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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Easy Alfredo Sauce I

Reviewed: Oct. 30, 2009
I use something similar to this recipe for lots of dishes (but most especially pastas with chicken and vegetables and omelettes). I toss in a T. of flour, a sprinkling of dried parsley, some garlic powder and some ground pepper while the sauce is simmering. Sometimes I include mozzarella or cheddar cheese, too. I'm constantly whisking as it thickens. When I serve, I sprinkle some nutmeg or paprika over the top of the offering. I love this sauce.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Zucchini Fruit Cocktail Loaf

Reviewed: Oct. 29, 2009
This is a very good recipe. My family doesn't particularly care for canned fruit cocktail, so I substitute some other canned fruit (e.g., apricot halves, bartlet pears or cling peaches). I scale the recipe to 24 (it just workes better with my pans that way). Since I have yet to figure out how to get 2-1/4 eggs, I use all 3. And then I follow the recipe as written with the following "tweaks": 1) I use 1-1/2 cups AP flour and 3/4 cup WW flour. 2) I omit the oil altogether because I puree the "leftover" fruit with its syrup and use 2/3 cup + 2 T. butter (or margaine) for the shortening. The result is a moist, healthy and very flavorful snack-time bread. (One more thing: I use a countertop convection oven, so I reduce the temperature to 300 degrees F. and the cooking time to 45 minutes. My yield is 4 mini-loaves, which is perfect for my family's needs.)
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Banana Sour Cream Bread

Reviewed: Oct. 25, 2009
This was excellent. I bake in a counter top convection oven, so I scaled the recipe to 21 servings (2 eggs; yield: 3 mini-loaves), adjusted the temperature to 275 F. and the cooking time to 40 minutes. I used these settings for the first 2 mini-loaves. For the third mini-loaf, I changed the cooking time to 35 minutes. I covered all of the loaves with an aluminum foil "tent" during the last 15 minutes of baking time. Other "tweaks" included: (1) I used 2 cups all-purpose flour and 1 cup whole wheat (healthier); (2) I used 1 cup Splenda (fewer calories) and 1/2 cup brown sugar; (3) I used the full 1/2 cup of butter but I also added 1/4 cup unsweetened (homemade) applesauce for additional moisture. The results? My 2 adult sons finished (a better word might be "devoured") one of the loaves before I had a chance to wrap the second loaf and even before the third loaf had finished baking (LOL). They topped it with Cream Cheese and "washed it down" with milk. I will be making this again.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.

Turkey with Corn-Bread Dressing

Reviewed: Oct. 19, 2009
I make a cornbread stuffing that's similar to this (as far as it goes) but first I sautee (in 1 pat of butter and 1-2 T. olive oil) at least 1/2 lb. of savory sausage, a carton (or a can) of mushrooms, the celery indicated by the recipe and the onion indicated by the recipe until the onions are translucent (I don't use celery seed). And then I add these ingredients (including the sausage/vegetable "grease") to my cornmeal mixture before baking it. The result is an incredibly moist, decorative and flavorful stuffing to serve alongside of my holiday bird. It only takes 15-20 minutes longer to do it this way, but the end product makes it so worthwhile. Enjoy.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Corn Pudding Stuffed Tomatoes

Reviewed: Oct. 18, 2009
These were wonderful. I used frozen corn; otherwise didn't change a thing. They took me longer than the 15 minute prep time (perhaps 1/2 hour) but they made for a great presentation and were well worth the effort. I'm going to add these to my Thanksgiving offerings and will be making them regularly throughout the winter.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Bacon Clapshot

Reviewed: Oct. 18, 2009
This has been a staple at our Thanksgiving dinner ever since I was a young girl (many years ago). It's a nice change from plain old mashed potatoes. The turnips give it a pleasant "bitterness" but the flavor is not so overpowering that it conflicts with any of the other holiday offerings. Especially good when topped with gravy. A couple of suggestions: (a) include the bacon grease when folding in the crumbled bacon; (b) crumble the bacon really fine (the kids LOVE it when they come across these little treasure bits); and (c) add a finely chopped yellow onion for a little bit more of a "kick". Chicken or vegetable broth can be substituted for the milk. A dollop of sour cream (and perhaps some chives) go very well with this dish when it's prepared as a side for a normal weekday meal.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.76 star rating.

Cranberry Sauce Extraordinaire

Reviewed: Oct. 18, 2009
This is a wonderful dressing for turkey, chicken, hen or pork (including ham). I follow the recipe exactly when I'm home (except that sometimes I substitute 1/4 cup Splenda and 1/2 cup light brown sugar for the granulated sugar -- just for variety) but I substitute Pecan extract when I "travel" with this because some members at our holiday dinners can't handle the nuts. I've frozen double batches in plastic air-tight containers and it reconstitutes very well when left to defrost in the refrigerator overnight. Prefer it warm? 1-1/2 minutes in the microwave (stirring once, half-way thru) will take care of that. Enjoy.
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3 users found this review helpful

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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.81 star rating.

Sarah's Applesauce

Reviewed: Oct. 18, 2009
I use this recipe when I bake my quickbreads (where I use a 1:1 ratio of oil and applesauce). I substitute Splenda (or generic) for the sugar. Sometimes I'll add an additional fruit (pears and plums are particular favorites). I don't add the cinnamon because some recipes just don't call for it (when a recipes does, I simply add it to the dry ingredients). I puree the resulting product in my blender. My breads come out moist, light and very flavorful. My family loves them and they make great gifts.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.

Four Cheese Macaroni

Reviewed: Sep. 28, 2009
Made this recipe last week with some of the modification suggested by others. Was disappointed. Did not find it rich or creamy. While the flavor was good, the consistency was terrible due to the cheddar cheeses. It was gritty and very oily. I will not be making this recipe again.
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Cooking Level: Intermediate

Home Town: Tipton, Pennsylvania, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Oven-Fried Potatoes

Reviewed: Sep. 28, 2009
I tried this recipe and my whole family loved it!! This was an awesome recipe for all. My pickey son ate a huge amount. Then my friend came with her kids and took home the left overs of which there weren't many!!
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Cooking Level: Expert

Home Town: Delano, California, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.

Hearty Oatmeal Loaf

Reviewed: Sep. 26, 2009
No one in my family (2 adults, 3 adult children, 2 inlaw people; one infant, too, and one on the way, but both of them are still too young to "weigh in" on either Oatmeal or anything else! LOL) likes Oatmeal, but EVERYONE in my family likes Oatmeal bread. And this is a VERY GOOD recipe. Like at least 1 other reviewer, I don't own a bread making machine (never have). But using the ingredients stipulated and "working" the loaves in the same way I've always done (punching it down twice, letting it rest between "punches" and then kneading the hey out of it), I got 2 very nice sized, very tasty, loaves out of the recipe. Oh, yeah, I used "Old Fashioned" Oats rather than "Quick Cooking" and we all enjoyed the little bit more CRUNCH that afforded.
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2 users found this review helpful

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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.8 star rating.

Flax and Sunflower Seed Bread

Reviewed: Sep. 26, 2009
I've ALWAYS made my own bread and recently (for at least the past 2 or 3 years) I've been trying very hard to incorporate "healthy" into my family's diet (better than middle aged couple, 3 adult children and -- as it stands right now -- 1 infant (the 4th most beautiful baby I have ever seen! :)) and another on the way). But this tasted really, really BAD (to us). I'm not attempting to blame the recipe -- the bread cooked up really nicely and, as far as I could tell, tasted exactly as it was supposed to. But NO ONE in my family liked it (on account of its flavor). I fed what remained of the loaf to our dog, and even SHE required that I mix in a can of Pedigree something or other before she would eat it. My guess is that my family is just not ready to go that far "natural" (or healthy) just yet. For who like it, I say good for you -- the loaf cooked up PERFECTLY as the recipe described it. And I would make it again -- if only ANYONE in my family enjoyed / appreciated the FLAVOR. Just my thoughts.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Fruited Peach Halves

Reviewed: Sep. 22, 2009
A group (4) of us got together and made 300 of these for a Church fund-raising dinner last weekend. We used iceberg lettuce and served them as an appetizer, chilling them for 30 minutes before serving, and they were well received. I rated this a 4 because, while they tasted well enough (nothing spectacular, though), I wouldn't recommend these for, for instance, a holiday dinner. They're easy enough to make but kind of "pricey" given the dried apricots, figs and pecans. But the canned peaches just make them "look" cheap and I just don't see any way of getting around that. If you're serving 20 or 30+ people (at, for instance, a baby shower), I'd say -- sure, throw them into the mix. But I wouldn't serve them at, for instance, an Engagement party, a Wedding dinner, or to impress the boss (or his wife). [I'm thinking right now that this recipe might work better if the peach halves were chopped up, too, and the recipe transitioned into a fruit cup or fruit salad presentation (topped with the pecans). I mean I did say it tasted good.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Molded Egg Salad

Reviewed: Jul. 4, 2009
I highly recommend this recipe. I've made this twice so far and have found it to be a very good egg salad and a wonderful presentation. The first time I made it (for my family), I added 1 tsp. each garlic powder and paprika and 1/2 large Vidalia onion (finely chopped) to the posted recipe. My adult son teased me about how "fancy" my lunches were getting while his wife's 9 year old niece daintily spread hers on crackers pretending it was pate. Inspired by these reactions (and encouraged by my husband and daughter), I made it a second time (as per recipe) and contributed my mold to a bridal shower buffet. I received compliments on the salad, raves over the presentation and many requests for the recipe. The ONLY problem I had was when I attempted to unmold it. Both times I lost some off the top. For my family, I just left it alone but for the bridal shower, I sprinkled some dried parsley over the top and no one seemed to notice. If it weren't for the cholesterol, I'd make this VERY often. It's pretty, it's FUN, it's economical and it's GOOD!
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.

Tuna Salad Muffins

Reviewed: Jun. 24, 2009
These recipe sounded interesting, so I thought I would try it. Except that I knew from the ingredients list I would have to "tweak" it quite a bit if anyone in my family was even going to consider eating these (definitely not intended to disparage either the recipe or the contributor, just my own family's idiosyncratic eating preferences). So I left out the stuff that we don't like (olives, skim milk, yogurt) and substituted stuff that we do like (celery, some green and red peppers, whole milk, reduced fat sour cream) for them. I also used 2 tbls. of applesauce and 2 melted 2 tbls. butter instead of the vegetable oil for shortening and I tossed some parmesan cheese and paprika into the batter, too. The result: The muffins turned out wonderfully in that they baked up nicely, were attractive in appearance and had a nice texture. Flavor-wise? I thought they were kind of "they are what they are; good, but nothing great". My husband's initial reaction was a quizzical expression and "strange" as a comment. And then he proceeded to eat 3 more muffins. My daughter said: "Wow, these are GOOD! Are we having them for dinner tonight?" And my son actually brought a friend over and told him: "You HAVE to try these things! They're great!" (and his friend agreed) I actually wound up making 2 more batches before dinner. I served these muffins with a tomato based soup and a tossed salad, but make no mistake -- the MUFFINS ruled the meal. (I gave this recipe 5 stars. Even though I tweaked it,
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3 users found this review helpful

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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Slimmed-Down Potato Salad

Reviewed: Jun. 22, 2009
I doubled the recipe and brought this to an outdoor BarBQ. It disappeared quickly and no one seemed to even notice that there was no mayonnaise. The only thing I did differently with the recipe was that I used both all purpose white potatoes along with the red ones.
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10 users found this review helpful

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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Pig In A Blanket

Reviewed: Jun. 6, 2009
GREAT!
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Cooking Level: Beginning

Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Mac-n-Cheddar with Broccoli (Reference)

Reviewed: May 31, 2009
Nice Change from plain Mac & Cheese
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Cooking Level: Beginning

Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

Juicy Roasted Chicken

Reviewed: May 5, 2009
This was so juicy and tender. I was looking for a new way to make chicken for my picky eaters and this fit the bill. I was out of onion powder so I improvised with garlic powder and it was excellent. LOVED IT!!
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Cooking Level: Expert

Home Town: Delano, California, USA
Living In: Manassas, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.

Mexican Rice III

Reviewed: May 3, 2009
My family loves this rice. I've always "precooked" my rice in shortening (usually butter) before adding the liquid, but what I do when making this recipe is saute the onions, garlic, peppers, tomatoes, etc. in a tablespoon or 2 of olive oil (the only kind I use any more) for a couple of minutes and THEN add the rice (I use Jasmine; again, the only kind I use any more) and "precook" that along with veggies (plus a bit more oil) for a couple of minutes more. I use 3 boullion cubes (2 chicken and 1 vegetable) because I can't afford the price of either canned or packaged "stock" and I don't have the freezer capacity to make my own. And I omit adding any additional salt. The seasonings (cilantro and cumin) are "just right" as posted and I like that I use all (olive) oil and no butter. I generally use this recipe as a "side" but I've also been known to add pieces of chicken, pork or beef (plus some cheese and a bit more liquid; sometimes even some peas, carrots and/or corn) to the rice as it is cooking to produce a DELICIOUS one pot main meal. As much as I love (and use) this recipe, I rated it a 4 on account of its suggestion that you don't first saute the vegetables before adding them to the "liquidated" rice. IMO, this makes a TREMENDOUS difference to the final presentation.
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Manassas, Virginia, USA

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