Luscious Spinach Artichoke Dip

Reviewed: Aug. 20, 2009

Excellent dip! My girlfriend and I couldn't stop eating it. If you use frozen spinach, make sure you dry it well and if the spinach is leaf then make sure you chop it a bit.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Insalata Caprese I

Reviewed: Aug. 20, 2009

Use fresh ingredients...especially the mozzerella, and seed the tomatoes so it's not a wet mess.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Excellent cinnamon rolls. Made it according to the recipe and they turned out great, but made them a little smaller than instructed. The confectioners surgar in the frosting may not completely dissolve if you use too much but it still tastes great.

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8 users found this review helpful

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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World's Best Lasagna

Reviewed: Aug. 18, 2009

The secret is the Italian sausage. It really makes the lasagna so much better than the basic hamburger version. Freeze half uncooked for later, you'll crave it again in about a week.

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5 users found this review helpful

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Stuffed Green Peppers I

Reviewed: Aug. 18, 2009

Excellent basic stuffed peppers. I did omit the cheese. I would also boil the peppers for 4 minutes instead of 5 since I like a firmer bell pepper.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Sugar Coated Pecans

Reviewed: Aug. 18, 2009

A simple and quick appetizer. Hard to stop eating them once you start.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Tomato and Mozzarella Bites

Reviewed: Aug. 18, 2009

People are always amazed at how good a simple and light salad can taste. There are only a few ingredients involved here so use fresh tomatoes, basil, good olive oil and REAL mozzarella!

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Ultimate Turtle Cheesecake

Reviewed: Aug. 18, 2009

I DARE you to resist this cheesecake! This was my first cheesecake and it turned out very well. My girlfriend said it was the best cheesecake she ever had (but she may be a little biased). My only substitution was a graham cracker crust instead of oreo crumbs. A few tips that a learned from different sources... 1. Butter the inside of your springform pan for easy removal. 2. Don't pour the caramel mixture to the very edge of the crust or it may stick to the side of the pan. 3. Wrap the pan in heavy aluminum foil and bake in a water bath. 4. Let it cool in a warm oven for an hour before refrigerating. Good luck and enjoy! Then run a few miles to work it off...

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Amazingly Easy Irish Soda Bread

Reviewed: Aug. 9, 2009

This is a very good and authentic tasting bread recipe. Even though it tastes a little biscuit-like to me, my Irish mother completely approved and reminded her of the old country. I like to make buttermilk pancakes and then make this bread with the leftover buttermilk. UPDATE. I made it again, but I substituted 1 cup of whole wheat for AP. Still came out great. I also split the dough into two balls so that it will cook more evenly and I can freeze or give away a whole loaf to someone else.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Magic Peanut Butter Middles

Reviewed: Aug. 7, 2009

I made these twice now and they are very good, but they are time consuming to make. Assembly is the slightly tricky part. To form the cookie I took a small amount of dough and flattened it in my palm. If its too sticky, add more flour. If the flattened disc is bigger than your palm the finished cookie will be too big. Drop the chilled filling in the middle and fold over and crimp. Place the crimped side down and don't forget to flatten the cookie on the baking sheet just a bit.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Egg in a Boat

Reviewed: Jul. 6, 2009

These are great. We've had theses since I was a kid but, we called them "Toad in a Hole". I fix them for my grandkids (both girls), and they love them too. Sometime's I'll use a heart shaped cookie cutter.

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New Orleans Gal

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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American Potato Salad

Reviewed: Jul. 4, 2009

I make my potato salad the same way except I don't use the green pepper. I use garlic instead. Add parsley, maybe some sweet or dill relish and yellow mustard and you gotta party!!

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Reviewer:

ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Homestyle Potato Chips

Reviewed: Jun. 8, 2009

I was surprised that I could make potato chips that tasted like store-bought. But it is a lot of effort and is a bit messy. I did eat them faster than I could fry them.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Asiago Toasted Cheese Puffs

Reviewed: Mar. 20, 2009

I'm going to try the cheese spread since I'm not a mayo lover. Does anyone think it would be good with just butter and the other ingredients? Love to try these but mayo had it's place and for me, it wouldn't be here.

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Reviewer:

ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Fried Green Tomatoes with Shrimp Remoulade

Reviewed: Mar. 13, 2009

Thanks so much for this recipe. I use the same ingredients but never bothered to measure, just eyeballed it. Thanks again.

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Reviewer:

ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Okra Gumbo

Reviewed: Feb. 24, 2009

When using roux and okra, there is no need to also add file powder. File is to be used without okra. They are both thickening agents and only one is needed. Usually okra is used with seafoods and file is used with chiken and sausage. Some people will add some seafood with their meats, but usually don't combine okra and file in the same dish....at least not in the real New Orleans.

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Reviewer:

ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Oklahoma Brisket

Reviewed: Jan. 23, 2009

Seemed like a good recipe until it said to heat the grill. Not good for apartment goers.

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6 users found this review helpful

Reviewer:

ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA

Living In: New Orleans, Louisiana, USA

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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 24, 2008

I thought this recipe was going to taste to "cream cheesy". But i was wrong. This recipe was awesome. My 10yr old even liked it. I had leftover stuffing, so i used it as a dip with crackers. Tastes great that way too. I will add fresh crabmeat next time to give it another flavor. Great job!!!

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