Indian Turkey Burgers With Lime, Cucumbers & Chutney

Reviewed: Apr. 14, 2008

As the recipe is written, it's delicious. It's very forgiving if you add a little more of this or less of that. The most recent time I made it, I used half a bag of fresh spinach chopped up, diced two cloves of garlic (didn't cook them first), and formed the meat into small meatballs. I served it over cous cous with sumac sprinkled on top and cucumber yougurt sauce on the side. It's my favorite meal.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Special Irish Beef Stew

Reviewed: Apr. 1, 2008

I made this almost exactly as it is stated. I used Killians Red because I was afraid if I used stout, it would be too bitter. It definately needs salt. I would start with 2 teaspoons and go from there as you're cooking. I also added a teaspoon of basil, oregano, thyme, and two bay leaves. Really yummy!

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Swiss Cheese Soup

Reviewed: Feb. 16, 2008

I used vegetarian chicken consume powder and replaced 1/3 of the water with milk, but still used the same amount of powder for the amount of liquid. I also added 1 medium onion, finely diced, and sweated in the butter to make a roux with the flour. The milk, I think, makes it smoother when you melt the cheese in. The onion helps round out the flavor. PS- when adding the grated cheese, leave the stove on LOW and slowly add the cheese, stirring every once in a while. That will keep the cheese from clumping, not melting, and separating.

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D. R.

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Boulder, Colorado, USA

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Tartar Sauce I

Reviewed: Feb. 7, 2008

This recipe is great. I used Smart Balance Mayo because it's half the calories and still tastes like mayo. I did add a couple of tablespoons of sour cream and doubled the relish (I used pickles), lemon juice, and onion. I also added a tablespoon of capers. You have to let it sit for at least an hour. I tried it right after I made it and it tasted like mayo which is why I doubled all the ingredients. Then I let it sit for an hour and tried it again and it was fabulous. I probably didn't need to double everything. I'll never buy jared stuff again!

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Classic Spanish Sangria

Reviewed: Feb. 1, 2008

This recipe for sangria is better than the $30 pitcher at Texas de Brazil. Actually it's better than 99% of the sangrias I've had in restuarants. The only thing I did differently was add a cup of Sprite and used fruit that was in season like strawberries, honeydew, pineapple, and tangerines. I also made one pitcher with a $3 bottle of Charles Shaw Shiraz and another pitcher with a $4 bottle of German red. Both were fabulous. You really have to be careful with this stuff because it tastes delicious and you don't realize how much it affects you until it's too late.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Ranch Bean Dip

Reviewed: Feb. 1, 2008

This dip is absolutely fabulous. I served it last night as an appetizer for guests and they just went wild. I took the advice of everyone else and only used 1/2 the ranch specified. I didn't have any of the packets at home, so I used 1/2 the recipe of "Dry Ranch Style Seasoning for Dip or Dressing" from this site. It was perfect.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Double Tomato Bruschetta

Reviewed: Jan. 24, 2008

AMAZING BRUSCHETTA! I make Bruschetta all the time for my family and decided to try a new recipe. This was a huge hit. They said the flavor was amazing and the sun-dried tomatoes gave it a kick. Wonderful recipe. We had it with salad and it made a great dinner!

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Ms. Barker

Cooking Level: Intermediate

Home Town: Mclean, Virginia, USA

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Salsa Chicken

Reviewed: Oct. 6, 2007

We absolutely loved this recipe. Mostly me, because it was so simple to make. I used the "Taco Seasoning I" recipe from this site and the combination was fantastic! Thanks for the recipe, we'll be enjoying this for years to come.

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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All Day Apple Butter

Reviewed: Oct. 1, 2007

We were lucky enough to receive an entire truck load of apples from a friend's apple tree and after making apple pie's galore, I was happy to try a little something different. Being able to put all of this in the crockpot and walk away was the key to this recipe. I rendered my apples down into applesauce, threw it in the pot with some sugar and spices and the next day we had about 16 pints of apple sauce. I'll definently be making this again with our next bunch of apples!

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Chocolate Trifle

Reviewed: Sep. 28, 2007

The first time I made this I followed the recipe exactly, but it was WAY to sweet for us (though all of the kids gobbled it right up!). So the next time I made it I cut out the sweetened condensed milk and used milk with a little bit of coffee added which cut the sweetness right down. I also added coffee to my brownie mix (I was always told that it brings out the chocolate flavor, can't guarantee it but I listen to my mother's advice about cooking). This also gives a great presentation on the desert table. Thanks for the recipe, we'll be keeping this one!

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Weekend Brunch Casserole

Reviewed: Sep. 28, 2007

For as easy as this dish is, it is delicious. However, I would make sure that you not only drained the sausage but also patted it dry, otherwise the casserole will tend to be a little greasy. Other than that, simple and sweet. Wouldn't change a thing.

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Taco Seasoning I

Reviewed: Sep. 28, 2007

Ever since I found this recipe I always keep some of this in my spice rack, premixed. It works fantastically since I often forget to buy the seasoning at the store. One thing I have found out about this is that you need to be sure to use the more expensive spices (as you should in all cooking if you ask me) or else the flavors will be off.

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Pumpkin Butter

Reviewed: Sep. 28, 2007

I tried to follow the recipe exactly (did not have apple juice so I had to use apple cider) and it turned out fantastic! A little on the 'spicy' side but my family all gave it a thumbs up and each took a jar home. Now we're all anxiously awaiting the day that I make the pumpkin pecan cheesecake. Thanks for the recipe, it'll be a keeper for us!

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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Best Chocolate Chip Cookies

Reviewed: Aug. 28, 2007

These are just wonderful. I took the advice of previous reviewers and melted the butter instead of just letting it soften. Also, I probably used about 1/3 cup less flour than the recipe called for. I baked them for exactly 10 minutes and took them out of the oven and let them cool on the cookie sheet for a few minutes to set. I have a horrible time not burning cookies because I never think they look done. These came out really great. Even the next day they were still moist and chewy. I'll definately be making these again. Oh! And I added a Heath bar chopped up to the chocolate chip/walnut mix. Yum-O.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Zucchini Bread IV

Reviewed: Aug. 20, 2007

This was a great zucchini bread! I even substituted the sugar for Splenda and it came out fantastic. This is a very moist bread. This recipe is now a permanent fixture in our household.

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KimasWeiss

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Newark, Delaware, USA

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Easy Peanut Blossoms

Reviewed: Jul. 17, 2007

These cookies are absolutely fabulous. I've read a few ratings where people didn't understand why you pop them back in the oven with the kisses for a minute or two. That's so that the chocolate in the kisses can soften. After you let the cookies cool down for a few minutes, try them with the soften kisses and you will be hooked for life. My boyfriend who hates the criss-cross type peanut butter cookies was skeptical when he saw them. After trying them, he said they were like a little piece of heaven melting in his mouth.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Creamy Shrimp Stuffed Cherry Tomatoes

Reviewed: Jun. 5, 2007

Unfortuately when I went to make this recipe, every grocery store in a 5 mile radius was out of cherry tomatoes. I was really looking forward to this so I still made the filling (I also added 1 tablespoon Old Bay) and served it with sour dough bread. It was a hit at the BBQ I took it to. I'll definately make it again. Yum.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Bob's Awesome Lasagna

Reviewed: Jun. 5, 2007

This is a great recipe to start out with if you haven't made lasagna before. I used the basic recipe and then I added a little bit. In addition to a pound of ground beef, I added half a pound of Italian Sausage. I used 4 cloves of garlic and half the amount of salt. I also added about a tablespoon of Italian seasonings to the meat mixture. To the cottage cheese, I added 2 eggs and 1/4 teaspoon nutmeg. I mixed all of the mozarella in with the cottage cheese mixture and just made one layer out of that. It turned out great. I'm looking forward to the leftovers for lunch today. Thanks Bob! :)

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Taco Seasoning I

Reviewed: May 17, 2007

This recipe is absolutely incredible. I pulled it off the website about a year ago and I've never bought commercial taco seasoning since. It tastes so much better and you can actually pronounce all the ingrediants in it. I usually add this and 1/2 cup water to 1 pound ground meat and let it cook for about 10 minutes. Try it on ground turkey meat instead of ground beef for tacos. It's not greasy and it tastes awesome.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Spring Strawberry Spinach Salad

Reviewed: Apr. 4, 2007

Very delicious, though I did add a little more fruits to the recipe. Since summer is all about fun colors I added grapes, cantaloupe, blueberries and toasted almonds.

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Megs

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

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