Pumpkin Swirl Bread

Reviewed: Nov. 12, 2009

Yum! Made into 18 muffins. Cooked for 22 minutes.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 11, 2009

I will start off saying what I did after reading reviews. I used nearly a pound and a half of chicken pieces (uncooked). 2T butter, 1/2 large white onion, 1 can Cream Chicken with Herbs and 1 can Cream of Celery (I didnt have any more cream of chicken), 1 16-ounces packed of dough, and about a cup of water and 1 bouillon cube. I added spices (a bit of Seasoned salt, parsley, a tad of cumin and a little Old Bay), and some celery. I rolled the biscuits out and cut into smaller strips. Cooked according to directions. Result: It was good. It tasted like when my aunt makes cream of chicken over biscuits which is fine and it was good but if you are craving Chicken N Dumplins like you get at Cracker Barrell or how your granny makes, these are not them. I was craving the comfort of CnD but these weren't them although very good.

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Oatmeal Chip Cookies

Reviewed: Nov. 10, 2009

Made these last night, and they are all gone! My husband's friends ate every last one. Thanks for the recipe they were awesome! Crispy on the outside and chewy on the inside. Oh and I used 1/2 shortening 1/2 butter because my cookies have a tendency to turn out thin and crispy.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Fluffy Biscuits

Reviewed: Nov. 7, 2009

These are the best biscuits ever. Husband ate them up. Added a little vinegar to the milk to make it like buttermilk, and brushed the tops with butter after they came out of the oven.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Mulligatawny Soup I

Reviewed: Nov. 5, 2009

I dont know if soem of my measurements were off but it was 1/2 cup of all veggies. My curry powder was homemade from a previous recipe. I added 2 chicken breasts. I omitted the Thyme because i didnt have any (oops). I added some milk at the end and it really added something nice to the dish. ** Result ** I loved it... my kids loved it but it was a bit too spicy (so I will make my curry again and add less 'heat'). NO leftovers as for a family of 5.. it just makes enough for 1 hearty meal. I will definitely make this again!! (btw - my boys are 5-1/2, 3-1/2 and just under 2 years).

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Hamburger Pie

Reviewed: Nov. 4, 2009

I made mashed potatoes with red potatoes, salt, butter and milk. My ground beef was cooked with a cup and a half of small diced onions and a tablespoon of minced garlic. I added a can of condensed tomato soup and 1 can of diced Italian tomatoes. I put it in a 9"x13" glass dish. I then put a layer of steamed corn (i had no french cut green beans like I usually use). I topped it all with the potatoes. Then I added a generous layer of cheddar/Monterey mix. Finally I added French's Onions to the top and baked in the 350 oven for about 25 minutes. ** Result** YUM-O! Kids liked it, hubby liked it and I liked it.

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Slow Cooker Beef Stroganoff I

Reviewed: Nov. 4, 2009

First off here are the changes I made (1st time making it and I doubled the recipe): Used 2 pounds of london broil (cubed), 1 can of Golden Mushroom & 1 can of Cream of Onion Soups, 1 cup small diced onion, 1T Worcestershire, 1/2 cup of water, 2T minced garlic, 1 beef bullion cube, and 1 can sliced mushrooms (drained the water). At the end I added 5 ounces low-fat cream cheese and 1T cornstarch + 2T water. Served over buttered egg noodles. **Result** The sauce was a bit too thick (although I wanted a thicker sauce). The meat was wonderful but something was a bit off.. it was missing something that I couldn't pin-point. It was great as leftovers too. I will make again if I can figure out what was missing :)

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Spicy Red Bell Pepper Soup

Reviewed: Nov. 3, 2009

The soup as prepared by recipe was very good--worth the five stars. I had some cooked ham to use up, and after the soup was done, I added nearly a pound of chopped ham and let it all simmer for a while. It was awfully good that way, as well, and I expect it to be even better tomorrow. I recommend about double the cayenne, and a bit more garlic---powder is alright. I also added about 1/2 cup of condensed milk, because I really like the creamy color that it adds. I do that frequently. Keeper recipe! Lotsa fun.

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Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

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French Baguettes

Reviewed: Nov. 3, 2009

Very crunchy on the outside, but light and chewy on the inside. Yum! We enjoyed this very much. I used a whole egg instead of the yolk b/c I'm lazy. Also when it was baking, I added a pan of water under the bread.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Sarah's Applesauce

Reviewed: Nov. 2, 2009

Wonderful recipe! I followed the recipe pretty much - I used 4 decent sized Jonagold apples. I diced them, added slightly less sugar than required, a tad more cinnamon and same amount of water. At first I thought it was going to be too liquidy when stirring it after it started cooking, but it wasn't. The liquid "dried up" nicely. I have small kids and texture is a big thing so I put it in my Magic Bullet for a few pulses and it was just wonderful! 4 apples do cook down to not nearly enough sauce... I could easily polish off that bowl all by myself. I will definitely be making this again. Super yummy and fairly healthy as well. When I do make more, I will be using less sugar.

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Brown Sugar Meatloaf

Reviewed: Nov. 1, 2009

I have made this before but I guess I never reviewed it. My review is form this time. I made it with 93% Ground Beef for less fat. I also cooked it in a meatloaf pan and i was surprised to see almost no fat underneath (i guess since it was so low in fat in general). Anyway, I added 1 heaping Tbs. of minced garlic to the mix and used Ritz instead of saltines. Since my pan allowed dripping to go underneath (not sit under the meat), I put the sauce on top (which I added some Worcestershire sauce too as recommended). It was done in 50 minutes. I love the meat with the sauce but my only issue is, as is, the bottom is plain meatloaf and the top had the glaze... so if I baked it NOT in a meatloaf pan, I would put half on the bottom and half on top of the glaze. Since I used the pan, next time I might mix half into the mix itself and then put the rest on top... but I do love it!

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Apple Squares

Reviewed: Nov. 1, 2009

This was my first time making this recipe. I read reviews and decided to double the recipe and add a tad more apples (like 1/2 cup more diced apple). First, the "batter" was so thick I added about 1-2T of tart cherry juice. I did not add the sugar on top - I only added some cinnamon. I used a 9"x9" square pan baked at 350. My issues with this recipe are; (1) with the doubling in that pan it took nearly an hour to bake and i had ot put aluminum foil to keep the to from burning (which worked wonderfully), (2) It was too sweet for my taste. i like sweet things in general, but I used Jonagolds and the cake was just too sweet, (3) It was too "cakey" I thought it would be more dense and bar-like but it was more cake-like and I was disappointed. They aren't horrible and I am sure my hubby will eat them as will I but if I attempt this recipe again, I will certainly need to make a lot of changes.

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Stuffed Peppers

Reviewed: Oct. 29, 2009

Very good! My peppers were large, so I had to make up ;more filling the first time. Second time, I planned accordingly and just increased everything. They turned out fine. I used about 1/2 barley with the rice (I like barley) and spiced up the burger with a bit of beef bouillon. Didn't baste. Covered with foil during baking, and while the peppers were still a little bit crisp, they were tasty and good--we liked them that way. I topped them under the broiler for a few minutes, after adding a good sprinkle of parmesan. Will make more and freeze, for February (have lots of peppers).

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Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

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Butternut Squash and Turkey Chili

Reviewed: Oct. 29, 2009

This is a very mild chili, not what I expected. Followed the recipe pretty closely. My first taste was that hominy, which I do like, was overwhelming in this case. Tweaked liberally: doubled the chili powder, added two McCormick large beef bouillon cubes (turkey is mild), a good shot of lemon juice, a small tomato paste with water, and thus powered it up close to what I consider chili (personal preference). A hint: The butternut can be partially cooked in the microwave, then seeded and scooped out with a melon-ball cutter. Nice alternative. Canned chilies, expensive, can be replaced with about 1/2 of a pickled or fresh jalapeno. Finally, the sour cream and tostados really made this a nice dish.

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Capt.Quent

I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Fabulous Wet Burritos

Reviewed: Oct. 23, 2009

I agree entirely with Charlene. My favorite burritos do not have all of these things, but are delightful inclusions on the #17 special at El Rodeo in Raleigh, NC

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Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

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