Ham Cheddar Biscuits

Reviewed: Nov. 14, 2007

Tad bit dry but still tasted great, washed down well with milk, will make again. Thanks for the recipe.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Chocoholic's Nightcap

Reviewed: Nov. 14, 2007

I didn't use the Irish cream liqueur because I made this for my daughter and she thought it was the best hot chocolate she has ever had. Thanks for sharing

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Honey Mustard Sauce

Reviewed: Nov. 10, 2007

We liked this for our chicken strips we made. Thank you for the recipe.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Mustard Vinaigrette

Reviewed: Nov. 10, 2007

I made this as directed and we love it. This is one of the better vinaigrette recipes on this site. Thank you for the recipe.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Southwest Dipping Sauce

Reviewed: Nov. 8, 2007

My hubby just enjoyed this with chicken strips that I made. He said it taste like one of those high dollar franchise's dip. Thanks for the recipe.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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I have been wanting to make sausage gravy like my mom's, and this one is it. She didn't need measurements, but I sure do! This was great!! Only change was to double the flour & 3 cups of milk to make more gravy for the amount of sausage. It thickened up so nicely. Wonderful gravy, now I just need to find a biscuit recipe like the restaurants serve. Yummy!!!

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BEPOSITIVE

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Yukon, Oklahoma, USA

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Creamy Italian Dressing II

Reviewed: Nov. 1, 2007

I made this recipe exactly but I used up the rest of some generic Mayo because I was unsure of this recipe. The first day it was very tangy but after sitting two days it was totally awesome. I am going to try it again using the good mayo I have and maybe adding paprika, more garlic, and black pepper. Thanks for the recipe.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Spicy Filet Mignon

Reviewed: Nov. 1, 2007

I followed this recipe exactly and my husband and his friends loved this when he made it for them. I will keep this recipe and try on other steaks besides beef tenderloin. Thanks for the recipe.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Classy Chicken

Reviewed: Oct. 18, 2007

This was delicious! But it did take longer than 30 minutes to prepare. The only thing I did different was to leave out the dill because I'm not a fan of dill and didn't have any on hand. I also used regular sour cream. I did have to add a little extra broth at the end as the recipe suggested. I also soaked the tomatoes in water before I put them in as one reviewer recommended which was a good idea. Served it with roasted potatoes and steamed brocolli as Monica suggested. It would also taste great over noodles. Great meal!!

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Lesa Lee

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Smothered Filet Mignon

Reviewed: Oct. 15, 2007

My husband isn't a big fan of beef tenderloin was very very happy with this recipe. He said you would pay good money for this if you ate out. I will make this again for sure. Thanks!!

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Pasta with Hot Sausage Sauce

Reviewed: Oct. 14, 2007

I made just the sauce for spaghetti because I only had sausage thawed out. My kids liked it and so do I. I will be making this again.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Shredded Beef

Reviewed: Oct. 11, 2007

I made this without any changes at first. I liked it but it was a tad bit sweet for my taste so I added aobut 1/4 C more BBQ sauce and even the kids loved it. I will make this again.

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Veggie Pizza

Reviewed: Sep. 16, 2007

This was very good and colorful. I didn't use celery or radishes. To save time, I bought a bag of julienned (matchstick) carrots. In addition, I used a yellow sweet pepper (diced), broccoli, cauliflower, green onion and grape tomatoes (sliced). It was so pretty & tasty, that all the ladies at my painting group raved! I really like the cream cheese/sour cream mixture. Be sure to use the dill, as it really makes the dish!

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BEPOSITIVE

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Yukon, Oklahoma, USA

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Fried Okra

Reviewed: Sep. 12, 2007

I've fried okra in the past by trial and error with tips picked up from different people. When I found this recipe I was anxious to try it because it sounded pretty easy. And I was right. I wanted to at least double the recipe because I knew 10 pods would not be enough for the three of us - especially if it turned out good. I ended up using about 25 pods. I did as one reviewer suggested and added buttermilk to the egg soak and soaked for about 20 minutes. For the breading I used equal parts corn meal and flour (double the recipe). I used the zip lock bag method to coat the okra. Then instead of frying in a skillet I put about 3/4 inch of veg oil in a 3 qt. saucepan and heated to med high. I added the okra when it was good and hot and let it cook till it started browning and stirred/turned it again about 3 or 4 minutes later and again in another 3 - 4 minutes. We ate everybit of it - even the crumbs!

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Lesa Lee

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Cheesy Ham and Asparagus Bake

Reviewed: Aug. 31, 2007

This was really good! We ate over half of it between just 3 of us. I didn't have any tarragon on hand and couldn't find any in the grocery store so I didn't add any seasoning except the salt and pepper. I used a 9X13 dish but still had to cook an extra 5 - 7 minutes for it to be done in the middle. It reminded me a lot of a quiche recipe that I make occasionally.

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Lesa Lee

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Shrimp Marinaders

Reviewed: Aug. 18, 2007

I made this like it says, but used balsamic vinegar instead to punch it up some and then I took half of the shrimp and added pineapple juice. I got rave reviews! thanks

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MSBHAVENNIOWA

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Clear Lake, Iowa, USA

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Chicken Hurry

Reviewed: Aug. 9, 2007

This recipe was very easy to make! I did as several people suggested and doubled the sauce except for the soup mix. It worked out great. I used boneless skinless chicken breasts (which pretty much the only chicken I ever buy)and they were very tender. I give the flavor a 4 because I am not a big fan of onion soup mix but the ketchup and brown sugar made it not so overpowering. But it was definitely a 5 for being easy to put together!

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Lesa Lee

Cooking Level: Expert

Home Town: Moore, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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No Bake Chocolate Oat Bars

Reviewed: Jul. 19, 2007

There were easy to make and had a good flavor. Took them to a family reunion and was asked for the recipe.

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BEPOSITIVE

Cooking Level: Intermediate

Home Town: Moore, Oklahoma, USA

Living In: Yukon, Oklahoma, USA

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Tri-Color Pasta Salad

Reviewed: Jul. 7, 2007

The base of this salad is great but I also add black olives, chunks of feta(instead of american cheese, thin small slices of onion and bell pepper, pepperoni and a T or so(depending on taste) of salad seasoning. You can also use low fat or non-fat dressing to make it more healthier.

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