Broccoli Casserole III

Reviewed: Nov. 26, 2009

I always made a broccoli casserole sort of similar to this, but it contained Cream of Mushroom and bread crumbs...so does my green bean casserole. So I decided to try this one instead for Thanksgiving for a little variety...my husband was skeptical because he loves my normal holiday broccoli concoction...but this was a hit. I made it slightly differently, boiling the broccoli until thawed and a little soft, I drained it, put it back in the pot, added a little butter, salt and pepper and then the Velveeta, melted it all, put 1/2 in my casserole pan then put a layer of cheddar cheese, then the rest of the broccoli, and the crackers and butter. I think my order of favorites was the turkey, than this, than the sweet potato pudding I made. The crackers and butter make it. Thanks for sharing! I will make this every major holiday!

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steph04

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Megaturkey

Reviewed: Nov. 26, 2009

This recipe already uses my basic stuffing recipe that I love, so I decided to try it and we LOVED it. We will definitely make it again, and again, and again. Ours was 13 lbs, and it was just right. Not so many left overs that they will go bad, but just right for a family of 4. The turkey was moist and wonderful and the apples (I used green) were a great touch. I did use salt, pepper and garlic powder on outside of the turkey before putting it in the bag. The hardest part of the recipe was finding the oven bags the day before Thanksgiving, the first 2 stores were sold out! Thanks for sharing!!!

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steph04

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Chocolate Truffle Cookies

Reviewed: Nov. 26, 2009

HOLY COW! That was my reaction the first time I bit into one of these cookies. I can not begin to tell you the accolades I have received over these little gems. Rich, chewy, chocolate-y; these cookies are amazing. I will definitely be making these a lot more often! Thanks for one of the best recipes I have ever tried!

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Royal Icing III

Reviewed: Nov. 23, 2009

I absolutely hate baking or anything to do with it-but had to make gingerbread house for daughter-This icing was SO easy and foolproof!

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embeau

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Carlsbad, California, USA

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Slow Cooker Baked Beans

Reviewed: Nov. 22, 2009

I loved this!! I did use smoke turkey wing instead of ham and added a little bourbon. It came out great!!!

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Madenish

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Green Bean and Stuffed Olive Salad

Reviewed: Nov. 19, 2009

Green beans pick up a "tinney" from the can. Avoid this by opening the can, draining the water, rinse the beans still in the can, put a tablespoon of A&H baking soda in the can and add water. Let this soak while you do other things, then rinse the beans in the can, and continue your preparation. This works for other canned vegetables.

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LeChef

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Buttery Soft Pretzels

Reviewed: Nov. 15, 2009

I followed this recipe EXACTLY. I let my dough sit for an hour and a half. It did not rise at all. It was like a ball of rubber that peeled apart. I kept trying, I said what the heck, I'll bake it anyway just to see what happens. Well...my 6 year old that hates good food and only likes junk likes them. Thanks for sharing.

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steph04

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Kickin' Collard Greens

Reviewed: Nov. 15, 2009

I loved this dish... First time I ever cooked greens. I did change a couple things... I had some ham that needed to be used so instead of bacon i added cubed ham and I also added a can of diced tomatoes... will make again and I plan on trying it with bacon next time.

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Amanda

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Seabrook, Texas, USA

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Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Reviewed: Nov. 14, 2009

oh, WOW! This was just so good. I used the garlic basil pesto recipe from this site, added diced fresh mozzarella, and some extra pesto. I will definitely be making this again.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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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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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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