Best Ever Chuck Wagon Chili

Reviewed: Nov. 12, 2007

Pretty good! I did reduce the tomato sauce, and I served the chili with cheddar cheese, green onions, and sour cream. Thanks for the great recipe, I'll definitely make this again!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Feeling lazy! Then try this recipe. When you leave for work, place this in the crock pot -- and when you return 8 hours later, you will return to a house smelling like home cooked comfort food! I did add carrots as suggested by Tia, and didn't add the lemon. I served with rice and cornbread, mmmmm mmmmm good! I will DEFINITELY make this again. Thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Maryland Crab Cakes II

Reviewed: Nov. 8, 2007

I know this might not be "Maryland like", but so far I've actually preferred this recipe without the Old Bay seasoning because most of the crab cakes I've tried have had too much Old Bay. I did leave out the salt, and added some onion and celery. Broiling (as opposed to frying) also helped keep the calorie count down, and I used olive oil cooking spray and egg substitute to bring it down even further. I also top each one with a sprinkling of panko breadcrumbs, which gives them a little crunch. I loved these, thanks for the great recipe! I'll definitely be making these again!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Spaghetti Squash I

Reviewed: Sep. 17, 2007

This was excellent, it made the spaghetti squash taste more like spaghetti and less like squash! After halving the squash, I scooped out the guts (the stringy stuff that smells like pumpkin) with a spoon, scraping until I hit the firm, fleshy part. I did bake the squash for 45 minutes instead of 30, and added a little parmesan cheese to the top of the finished dish. I'll definitely be eating this again - especially because I'm on a diet and pasta is a NO NO! Thanks for the great recipe! P.S. The seeds can be salted and roasted just like pumpkin seeds for a snack.

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Broiled Grouper Parmesan

Reviewed: Aug. 9, 2007

I did add 1/2 teaspoon garlic powder to the parmesan mixture, some panko breadcrumbs to the top of the fish, and sprinkled some fresh shredded parmesan on top of the fish. A keeper! Thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Garlic Roasted Chicken

Reviewed: Jul. 9, 2007

This was excellent, the only change I made was adding a few pats of butter under the skin. I served it with mashed potatoes and southern style green beans. Thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Scim's Fettucine Alfredo with Shrimp

Reviewed: Jun. 11, 2007

This was absolutely wonderful, and could definitely be restaurant quality! I sauteed my shrimp in garlic, and also added 1 tsp of garlic to the sauce. I cooked this for a romantic dinner and my guest loved it. I'll definitely be making this one again...thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Rocky Road Ice Cream

Reviewed: May 29, 2007

This recipe is wonderful! The thing I like about this recipe is that you can adjust it to your liking...I used a lot of nuts (I LOVE NUTS) - and added 3 different types (walnuts, almonds, and pecans)! I also added some chocolate chips to the mixture when I folded in the marshmallows. I will definitely be making this again!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Lemon-Pepper Salmon

Reviewed: Apr. 19, 2007

This was wonderful! I did add some sliced green onions. The only change I would make is to add the cilantro and tomatoes ten minutes into cooking the fish, to keep them from overcooking. Thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Caramel-Chocolate Pecan Pie

Reviewed: Apr. 4, 2007

This was okay...it was quite sweet. I will probably make it again, but I will probably toast the pecans first, reduce the chocolate chips a bit, and add some whipped cream.

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Grilled Rock Lobster Tails

Reviewed: Mar. 20, 2007

This was wonderful! Except for reducing the oil by half (wanted to cut the calorie count) I didn't change a thing - except I used Maine Lobster tails instead of rock lobster tails (It's all I had). I served these with a grilled filet and a baked potato. I will definitely make these again (and will try it with Rock Lobster tails). Thanks for the wonderful recipe!!!!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Ali's Amazing Bruschetta

Reviewed: Dec. 19, 2006

This was pretty good...I did add 2 TBSP of garlic and 1/4 cup of minced black olives. Thanks for sharing, I'll definitely make this again!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Chicken Scampi

Reviewed: Dec. 19, 2006

This was pretty good. I did add some fresh basil and oregano (about 1/2 tsp of each) when I added the tomatoes. One change I would make is to add the green onions when you add the tomatoes also, mine burned before the dish was finished. Thanks for sharing!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Tempting Truffles

Reviewed: Dec. 19, 2006

These were absolutely wonderful! I made almond truffles, milk chocolate truffles (I rolled the truffle mixture in chopped Symphony Milk Chocolate Bars), Almond/Toffee truffles (rolled in chopped Almond/Toffee Symphony Bars), and dark chocolate truffles. A keeper! Thanks for the wonderful recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Marian's Fudge

Reviewed: Dec. 18, 2006

This recipe is not for the Novice cook or the impatient cook. If you are looking for a quick, easy recipe, then try one of the fudge recipes using marshmallow creme. With that being said, I decided I was going to step up my fudge game, and try one of the "old fashioned" fudge recipes (which this is). The keys to this recipe are patience, having everything ready before you start, and a candy thermometer (sorry, I don't have a lot of faith in the cold water test). With that being said, this recipe was excellent!!!! If you follow the directions to the "T" (I waited until my candy thermometer registered 240) this recipe will turn out as promised. I did add chopped walnuts to the recipe (I like my fudge with nuts) and the fudge was wonderful, just like grandma used to make. Also, you can't substitute Splenda or any other artificial sweetener - if you're going to do this one, leave the fat/calories intact (and trust me, I'm not the advocate for leaving those intact). Also, if you use a deep saucepan/pot, it will keep the mixture from boiling over. Thanks for sharing such a wonderful recipe! I will definitely make this one again.

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Priceless Pecan Pie

Reviewed: Nov. 25, 2006

I really hate to give this such a low rating-- maybe it was me... but... I agree with user BN61079... this pie did not turn out for me. The edges burnt, the cream cheese stuff didn't look like cheesecake at all, and we couldn't even get it out of the pie dish. I was so disgusted with how the pie turned out, I didn't even taste it. My husband tried it and said it was good, but he eats literally anything. I won't make this one again!

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Jen P.

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Jonesboro, Georgia, USA

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Pumpkin Cheese Pie

Reviewed: Nov. 25, 2006

I LOVE this recipe. I got so many compliments on this pie. My Mom even wanted the recipe, and she's the Master Cook around my house! This recipe is inexpensive and tastes delicious. The only problem I had is getting the cream cheese to completely smooth. There were little lumps left and they didn't bake out- they were still there when the pie had cooled. Next time I will have to smoothen the mixture more. And the recipe calls for 1 pie shell, this mixture made 1 9" pie, 3 mini 1" pies and I had a lot left over. Better get 2-3 pie shells for this one.

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Jen P.

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Jonesboro, Georgia, USA

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Grandma's Corn Bread Dressing

Reviewed: Nov. 25, 2006

This recipe is wonderful! To change it up a little though, I only added 1 beaten egg. And then I added 1 can of cream of mushroom soup. The soup held the dressing together, made it perfectly moist, and added a really nice flavor to it!

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Jen P.

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Jonesboro, Georgia, USA

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Frosted Cranberries

Reviewed: Nov. 12, 2006

This recipe is awesome! I am putting together little "Baskets of Plenty" for co-workers for Thanksgiving. I needed one little extra thing to add, and I stumbled across this recipe. It's easy, inexpensive, they look festive & beautiful, and taste great!! A second note on these-- I made my first batch last weekend as a trial batch. I bought fresh cranberries from the produce section and let them chill in the fridge for a couple of hours until I was ready to use them. Had no problems. Right now I am working on my second batch- using the extra bag of cranberries I had stored in the freezer. The package says you can store them in the freezer and not to thaw them before using. Well the cranberries are not looking great right now, the egg & water mixture got frosty and dried a little bit first and now sitting in the sugar the are thawing causing the sugar not to stick as well. I will have to periodicaly turn them over in the sugar to make sure they're covered while they dry. So it's safe to say-- for optimum quality, use only chilled fresh cranberries for this recipe.

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Jen P.

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: Jonesboro, Georgia, USA

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Breaded Chicken Fingers

Reviewed: Sep. 19, 2006

These were wonderful! I added some paprika and onion powder to the flour mixture, and let the breaded chicken strips sit for about ten minutes before frying. I will definitely make these again! Thanks for the great recipe!!!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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