Pizza Dough I

Reviewed: Dec. 6, 2009

Not bad.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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I made these pecans for holiday gifts last year and they were such a big hit, I plan on doing it again this year. After the nuts cooled, I poured them into decorative bags and mixed them with M&Ms to make them look more festive. I find that the cloves are a bit too strong a flavor for my taste. Instead of cloves, I use allspice which has some of the flavor of cloves, but isn't as intense. Also, I know it already says this in the recipe, but it cannot be overstated: Don't let the nuts burn! I recommended turning them 3 or 4 times (instead of 1 or 2). My mom makes a diabetic-friendly version of this recipe where she uses Splenda instead of white sugar. It's not quite as tasty, but is still pretty good.

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Rebecca

Cooking Level: Beginning

Home Town: North Potomac, Maryland, USA

Living In: Atlanta, Georgia, USA

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Strawberry Cake from Scratch

Reviewed: Dec. 6, 2009

So Yummy! Not sure why people found this cake to be a little heavy - the one we made was light and had a wonderful texture, and I didn't do anything special - just follwed the recipe as written. VERY tasty!

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OVIEDOGIRL

Cooking Level: Expert

Home Town: Oviedo, Florida, USA

Living In: Sanford, Florida, USA

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Potato Chip Cookies

Reviewed: Dec. 5, 2009

Just got done making these for a cookie exchange tomorrow. They are wonderful and easy breezy to make. This is the first recipe that actually makes the correct servings listed. I came out with 32 cookies. I did a second batch with almonds I chopped in the food processor. turned out just a good. Great Recipe! Now I'm off to learn how to dip them..

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TERWRLD

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Caramel Apple Pie I

Reviewed: Dec. 5, 2009

The only reason I didn't give this one a 5 is because it turned out a little on the soupy side. The overall taste was amazing. I did add a little more cinnamon than called for and about a tsp or so of all spice. We topped it with a scoop of french vanilla ice cream and it was really tasty.

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Tracy L.

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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Chinese Chicken Fried Rice II

Reviewed: Dec. 5, 2009

I have made this about 10x - sometimes I use chicken, sometimes shrimp, sometimes just veggies - whatever I have on hand. We love this simple and tasty dish!

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Baked Potato Soup

Reviewed: Dec. 5, 2009

I really enjoyed this recipe! It was flavorful and not as heavy as other potato soups I've had in the past. I didn't change much, just that since I use center cut bacon I didn't have much drippings so I added a pat of butter. Also, I added the bacon and the cheese and fresh chopped scallions (In lieu of parsley) at the end instead of garnish and the cheese really added to the creaminess. Will definitely make this one again!

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Amalthea

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

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Cheater Pot Pie

Reviewed: Dec. 5, 2009

After Thanksgiving I wanted something quick and easy to make with the leftover turkey. This recipe was the winner. I used about 1 cup of turkey as opposed to chicken and instead of frozen vegetables, I used can green beans (since I had no peas) creamed corn (since we didn't have regular corn) baby carrots and mushrooms. I opted to cook everything in the sauce pan and added 1 can of creamed chicken (since I used a can of creamed corn) as well as milk to get the desired consistancy. For the pie portion of this recipe, I rolled out a defrosted frozen pie crust (A leftover, since its mate was used in a pie the night before), cut shapes with cookie cutters and baked in the oven per package directions to make pie crust cookies to serve on top of the pot pie. Definitly a cheater pot pie. I must say. I enjoyed the slight sweetness the creamed corn added.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Baked Ziti II

Reviewed: Dec. 5, 2009

Very good ziti recipe! I added some very lean ground beef in with the sauce. I also took the advice of other reviewers and layered it (thin layer of sauce, cheese/pasta mix, sauce, and repeat). Good comfort food!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Chinese-Style Broccoli Salad

Reviewed: Dec. 5, 2009

Delicious! I halved the recipe and it turned out great. I did add some freshly sliced button mushrooms (raw) when I tossed the broccoli with the dressing. I also let it marinate on the countertop for an hour or two. This allowed the veggies to really soak up the flavor. I will definitely make this again!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Carrot Cake III

Reviewed: Dec. 5, 2009

Only change I made to this recipe was to substitute 2 cups of white sugar for 1 cup white 1 cup brown. Since I didn't want a cake, I made 24 cupcakes and must say they are delicious. *For the icing I only needed 2 cups of confectioners sugar.

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Reviewer:

lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Caramel Apple Pork Chops

Reviewed: Dec. 5, 2009

Made this recipe with the suggestions (marinated in soysauce/apple juice mix and baked on 350 for 25 min) of others and was pleasantly surprised. Certainly an ideal fall meal.

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Reviewer:

lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Chocolate Snaps Sugar Cookie

Reviewed: Dec. 5, 2009

Excellent! I followed other reviewers and omitted the margarine/cocoa step and added the cocoa directly to the dry ingredients. I chilled the dough 2 hours and had no trouble rolling these into balls. Using my small cookie scoop I got 47 cookies, and I rolled some in powdered sugar and some in granulated. Unlike some of the other reviewers - we prefer the look and taste of those rolled in granulated sugar. Mine were perfect at 8 minutes, slightly crisp on the outside and chewy (almost brownie-like) inside. A new favorite for us! Thanks for sharing!

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Brown Sugar Banana Nut Bread I

Reviewed: Dec. 5, 2009

i added craisins, and itwas awesome too!

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jen

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

Living In: Garner, North Carolina, USA

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Acorn Squash with Apple

Reviewed: Dec. 5, 2009

It's like eating Apple Pie without the crust! Absolutely fabulous and easy! We've found that with our microwave that we've had to adjust the cooking time some. We microwave the squash covered for 7.5 minutes on high and then add the apples and cover and cook another 7.5 minutes on high. We cut the apples into wedges that are about 3/8 inches thick. If you cut them too thin you'll end up with applesauce. Our young son was allergic to soy and dairy for a time, so we substituted canola oil and it turns out just as well as when we've followed the recipe with butter. We've also used butternut squash and it's just as awesome. Goes great with a roasted chicken or turkey.

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Bruce and Jennifer

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Quick Biscuits

Reviewed: Dec. 5, 2009

I took other reviewers tips and used enough heavy cream to give the dough a "wet sponge" feel. It was over the 1 cup the recipe called for. After 8 minutes I brushed the tops with butter & let cook an additional 4-5 minutes. I ended up with the lightest, fluffiest biscuit's I have ever baked and a very, VERY happy DH!

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Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

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Apple Crisp II

Reviewed: Dec. 4, 2009

This was great! I did it exactly like written except I added a cup of chopped pecans to the topping mixture. It was divine!

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Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Korean Cucumber Salad

Reviewed: Dec. 4, 2009

We ate this, but the vinegar was pretty strong. I guess that's the way it's supposed to be. We served this with bulgogi and kimchee.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Tasty Tuna Burgers

Reviewed: Dec. 4, 2009

These are a wonderful alternative to regular old tuna! I didn't have on hand lots of the ingredients, but the burgers still tasted great. Putting them in the fridge for 30 minutes was a perfect idea; they really were easy to handle! I plan to make these often. I actually used them in a salad-- I cut the burgers up in pieces and tossed them in with the lettuce. It was very good!

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Reviewer:

helpmecook82

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Tampa, Florida, USA

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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Dec. 4, 2009

First time making scones EVER and they turned out GREAT! I Brittish woman even asked ME for the recipe! Didn't have unsalted butter, so I used regular butter and ommited the salt. I also didn't use the egg was either.

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