Foolproof Rib Roast

Reviewed: Dec. 1, 2009

This is the only way I do a rib roast now. I bought a boneless rib roast for the h's birthday (read the label wrong) and cooked as directed. Came out perfectly!!! Love this one! Thanks.

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5galsandadad

Cooking Level: Intermediate

Home Town: Merrick, New York, USA

Living In: Richmond, Virginia, USA

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I had to alter it...but it is delicious. I added about 1 1/2 Tbsp cornstarch to the sugar/cocoa mixture, and had to bake it a full 1 1/2 hours. Perfect pie. When doing this it set up just right, and tasted heavenly.

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DEANA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Honey Whole Wheat Bread

Reviewed: Nov. 27, 2009

This was my first attempt at a whole wheat bread at the request of my MIL for her Thanksgiving dinner. I added 3TBS of vital wheat gluten and it turned out perfect.

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Sarah B

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Cream Filled Cupcakes

Reviewed: Nov. 27, 2009

I halved the recipe, & I think my muffin tin must be jumbo sized, I got 12 cupcakes halving the recipe. I must say, the filling is AWESOME. The cake part is probably a 3 or a 4--it tastes good, but it isn't the "most chocolatey" or "most tender" or "most" anything of recipes I've tried. It's just a good sturdy cake part. The filling is outstanding. I frosted mine with "Buttercream Frosting" from this site, which is pretty much the same recipe as the filling for these cupcakes. I'm sure I'll get roped into making these again :-) Thanks for the recipe!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Cranberry Chutney I

Reviewed: Nov. 27, 2009

I was pleasantly surprised by this recipe. I subbed Splenda for part of the sugar, but the part that threw me was how vinegary it tastes the first day. But, I made mine Sunday to serve Thursday, and on Thursday it was amazing! It tastes sort of like a sweet & sour pickled spiced fruit sauce, if you can imagine that. Our family had never tried cranberry sauce (or cranberry chutney) before, except in a can which we hated. We really liked this, I served it hot with cold cream cheese & crackers. We also liked it hot with the cheese ball made by someone else! This is a recipe we'll use again! (I liked this better with cheese than with turkey. With turkey it was sort of...too sweet? But again, I didn't grow up eating it!) Thanks!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Buttercream Icing

Reviewed: Nov. 27, 2009

If I could give it more stars, I would. I only had butter flavored shortening, so I couldn't make white (or off-white icing), but between the butter & the butter flavored shortening, there was such a LUSCIOUS and RICH flavor here. I used less sugar than called for, and I made a chocolate version as well, subbing chocolate powder for part of the sugar measurement I was using. I sifted my powdered sugar, but I'm not sure it was necessary, because I whipped it so long with the hand-mixer anyway that I think there would not have been lumps even so. It sets up nice, and stays soft and delicious (in covered containers, not refrigerated). I had no idea I could make such a delicious frosting at home! Thanks very much, I'll use this many more times!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Chocolate Cappuccino Cheesecake

Reviewed: Nov. 26, 2009

I made this cheesecake in mini form using one chocolate wafer from an Oreo cookie as the bottom crust. There was a strong tang from the sour cream that I didn't care for. The chocolate wasn't as pronounced as I had hoped it would be. I skipped the whipped cream & chocolate leaves as garnish. A few members of my family really enjoyed the cheesecake though. I'll attempt the recipe again using a darker chocolate option & a different cheesecake base without sour cream.

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Virginia Mom

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Richmond, Virginia, USA

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Quick and Easy Home Fries

Reviewed: Nov. 24, 2009

This reminded me so much of the way my mother used to make them :-) I didn't have a lid that would fit my cast iron pan, so I just didn't cover them. It did take longer to get them done, and mine blackened a bit (mmm just how I like them!). I added onions, garlic powder, and chili powder. I'd make them again, but only when I'm craving comfort food, as oven-fries are just much easier. Thanks for the recipe!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Cheater Pot Pie

Reviewed: Nov. 24, 2009

This is no gourmet meal, but it IS a tasty one. I used to make it this way quite often, only using canned veg-all instead of frozen. Sometimes I made a Bisquick or Jiffy cornmix topping instead of canned biscuits. It honestly depended on how much time I had :) I don't eat the canned soup anymore, but I don't look down on it because I remember how convenient it was & how pleasant it was to get comfort food fast!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Byrdhouse Dream Salad Dressing

Reviewed: Nov. 23, 2009

I liked this. The reviewers who said it was "just salad dressing" are correct--there's nothing here that overwhelms. You could always add/subtract flavors that interest you at the moment from this dressing--it's a wonderful base. I had to add a bit more sugar, myself, but I do that with almost every dressing. Tomorrow I think I'll add ginger and Sriracha to the leftovers; the option to change it up to match your mood is there with this base! I especially liked the sesame oil! Thanks, SunnyByrd!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Easy Pizza Sauce III

Reviewed: Nov. 23, 2009

This sauce was amazing as a base to cook meatballs. I made the sauce exactly to specifications and added 2 cups of chicken broth and let simmer for 30 minutes. While it was simmering, I made meatballs and dropped them in the sauce, turned up the heat, and cooked them right in it. After all that, I served it over pasta with some parmesan and it was devoured. Great recipe and really, really simple yet diverse.

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jaythecook

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Richmond, Virginia, USA

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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 23, 2009

My earlier review for this recipe has disappeared, so I'll review again. This recipe is printed twice on this site, so this review refers to both versions by this same submitter. This recipe differs in only 1 respect from the version to be found in my Philadelphia cream cheese cookbook: In the cookbook version, you use 1 cup plain batter & 1/2 cup pumpkin; the entire remaining batter forms the plain cheesecake. This version has those amounts repeated, resulting in a much thicker pumpkin layer than cheesecake layer. For those wanting a more prominent cheesecake flavor, you can simply switch those amounts, rather than adding an entire additional 8 oz brick of cream cheese (and that many more calories per serving!) to get that same cheesecake flavor that you may be wishing for!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Quinoa with Carrots and Raisins

Reviewed: Nov. 22, 2009

Very delicious dish. As you can see from my picture I served it with sauteed Brussels sprouts and loved every bite. I used parsley instead of cilantro because that's what I had.

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Buffalo Chicken Dip

Reviewed: Nov. 22, 2009

Very good, and very similar to the recipe "Chicken Wing Dip" from this site. I made the other one, but used this method to do so. Other changes were minimal, such as blue cheese dressing for Ranch dressing. Thanks!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Cranberry Dream Pie

Reviewed: Nov. 21, 2009

it was super easy to make- and it was SOOO good!

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ICOUNTSTARS

Cooking Level: Intermediate

Home Town: Powhatan, Virginia, USA

Living In: Richmond, Virginia, USA

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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Nov. 20, 2009

This was awesome. I am not a big cream based sauce fan, but this was fantastic. I cooked it a little different after reading some other reviews to include adding a few dashes of black pepper, evaporated milk and chicken broth in lieu of the water, and added more shrimp than called for. This will become a regular dish at our meal table.

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jaythecook

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Richmond, Virginia, USA

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Chicken Wing Dip

Reviewed: Nov. 20, 2009

I divided this recipe in half. I used a lot more Cheddar than suggested, because I had 75% of a brick I needed to use up. Instead of Ranch dressing, I used blue cheese dressing. I like it better. I melted all my ingredients in a pot on the stove before transferring it to the crock pot to keep warm. I didn't have any trouble with oil pooling--probably because my cheddar never got hot enough to separate (like it surely will in the oven. Blech.) This was delicious & right up our alley, and I'll make this again for sure. Thanks much!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Pretzel Crust

Reviewed: Nov. 20, 2009

Tasty, but I didn't personally find that 3/4 c. of butter was enough for 2 1/2 cups of crushed pretzel crumbs. Maybe I just like my crusts to be more butter-soaked though, so 4 stars!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Spaetzle and Chicken Soup

Reviewed: Nov. 19, 2009

I've made spaetzle before. Just once, with a mix, but that was enough that I understand how the process works, & how it should look. The spaetzle part of the recipe DOES NOT MATCH the method given for cooking it. The spaetzle part, as written, is just about right for the "push through a colander into boiling water" method of making spaetzle. It is NOT right for making homemade noodles (as instructions say)--too wet. I added another cup and a half of flour and spooned mine in. They ARE delicious--but this recipe is not for the novice cook. -1 star for the ratio of liquid:flour not being near right for the spaetzle, but otherwise, delicious & thanks :) P.S. I'd make again, but I'll play around with the liquid:flour ratio and use a colander to drip-through, as that's easier anyway.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Chocolate Cream Pie II

Reviewed: Nov. 19, 2009

I wish I could give 4 1/2 stars to this recipe. I followed the directions exactly, but really should've heeded the advice of those that said to increase the corn starch to 4 Tbsp. It was such a soft set. The taste was extraordinary, but chocolate is just a bit too thin. 4 Tbsp next time, and it is a 5 star pie.

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Reviewer:

DEANA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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