Thai Pineapple Chicken Curry

Reviewed: Dec. 13, 2006

This was really good. It is quite an experience for your tongue to have spicy, salty, and sweet. I used about 1.5 tsp of red curry paste because my husband I are kind of whimps when it comes to spiciness. I substituted pork for the chicken becuase that it what I had on hand. Turned out great! Don't think about cooking it without the pineapple b/c I think that added the most flavor.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Hot Artichoke Spinach Dip

Reviewed: Dec. 13, 2006

This gave me instant popularity at the party tonight! People were fighting over the last bites! I liked it especially because you could really taste the artichokes. It was a good consistency - creamy, cheesy, and a good balance of flavors. The only changes I made were: no heavy cream (didn't drain all the juice from the artichoke can), added about 2 oz cream cheese, added a good 1.5 tsp salt, a little bit of nutmeg, added 1/3 c. mayonnaise, and I increased the garlic to 2 full cloves. Instead of pureeing, I chopped it by hand. I used a 7 x 11 dish and baked it for about 35 mins. Thanks so much for this recipe!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Chocolate Cavity Maker Cake

Reviewed: Dec. 5, 2006

Absolutely incredible! I added a little milk and used most of the sour cream called for. I used half Kahlua, and half creme de cocoa. I also added 1/4 tsp. cayenne pepper - it really brings out the flavor of the dark chocolate. I read what others said and covered the cake for the last 10 mins of baking with foil. The texture was fudgy and dense. Perfect for serving lots of people a gourmet tasting rich dessert. I bet it would be delicious served with a thickened berry sauce - like raspberries, but was amazing on its own too!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Greek Pasta Salad I

Reviewed: Nov. 30, 2006

I followed this recipe exactly. It was just okay for me. I think it may have a bit too much vinegar, and it isnt very pretty the second day.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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The Best Meatballs You'll Ever Have

Reviewed: Nov. 30, 2006

I followed this recipe exactly. The meatballs were perfect, moist, tasty. I topped them with alfredo sauce, but I am sure they would taste great with any sauce.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Pleasant Pork Chops

Reviewed: Nov. 2, 2006

The sauce on these chops was awesome! I halved the recipe and used three thick boneless chops. The cooking time was also halved. I also used reduced fat sour cream! Very very good!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Cream of Pumpkin Soup

Reviewed: Nov. 2, 2006

Delicious! I followed the recipe, except I sauteed chopped garlic with the onions. I used an immersion blender instead of pouring it in and out of the pot. I also doubled the seasonings, added freshly grated ginger, 1/4c. of brown sugar, 1/4c. maple syrup, 1/4 c. sour cream, couple dashes cayenne pepper and doubled the pumpkin puree until it was the consistency I preferred. It is such an easy recipe to throw together - and easy to spice it up if you want more flavors!

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Reviewer:

Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Nov. 2, 2006

Delicious! I baked two small loafs - hoping that would help with the dryness; I also doubled the yeast (used one pkg. of yeast). If you are worried whether it is done or not, temp it - bread should be at least 190 degrees F in the center before it is pulled out of the oven. I also found that when it was warm, it was more moist. If the bread is a little dry, my husband recommends making extra glaze to dip the bread in. He couldn't get enough of the glaze!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Creamy Spinach Tortellini

Reviewed: Nov. 2, 2006

This was absolutely incredible - definetly restaurant quality and so simple! I added Italian seasonings, salt and pepper, and a couple tablespoons of pesto. I also substituted roma tomatoes because I didn't have cherry tomatoes- super delicious. Next time I think I will double the tomatoes. This dish is incredibly rich so I recommend serving small portions and then have plenty of green leaf salad to balance out the richness. Thanks so much for the great recipe!

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Reviewer:

Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Irene's Barbeque Sauce

Reviewed: Oct. 3, 2006

Excellent flavor! I covered pork chops with this sauce for a few hours in the fridge and then baked with the lid on at 350 for 20 mins! Super!

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Reviewer:

SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Old-Fashioned Chicken and Noodles

Reviewed: Aug. 9, 2006

I loved this soup! It was my first time making homemade "noodles" and I loved them. They weren't the prettiest things, but tasted delicious. Next time I will try to make them smaller. The soup had great flavor though! Thanks for sharing the recipe!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Clark's Quiche

Reviewed: Aug. 8, 2006

I reate this recipe four stars. It had a wonderful taste, but the crust was soggy for some reason. I used the frozen deep dish crusts, and made the recipe exactly as it read. Was I supposed to cook the crust before filling? Perhaps the sour cream from the spinach mixture made it soggy? Or the water from the mushrooms?

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Reviewer:

SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Persian Cucumber Yogurt (Maast-o Khiar)

Reviewed: Jul. 21, 2006

This wasn't exactly the taste I was looking for. I was trying to copy the maast o khiar that I love from a local restaurant. I did substitute sour cream for teh yogurt, perhaps this is where I went wrong.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Easy Alfredo Sauce II

Reviewed: Jul. 14, 2006

This was really good. I mixed it in my Magic Bullet, but you could probably use a blender too. That made it quick and easy and I added a couple garlic cloves, salt, pepper, and parsley. Then I put it in the microwave for about a minute. It was really thin when I added it to my Shrimp and sauteed vegetable mixture, but it thickens after it sets off the heat for a couple minutes. It was rich, tasty, and super easy.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Suzy's Mashed Red Potatoes

Reviewed: Jul. 14, 2006

Oh my gosh, these are incredible! My husband said they were even better than Cheesecake Factory. I used a little bit of cream cheese in addition to the sour cream, which was delicious. Sometimes I'll put in garlic cloves in with the potatoes while they are boiling, and then mash them in after I drain the water. I've also tried cajun seasoning when I'm in the mood for something different. Cajun seasoning really complements the flavors.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Broccoli and Tortellini Salad

Reviewed: Jul. 14, 2006

This was delicious! My husband absolutely loved it. I doubled the dressing, and used about 2/3s the amount of sugar called for. I also doubled the bacon and blanched the brocolli as others have suggested. The flavors really complemented eachother. Thanks for a great recipe!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Yellow Squash Casserole

Reviewed: Jul. 13, 2006

I wasnt quite sure what to expect when making this recipe, but it turned out wonderful! It was a delicious casserole, while not being too heavy. I used whole wheat crackers instead of Ritz and is was still good. I followed the recipe exactly, except I scaled it for four. Will make again!

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Corn and Crab Bisque

Reviewed: Jul. 5, 2006

This recipe was pretty good. I followed the directions exactly. I found it to be a tad bit too spicy and a bit too thin for a bisque. If I do make it again, I will definitely cut down on the cayenne pepper.

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SMALLIE81

Cooking Level: Intermediate

Living In: Crofton, Maryland, USA

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Banana Bread V

Reviewed: Jun. 20, 2006

This recipe is fabulous. It was super moist and had a lot of flavor. I screwed up and mixed the sugar in with the other dry ingredients instead of the butter and it still turned out fine. After reading some of the reviews, I followed their advice and added 1 tsp. vanilla and 1/2 tsp. cinnamon, and increased the banana amount to 1.5 cups. I also did half brown sugar, half granulated sugar. I made one loaf with walnuts and topped it with more walnuts and about 1/3 c. brown sugar. It created a toasted carmelized top that tasted superb! Would be really good served at a brunch or shower. The only thing I would have changed would be adding more salt, maybe 1/4 - 1/2 tsp. per recipe. A little advice: to make sure the bread doesn't come out "doughy", temp the bread and don't take it out of the oven until it has reach a temp of 190 degrees F.

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