Artichoke Spinach Dip

Reviewed: Nov. 25, 2009

i just made this for tommorrow. I cut in half and went exactly by the recipe but added a teaspoon of lemon juice..It is very good

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KEIFFER007

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Mexican Corn Bread

Reviewed: Nov. 10, 2009

Great recipe, wanted to make last minute, had all ingredients but the peppers, everyone said it was the best they have had. After cutting the bread I placed back in oven & toasted them...YUM!!

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Teri Turtle

Cooking Level: Expert

Home Town: Dundalk, Maryland, USA

Living In: Chattanooga, Tennessee, USA

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Tasty Tortellinis

Reviewed: Oct. 23, 2009

Use bottled Italian dressing in a pinch in place of making this dressing.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Slow Cooker Sweet and Sour Pork Chops

Reviewed: Oct. 2, 2009

Did this in the pressure cooker for about 20 mins. Left out tomato paste. Husband LOVED it. I didn't think he would. Talked about a great dinner the next day.

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doggymom

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Monterey, Tennessee, USA

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The Best Banana Pudding

Reviewed: Oct. 1, 2009

This was really good! Only thing I would do differently next time is cut back on the condensed milk because this was REALLY sweet. I love my desserts rich, but this was a bit much even for me!

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TNmom1

Cooking Level: Expert

Home Town: Summerville, Georgia, USA

Living In: Chattanooga, Tennessee, USA

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To me, there's two kinds of mac and cheese: the firm, drier kind, and the creamy kind. When I tried this recipe, I got a firm, drier result. That's fine, but I wish I'd read the reviews first - it definitely needs more cheese and a lower baking temperature. Mine is extremely crisp on the top and sides, but the middle is moist and firm. I might try this again, but I'll probably use one can of evaporated milk, then a can of regular milk.. and I'll double the cheese and use half sharp/half medium cheddar. It could also use a bit of onion. It's easy enough that it's worth messing around with.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Enchilada Meatballs

Reviewed: Aug. 13, 2009

I add 1 small diced onion to the ground beef as I brown it. I also use all enchilada sauce. We love them.

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Homemade Flour Tortillas

Reviewed: Aug. 7, 2009

These are GREAT. I used them for flatbread so I left them a bit thicker. For me, it worked better to cook them over high heat for about 20 seconds per side; when I cooked them over medium-high heat, the edges crisped more than I wanted. I also substituted shortening for the lard with no problem. I will DEFINITELY use this from now on instead of storebought flatbread!

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Tuna Snack Spread

Reviewed: Jul. 11, 2009

Great recipe. Thanks!

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MissB

Cooking Level: Expert

Home Town: Clinton, Oklahoma, USA

Living In: Chattanooga, Tennessee, USA

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Chickpea Curry

Reviewed: Jun. 26, 2009

Good, cheap, and very easy. Must put a can of tomatos in it though.

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Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Easy Slow Cooker French Dip

Reviewed: Jun. 26, 2009

Really enjoyed it. Will make again. Great!!! Thanks

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Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Monte Cristo Sandwich - the Real One

Reviewed: Jun. 21, 2009

I know it sounds nasty, but if you want to avoid a "fried" flavor, fry the sandwiches in shortening. There won't be any trace of oily/fried taste (and it won't stink up your house). We made two sandwiches and needed more batter than the recipe made, so we had to whip up more while the second batch of sandwich quarters were frying. I was a little concerned that the bread or batter would absorb a lot of oil, but they barely absorbed any as long as the temperature was maintained (we fried ours at around 380 degrees). This was AWESOME as an occasional treat, really close to the restaurant version.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Bread Pudding II

Reviewed: Jun. 19, 2009

The flavor is outstanding. But it was very "wet," whereas I prefer a drier bread pudding. I picked some off the top but couldn't really eat a bowl of it because it was so custardy. I would definitely try this again, but maybe add an extra egg and decrease the milk a bit.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Pineapple Filling

Reviewed: Jun. 17, 2009

To me, this was a good starting point. The texture is really nice. But the recipe as written is all sweet and not enough tart... really cloying and not a very bright flavor. If I didn't know it was a pineapple filling, I'd have to take a second to figure out the flavor; I imagine that when I use it to fill my cake, the flavor will get kind of "lost" because it's so dull. I added 1 tbsp. lemon juice to the filling, which helped a little. I usually make a pineapple filling with nearly-pureed pineapple, and I think the next time I make this, I'll treat the pineapple this way instead of just chopping it. I'll also cut the sugar in half. And definitely use lemon juice, maybe as much as 2 tbsp.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Emily's Famous Marshmallows

Reviewed: Jun. 14, 2009

This is the best marshmallow recipe I've tried and I'll definitely stick with it. I did add a pinch of salt to the hot mixture while it was whipping, and I used 1 tbsp. of clear vanilla. These were HEAVENLY to make s'mores with. HEAVENLY. Nothing like storebought - light and creamy and barely sticky. I know the recipe says to let them sit overnight, but mine are always mostly set in about 30 minutes, and I'm able to cut them within two hours.

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Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Nashville, Tennessee, USA

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