Ricotta Eggplant Rolls

Reviewed: Apr. 6, 2007

Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with the egg-cheese dipped slices. If you want to make it extra special, lay a slice of proscuitto (Italian Ham)on top of the ricotta cheese mixture before you roll it up! Yum!

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Reviewer:

MTHRESHER

Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 29, 2006

These are AWESOME! Perfect for anyone on a Gluten-Free diet. Easy to prepare and delicious! I used a pastry bag to pipe in the filling. Quick and easy. There was a lot of filling left over which I heated with some heavy cream and served over penne!

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MTHRESHER

Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Slow Cooker Barbeque

Reviewed: Dec. 21, 2006

Quick and easy to start before work in the morning and nearly done when I get home. Made a great meal center piece for a quick get together with some friends.

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Reviewer:

Magic

Cooking Level: Intermediate

Home Town: De Graff, Ohio, USA

Living In: Warwick, Rhode Island, USA

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Pineapple Star Cookies

Reviewed: Dec. 12, 2006

These cookies came out fabulous and were indeed worth the effort. A few tips: -Make sure to boil the pineapple mixture (takes a while on med low heat) before chilling - that way it thickens up nicely. -crush the walnuts up extra fine as regular chopped walnuts were too big. -Add extra milk (if needed) to the frosting to make it loose enough to drizzle. Sprinkle the nuts quickly so they will harden into the frosting. Used these for a cookie swap and they were a big hit. I will definitely make again and possibly attempt other fillings. Thanks for a great recipe

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5 users found this review helpful

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katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Great-Aunt Nina's Noodles and Chicken

Reviewed: Dec. 11, 2006

I made this thinking it was going to be similar to the my traditional beef and noodles that I enjoyed as a child. It turned out to be more like a soup than Chicken and Noodles. It was very good but not what I anticpated. I'll be reducing the fluids next time or cutting the onion a bit differently.

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21 users found this review helpful

Reviewer:

Magic

Cooking Level: Intermediate

Home Town: De Graff, Ohio, USA

Living In: Warwick, Rhode Island, USA

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Sassy Chicken Enchilada Dip

Reviewed: Aug. 12, 2006

Awesome! Made this as an appetizer at a Pampered Chef party and it went over very well - 5 people asked for the recipe. Used salsa (drained) in place of canned tomatoes/chiles. Grilled the chicken and put into food processer (after cool) to shred. Served with tortilla chips. Very easy, very good!

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6 users found this review helpful

Reviewer:

MTHRESHER

Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Mar. 10, 2006

Awesome! Used less balsamic (white) and more chicken broth. Very good!

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2 users found this review helpful

Reviewer:

MTHRESHER

Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Outrageous Caesar Salad

Reviewed: Dec. 27, 2005

This is the greatest recipe ever! I have never been so flattered in all of my years of cooking than I was with this recipe.

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7 users found this review helpful

Reviewer:

JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Broccoli Casserole

Reviewed: Dec. 27, 2005

This is my all time favorite comfort food! The only changes I made, were to use Egg Beaters, reduced fat cheddar cheese, reduced fat or fat free mayo, reduced fat Ritz and fat free cream of mushroom soup. Since this is such a flavorful recipe, you really cannot tell the difference at all. We did a side by side taste comparison – no difference. Too much time on our hands I guess, but we saved a bunch of fat and calories!

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18 users found this review helpful

Reviewer:

JIMPEGGY2

Cooking Level: Expert

Home Town: Poughkeepsie, New York, USA

Living In: Warwick, Rhode Island, USA

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Nov. 25, 2005

This is perfect to serve for a holiday or company meal. Very elegant and delicious.

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2 users found this review helpful

Reviewer:

MTHRESHER

Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Iced Pumpkin Cookies

Reviewed: Oct. 30, 2005

Although I'm not a huge "spice" cookie lover, I thought these were very good. Everyone who tried them loved them. I found it helpful to chill the dough before scooping it out, as it was pretty sticky. I used a small ice cream scoop (the kind with the scrapey-pusher thing) sprayed with Pam to scoop up even-sized balls. Made exactly 36. Worked out great. Great for Halloween parties as an alternative to the sweeter stuff.

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3 users found this review helpful

Reviewer:

MTHRESHER

Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Coconut Oatmeal Cookies I

Reviewed: Oct. 24, 2005

I loved these cookies. I made a few minor changes though. I doubled the recipe and added 1/2 tsp cinnamon and 1 bag of dark chocolate chocolate chips. I used a large size scoop (3 tbsp) and baked for 12 minutes. They came out PERFECT. It's true - even if they don't look done, take them out. They will be perfect ... Thanks for the great recipe

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2 users found this review helpful

Reviewer:

katie

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

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Marinated Pork Tenderloin

Reviewed: May 30, 2005

I placed the marinated medallions in tin foil w/ ripe, pitted cherries and grilled. This recipe sounds time consuming, but it's really not. Guests will be impressed. Serve with Shiraz wine, and Chocolate covered pears or cherries for dessert. Great leftovers for Cuban sandwiches.

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Chels and JJ

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Shrewsbury, Massachusetts, USA

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Bacon Wrapped Stuffed Mushrooms

Reviewed: Feb. 3, 2005

Everybody loved this yummy treat. Try also, stuffing w/ bits of sweet italian sausage, pecans, and corn bread crumbs!

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Reviewer:

Chels and JJ

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Shrewsbury, Massachusetts, USA

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Rumbleberry Crisp

Reviewed: Feb. 3, 2005

Followed the exact recipe oce, never again:(

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4 users found this review helpful

Reviewer:

Chels and JJ

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Shrewsbury, Massachusetts, USA

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Barbecue Ribs

Reviewed: Jun. 1, 2004

These were definately the best ribs I have ever had! I tried the marinade twice: once, for an hour (very tasty, semi-tender) and once overnight (AWESOME flavor, the meat fell off the bone!) I tried once with sweet Asian chili sauce and the second time with chili paste - both were very good. I didn't use the rub, but I cannot believe how good these ribs came out!

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MTHRESHER

Cooking Level: Professional

Home Town: Cranston, Rhode Island, USA

Living In: Warwick, Rhode Island, USA

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Pork Barbeque

Reviewed: May 29, 2004

This was OK, but definately not the best I've ever had. It was pretty hot...too hot. I ended up adding more BBQ sauce and brown sugar to smooth out the flavor. If I make it again, I'll reduce the hot sauce and pepper.

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3 users found this review helpful