Make-Ahead Turkey Gravy

Reviewed: Nov. 30, 2009

This is the most amazing gravy I have ever tasted. It was not as much work as some claimed, and the rewards came from my grown daughter who commented, "This tastes just like Grandma used to make." I have already added it to my recipe collection and intend to make it regularly. Anyone out there tried it with beef bones & beef broth? I'd like to give it a try.

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dbull

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Spartanburg, South Carolina, USA

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Quick and Easy Brownies

Reviewed: Nov. 16, 2009

These were pretty good and very simple. I am a real novice at baking, but I found these brownies to be easy to put together. I also used only 1 cup of flour, which gave them a great fudgey texture, and I left out the walnuts as I was baking for a large party and wanted to avoid nut allergy issues. That being said, it seemed like something was missing. If you decide to leave out the nuts, be sure to add more cocoa powder or maybe even some chocolate chips to give the brownies a fuller flavor. However, even though I thought they were lacking something, they were a big hit at the party!

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J. Mill

Cooking Level: Beginning

Home Town: Spartanburg, South Carolina, USA

Living In: Ludwigshafen, Rheinland-Pfalz, Germany

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Carrot Cake III

Reviewed: Apr. 12, 2009

Easy prep, standard ingridients; I added raisins (3/4C). Moist and sooooo "yummmmmy" This is the best carrot cake I have ever made and my husband is wild for this recipe.

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Dixiecooks4U

Cooking Level: Intermediate

Home Town: Spartanburg, South Carolina, USA

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Herman Reunion Cheese Ball

Reviewed: Apr. 3, 2009

This Cheese ball is soooo yummy! I made it for Christmas, and my family loved it,they loved it so much I made it again while on vacation for everyone to enjoy.

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Angelina35

Cooking Level: Expert

Home Town: Perth Amboy, New Jersey, USA

Living In: Spartanburg, South Carolina, USA

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Simply Potatoes® Easy Shepherd's Pie

Reviewed: Nov. 30, 2008

This is a very good recipe. Comfort food...I made as recipe stated but added extra potatoes. The only thing I would consider changing is maybe a little less thyme. Very kid friendly too. : )

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twnzmom

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

Living In: Livermore, California, USA

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 13, 2008

Just what I'm looking for! I'm not cooking a big turkey for T'giving and I'm going to make this on my indoor rotissirie. I'm cutting the salt back to 1 tsp to reduce sodium intake and I'm using 1 chicken. Looking forward to this!

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nubiangrits

Cooking Level: Intermediate

Living In: Spartanburg, South Carolina, USA

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Zucchini Quiche

Reviewed: Aug. 17, 2008

This is really good! Based on the other reviews, I did the following: I used part skim ricotta and mozzarella, fat free half & half, 2 eggs + 1/4 c. Egg Beaters. I also used the Smart Balance stick for my butter amount. I also added a few sprinkles of Italian Seasoning to my ricotta mixture. I added onion and garlic to the zucchini, as I was sauteing it. However, I didn't layer everything; I just mixed it all together. I had a little filling left over, and just baked it in a custard cup. YUM! I plan to try this with yellow squash, the next time. Thanks for a great recipe!

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Absolutely Fabulous Greek/House Dressing

Reviewed: Aug. 10, 2008

I can't get enough of this dressing! I did, like others, use equal amounts of oil and vinegar, but I also tried something that everyone seems to love. Make the dressing exactly as in the recipe, but don't add the vinegar. Let it set a while, and it makes fantastic dipping oil for toasted Italian bread with your next pasta meal. When you're ready for salad dressing, combine equal portions of oil mixture and vinegar. YUM!!

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dbull

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Spartanburg, South Carolina, USA

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Zucchini Corn Fritters

Reviewed: Aug. 5, 2008

Based on some of the reviews, I only used 2 T. sugar. I also used egg substitute for one of the eggs and Smart Balance sticks for the butter. These turned out great, but I think they were a little bland, especially if you're serving them as a savory side dish. This recipe makes a lot, so I'm going to experiment--I plan to double the cumin and add some onion the next time. I am also goin got experiment with making them up and then freezing the cooked fritters. I agree with the reviewer who commented that you could hardly taste the cheese--I even used extra sharp cheddar. They were good as is, with syrup, but need some jazzing up if you intend to serve as a savory side.

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Pat's Baked Beans

Reviewed: Jul. 27, 2008

This recipe is delicious. I only used half of the molasses and put a little more brown sugar. It's a very tasty blend of beans. I'll serve these at BBQ's from now on...thanks Pat!

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twnzmom

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

Living In: Livermore, California, USA

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You Ain't Nothin' But A Hound Dogs

Reviewed: Jul. 19, 2008

Not the best chili ever but pretty close! Perfect mix of sweet and spicy. I added a little bit of Garlic power and a little more chili powder. Make sure to dice onions pretty small and cook them until they just start to brown.

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KacieAnn

Cooking Level: Expert

Living In: Spartanburg, South Carolina, USA

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Hamburger Goulash

Reviewed: Jan. 25, 2008

Very tasty. I added carrots and mushrooms, and a little soy sauce. I also read the over reviews and added some more water, and a little parm cheese. Everyone loves it.

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Meghan

Cooking Level: Expert

Home Town: Glenview, Illinois, USA

Living In: Spartanburg, South Carolina, USA

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Easiest Peanut Butter Fudge

Reviewed: Jan. 8, 2008

I have to say I was very skeptical of this recipe, as I'm from the "candy thermometer" school of thought. However, I followed other reviewers' suggestions in modifying the amounts of powdered sugar and peanut butter. This turned out perfectly, the first time. This will become my new "standard" for PB fudge. I gave some as gifts for Christmas; one of the recipients has already asked me to make more!! :-)

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Easy Baked Ham

Reviewed: Dec. 25, 2007

I made this for Christmas and it was very good. I combined the brown sugar, pineapple juice and ginger ale before pouring over the ham and basted every 30 minutes. I also used a butt portion ham and Bleinheim's Ginger Ale. Will be using this again at Easter. I wonder how it would work on the grill and use the juice mixture as a basting sauce?

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nubiangrits

Cooking Level: Intermediate

Living In: Spartanburg, South Carolina, USA

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Banana Sour Cream Bread

Reviewed: Dec. 3, 2007

This is wonderfully moist, and stays moist. I did make a few changes, though. My bananas were very ripe, so I went with the amount of sugar in my "old standby" recipe--I started with 1 3/4 cups sugar. 3 cups would have been way too much! Then I added 1/4 tsp. ground cloves and a couple dashes of nutmeg. I also added about 1/2 tsp. baking powder. I never would have thought of putting sour cream in my banana bread, but this just might become my new favorite!

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Southern Style Pig Tails

Reviewed: Nov. 15, 2007

I've never had pig tails before.I see them in the store and a friend makes Stone Stew and includes them along with some other "stuff". I think I'll have these along with my blackeyes and collards for New Year's Day. Keryne, you're a true Nubian Soul with your recipes. Keep them coming!

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nubiangrits

Cooking Level: Intermediate

Living In: Spartanburg, South Carolina, USA

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Down Home Chitterlings

Reviewed: Nov. 15, 2007

I like this recipe. I do similiar but for 20 lbs, I parboil twice, draining after each boil. Then in a large pot, cover chitlins with water, add 2 chicken bouillion cubes, 1/2 cup white vinegar, crushed red pepper flakes to taste, and Adobo All-Purpose Seasoning With Pepper to taste. I've never added onions but will try it next time. Mother added a potato to her chitlins to cut grease. Also, the Sylvia Robinson recipe says to soak overnight in salt water to cut grease.

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Reviewer:

nubiangrits

Cooking Level: Intermediate

Living In: Spartanburg, South Carolina, USA

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Excellent Broccoli Cheese Soup

Reviewed: Nov. 13, 2007

As a caterer, I have many recipes for soup, including broccoli cheese. I did try this recipe and found it to be very good. If you like cheese and broccoli, this is a great meal. The only change I made was 1/2 milk and 1/2 heavy cream for a richer soup.

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oralchef

Cooking Level: Expert

Home Town: Spartanburg, South Carolina, USA

Living In: Brunswick, Georgia, USA

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Cherry Pound Cake

Reviewed: Oct. 20, 2007

This is one delicious cake! I've made it twice, the most recent for one of my Bible Study members as a birthday cake. The original recipe only states an 8-inch tube pan, so I decided to experiment. I made 1 1/2 recipes, and it fit into my full-size Bundt pan just beautifully. Based on some of the other reviews, I decided to up the amount of cherries--I used two jars--a 16-oz and a 10-oz. In addition, I used 1 cup of cake flour with 2 cups of all-purpose. This made a lighter, more tender cake. I also added close to 2 T. almond extract, since the honoree loves almond. Sifting the flour also helps. I used reduced-fat cream cheese, and about 2 2/3 sticks butter. I made a simple powdered sugar glaze, with the juice from the cherries, and some almond extract. Everyone loved it. This is a definite keeper!

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Slow Cooker Venison Roast

Reviewed: Oct. 8, 2007

I'm really glad I read the reviews before making this. Based on that, I made some modifications: I used Healthy Request soup (2 cans; I like a lot of gravy), 1 TEASPOON each of the Worcestershire and soy sauces, garlic POWDER and only 1/2 package of the onion soup mix. For my taste, it was still too salty. I browned my roast, before I put it in the slow cooker. I also added carrots, potatoes and celery. I honestly don't think I could have eaten this, had I not tried to cut back on the salt in the recipe. When I try this again, I think I will use EITHER the sauces OR the soup mix, but not both. This had a good flavor, and my roast came out very tender--it actually shredded when I tried to cut it. However, I'm giving this only 4 stars, because there's no way I could fathom this as originally written, with all that salt.

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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