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

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

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Caramel Heavenlies

Reviewed: Oct. 28, 2009

I love these! I just made them, and can't stop nibbling. I used my pizza cutter, and they cut very easily. I think the trick is to wait until they are completely cool....Even though it was so hard to wait! Yummy!!!

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 27, 2009

We enjoyed this. Used split chicken breast instead. I didn't have time to marinate this like the recipe called for, but it was still really yummy. I lifted up the skin to add more seasoning to it. Next time I will try to make time to marinate this as the recipe calls for. Very very good.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Cheesy Sausage Loaf

Reviewed: Oct. 26, 2009

Reminded me of a Hot Pocket, but a good one. I added a green pepper, 1/2 an onion, and minced garlic. Also used smoked gouda...Yummy. We had mozzarella, but I wanted to use the cheese I already had opened. The gouda was really really good in there. Also I braided the bread instead of rolling the dough to make it prettier. I think it would be even better with some diced tomatoes too, but I add tomatoes to everything. Didn't use all the filling because of the added veggies, but am saving for omelets. Thanks for the recipe!

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Cream Filled Cupcakes

Reviewed: Oct. 25, 2009

Thanks for the inspiration! I have a recipe for a ho ho cake that I used for these cupcakes. Very cute and fun idea! A little messy, but I was expecting that :)

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Caroline's Chocolate Fudge Frosting

Reviewed: Oct. 25, 2009

This was alright icing, but I thought it tasted more like sugar than chocolate. Ended up adding a lot of cocoa for more fudge like taste (was out of squares.) Consistency was good though.

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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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Best Steak Marinade in Existence

Reviewed: Oct. 22, 2009

My hubby loved it, but I thought it had too much basil. I'm going to make again, but next time add little or no basil.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Honey Banana Muffins

Reviewed: Oct. 22, 2009

I absolutely loved the flavor of these muffins. The honey nutmeg combo is great. I felt it was missing one thing...Some chopped walnuts would have made a world of difference. It really would have improved the texture (which is different than a typical muffin). Had no problems with muffins sticking. Mixed equal parts flour, oil, and shortening to lightly grease the tins. They popped right out, but probably didn't help with the calories. Also they were extremely moist.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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BLT Dip

Reviewed: Oct. 22, 2009

This was Yummmmmmy and I don't normally eat raw tomatoes. I used this as another topping on some twice baked potatoes from this site and it was outstanding. I will definitely make this again. Bacon always makes things better!

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lboogie

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Fishkill, New York, USA

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Banana Crumb Muffins

Reviewed: Oct. 22, 2009

I'm so disappointed! I love banana bread, but not this recipe. The topping was too much. Too sweet, and the flavor didn't match the muffin. I found the actual muffin to be light in texture, but dryer than I'd expect from a banana bread. Also the muffin was kinda bland and overpowered by the topping. Sorry for the bad review, but it just wasn't for me.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Orange Pork Stir Fry

Reviewed: Oct. 20, 2009

great recipe as written. I only had fresh broccoli, and Onion. It was great with the pork, I think any meat would work well. I didnt have orange zest, and it was fine with out it. I'll make this one again!

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Dawn

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Cucumber Sunomo

Reviewed: Oct. 19, 2009

I make a similar marinade for my cucumbers, but I had never thought to add ginger. Thank you so much for this recipe! Also used small seedless cucumbers which made preparing easier. No peeling and seeding :)

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Chicken Katsu

Reviewed: Oct. 19, 2009

Ok...I changed this recipe ALOT. Not because it was bad, but just to suit my needs. I used chicken drumsticks, which I pan fried until dark and crispy. then I coated with Tonkatsu sauce and baked at 350 for 35 minutes. It was absolutely delicious. Husband loved it. For the sauce I simmered 1/4 cup ketchup, 1/2 cup worchester, 1/4 cup sugar, 1/4 cup soy sauce until reduced slightly. Then I added 1 TB dijon mustard and 1/2 ts ground allspice. Putting this in the review so that I can remember it :) So good!

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Grandma Ople's Apple Pie

Reviewed: Oct. 18, 2009

It came out of the oven looking super yummy. But then, when we started eating it, I realized the apple were still completely crunchy! Everything tasted great, but ahhhhh...really embarrassed to have served it like that. Granny Smith's sometimes are harder to soften. I'm going to try this again because of all the great reviews, but next time I'll sautee the apples in butter before adding them to the pie.

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