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Sauteed Apples

Reviewed: Sep. 12, 2007

Simple and delicious!!! Due to so many reviews saying there was too much corn starch being called for, I played it safe and reduced it to 1 teaspoon. I found this to be a PERFECT amount to allow it to thicken but not be so thick like honey. I was making pork chops that were marinated in soy sauce and wanted a side dish to counteract the saltiness... these were awesome together! Thanks for a keeper. =)

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Baked Soy Lemon Chops

Reviewed: Sep. 12, 2007

I happen to love salt, but had a hunch that I too, would find these too salty. For this reason, I played it safe and used 1/4 soy sauce and 1/4 water. Along with that minor tweak, I also let the chops marinate for about 4 hours. I found them to be quite nice and very easy. I think what I liked the most out of this dish was not even the end result, but just the fact that the only ingredient I had to buy was the pork chops. Next time I think I'm going to throw in some onion slices and fresh mushrooms in the dish and let them cook with the chops. Too counteract the saltiness of the pork chops, I paired them with sauteed apples and a light pasta.

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20 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Mock Chicken Fried Steak

Reviewed: Aug. 11, 2007

DELICIOUS!!! I'm currently living overseas and finding certain spices is nearly impossible... chili powder included, so I didn't use any. I used extra parsley instead. Aside from that one tweak, everything else was done by the book. I served with mashed potatoes and glazed carrots. I also used the drippings to make a basic gravy that you typically find being served with chicken fried steak. The ingredients are simple, the preparation is simple and the cooking part is simple... no complaints from me at all. This recipe definitely gets 5 stars from me! Thanks. =)

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11 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Mayonnaise Biscuits

Reviewed: Aug. 11, 2007

I used the self-rising flour as called for and per other reviewers' suggestions, added 1 tsp. of sugar. Once they were taken from the oven, I brushed melted butter on the tops of them. All in all, the biscuits were quite dense and lacked every bit of flavor. While this may sound like a complaint, I think it could be taken either way. If you're eating one along with a meal, I think it works great because you never want a piece of bread to be more appealing than the main course; this biscuit recipe gives you that basic dinner bread without taking away from the dinner itself. Along with being a nice compliment to a dinner, they're also great served with jam (I'm a strawberry fan). So don't let the fact that this recipe lacks "pizazz" keep you from trying it. This has definitely got to be the most time and money saving recipe out there. Give it a go... just keep some jam on hand! =)

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Unstuffed Cabbage

Reviewed: Aug. 5, 2007

This is my edited review after making changes that I mentioned in my original review -- I used minced garlic when sautéing the beef and onions and it definitely helps with the overall taste. The recipe calls for 1 cup of water but it really needs a minimum of 1 and 1/2 cups to ensure the rice cooks thoroughly and the overall dish doesn't dry out. As mentioned in my first review, I stated it took about 1 hour and 20 minutes to cook and even then the cabbage was still a bit firmer than what I thought it should be. After making it again, I found to have the same problem; I think from now on when making this, instead of putting the cabbage pieces just on the bottom, I'm going to mix it all up and then put it in the oven. I think this will allow the cabbage to cook down better and be more tender than if done how the recipe states. I must add that in my family's opinion, this dish is 10x better the next day when reheated. I guess it gives it enough time to have all the flavors meld together and come out with a stronger overall flavor than it has right from the oven. Simple and comforting...it's definitely a keeper for us!

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10 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Buttercream Icing

Reviewed: Jul. 27, 2007

Great base recipe; I used all butter, no shortening. I used an extra teaspoon of vanilla and about 4-5 tablespoons of milk. I only used 2½ cups of powdered sugar and found it to be more than enough; I can't imagine the coma I'd be in if I had used 4! I used this icing on the One Bowl Chocolate Cake III (pictured) and I had some left over. The key is clearly to beat at medium to high speed for several minutes to ensure maximum peak. I do recommend this recipe provided you make some minor tweaks... I definitely suggest tasting as you go to ensure that you don't accidentally use too much sugar and have no way to remove the excess. Remember, the best recipes on earth still go through trial and error. =)

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435 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Chicken Fried Chicken

Reviewed: Jul. 11, 2007

Fabulous! I can't stand it when people complain about "lacking flavor" with recipes such as this; common sense would tell me that not everyone's idea of "flavor" is the same and if it's "lacking flavor" then do something about it... salt, pepper, hot sauce, etc. I don't think it's right to give something a low rating just because it isn't EXACTLY how one person expects it to be... sorry, I just HAD to finally say something! LOL. I used all the ingredients called for and as per one user's suggestion about NOT turning frequently, I took their advice and let the chicken cook for a full 5 or 6 minutes before turning over. I then flipped the chicken and cooked for another 5 or 6 minutes and then continued to flip the chicken over for another 3 minutes on each side. The end result was juicy and evenly coated chicken that turned out to be the best tasting chicken I've ever had. My entire family is now in love with the taste and I definitely look forward to making time and time again! Aside from the great taste, I thoroughly enjoyed the mess-free factor of using the ziploc bag to do all the coating and the crackers of course were so much easier to deal with than just a basic flour coating. I think at some point in the future I will perhaps try adding a bit of a ranch powder packet in with the rest of the coating mix. This is definitely a 5 star recipe that I highly recommend trying! **Note, I used thinly sliced chicken tender type slices**

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215 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Pita Chips

Reviewed: Jun. 20, 2007

These were great! I brushed the tops of each one with basil-infused olive oil and then sprinkled each one with fresh ground black peppercorn. I paired them with the "Hot Artichoke and Spinach Dip II" from this website. They were definitely meant to be together! Thank you for a great recipe. Oh, and these are even great just on their own! I definitely recommend.

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3 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Hot Artichoke and Spinach Dip II

Reviewed: Jun. 20, 2007

LOVE IT! I used light cream cheese (16oz instead of just 8oz), jarred minced garlic instead of wasting my time mincing it myself and I used more spinach than called for to ensure this was actual spinach dip and not just a cream cheese dip (I posted a picture). I also mixed the mozzarella in with everything else instead of just putting it on the top. I paired this with the "Pita Chips" recipe on this site submitted by Dawn. The two are match made in heaven! I cannot speak highly enough about this recipe. Thanks a bunch!

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142 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Iced Coffee

Reviewed: Jun. 15, 2007

WOW!!! I have tried nearly every single "DIY" coffee drinks and not once have I been pleased. But THIS.. oh wow, thank you so much. I would have never even considered using condensed milk in a recipe such as this, but go figure, that's what all the other recipes are lacking! This tastes just like what I would pay $4.66 for at Starbucks. HA! Looks like I'll be pocketing that money from now on. I did make a few minor changes. The changes I made created 3 tall glass servings. I'm currently living overseas and we use the Senseo coffee machines; so I used 2 cups (2 pods) of regular Senseo coffee. 1/2 cup of milk, 4-5 oz. condensed milk and 1 to 1-1/2 teaspoons of vanilla coffee syrup. Blend it all together and you are left with a cheaper, easier and just as delicious coffee drink. I was so happy about this recipe that I did the math, and I would spend between $30+ a WEEK (1 drink a day) and now with this recipe I am only spending 75 CENTS per large glass!!! Oh man, I'm so happy I don't know what do with myself. LOL

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Chicken Florentine Casserole

Reviewed: Jun. 13, 2007

Oh my goodness this recipe is GREAT! The different flavors meshed wonderfully together. I saved myself a lot of time and stress changing just a few things. Those changes were: 1.) cut up chicken into chunks 2.) cooked chicken and minced garlic together in a pan with a few tablespoons of olive oil 3.) After chicken was cooked, I added the soup, milk instead half-and-half, 6 oz. shredded mozzarella, and lemon juice. 4.) Stired it all up on medium heat til creamy and then poured the entire mix on top of the spinach (I used frozen; turned out just fine) and mushroom layer as stated in the recipe. I then crumbled real bacon on the top and baked for 25 minutes. We ate it on top of bowtie pasta. This is DEFINITELY a keeper!!! So easy to make and so delicious! Thanks =)

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59 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Gobble Up Granola Snacks

Reviewed: Jun. 12, 2007

Fantastic recipe! I love recipes that allow you room to tweak it to your own liking without jeopardizing the final result; this is one of those recipes! I'm currently living overseas and don't have access to corn syrup (and found out afterwards how to make my own LOL) so I used maple syrup. I found that the amount called for wasn't enough to adequately mix in with all the cereal so next time I'll use just slightly more than 1/2 a cup. I also altered the recipe by using only 2 cups of rice crispies and 1/2 a cup of corn flakes. Along with the cereal changes, I used creamy peanut butter and then crushed lightly salted peanuts and added them to the mix. In place of raisins, I used plain M&M's. They turned out GREAT!!! What made this recipe even better was the fact that it's truly 100% family/kid friendly, allowing even the youngest of kids to help out. Oh, one last note, when I was mixing the brown sugar and maple syrup together on MH heat, I threw in about a handful of miniature marshmallows. It all mixed together perfectly and created a great bonding agent in the end. Definitely worth trying!

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5 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Mom's Buttermilk Biscuits

Reviewed: Jun. 10, 2007

I definitely agree that even though these are pretty good, there really is "something missing." I think that something is salt, or at least the taste of. Coming from the South, I know what a homemade biscuit tastes like, and the biscuits I'm used to eating have a slight salty taste; like when you get a biscuit from McD's or something; the tops are brushed with salty butter I guess. If I can manage to get that duplicated salt taste, then these would be 110% perfect! Some raters said that these biscuits were flat and I don't think they realize that when you make biscuits from scratch, they're not going to turn out the same as those purchased from a store or fast food joint. These are real, homemade biscuits; there are no added preservatives and additives to give you that super fluffy biscuit. I took the total batter and divided it in half; all the tops were brushed with buttermilk before baking but I also took the time to add fresh, shredded cheddar cheese into the 2nd half. The cheese batch was amazing! Adding a little butter to the center of one of these fresh baked biscuits brings out what you'd miss otherwise. These really are fantastic biscuits so long as you have realistic expectations. Just remember, these are made from scratch with care... not mass produced in some factory. One last note, these are also great because the batter can be easily tweaked; shredded cheese, chunks of cheese, cinnamon & sugar, fresh herbs, etc. The possibilities are endless!

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60 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Bread Pudding II

Reviewed: Jun. 3, 2007

Wonderful! This recipe is exactly what I was looking for! I topped the dish off by drizzling a vanilla glaze over the entire top. If interested, look up "vanilla glaze" on this site and try it! Fair warning though, if using the "vanilla glaze" recipe from this website, make sure to use more milk than the recipe calls for; it was a typo on the submitter's part. The two make a fantastic pair!!!

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Vanilla Glaze

Reviewed: Jun. 3, 2007

Just what I was looking for!!! I used this to drizzle over bread pudding and it turned out perfectly! I do agree with others who say the amount of milk called for is inadequate. I simply just added as much milk as I needed to get the consistency I was looking for. This glaze is great because you can easily add or reduce however much milk to your preference. It's definitely a keeper!

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13 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Brown Sugar Meatloaf

Reviewed: Jun. 1, 2007

WOW! I've always stuck with my usual meat loaf recipe because it's good and everyone loves it... but I think I'm going to proudly ditch my recipe and use this from now on! It was absolutely delicious! Due to many others saying it's "too sweet," I decided to use 1/3 cup of light brown sugar instead of 1/2 a cup as called for. The end result was perfect; not too sweet at all! My entire family loved it and I thank you for posting it. 5 stars for sure!

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Chocolate Cookie Buttercream Frosting

Reviewed: May 25, 2007

I followed the recipe as stated and ended up with a great consistency... but it also turned out extremely sugary. However, I thinned it out using milk and then iced my cake and put it in the refrigerator. The coldness allows the icing to thicken up just enough and the cold temperature actually cancels out the shock factor of how sweet it is. I used this on the "One Bowl Chocolate Cake III" and it suited each other wonderfully! I highly recommend!

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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One Bowl Chocolate Cake III

Reviewed: May 24, 2007

I couldn't ask for any better! I used a 9x13 pan and baked it for 40 minutes. I just made this for the 2nd time and this time I upped the cocoa to 1 cup... I'm REALLY glad I did! The cake is great with the amount called for, but after trying more to see the difference, I definitely think 1 cup is the magic amount. If I could give it more than 5 stars, I would. I used the "Buttercream Icing" recipe (pictured) from Sharon on this website. Incredible together!

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156 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Buttermilk Fried Chicken with Gravy

Reviewed: May 23, 2007

I used boneless chicken breasts and found this to recipe to be quite flexible with boneless chicken. The buttermilk did a fantastic job at keeping the chicken hydrated and moist even after the cooking time. We enjoyed glazed carrots and stuffing with our chicken and were all left feeling very satiated! I definitely look forward to using this recipe again with bone-in chicken as called for. Great recipe, thanks!

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12 users found this review helpful

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Blueberry Cream Muffins

Reviewed: May 23, 2007

I currently live overseas and a muffin pan has just never been on the priority "to get" list. For this reason, I baked it in an 8x8 dish for 40-45 minutes and it turned out great. Aside from the dish size and baking time, the only other changes I made was adding 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of vanilla and 3/4 cup of white sugar mixed with 1/4 cup of light brown sugar. I then covered the entire top with a simple crumb topping using 1/4 cup of white sugar, 1/3 cup of flour, 1/4 cup of butter 1.5 teaspoons of cinnamon. Mix together and crumble over the top. When making the crumb topping, I find it's best to use your hands to get the best crumbs possible; using a fork takes too long.

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Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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