Apple Crumb Pie

Reviewed: Nov. 30, 2009

This is a great recipe! I use Ms. Smith's frozen pie crust which turns out great. Used about 5 large Granny Smith apples but used 1 cut of sugar to help out with the tartness. The pie yes is runny but adding 1-1/2 more tablespoons of flour to the apples definitely helps out with that (it doesn't matter how it looks, just how it tastes!!)

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kgknox

Cooking Level: Intermediate

Home Town: Bear Grass, North Carolina, USA

Living In: Chapel Hill, North Carolina, USA

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Nov. 30, 2009

Any negative review, you were just doing something wrong....these are the BEST COOKIES EVER! I took them home for Thanksgiving and I was asked for the recipe on 5 different occasions. My boyfriends Grandmother who is the best cook imaginable asked me for the recipe to take to her bridge game, that was the best compliment I could have ever gotten! They also get better each day. The only thing I changed was use one cup of butter instead of 1/2 butter 1/2 shortening and also they are done between 9-10 minutes (no more no less!). Also do not leave out the cloves, that is the most important ingredient!

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kgknox

Cooking Level: Intermediate

Home Town: Bear Grass, North Carolina, USA

Living In: Chapel Hill, North Carolina, USA

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Guacamole

Reviewed: Nov. 27, 2009

This was my first time making guacamole and this recipe made it very easy!

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CookingCorner

Cooking Level: Beginning

Home Town: Jacksonville, North Carolina, USA

Living In: Chapel Hill, North Carolina, USA

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Scrambled Eggs Done Right

Reviewed: Nov. 24, 2009

First, adding the salt and pepper after the eggs are cooked means it isn't distributed well, you get seasoned bites and bland bites. I perfer consitency. Secondly, I felt even more guilty eating eggs, already a cholesterol trap, with mayo added...I could feel my arteries hardening and I guess I don't see the point.

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KaraBara

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

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Three Cheese Macaroni with Tomatoes

Reviewed: Nov. 22, 2009

We liked this a lot. I only used 1 lb of pasta and less cheese. The tomatoes were really good with this dish.

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Refried Beans Without the Refry

Reviewed: Nov. 22, 2009

We liked this and it was so easy!

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Slow Cooker Carnitas

Reviewed: Nov. 22, 2009

So good! My family loved it! When it was done in the slow cooker, I put it into a pan and cooked it the oven for about 25 min. to crisp it up a bit. I served it in tortillas with tomatoes, onions and avocados. It was fantastic.

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Peppered Bacon and Tomato Linguine

Reviewed: Nov. 22, 2009

This was pretty good. It was a lighter pasta and we enjoyed it.

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Mexican Rice II

Reviewed: Nov. 22, 2009

This was great Mexican rice. I cooked the onions a little before adding the rice, but that was the only change I made. Everyone liked it!

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Easy OREO Truffles

Reviewed: Nov. 17, 2009

Wow....just made these and they are fantastic! I used my food processor to crush the cookies and then added the cream cheese and blended it together. I bought the Baker's chocolate that is already in little cups to melt in the microwave which made that part easy. I rolled the balls with no problem and put them in the fridge for 15 min. before doing the chocolate. I put the balls on a fork and used a spoon to pour the chocolate over. Then i sprinkled the crushed topping on top. Put them in the fridge until ready to serve. I thought they were easy.

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A. Zelasko

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Chapel Hill, North Carolina, USA

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Blueberry Streusel Cobbler

Reviewed: Nov. 16, 2009

This was great! No need to change a thing. The sauce added all the flavor that you need.

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Stephanie

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Chapel Hill, North Carolina, USA

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Herbed Pork Roast

Reviewed: Nov. 16, 2009

This was amazing. I had some kind of pork roast with a bone in it (the butcher recommended it and I've forgotten exactly what he said it was). I used a little olive oil as others recommended and had this marinate overnight and through the next day. It was the juiciest pork I have ever eaten and the outside glazed over and tasted amazing. I cannot recommend this recipe enough!

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Stephanie

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Chapel Hill, North Carolina, USA

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Banana Sour Cream Bread

Reviewed: Nov. 12, 2009

Yummmmm! The only thing I can add to this is that a friend of mine clued me in to using Coconut Oil in baking awhile back and I ALWAYS use some in place of some butter in quick breads and cookies. It's a soft solid a room temp (except summer :D ) and a liquid oil above about 75 degrees. It adds just a hint of flavor that everyone that tastes my baking loves, but can't quite put their finger on...the perfect secret ingredient! Try substituting 1/2 the oil/butter in a recipe. My favorites for using it are...Banana Bread, duh, and chocolate chip walnut cookies (or white chocolate macadamia nut!). You can spend $$$$ at a health food store for Coconut oil, but I find it in the vitamin section of my local Walmart for $10 (sounds like a lot for a little jar, but you don't need much and it's soooo good and good for you!...that's my justification for eating the Banana Bread and cookies, hahaha, Girl Math!

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KaraBara

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

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Pumpkin Wheat Honey Muffins

Reviewed: Nov. 10, 2009

AMAZING! Some changes I made: white instead of wheat flour. I didn't have any pumpkin spice so I used 1/2 teaspoon cinnamon, 1/4 teaspoons each of allspice and ginger. I omitted the raisins and walnuts, just because I'm not a huge fan. I had a huge muffin tin as well and this recipe made 6 big muffins and they cooked for around 28 minutes. I will make them again!

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Stephanie

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Chapel Hill, North Carolina, USA

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Squash Dip

Reviewed: Nov. 10, 2009

I just found this ... weird. It wasn't the goat cheese either as I love that. It's not bad exactly, but I wouldn't make it again.

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Stephanie

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Chapel Hill, North Carolina, USA

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Chole Saag

Reviewed: Sep. 8, 2009

This was so easy to make and really yummy. I used fresh spinach, vegetarian stock, and a little ginger. Omitted the peas. I should have waited to the add the yogurt until the end so it wouldn't curdle as much. I also threw in some soy sauce and some sriracha instead of red pepper flakes. We ate it over yesterday's leftover brown rice. I will definitely make this again.

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RUBYJI

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Smooth Sweet Tea

Reviewed: Sep. 7, 2009

Not a huge fan of the baking soda, but all the other instructions and amounts are spot on.

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Stephanie

Cooking Level: Expert

Home Town: Portage, Indiana, USA

Living In: Chapel Hill, North Carolina, USA

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Sweet Italian Green Beans

Reviewed: Aug. 24, 2009

Although I haven't made this yet, I've had it, and it's great! My neighbor used to make it for all our potluck get togethers and everyone LOVED it. I always meant to get the recipe from her, but never did, then I moved away suddenly and I've been looking for something simillar ever since. I'm so happy I found this! It's great comfort food and works nicely in a crock pot with fresh beans (add salt!) which is what she did when they were available.

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KaraBara

Cooking Level: Expert

Home Town: Chapel Hill, North Carolina, USA

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Yakisoba Chicken

Reviewed: Aug. 8, 2009

Quite good! I really shouldn't rate this recipe because I used spaghetti noodles instead of soba... but I guess everyone should know that it still made a tasty, though inauthentic, dish!

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SweetAnnieRose

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Thai Chicken Wings

Reviewed: Jun. 17, 2009

The sauce was absolutely delicious, but it just didn't taste right with chicken wings. The sauce has too much fish sauce, in my opinion...made the chicken wings taste very fishy. But I do give 5 stars ***** for the sauce, it just wasn't good on the wings.

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