Salisbury Steak

Reviewed: Oct. 29, 2009

Jeff loves Salisbury Steak and I don't after making this I now also like Salisbury Steak! You will not be disappointed with this recipe. Thank you for such a great recipe.

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Bethcooks4Jeff

Cooking Level: Expert

Living In: Rehoboth Beach, Delaware, USA

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These were great. I did a search for pancakes and these were on the list. They easily cook all the way through. I topped mine with butter and syrup but I imagine they are awesome with whipped cream and fresh fruit! Will be making again when I have those on hand.

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Chocolate Frosting I

Reviewed: Oct. 24, 2009

I agree to add more cocoa powder. I probably used 2/3 cup. I also added a dash more vanilla extract. It's good. I put it on Aunt Mary's Chocolate Cake.

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Aunt Mary's Chocolate Cake

Reviewed: Oct. 24, 2009

Made my cake with 1 cup Splenda and 1 cup sugar and used regular milk. Used two 9-inch cake pans and baked at 350 for 25 minutes. The cake it ok - tastes like a chocolate cake, wasn't moist, wasn't dry and it didn't crumble when I put the icing on. Iced with Chocolate Frosting I.

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Spaghetti Squash with Pine Nuts, Sage, and Romano

Reviewed: Oct. 21, 2009

I was hoping to LOVE this dish but it wasn't 5 stars for me. I agree it needs a little garlic or hot pepper flakes - something to give it a little more flavor. To me, the sage was a bit too much. I think next time I make this I will cut back the sage and add some garlic. If it still needs a kick, I'll add the pepper. The pine nuts/parmesan cheese was a great idea for this type of squash though!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Orange Fruit Dip

Reviewed: Oct. 20, 2009

I liked this a lot and served it with pear and apple slices with a little piece of blue cheese on the side. it was easy to make and something a little different.

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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Kielbasa and Kidney Beans

Reviewed: Oct. 20, 2009

I had to make a few changes based on what I had. I used only red peppers and onion powder. I made the sauce exactly as stated but also found it too sweet so I just doubled up on the Worcestershire, steak sauce and vinegar. This is a good quick meal for a busy weeknight and I will most likely make it again but maybe with some other veggies added in.

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Banana Crumb Muffins

Reviewed: Oct. 19, 2009

5-star based on all the good reviews! Can't wait to make them. One question re JPJL's 2004 review: this is the only one suggesting different amounts of baking powder (1-1/2t, not 1t) and 1/2t (not 1t) baking soda. WHY? Are the amounts in the stated recipe correct?

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KayStallard

Cooking Level: Expert

Home Town: Crawford, Colorado, USA

Living In: Elsmere, Delaware, USA

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Italian Sausage Soup with Tortellini

Reviewed: Oct. 18, 2009

Made it just as the recipe states. It was excellent and will definitely make it again.

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Heide Maria

Cooking Level: Expert

Living In: Magnolia, Delaware, USA

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Ten Minute Chipotle Spiced Beef and Bean Chili

Reviewed: Oct. 18, 2009

I suppose a lot of people choose this recipe for the quickness of it but chili is always better and tastier when it cooks long and slow, so I put my in the slow cooker all day. I also made a few changes based upon what I had on hand/other reviewer suggestions. Used 1.5lbs beef, substituted onion powder, reduced salt/cumin to 1 teaspoon each and upped the chili powder to 2 TABLESPOONS and the tomatoes to 2 cans. Omitted the hot sauce and removed the seeds from the chipotles so it that it had the smokey flavor without all the heat. With my changes I would make this again and again :)

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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No Bake Cookies V

Reviewed: Oct. 18, 2009

This is my go-to cookie when I have nothing in the house and am craving something sweet! My recipe however, uses 1/2 cup cocoa, creamy peanut butter and 2 teaspoons of vanilla. I also don't let it boil because I MUCH prefer a gooey-er cookie rather than a drier one.

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Blackened Salmon Fillets

Reviewed: Oct. 16, 2009

Made this exactly as stated (just scaled down for only 1 fillet). So easy and so good! I cooked on medium-low heat with a lid to reduce the smoke. I was worried the salmon wouldn't taste that great no matter what I put on it because it's hard to find good fish here in Utah but the seasoning combination in this made so-so fish take fabulous! Will definitely be making this again!

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Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Hot Apple Cider

Reviewed: Oct. 16, 2009

I didn't have the orange/lemon peels but even without them this drink came out great! I used powdered allspice and sugar-free syrup.

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Reviewer:

Lauren Vavala

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: West Haven, Utah, USA

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Beef Fondue with Sauces

Reviewed: Oct. 15, 2009

Made this for my daughter's bday. This recipe brought back fond memories. My mother used to make a bunch of sauces with our fondue as a kid. (Don't think curry was popular in the early 70s tho'. Boy were we really missing something good back then !) Anyway I also made a white horseradish sauce: sour cream, horseradish and some grated onion. All great. Thanks !

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lons65

Cooking Level: Intermediate

Living In: Pike Creek, Delaware, USA

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Marshmallow Fondant

Reviewed: Oct. 15, 2009

wow! a fondant that actually tastes good!!!!!

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Cindy

Cooking Level: Professional

Home Town: Wilmington, Delaware, USA

Living In: Newark, Delaware, USA

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To Die For Blueberry Muffins

Reviewed: Oct. 15, 2009

Yes, these ARE to die for. I am not even a blueberry fan and I loved them. I made them first time with frozen blueberries and thought they were just o.k. (others raved.) When I made them with fresh berries, it made all the difference. I notice that the topping recipe makes enough for two batches (which is a good thing!) These have become my company muffins!

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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Crown Roast of Pork with Ginger Pomegranate Glaze

Reviewed: Oct. 15, 2009

I thought this was good, not great. I wasn't sure the pomegranate glaze really added anything. I used pork tenderloin.

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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Pumpkin Fluff Dip

Reviewed: Oct. 15, 2009

I really liked this and thought served in the small pumpkin, it was delightful. I think it could use more pie spice and will add it the next time.

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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New England Clam Chowder II

Reviewed: Oct. 15, 2009

This was outstanding and easy to make! I wouldn't change a thing. I wasn't sure about adding the liquid from the canned clams but did so and am glad. I made it a day ahead and added the cream when I reheated. YUM!

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