As written, 4 stars. If you brine your pork loin, you have potential! I don't care for mushrooms or artichoke hearts in my stuffing, so I added some dried cranberries and like others, garlic. To brine a pork loin of 3-6 lbs, mix 1/4 cup each of table salt and sugar in 2 quarts of water. Soak the pork in this brine for 1.5-2 hrs. This will make your meat so much more flavorful and juicy!

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Georgette

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Austin, Texas, USA

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Homesteader Cornbread

Reviewed: Nov. 26, 2009

Just excellent!!!! I was looking for this taste and I will be making this for sure! I added buttermilk. Superb!

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JERMEL

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

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Strawberry Pie VI

Reviewed: Nov. 22, 2009

fantastic! easy, delicious. Will be making this again and again. I used a can of strawberries in syrup, but cant wait for fresh strawberries!!

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tawnee

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

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Frosted Cranberries

Reviewed: Nov. 22, 2009

I LOVE Frosting fruits--grapes, etc. are great using this recipe, too. Just a suggestion, if you want to make it a bit more "decadent". I like to replace the water with brandy, cognac, grand marnier, chambord, etc. Make sure it's chilled first, though. It really adds an expensive taste and presentation to frosted fruits--and is especially nice with frosted grapes.

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Celiac_family_mom

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Virginia Beach, Virginia, USA

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Polish Chicken and Dumplings

Reviewed: Nov. 21, 2009

This reminded me of my great grandmothers! Was fantastic.

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tawnee

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

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Chocolate Crinkles II

Reviewed: Nov. 21, 2009

These are awesome!! The first cookies of the holiday season for us. My daughter is in love!!

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tawnee

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

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Octoberfest German Potato Salad

Reviewed: Nov. 21, 2009

Fantastic! my entire family loved this! Will be making this for Thanksgiving this year!

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tawnee

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

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Rocky Road

Reviewed: Nov. 21, 2009

My daughter and I made this and it is fantastic! The pan is almost gone! Thank you

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tawnee

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

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Never Fail Pie Crust II

Reviewed: Nov. 14, 2009

I made this crust only using half the ingredients and it turned out to be the perfect amount for one pie. The crust was flaky and golden brown. My wife even commented on how it tasted like her mom's crust. I'll never use a different one.

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Stephen Gunter

Cooking Level: Beginning

Home Town: San Bernardino, California, USA

Living In: Virginia Beach, Virginia, USA

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 13, 2009

AWESOME COOKIE!!!! I followed this recipe exactly as given and the result was the best chocolate chip cookie to come out of my oven! I even made one giant cookie using almost 1 cup of dough and smahed it down on the pan a bit. It ended up being bigger than my face perfectly baked. I don't think I'll ever use another recipe. Thanks!

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otis

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Virginia Beach, Virginia, USA

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Chocolate-Mascarpone Phyllo Triangles

Reviewed: Nov. 6, 2009

KEY to avoiding leaking-- cut your phyllo into strips and wrap around a spoon of filling in a triangle shape just like folding a flag-- then you will have many more layers of phyllo to contain the filling, and not so much of a seam. (I wonder if the author intended this? but not very clear from the instructions..)

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Georgette

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Austin, Texas, USA

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Chick Pea Burgers

Reviewed: Nov. 4, 2009

Simple, easy and delish!

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QueenBriggs

Cooking Level: Expert

Home Town: Spencer, New York, USA

Living In: Virginia Beach, Virginia, USA

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Chickpea Salad

Reviewed: Oct. 31, 2009

Very easy, elegant for a side dish to take to parties. But for those not big into vinegar, add a pinch of sugar ( I use brown sugar ) to "soften" the vinegar taste.

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gastroholic

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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Apple Cake IV

Reviewed: Oct. 22, 2009

Loved this cake. Of course changed a little-- 3/4 cup chopped pecans, 1/2 cup oil, 1 cup applesauce, lots of cinnamon and some nutmeg as well (unmeasured)... had 7 small getting-soft Pink Lady apples, but ended up just coring, slicing and roughly chopping... the peels didn't make a difference. Also I think the directions to beat eggs and sugar *FIFTEEN* minutes had to be wrong-- I had it in the stand mixer for maybe a minute and it turned out great. Baked 50 min. This cake was widely praised as being not overly sweet, very moist, and having great texture. Thank you Ann!

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Georgette

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Austin, Texas, USA

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Mom's Best Meatloaf

Reviewed: Oct. 18, 2009

Just made this today. I used 1 lb of ground turkey, 3/4 c of fresh bread crumbs, 1/8 c of oats and corn meal. The rest remained the same. The BBQ sauce and the liquid smoke was a nice touch. After reading that the posters thought it was very moist and hard to get out of pan--I lined the loaf pan w/ sprayed foil which made lifting it out of the pan very easy. My husband likes brown gravy w/ his meatloaf so I served it w/ one of those envelop gravy packets. We really liked it and being turkey--it was healthier.

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