Spanish Chicken and Rice

Reviewed: Nov. 11, 2009

I made this for dinner tonight and it was delicious! The chicken was a little bland by itself but when taken with mouthfuls of the rice, it was perfect! The rice is something I would prepare even if I didn't make the chicken! I loved the ease of the preparation and enjoyed every bite. I cannot wait for leftovers tomorrow!

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Traditional Salisbury Steak

Reviewed: Nov. 10, 2009

This was an awesome basic recipe! I followed advise of other reviewers and omitted the ketchup. When it came to the gravy, I made more than the recipe called for, definitely would not have been enough. For the gravy I replaced the bullion with canned beef aus jus, this worked out perfectly. Also, I added minced onions and another splash of worcestershire to the beef mixture, this gave texture and a nice flavor to the meat. Thanks for the recipe will definitely make again!

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SMILINGCOOK

Cooking Level: Expert

Home Town: Washington, D.C., USA

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Eggless Peanut Butter Cookies

Reviewed: Nov. 7, 2009

YUMMY! These turned out really well! I even added chocolate chips. I was having a major pb/choc craving and was out of eggs so I made this. Try it! You won't be dissappointed!

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CapitolCowgirl

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Nov. 6, 2009

I am not a fan of chicken wings, but I enjoyed everything from the coating to the sauce! The key is allowing the wings to rest with the flour on them for a minimum of an hour. I took the wings out of the fridge about 15 minutes prior to frying so the wings would not bring down the temperature of the oil too much. These are the perfect snack to serve during football season! I will definitely make these again!

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Pumpkin-Oatmeal Raisin Cookies

Reviewed: Nov. 6, 2009

These were very soft and cake like... I made these alterations: To reduce the fat and add fiber, I doubled the pumpkin (I used one 15 oz can of pumpkin) and used only 1/2 cup butter, and omitted the nuts. I also used 1/2 all purpose 1/2 whole wheat pastry flour. Overall, a tasty cookie if you really like pumpkin and cake like cookies!

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StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

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Broccolified Cornbread

Reviewed: Nov. 3, 2009

I was skeptical to be the first to try this recipe, but it came out really well! I used this recipe as a topping for veggie cornbread casserole to REALLY get the veggies in there, and it was a big hit! I used the diced frozen broccoli for ease, and a ts of b.power bc I didn't have soda but it rose fine anyway. I think I might add some garlic to it next time, to boost the flavors. This recipe's a keeper, thanks!!

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scarlett

Cooking Level: Expert

Living In: Washington, D.C., USA

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Baked Zucchini Chips

Reviewed: Nov. 2, 2009

I guess I would need a mandolin to make these thin enough to get crispy. My zucchini still tasted a little bitter even with the added garlic powder and parm cheese.

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StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

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Cream Cheese Frosting II

Reviewed: Nov. 1, 2009

i made this for a double-layer carrot cake, and had some left over for cupcakes. i made the recipe as is: it's very cheesecakey and rich, and so so so good. i would not change the proportions at all.

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scarlett

Cooking Level: Expert

Living In: Washington, D.C., USA

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Roasted Butternut Squash and Garlic Lasagna

Reviewed: Nov. 1, 2009

This was really good and fairly easy. I added a lot more spices than the recipe called for - allspice, a little cinnamon, chili powder, and a bit of basil. I also just mixed some ricotta, mozzarella, and cream to make the creamy top layer. We loved it and the leftovers are great!

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lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, D.C., USA

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Microwave Caramel Popcorn

Reviewed: Oct. 26, 2009

This is wonderful! It really only takes 15 minutes, and that includes popping time! I'm sitting here eating this right now and it's so good! I used 1 bag of popcorn (all I had) and the whole caramel recipe. There was a bit of caramel in the bottom of my bowl, but not much. My popcorn was evenly, heavily coated. I like it really sweet! I also used a bowl with a lid instead of a bag. It worked really well. Thanks for posting!

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CapitolCowgirl

Cooking Level: Intermediate

Living In: Washington, D.C., USA

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Mashed Jalapeno-Cilantro Sweet Potatoes

Reviewed: Oct. 26, 2009

My fiance and I really don't like sweet potatoes but got a bunch in our CSA box. We love spicy food so I gave this recipe a shot. The only thing I changed was that I used my food processer to mix it instead of a hand mixer. It was amazing! Very rich, complex flavor!

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lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, D.C., USA

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Mom's Zucchini Bread

Reviewed: Oct. 26, 2009

Wow this is great! I took another reviewer's advice and substituted some brown sugar for some of the white sugar. I also added a grated apple. It was really fluffy and good!

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lysandramarie

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, D.C., USA

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Curried Coconut Chicken

Reviewed: Oct. 20, 2009

I was not particularly crazy about this, but I won't blame it on the recipe. While cooking this the aroma reminded me of a Panang curry and so my taste buds were expecting something else. Totally not the fault of the recipe. My bf said it was pretty good therefore explaining my rating. He said he would eat it again if prepared, but I am not sure I want to play whodini with my taste buds again.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Incredibly Cheesy Turkey Meatloaf

Reviewed: Oct. 20, 2009

Yum! I also took advice from some of the other reviews--I added a half onion, garlic powder, onion powder and paprika to the meat mix. Instead of folding in cheese, I used shredded mozzarella and made a layer of it in the middle and then put more meat mixture on the top. To finish it off I spread on a thin layer of BBQ sauce. This came out so delicious I will def make it again!

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influential81

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Washington, D.C., USA

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One Bowl Chocolate Cake III

Reviewed: Oct. 20, 2009

This recipe made the perfect chocolate cake!

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StunnaShades

Cooking Level: Intermediate

Home Town: Potomac, Maryland, USA

Living In: Washington, D.C., USA

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Grilled Rock Lobster Tails

Reviewed: Oct. 18, 2009

This recipe was perfect! A simple basting marinade that does not over power the natural flavor of the seafood. I also used it for shrimp and thought it complimented the shrimp perfectly. Anytime I grill shrimp or lobster I will use this recipe. No need for strong flavors when you are cooking something as delicate as seafood.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Cream Cheese Frosting II

Reviewed: Oct. 11, 2009

This is one of the best cream cheese frostings I have tasted. The characteristics I like the most are the fluffiness and the fact that it is not sickeningly sweet. I did add an additional teaspoon of vanilla, but other than that I prepared the recipe as written. This is perfect for the person who does not like super sweet frosting and loves cream cheese. The frosting is subtle enough to let the cake be the star but delicious enough to stand alone. Why mess with perfection? I will use this whenever I need a cream cheese frosting!

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Best Carrot Cake Ever

Reviewed: Oct. 11, 2009

I made this cake a day ahead of time because I believe cakes taste better the next day. It was wonderful! I will say that I added 1/4tsp of ginger in addition to the cinnamon and I squeezed a good portion of the juice out of the carrots prior to adding the brown sugar. Once the carrots rested for the hour there was just a little juice that accompanied the carrots and I wasn't afraid to add the entire content of the bowl to the cake. The texture was wonderful and I don't see why I would need to make any additional changes. This was a moist and flavorful cake that would satisfy any carrot cake craving.

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Crab Quiche I

Reviewed: Oct. 5, 2009

Overall I enjoyed this quiche! I believe simple flavors are best especially when you have an ingredient as delicate as crab. It is very easy to overpower crab with aromatics losing the essence of the crab itself. This recipe allows the flavor of the crab to shine through and is delicious. With that being said, I am from the DC/Maryland area and couldn't resist adding a few dashes of old bay. Not enough to over power it but just enough to get a hint of the flavor. I will say that I think that the cheese isn't necessary in this dish, and traditionally crab isn't paired with cheese. The next time I make this I will eliminate the cheese all together as I believe it actually detracted from the dish. I will make this again with said changes. Thanks for the recipe!

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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Cheesy Creamed Spinach

Reviewed: Oct. 5, 2009

This was very good! It was creamy, cheesy and garlicky! What more could you want? I only made half a recipe since I did not want leftovers, and now I wish I had made the full amount. I did add a little nutmeg, which is customary in cream sauces and some fresh ground salt and pepper to taste. I will definitely make this again!

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Chelle

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Miami, Florida, USA

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