Shredded Beef for Tacos

Reviewed: Apr. 22, 2009

I used a 4lb pork roast, beer instead of wine, one can of Mexican hot tomato sauce, and one can of diced tomatoes. Cooked it on low for 8 hours and it fell apart! Shredded it and let it simmer in the liquid for another 2 hours. Added cilantro and onions right before we ate. It was delicious!

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CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Lafayette, Louisiana, USA

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Black Beans and Rice

Reviewed: Apr. 22, 2009

Made this last night for dinner and it was very, very good plus easy and quick. I subbed chicken stock for the veggie broth and needed to add more for the rice to fully cook. I added the beans and spices when I added the stock so the beans would cook down a little. I didn't add the cayenne but the flavor was still wonderful.

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CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Lafayette, Louisiana, USA

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BUSH'S® White Chicken Chili

Reviewed: Apr. 4, 2009

This recipe was easy and quick. My family enjoyed it, and even our 3 year old devoured his bowl of chili. I added a bag of frozen spinach for a vegetable, a link of turkey sausage for flavor and left out the green chilis. This recipe has become a weekly addition to suppertime at our house.

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SouloftheSouth

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Colorado Springs, Colorado, USA

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Oatmeal Raisin Cookies I

Reviewed: Apr. 1, 2009

I honestly don't see why people are having trouble with this recipe. The DH and I wanted to make some oatmeal raisin cookies for his grandparents and I searched the net and found this recipe. I'm glad I didn't read the reviews at first because if I had I wouldn't have discovered this amazing recipe. I am definitely adding this one to my staple cookbook recipes. LOVE IT!!

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Reviewer:

Cara

Cooking Level: Beginning

Home Town: Vicksburg, Mississippi, USA

Living In: Lafayette, Louisiana, USA

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Quick and Easy Pizza

Reviewed: Mar. 24, 2009

Exactly what I was looking for! I didn't use the spicy stuff and I used Bertolli Marinara Sauce and it was sooo good!

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Reviewer:

RanValRJ

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Agua Dulce, Texas, USA

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Simple Ranchy Breaded Fish Fillets

Reviewed: Mar. 21, 2009

This fish was only okay in my book. Not really a fan of using bread crumbs as a coating since I can never get the food crispy no matter how light the coating or how I cook it. Next time will probably just skip the bread crumbs and use the ranch dressing as a marinade or basting sauce on the fish because it did have a nice flavor.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Albondigas Soup I

Reviewed: Mar. 15, 2009

This soup was wonderful! Only made a few minor changes. We put some fresh chopped basil and spinach into the meatball mixture (will probably add in some Tony Chachere's seasoning next time for a bit more flavor). We also browned the meatballs a bit. In the soup we put in more fresh basil and cilantro. As suggested by others we did add in some cumin; wanted to add in some chipotle chili powder but the green salsa we used gave the soup plenty of heat (couldn't make it too hot or kids couldn't eat it). We also just cooked some rice on the side and then everyone placed as much rice as they wanted and then poured the soup on top. Flavorful and delicious. Can't wait to eat the leftovers.

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Reviewer:

TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Crawfish Etouffee II

Reviewed: Feb. 17, 2009

Having lived in Louisiana my whole life I can tell you that this IS an authentic cajun crawfish etoufee recipe! The other reviewers I see that talk about using a roux MUST be talking about crawfish stew because I have made etouffee hundreds of times and have NEVER used a roux. BUT when I make crawfish stew I always use a good medium to med.-dark roux. If you find the recipe bland then just add some powdered crawfish boil seasoning or Tony Chachere's seasoning to the gravy.

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Reviewer:

TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Flank Steak a la Willyboy

Reviewed: Feb. 5, 2009

Oh soooo good. My 5 year old who doesnt eat meat very often loved it. I marinated for over 24 hours. And we grilled it on our BBQ pit. I served it w/ a corn souffle and Honey Buttered Carrots. Thanks for this recipe. I will use it again.

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JENN259

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

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Shrimp Scampi V

Reviewed: Feb. 4, 2009

Was sooooo good even my very picky 5 year old ate it up. I did follow the 1/2 cup wine and 1/2 cup broth others wrote in their reviews. I will definately make this again. Thanks.

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JENN259

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

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One-Dish Chicken, Vegetable and Rice Bake

Reviewed: Jan. 21, 2009

What I changed -seasoned and cooked the chicken, cooked the brown rice and steamed the mixed veggies. Sautéed fresh mushrooms in olive oil. In a bowl, combined 1 can 99% fat free cream of chicken soup in addition to the 99% fat free cream of mushroom soup (eliminated the can of water). Cut chicken into bit size pieces and added to soup and mushroom mixture. Sprinkled with garlic salt, dried basil and Cajun spices, then topped with Mozzarella cheese. Something about the basil with chicken – just gives it a fantastic flavor. Can refrigerate – freeze or pop in the oven until bubbly. Easy!!

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Reviewer:

Cajun Girl

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Tampa, Florida, USA

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Pizza Pinwheels

Reviewed: Jan. 18, 2009

These pinwheels are so easy to make and so delicious. Our kids love them and they have become a staple for family movie nights.

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Reviewer:

TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Grilled Venison Backstrap

Reviewed: Jan. 13, 2009

Tender and without any wild game taste!

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RanValRJ

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Agua Dulce, Texas, USA

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Greek Chicken Pasta

Reviewed: Jan. 13, 2009

This was easy and quick and very delicious! I marinated the chicken in Greek dressing for a few hours. I used canned tomatoes instead of fresh since that is what I had. Those were my only changes. We both loved it and will make again.

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CLSPET

Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA

Living In: Lafayette, Louisiana, USA

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Bacon and Tomato Cups

Reviewed: Jan. 11, 2009

So good! I used crescent roll dough and form fitted into the cups. I also used real bacon pieces found in the salad toppings aisle. They actually tasted more bacon-y than using the real thing and so much easier!

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Reviewer:

RanValRJ

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Agua Dulce, Texas, USA

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Fried Venison Backstrap

Reviewed: Jan. 6, 2009

I am a chef on a south Texas deer ranch and I always chicken-fry the backstrap. I cook it the same, but chop it differently. I cut the backstrap into 3 inch chunks and pound it flat just like a chicken fried steak. Soooo good!!

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Reviewer:

RanValRJ

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Agua Dulce, Texas, USA

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Angel Hair Pasta with Shrimp and Basil

Reviewed: Jan. 5, 2009

This is a really good recipe but it did require some tweaking. We doubled the recipe to serve 8 people but we only used (2) 28 oz cans of diced tomatoes anything more than that would have been just WAY too much! We added in a only about 1/4 cup of white wine, a splash of lemon juice and a can of chicken broth. I also seasoned the shrimp with crab boil seasoning before sauteing to add more flavor. Next time I would like to wilt some fresh spinach in with the garlic and olive oil to add to this. Very good recipe which we will make again.

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Reviewer:

TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Jan. 3, 2009

I assisted my sister in making this dish last night and it tasted wonderful. Along with Asagiao, she also put in a Parmesan & Romano mix. She used heavy cream as called for but next time I will probably replace with 1/2 % 1/2 for a lighter sauce. We didn't have any fresh mushrooms on hand so we sliced up some baby spinach and sauteed the prosciutto with some spinach and some garlic. Cooked the chicken with Tony Chachere's seasoning but would love to try and grill the chicken next time. Will also probably add some fresh basil next time to enhance the flavor. All in all a wonderful recipe.

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Reviewer:

TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Simple Tuna Spread

Reviewed: Dec. 30, 2008

WOW!!! This was great and fast!! I needed a fast recipe for a cocktail party and used this one. After I made it I place it in some pastry mini cups and baked them for 12 minutes then added a little cheese on top. Needless to say they were the first to go on the table. Thank you for an awesome recipe!!!!!!

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Reviewer:

Skybird

Cooking Level: Professional

Home Town: Lafayette, Louisiana, USA

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Cream Cheese Sugar Cookies

Reviewed: Dec. 28, 2008

Great recipe! This time around I decided to make a chocolate version of the cookie, because I wanted a darker look to complement my new folk cutters. I used 8 oz. cream cheese and added 1/2 cup cocoa powder to the recipe. Roll between waxed paper, pop the dough sheets in the fridge overnight and they're ready to go the next day!

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