Turkey Pot Pie I

Reviewed: Feb. 8, 2012

I made this dairy-free for my daughter. I used rice milk instead of milk and I sauteed the veggies in olive oil instead of butter. I used homemade turkey stock instead of chicken bouillon. It was still amazing! This was a great dinner!

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Reviewer:

Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

Potato Tacos

Reviewed: Feb. 6, 2012

I thought they were ok. My family absolutely LOVED them especially my husband.. They were fun. Be very careful not to burn your mouth, They stay hot for a long time.

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HannahBear

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Baked Sweet Potatoes

Reviewed: Feb. 6, 2012

These were pretty good. I used the rosemary as suggested. They didn't stand out for me though.. nothing I would rave about.

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Reviewer:

HannahBear

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Curried Mango Chicken

Reviewed: Feb. 4, 2012

Lovely! My husband is a big fan of curry and I liked having the chutney mixed in. Thank you for the recipe - definitely.

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Reviewer:

Anichka5

Cooking Level: Expert

Home Town: Carson City, Nevada, USA

Living In: Warwick, Rhode Island, USA

Garlic Butter Shrimp

Reviewed: Feb. 3, 2012

I followed the recipe exactly and we LOVED it! I wonder if it would be as good with olive oil in place of the butter, just for a healthy alternative. Perhaps I will try that next time.

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Reviewer:

barb57

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Greene, Rhode Island, USA

Pear and Prosciutto Pizza

Reviewed: Feb. 1, 2012

A nice combination of salty and sweet.

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Reviewer:

Kathleen

Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: North Providence, Rhode Island, USA

Quinoa Vegetable Salad

Reviewed: Jan. 31, 2012

Just made this and it's really great. The only reason I gave 4 stars instead of 5 is the saltiness of the dish. I used the 2 teaspoons as instructed when cooking the quinoa. Fortunately I tested it before adding more at the end. Far too salty for my taste. Will definitely make this recipe again, but will reduce the salt to 1 teaspoon at the beginning...and omit it all together at the end. Otherwise, it really is excellent.

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Reviewer:

Laddy09

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Cornbread Muffins I

Reviewed: Jan. 29, 2012

came out quite tasty, I did reduce the sugar as recommended to 1/2 cup, and i added sauteed bacon and onions. the batter was stiff, but didn't come out too dense.

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Reviewer:

aroche1204

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

Lemon Square Bars

Reviewed: Jan. 27, 2012

This was awesome! Made this for a pot luck and it was gone in no time at all. Will make it again for our Girl Scout Bake Off. :)

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Reviewer:

FRANLIE0301

Cooking Level: Intermediate

Home Town: Carteret, New Jersey, USA

Living In: Riverside, Rhode Island, USA

Easy Curry Couscous

Reviewed: Jan. 26, 2012

This was a really delicious and moist cous-cous. I would have given it 5 stars, but for the salt. I used reduced sodium broth (although not LOW sodium) and the 2 teaspoons of salt as called for and it was markedly too salty. If you don't like salty food, please omit both teaspoons for this recipe. You can add it but you can't take it away.

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Reviewer:

ChezDani

Cooking Level: Expert

Living In: Providence, Rhode Island, USA

Extra Easy Hummus

Reviewed: Jan. 26, 2012

Good, but I agree with other reviews that it's a bit bland. I mixed in some homemade taco seasoning (about a tbsp, no salt added) and now have a taco-ish flavored hummus that is quite tasty!

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Reviewer:

Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

Chicken Crunch

Reviewed: Jan. 25, 2012

I loved this! Its very tastey and easy to make. Although I wish the recipe was a bit more clear.... I cooked the chicken ont he stove top first. I believe 2 breasts means 4 hlfs... So as you'd buy it in the store 4 peices. Since they are already halved.. Thats the only way my brain could fathum the proportions and the large pan size. I mention this because a few others have posted with some confusion. I hope that clears that up and if I am wrong please let me know... I used 2 cream of mushroom soups and followed everything else to the T. Very delicious.

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Reviewer:

HannahBear

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 25, 2012

This chicken was excellent, did bake on a rack. Followed the recipe exactly, added chicken broth to pan while baking and made excellent gravy. Will be making this often.

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Reviewer:

Sue

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Cooking Level: Expert

Home Town: Warwick, Rhode Island, USA

Living In: Mannington, West Virginia, USA

Homesteader Cornbread

Reviewed: Jan. 23, 2012

This was excellent cornbread, and not too dry. I did make a change however, I substituted 1/3 cup of honey and 1/3 cup white sugar instead, because I don't like using so much white sugar and I wanted the extra stickiness of the honey. Add the honey last so that it doesn't lump up the batter. Otherwise, I did everything the same and it was so delicious and easy.

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Reviewer:

Beth Field

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Fort Lauderdale, Florida, USA

Homesteader Cornbread

Reviewed: Jan. 23, 2012

This was excellent cornbread, and not too dry. I did make a change however, I substituted 1/3 cup of honey and 1/3 cup white sugar instead, because I don't like using so much white sugar and I wanted the extra stickiness of the honey. Add the honey last so that it doesn't lump up the batter. Otherwise, I did everything the same and it was so delicious and easy.

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Reviewer:

Beth Field

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Fort Lauderdale, Florida, USA

Zucchini Risotto

Reviewed: Jan. 23, 2012

This is a yummy recipe, and relatively light, compared to many other risotto recipes (for example, the one I usually use from America's Test Kitchen Family Cookbook). The texture is really excellent. It's not QUITE as tasty as the one I usually make, so I took one star off. Also, you should REALLY like sundried tomatoes to make this- they are quite strong and the aftertaste can be a bit much for an otherwise mild dish.

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Reviewer:

ChezDani

Cooking Level: Expert

Living In: Providence, Rhode Island, USA

Jamie's Cranberry Spinach Salad

Reviewed: Jan. 23, 2012

This is incredible, mostly because of the dressing. It is nutty and rich from the toasted sesame seeds, sweet with the sugar, and just the right amount of balanced tang with the vinegars. I made in a small tupperware container, so I could keep shaking throughout the night for my dinner party of 4. I didn't have cranberries (oops), so I used chopped up dried apricots, which worked quite nicely. Thanks for this awesome and relatively cheap alternative to store bought dressings!

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Reviewer:

ChezDani

Cooking Level: Expert

Living In: Providence, Rhode Island, USA

Strawberry Spinach Salad I

Reviewed: Jan. 23, 2012

Perfect as is! So refreshing and light, yet completely sinfully satisfying. Great with a chicken entree.

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Reviewer:

ChezDani

Cooking Level: Expert

Living In: Providence, Rhode Island, USA

General Tsao's Chicken II

Reviewed: Jan. 23, 2012

This was awesome. My first attempt at Chinese cooking, and I'm super happy with how it came out. I did double the sauce, as other reviewers recommended. I found it to be a good amount of sauce, however because the sauce is so tangy and sweet, a little goes a long way. I also used boneless, skinless chicken breasts, cause it's how I roll. This was great and addictive- three of us ate the entire pan! Yikes! Also- I didn't find it to be hot at all, but perhaps I used the wrong peppers (they were large dried red chiles, not the small ones used in a lot of Chinese cooking). Thanks for the recipe!

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