Simple Garlic and Basil Pesto

Reviewed: Nov. 14, 2009

Great pesto! I used it in "Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes" by Pam Anderson from this site. I've aldo spread it on crusty french bread and in a pesto cream sauce for whole wheat pasta. I did use all pinenuts, but that was my only change.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Autumn Cheesecake

Reviewed: Nov. 13, 2009

I followed all of chibichef's suggestions for baking minus the crockpot liner. I think the addition of the sour cream was a must. I've never had a cheesecake quite like this before, but it was delicious.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Brussels Sprouts with Mushrooms

Reviewed: Nov. 13, 2009

Love this recipe. I never quite liked brussel sprouts until trying them this way. I usually saute sliced cremini mushrooms with half of an onion(diced) in a mixture of olive oil and butter. Fresh or dried parsley depending on whats in my refrigerator. Good with or without the lemon juice.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Chicken Tortilla Soup

Reviewed: Nov. 11, 2009

Excellent!! What surprised me was how quick and easy it was to make. Definitely will make again!

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Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

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Confetti Chicken Soup

Reviewed: Nov. 10, 2009

This is one of my favourite recipes!

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Lorriedel

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

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Asparagus Soup in Seconds

Reviewed: Nov. 10, 2009

so easy and such a refreshing departure from steamed asparagus.

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Austin, Texas, USA

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Banana Cake X

Reviewed: Nov. 8, 2009

Oh my GOSH! This was phenomenal! Since I'm allergic to citrus I left out the lemon juice and this cake STILL rocked! I made it as a sheet cake and it's already more than half gone. I will be using this recipe for my daughter's birthday cake!

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Kairi's Mom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Kingston, Ontario, Canada

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Chicken Wild Rice Soup I

Reviewed: Nov. 7, 2009

I cannot say enough about how good this soup is. It is my husband's all time favorite soup requesting it every week during Ramadhan the muslim month of fasting. I never put almonds or sherry, and it always turns out absolutely delicious. I also, cut up raw chicken breast and let it cook in the soup which cuts down on work. It freezes good as well. Thank you so much for sharing.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Green Tea Mint Cookies

Reviewed: Nov. 4, 2009

I expected these cookies to taste somewhat like the green tea ice cream I've had before, but they were nothing like it. The mint and honey flavors were overpowering and the cookies were not sweet enough and I'm the type of person who usually reduces the sugar in everything I bake! I saved the ingredients by adding sugar, vanilla extract, and chocolate chips, which turned them in to tasty, chewy mint-chocolate chip cookies that were enjoyed at a holiday party that evening.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Ultimate Maple Snickerdoodles

Reviewed: Nov. 4, 2009

These cookies were disappointing. I used maple sugar and even added additional maple syrup, but the maple flavor was not especially obvious. Worse yet, the cookies were too floury and dry. I won't make these again.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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White Cheese Sauce

Reviewed: Nov. 4, 2009

It was really good. A little lacking in the spice department, I added a tiny bit of crushed red pepper to it and that helped a lot. It had to be kept warm to not get clumpy. But overall, we really liked it.

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steph04

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Banana Oatmeal Crumb Cake

Reviewed: Nov. 4, 2009

This was SO good! While making it, the batter looked a little funny and I wasn't so sure about it, but I followed the directions to a T and it was Wonderful! It only took about 35 minutes to cook in my oven. My husband is a banana bread freak, he's threatened to dump me if he doesn't have his banana bread once a week or so...and he said this recipe was Better than my awesome banana bread recipe that he loves. Thanks for sharing!!!

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Reviewer:

steph04

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Steak Pie

Reviewed: Nov. 4, 2009

Stewing beef is inherently tough; so those of you who want to use it, use Costco's stew meat. Usually very tender. AND/OR use Adolph's Meat Tenferizer. The recipe works just fine.

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Reviewer:

LeChef

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Black Bean Soup I

Reviewed: Nov. 1, 2009

This is a simple, tasty recipe. I only give it four stars because I like to add a bit more spice, specifically cumin, cilantro, and pepper.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Iced Pumpkin Cookies

Reviewed: Oct. 28, 2009

I made these today and they were great! I followed a few of the other reviewers' suggestion and substituted half of the white sugar with brown sugar. I also did not make the icing because it sounded very sweet, and that's not what I wanted. I flattened the cookies with the bottom of a glass dipped in sugar. The cookies are very cakey, moist, and delicious. I'm sure they will be a hit for Halloween.

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Reviewer:

HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Aunt Marice's Cajun Creoled Okra

Reviewed: Oct. 28, 2009

I forgot to add 3 cloves minced garlic to the list. Adds to the flavor

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FrankiAndPaul

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

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Roasted Butternut Squash Soup with Apples and Bacon

Reviewed: Oct. 27, 2009

I made a delicious vegan version of this soup. I may even make it for Thanksgiving, but in the future I will add a few cardamom pods and some cinnamon.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Rhubarb Pie IV

Reviewed: Oct. 24, 2009

This is a five-star recipe with some simple modifications. I took tips from other reviewers and reduced the sugar by nearly half, added a 1/2 tsp of nutmeg, and decreased the flour in the filling. I also sprinkled the sugar over my rhubarb ahead of time and allowed it to set, then added the flour and mixed together before pouring it in the pie shell. I used turbinado (raw sugar) instead of white sugar. This pie was a big hit at the bake sale and I loved it, too.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Cookies 'n' Creme Fudge

Reviewed: Oct. 21, 2009

We made it ORANGE! My 6 year old son has to bring a "Non-messy" special treat to school this week for the whole class. Being that it's almost Halloween, I wanted something fun and yummy, but not cupcakes or sugar cookies like everyone else brings. After melting the chocolate and condensed milk, I added about 12 drops of yellow food coloring and 5 drops or red, and mixed it well, then folded in the cookies. I found it was easier to break the cookies by hand into 4 or 5 pieces than to cut them, that made more crumbs. I also used a 9x13 pan so it's easier to cut small portions. If you are making this for a lot of people (more than 20 kids or 10 adults) then you may want to double the recipe and use a 9x13 pan. Also, spread into the pan while it's still a little warm! Mine wouldn't spread out nicely, so I put a sheet of wax paper on top and then pressed across that to spread it evenly, and that worked wonderfully.

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Reviewer:

steph04

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Chicken, Stuffing and Green Bean Casserole

Reviewed: Oct. 21, 2009

Ok, I hate it when people change the recipe and then rate it, but I used what I had in the house. It was cream of mushroom, broccoli, corn and chicken topped with prepared stove top. A little mushy, but SO GOOD!!!

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