Pasta Bake

Reviewed: Oct. 12, 2009

This is another recipe that you can change to suit your taste. I added italian seasoning, oregano, basil, pepper, ground chicken and italian sweet sausage as well as onion and garlic and cook them together so that the flavors would blend well before mixing all the remaining ingredients. So yummy.

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Tasha

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Florence, Kentucky, USA

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Ramen Noodle Soup

Reviewed: Oct. 10, 2009

Delish! This is a dish that you can change to your liking. Ironically, I am a spice girl (not the band) and I love to mix it up. My husband loved this recipe. It's quick to make with very few ingredients. I used Hot chili oil and hot chili sauce which you can find a your local grocery store in the ethic section. By the way, they need to expand that section big time. Use any veggies you want. It's a great starting recipe to build from and we enjoy it greatly. Blessings

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Reviewer:

Tasha

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Florence, Kentucky, USA

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Zucchini Cornbread Casserole

Reviewed: Aug. 29, 2009

OMG OMG this is sooo good and a great way to get more veggies

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Reviewer:

BARRETTR

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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Chocolate Cobbler

Reviewed: Aug. 18, 2009

Whether you are craving chocolate or want a quick & easy last-minute dessert, this is a must-try recipe. I followed the recipe's ingredients, although I substituted 1 cup all-purpose with 1.5 tsp. baking powder & 1/2 tsp salt for the self-rising flour. I used Giradelli chocolate & a 9 x 9 stoneware baking dish. I poured the boiling water carefully over the batter in a steady stream. I baked mine slightly longer than the recipe indicated (5 min). The top was crusty & underneath the cake was a lake of chocolate sauce that thickened upon cooling. I served this warm with a scoop of vanilla ice cream, real whipped cream and Giradelli chocolate shavings. It was VERY rich, VERY sweet, with a rich chocolate flavor. The next time I make this I will add 1 tsp of instant espresso powder to enhance the flavor even more. A word of caution: I noticed many reviewers substituted for the self-rising flour. Be sure your baking powder is FRESH for best results. Thanks for a great recipe!

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Reviewer:

Pathos57

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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Cheesy Ham and Hash Brown Casserole

Reviewed: Jun. 12, 2009

Like many of the reviewers, I made a few changes that are just a matter of taste. I added onions to Southern style frozen hashbrowns & lightly browned them in olive oil with a bit of pepper. I also fried about 16 ounces of diced ham before adding this to the potatoes. I used one can of cream of onion & one can of cream of potato, however, I think next time I'll try just the potato. I also topped the dish with a sprinkling of french fried onions. This is a keeper & will be added to my cooking rotation. It's filling & a great way to stretch your meat budget. I served this with a Ramen Noodle Salad & it was a wonderful combination of flavors and textures.

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Reviewer:

Pathos57

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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Buttermilk Pie IV

Reviewed: Jun. 11, 2009

FANTASTIC! Normally, I always follow ingredients exactly the FIRST time I make it, however, I thought butter would be better than margarine. Other than that, I followed the directions & ingredients exactly. I would recommend watching your cooking time carefully & removing the pie while it still has a "jiggle" to the dead center. If you don't like rich & sweet pie, this is NOT your recipe. My family thought the flavor was slightly reminiscent of creme brulee'. I served this warm with a dollop of not-too-sweet homemade whipped cream. It was HEAVENLY! This did not have an "eggy" flavor like some of the other buttermilk pie recipes I had tried. Absolutely scrumptious!

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Pathos57

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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Buttermilk Pie I

Reviewed: Jun. 11, 2009

I've tried several of the buttermilk pie recipes and this was the best! I followed the ingredients exactly and extended the baking time (slightly). This recipe is rich & sweet. If that's not your type of pie, this isn't your recipe. As is, it is not "eggy" as some of the other recipes I had made. My household loves pie - & several mentioned that the flavor is slightly reminiscent of creme brulee'. I served this the first night, slightly warm topped with a dollop of homemade whipped cream which was not too sweet. Lovely! Thank you for an excellent recipe.

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Reviewer:

Pathos57

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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Juicy Roasted Chicken

Reviewed: Apr. 7, 2009

The best roast chicken I've ever made. I used butter in lieu of margarine.

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Reviewer:

SARAHW8665

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Miami, Florida, USA

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Hurry-Up Ham Carbonara

Reviewed: Mar. 22, 2009

As a fan of traditional carbonara, I was pleasantly surprised with this EASY recipe. The first time I make a recipe, I try to religiously stick to the directions, however, I was feeling adventurous & made a few changes. I doubled this recipe and used a LOT of onion. I added a teaspoon of chopped garlic but I'd probably add a little more than that the next time. I used olive oil and cut the amount of butter by a tablespoon or so. After I added the angel hair pasta, I also added about 3/4 of a cup of half and half before tossing in about a cup of frozen peas and adding the Parmesan. (Gulp) that's a lot of changes - but I feel that this would be an excellent recipe even if you followed it exactly. This came together in about 30 minutes. Everyone loved it! Thank you for an excellent offering!

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Reviewer:

Pathos57

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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Sue's Hot Fudge Sauce

Reviewed: Mar. 7, 2009

I was craving chocolate and this hit the spot. I took the advice of other reviewers and used 1/2 cup of cocoa (Ghiradelli). Rather than put the mixture in the blender after it is cooked, I used a hand blender while stirring the boiling sauce. This is NOT very thick when it is warm, but it is GOOD, rich and much better than store bought. One batch filled four 1/2 pint canning jars. I plan on taking one jar as a hostess gift to a brunch I'm attending in the morning. Lovely!

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Pathos57

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

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Manicotti Alla Romana

Reviewed: Mar. 4, 2009

So very worth the effort. This recipe is fabulous. There was enough filling left over to stuff some shells I had in the cupboard and freeze for another meal. Thanks for sharing this one!

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SARAHW8665

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Miami, Florida, USA

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Spinach Turkey Roll

Reviewed: Mar. 4, 2009

Lovely recipe. Added two cloves minced garlic to the spinach and two cloves minced garlic to the ground meat before rolling. We put this together and froze it until we were ready to cook it. Froze beautifully.

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SARAHW8665

Cooking Level: Expert

Home Town: Florence, Kentucky, USA

Living In: Miami, Florida, USA

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Baked Beef Stew

Reviewed: Dec. 3, 2008

My mother used to make this stew which she called "French Beef Stew". I lost her recipe and then found this one, which is her exact recipe. I just made it for 50 people for a church dinner and got nothing but rave reviews. I had several people comment that it was the best beef stew they've ever eaten.

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Reviewer:

JKKREUTZER

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Florence, Kentucky, USA

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Gourmet Sweet Potato Classic

Reviewed: Nov. 19, 2008

I served this for T-day 2007 and was a huge success! I made additional topping since I cooked in a more shallow dish, using organic sweet potatoes and fat free half and half in place of cream. I also decrease the sugar from 1/2 to 1/3 cup, since there is so much natural sweetness to this dish. Truly the highlight of the dinner and will repeat it again this year. ENJOY!

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Reviewer:

4amazinggrace

Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA

Living In: Margate, Florida, USA

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Butternut Squash Soup II

Reviewed: Nov. 2, 2008

This has become a family favorite. I make it just like the recipe, then serve with a dollup of plain low-fat yogurt and a sprinkle of shredded parmesan cheese.

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Reviewer:

JKKREUTZER

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Florence, Kentucky, USA

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Jalapeno Popper Spread

Reviewed: Jul. 21, 2008

Delicious as written,, i halved it for boyfriend and myself and he loved it (he does not particularly care for hot food). I disagree with whomever said it wasn't an attractive dish, my dish was baked to perfection !!! i served it with toasted french bread slices... awesome.

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Reviewer:

kyclchik

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Cherry Cobbler II

Reviewed: May 31, 2008

made this tonight in a smaller dish than requested... with a dash of nutmeg and a tsp of cinnamon.. i also reduced butter slightly (2 TBSP).... it was delicious. I remembered being given this recipe when i lived in NC and they called it "one cup cobbler". It was simple to make and an easy recipe to remember... YUM!

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Reviewer:

kyclchik

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Margarita Cake

Reviewed: May 23, 2008

a girl @ work made this cake for cinco de mayo..... delicious.. as most reviewers she used lemon cake due to lack of orange cake... wonderful. she baked in a 9x13 pan so the glaze worked perfectly. She made it again using lemon cake and lemon pudding with thicker glaze said it was even better !! Some non drinker co-workers said they would make with limeade but i would rather have leftover tequila and triple sec than mess with a great recipe!!!!!

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Reviewer:

kyclchik

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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Chess Cake

Reviewed: May 18, 2008

I made this cake tonite, as directed except baked it @ 340 degrees for 40 minutes... due to oven variation. It was browned on top cooked thruout and absolutely delicious. For those concerned about sweetness, cut back on powdered sugar. I think the recipe is fine as it is !! happy baking !!!

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