Very good! Was a big hit! Changed a couple of things. (Can't leave anything alone.) Increased pumpkin pie spice mix to 1 1 2/ tablespoons, and added 1/2 can of pumpkin. Got several requests for the recipe. Thank you!

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Reviewer:

MARLA CLANCY

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Hampton, Virginia, USA

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Roasted Vegetables

Reviewed: Oct. 20, 2007

We enjoyed this dish. I needed a larger pan, but it worked out okay. I had left overs so I made soup, a day or so later, and just added rotel tomatos with green chilis,ranch style beans,and a few other green veggies, and it was awesome. Can't lose when any extra can be extended to another meal! Thanks!

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Shrimp and Feta Cheese Pasta

Reviewed: Oct. 16, 2007

As is, it is dry. I wish I had read more reviews before I made it. It was good though and I did add more tomato, and wine because it looked like it needed more. I would go with the reviewer that added 1/2 again except on the pasta, that would be perfect. And next time I think I'm going to add artichoke hearts when the tomato is added in. Loved it though!

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Extreme Veggie Scrambled Eggs

Reviewed: Sep. 8, 2007

Very good recipe,and easy. I used soy milk,goat cheese & rotel w/green chilis in place of the similar ingredients and it was great! Will do again.

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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German Chocolate Cake Frosting II

Reviewed: Aug. 20, 2007

Okay, I made a plain "box mix" German Chocolate cake and used this frosting to spruce it up a bit. It was a huge hit!! Will use again! Thanks! BTW, I accidently put a bit too much vanilla, but it apparently helped, and didn't hinder the flavor. I also used the cornstarch as previously noted, and it worked! Thanks!!

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2 users found this review helpful

Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Spanish Rice II

Reviewed: Aug. 19, 2007

Very Good, will make again! Followed the recipe except for added diced tomato and used a whole bellpepper. This would be easy to add 1/2 pound or so of meat (beef,chicken,shrimp) and turn out awesome!

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Sausage Crescent Rolls

Reviewed: Jun. 27, 2007

I enjoyed this recipe. Brought it to work this morning for a treat and they loved it. I prefer more seasoning, so I added crushed red pepper and black pepper, also a little onion powder. I will experiment more in the future with additional cheeses. This is a keeper! Update 10/08: I have made this recipe countless times since my first review, the folks at work absolutely loved it everytime. It didn't last 10 minutes once I hit the door. I use Hot sausage and add a bit of red pepper flakes, I've even done a version with cheese. Always tastes great. So many options you can do. Great recipe!!

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41 users found this review helpful

Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Mouth-Watering Stuffed Mushrooms

Reviewed: Jun. 20, 2007

Very Good, but I think they need more. I will add Crab or Shrimp next time. We enjoyed them!! But my husband even suggested crab or shrimp would add more substance. Thanks!!!

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1 user found this review helpful

Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Creole Okra

Reviewed: Jun. 11, 2007

Great recipe!!! I thought it was awesome, and the only thing I added was a bit more spice, because I'm in South Louisiana, and it's mandatory!!! Love the recipe, and it was right on target for what I've always known! Thanks!! Good job! Will use over and over!

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4 users found this review helpful

Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Slow Cooker Chicken Creole

Reviewed: Jun. 11, 2007

My family enjoyed this recipe. I put in more chicken than the original recipe, but it worked out fine. I also added more spice, since that is my nature here in South Louisiana. It was a worthy dish, that I will do again!! Thanks!

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Jay's Jerk Chicken

Reviewed: May 26, 2007

Great marinade!! My husband loves Jerk Chicken wings, so I tried this recipe. I didn't put in food processor, but did marinade it over night. I also cooked in a 350 oven for 35 minutes, give or take. I turned the chicken once and covered the chicken in the marinade and drained the excess, but kept just enough to almost braise the chicken. It was awesome. My husband was amazed and loves it! I also added a couple of small jalapenos, because we like spicier foods. Would still be great with less pepper. Will make this again!!! Thanks!

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3 users found this review helpful

Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Easy Lasagna II

Reviewed: Apr. 5, 2007

I subbed ricotta for the cottage cheese and mixed spinach into the cheese mixture. It was FABULOUS!!! And sooo easy!!

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Reviewer:

BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Slow-Cooked Round Steak

Reviewed: Mar. 8, 2007

This was fantastic! I used Sirloin that was too tough for steaks and sliced into 1.5 inch strips. I did add just a little water because I had more meat than called for, but it came out great! I added a tiny bit more salt as well. It was nice and tender and falling part so I served over egg noodles. This one's a keeper!

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Reviewer:

BRENDASUM

Cooking Level: Expert

Home Town: Sulphur, Louisiana, USA

Living In: Marlborough, Massachusetts, USA

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Spinach Pie V

Reviewed: Mar. 4, 2007

This was good, however the onion was too much for us. I think next time I'll use a teaspoon of Onion powder rather than chopping up onion (equivalent to what the recipe requires). The texture of the onion in this dish was a turn off for my family. But will prepare this dish again!! Thanks!

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Broiled Tilapia Parmesan

Reviewed: Mar. 4, 2007

Loved it! I used the combination cheeses mentioned by a previous review, and just watched the "browning" to get the prettiest result. And it was really good.

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Reviewer:

Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Honey Ginger Shrimp

Reviewed: Feb. 25, 2007

I thought this dish was AWESOME. I increased the amounts because I had more shrimp to cook. I also added a 1/2 cup of chicken broth at the end to make more of a sauce and served over rice. It was spicey so I would cut back red pepper flakes if you have those that don't like spicey. My husband loved it and he loves spicey food!

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