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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.

Quick and Easy Alfredo Sauce

Reviewed: Oct. 11, 2009
Bet it's good, but better with fresh garlic.
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Photo by ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA
Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.65 star rating.

Apple Cinnamon Turnovers

Reviewed: Oct. 10, 2009
This was quick and tasty; I may make them again the next time I have leftover pie crust to use.
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Photo by Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.

African Sweet Potato and Peanut Soup

Reviewed: Oct. 10, 2009
This soup really grew on me.
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2 users found this review helpful

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Photo by Madenish

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3 star rating.

Tuscan-Style Pasta with Cannellini

Reviewed: Oct. 9, 2009
a dangerous combination of ingredients -- the cannellini beans, pasta, and greens are very bland if not seasoned properly. I recommend adding crushed red pepper flakes.
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3 users found this review helpful

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Photo by Cassidy

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Italian Chicken Skillet

Reviewed: Oct. 8, 2009
This was super good! All 3 of my children ate it up and 2 had seconds. I think it will become a regular meal in our house from now on.
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Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Chantal's New York Cheesecake

Reviewed: Oct. 7, 2009
WOW!!!! What else can I say about this cheesecake? It is fabulous. I've made it numerous times with each one getting better than the one before it. I even made this cheesecake for my in-laws last year in Algeria. Cream cheese is an expensive rarity there. I substituted creme fraiche for the sour cream as that was all that is available there. In the end, it cost near 40USD to make. Everyone loved it though. Thanks for sharing!
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.

Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Oct. 7, 2009
I didn't have any hazelnuts so I used walnuts instead. The gingersnaps really make this an interesting cheesecake. It's a wondeful fall treat.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Easy Cheese Ball II

Reviewed: Oct. 7, 2009
Great! I added real bacon pieces and chopped green onions, as others have suggested. You must let this sit overnight, at least, if not make it two days before. The longer the flavors have to relax, the better it is! 1 recipe made 3 good-sized servings for me, and I rolled 1 in pecans, 1 in parsley, and 1 in almonds. Can't wait to make it again!
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Amy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Bryan, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Chocolate Chip Cheese Ball

Reviewed: Oct. 7, 2009
I made this for my best friend's baby shower, and it was gone in a matter of minutes. I followed the other suggestions and increased the sugar to 1 cup, the brown sugar to 3 tbl, and the vanilla to 1/2 tsp, and omitted the pecans. I made three separate balls, and rolled one in toffee, one in peanut butter chips, and one in crushed oreos. The oreo ball was gone first! Hint: put the toppings in a big ziploc bag and put the ball inside to get an even and less messy coating of topping. I served it with graham cracker sticks, oreos, and nilla wafers. Can't wait to make it again!
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Amy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Bryan, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.

Banana Pumpkin Bread

Reviewed: Oct. 6, 2009
I made this tonight for my husband who is a banana bread nut. It smelled really good, I baked it for about 1hr 15 minutes on 325. I also used 1/2 raisins and 1/2 chopped pecans. Hubby picked the 4 star rating for taste, it was very easy to make and made little mess. I will try it again when I'm off the South Beach diet and can have carbs again. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.

Cream of Broccoli Soup V

Reviewed: Oct. 6, 2009
Nice tasting, quick and easy soup. The only changes were to use a bag of frozen broccoli in place of the fresh, powdered chicken bouillon instead of cubes, and 2C half/half in place of the milk/cream mixture. I made these changes to accomodate the ingredients I had on hand. Thank you, my 6yr old son and husband loved it. UPDATE: I've made this soup many more times. I still use the bag of frozen broccoli, but I've found there is no need to transfer to a blender to puree. I take my potato masher and mash away. The soup has the perfect smooth/chunky consistency.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Louisiana Crawfish Etouffee

Reviewed: Oct. 6, 2009
I am from Louisiana, born and raised, and as Cajun as it gets. This is how we make crawfish etouffee. Everybody's recipe is a little different. Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Great recipe. Bon appetite!
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Crab Quiche I

Reviewed: Oct. 6, 2009
This quiche was really good, maybe the best I have ever prepared. The directions were really easy. Changes I made:I only had 1/2 cup of crab meat so I added han which I cooked down for about 5 min with about 1/2 cup of onion and bell pepper instead of the green onion. I seasoneed my egg micture with a little seasonong salt for extra flavor. The texture was good not super eggy like other recipes I have tried. Even my really picky partner wanted seconds. Really good with a salad for dinner, lunch or brunch.
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Photo by Sandy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Gretna, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Brownie Batter + Cupcake = The SECOND BEST Cupcake. Ever

Reviewed: Oct. 6, 2009
Oh my GOSH! I just made these with my 2 year old on Saturday and they are awesome! I took another reviewer's advice and spooned a little cake batter into the muffin tin before putting the brownie batter in and then covered it with more cake batter. I haven't iced them (chocolate icing is too rich for these, vanilla is not enough, and I have a peanut allergy). Amazing! We will definitely make these again... perhaps for a Christmas gift.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Kingston, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.41 star rating.

Blake's Best Steak

Reviewed: Oct. 5, 2009
For my personal taste, I prefer freshly chopped garlic and parsley added at the table.
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Photo by ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA
Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.76 star rating.

Victoria's Cucumber Salad

Reviewed: Oct. 5, 2009
Much better with onions sliced thin and only adding vinegar, salt and pepper. But I bet the sugar would be a nice touch.
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2 users found this review helpful

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Photo by ghc630

Cooking Level: Expert

Home Town: Metairie, Louisiana, USA
Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Pumpkin Pecan Pie

Reviewed: Oct. 4, 2009
This makes holidays so much easier! I love Pumpkin pie, my husband loves pecan pie, we decided to try this and it came out great. I used the pre-spiced can of pumpkin and added a few more drops of vanilla. Thanks for sharing it!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Classic Tiramisu

Reviewed: Oct. 2, 2009
Great recipe! It is identical to the recipe on the package of soft lady fingers. Those packages are actually 3oz not 12oz. I halved the recipe, but still used the recommended amount of coffee liquer. I don't drink alcohol, so I mixed 1/3 C very hot water with 2 tsp instant coffee granules and 1 tsp vanilla. I arranged the lady fingers in the dish, and brushed the coffee mixture on with a pastry brush. They soaked up just the right amount of liquid while still retaining their shape. The tiramisu definitely tastes better the next day. Try to wait if you can :)
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.93 star rating.

White Almond Wedding Cake

Reviewed: Sep. 28, 2009
This is the best cake that I have ever made!!!! I enjoying a piece now made it saturday for the family only one slice left!!! Thanks,
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Photo by chefintraining

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.

Hawaiian Bread I

Reviewed: Sep. 28, 2009
This bread is outstanding. I beat the egg before I added it, and I smashed the butter before I put it in with the wet ingredients. The mixture was too dry at first, so I added a little bit more milk, a tbl. at a time, until the consistency was right (be careful, though, because it came together before I noticed and I had to add a bit more flour to compensate!). I cooked it on the "basic" bread cycle with a "light" crust. My friends who were over for a Hawaiian-themed dinner found it excellent with the pulled smoked pork we made.
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Amy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Bryan, Texas, USA

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