Frank's Famous Spaghetti Sauce

Reviewed: Sep. 8, 2009

Very tasty. I followed suggestions ad added thyme, a dash hot sauce, and more oregano. But i also added Italian seasoning. It had a wonderful aroma.

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CanelaBella

Cooking Level: Beginning

Living In: Hattiesburg, Mississippi, USA

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Tres Leches (Milk Cake)

Reviewed: Sep. 2, 2009

This is my all time favorite dessert and I normally beg others to make it for me but this recipe was awesome. I frozen the left overs and still treat myself to a sweet treat whenever i have the craving.

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CanelaBella

Cooking Level: Beginning

Living In: Hattiesburg, Mississippi, USA

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'Out of Salad Dressing' Salad Dressing

Reviewed: Aug. 9, 2009

I cut the recipe way down and guesstimated amounts. I also took the unforgivable step of using the "green bottle" Parmesan (not enough of the real stuff), and this was still awesome. Thank you.

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thebrokedown

Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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Sweet and Sour Chicken III

Reviewed: Aug. 4, 2009

VERY good. I added celery, as celery is good in just about everything. Added a small onion chopped coarsely, and added some dried red pepper to taste for a little bite. Topped with some green onion and served over rice. I think this is the best stir-fry type thing I have ever cooked.

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thebrokedown

Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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Cream Cheese Squares

Reviewed: Jun. 21, 2009

These are great so worth 5 stars!! I made them last night and hubby ate them for breakfast. He asked for them again for his early morning fishing trip :) I hope the other guys will like them as much as he did.

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♥ Cookingnut ♥

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Hattiesburg, Mississippi, USA

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Creamy Lemon Squares

Reviewed: Jun. 5, 2009

great flavor,got rave reviews at the picnic. only thing is the crust was hard I was hopping for a more flakey crust.next time i will try to cut back the flourand see if that helps.

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♥ Cookingnut ♥

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Hattiesburg, Mississippi, USA

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Perfect Cheesecake Everytime

Reviewed: May 31, 2009

This is great. I made 2 smaller cheesecakes from it instead of one big one. they turned out great and Everyone raved about them. Tanks for sharing!!!!

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♥ Cookingnut ♥

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Hattiesburg, Mississippi, USA

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Carrot Souffle

Reviewed: Apr. 22, 2009

I have made this a few times with little adjustments each time i think i finally perfected it, at least for my tastes! I used 2 lbs of baby carrot ( so no peeling and cutting for me ;) . I do not have a food processor ( I am student on a budget) so the key to making this less messy was letting the carrots get really tender, that meant boiling them for about an hour. Also, I used 1/2 cup white sugar and 1 cup brown sugar and only used 1/2 stick of butter and an extra tbs of flour. After baking i topped with marshmellows and i increased the temp for just a few minutes until the marshmellows nicely browned........It doesn't need them for sweetness but it compensates for how the souffle flattens after baking to make for a beautiful presentation. If you don't have as much of a sweet tooth as i do, just stick to 1/2 cup sugar and 1/2 cup brown sugar but I do believe i am in love with this dish!

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CanelaBella

Cooking Level: Beginning

Living In: Hattiesburg, Mississippi, USA

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Easy Peach Cobbler

Reviewed: Apr. 22, 2009

Very tasty, my sister requests it often.

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CanelaBella

Cooking Level: Beginning

Living In: Hattiesburg, Mississippi, USA

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Teriyaki Sauce and Marinade

Reviewed: Dec. 3, 2008

Really excellent. I used with a pork/mushroom stirfry and it came out very well, event though I was out of ginger and had to used powdered. This is going in my rotation.

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thebrokedown

Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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Jerk Chicken and Pasta

Reviewed: Nov. 18, 2008

This tasted like something out of a restaurant! I made a few changes. I did not use jerk paste (couldn't find it). I used a jerk seasoning rub from the site, used a portion, and added a bit of olive oil to it to make a paste. Instead of using chicken, I broiled 4 tilapia coated with olive oil on both sides, then sprinkled with salt and the homemade jerk seasoning. For the cream, I substituted coconut cream. That "made" the recipe for me. It went over well with company and I love it.

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One-E

Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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World's Best Lasagna

Reviewed: Nov. 18, 2008

BETTER THEN STOUFFER'S! It's been about 5 years since I've had a red-sauce lasagna. I'm a current college student in born and raised in the deep south, and if I can make it... YOU SURE CAN TOO!! 4 of my friends and 2 of my roomates helped me gobble it up. I just changed a few things: Ground Turkey and Turkey sausage (I don't eat pork/red meat. Thus why I haven't had lasagna in forever!). I agree with other reviewers: FENNEL IS A MUST! Unfortunately, I didn't have any. The Italian Seasoning I used had it in it, so I doubled the spices. Oh it was incredible! I'm making this at least once a month because I know I can make 2 pans of it and it still be great. Try this recipe!!

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One-E

Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA

Living In: Hattiesburg, Mississippi, USA

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Confetti Spaghetti

Reviewed: Oct. 28, 2008

this was great!! I made one sub. i used a can of tomato soup instead of the sauce.it tasted much better this way,i also left out the bell pepper due to hubby not able to eat them. It was awsome and would recamend to anyone.

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♥ Cookingnut ♥

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Hattiesburg, Mississippi, USA

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Rosemary Lemon Grilled Chicken

Reviewed: Mar. 31, 2008

This was excellent. I modified it a little bit since I don't have a food processor and didn't want to get my blender dirty. I just put the lemon juice, garlic powder, and rosemary in the ziploc bag that I had the chicken it (thawing out). I skipped the butter, used garlic power instead of minced garlic, I also skipped out on the lemon zest. I had planned on making it outside but it turned on rainy and cold I cooked it on the george foreman grill, it was great and I plan on making it again this week sometime. Unfortunately not tonight since I won't have time to let it soak in the juice.

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Derrick

Cooking Level: Expert

Home Town: Hattiesburg, Mississippi, USA

Living In: Omaha, Nebraska, USA

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Steak Sauce

Reviewed: Feb. 17, 2008

Very nice. I added some cayenne--much like the brand name sauce, but with more of a bite. Keeps in the fridge well, too. I don't plan on buying the named stuff ever again.

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thebrokedown

Cooking Level: Intermediate

Living In: Hattiesburg, Mississippi, USA

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Parmesan Puffs

Reviewed: Feb. 1, 2008

I made this experimentally one time. My fiancee loves them now and anytime I mess up I can just make a batch (or 2.. or 5) and it gets me out of the dog house in no time.

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Derrick

Cooking Level: Expert

Home Town: Hattiesburg, Mississippi, USA

Living In: Omaha, Nebraska, USA

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Chiles Rellenos Pie

Reviewed: Jan. 18, 2008

Very good taste. I did not cook & peel poblanos but cleaned and cut into 2 inch squares and lined casserole dish with them raw. It turned out delicious. I will make this again and try ground beef instead of chicken as well.

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TRIBE8FAN

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Hattiesburg, Mississippi, USA

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Cream of Cauliflower Soup I

Reviewed: Jan. 16, 2008

I'm not a soup lover, but this was delicious and filling and satisfying. The dried herbs looked lovely floating in the creamy soup.

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TRIBE8FAN

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Hattiesburg, Mississippi, USA

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Easy Granola Bars

Reviewed: Dec. 19, 2007

This is a fantastic recipe - I make it often but switch out the "additions" to suit whatever cravings I may be having. Very flexible. My only suggestion (hence the 4 star rather than 5 star rating)is to add salt. 1/2 tsp up to a teaspoon depending on the ingredients you use. Thanks for the submission!

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Susan

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Living In: Hattiesburg, Mississippi, USA

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Heavenly White Cake

Reviewed: Nov. 24, 2007

I can't believe how awesome this recipe turned out. I BUTCHERED this recipe: I ran out of milk, so I substituted leftover evaporated milk and water to finish out 1.5 cups of liquid. I used Pillsbury self-rising flour and added no extra baking powder or salt. My meringue was a sloppy mess because I didn't have an electric mixer, so I dumped it in the blender. I didn't have any almond extract so I added extra vanilla to make up for it. I increase the proportions by 50% and pour the batter in three 9" pans. The cake came out of the pans like a charm, but when I tasted it, it seemed not sweet enough and too floury-tasting. I was upset since this was for Thanksgiving. So I stacked the thin, lopsided layers in my cake saver and left it there until Thanksgiving morning. That all happened Monday night before. THEN... I bought Pillsbury Butter Cream Whipped Icing. When I took off the lid, the layers were exceptionally moist and just barely crumbly. When I iced it, the smell was so wonderful. I grew excited and couldn't wait. I tasted it. It was WONDERFUL. My friends raved about it and it was gone in less than 24 hours. I recommend this recipe to everyone who looks to bake a cake from scratch for the first time. I vote this recipe for FAIL-SAFE quality.

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