine and I definitely think that it is a 'must' step instead of optional to use the wine, it just gives it that extra depth of flavor. It fairly easy as well so it will definitely be going in the make again pile.

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