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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
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Sweet and Sour Sauce I

Reviewed: May 20, 2009
I made it with a few alterations based on reviews. I used half white sugar, half brown sugar, used cider vinegar, and extra ketchup. end result isn't anything like a traditional sauce but wasn't bad. When I tasted it before serving, I thought it would mess up my egg rolls but in the end it complimented it well.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Best Strawberry Daiquiri

Reviewed: May 20, 2009
My husband wanted something with frozen strawberries and white rum so I told him to look up daiquiris. He ended up making this recipe scaled for 4. I know he didn't measure the strawberries so he needed to add more liquid. Instead of using lemon lime carbonated sode we used fresca and he ended up using the entire can. It was wonderful! We'll make it again, especially with the fresca.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.

Salmon and Rice Balls

Reviewed: May 19, 2009
I made this because we love salmon, even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followed the recipe exactly (except for already having a cup of cooked rice on hand), with carrots, and wild caught canned salmon. The end product is pretty bland and tastes just like canned salmon. If you don't like the taste of canned salmon, you probably won't like the end product as written. We like fresh wild salmon or even farmed salmon that has been doctored up. But this needs some serious seasoning to help out the falvor. If I were to make this again I would add a little more onion and some old bay seasoning to see if that would help. Our one year old did love it, she ate an entire ball herself.
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12 users found this review helpful

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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Chicken Fajita Pizza

Reviewed: May 14, 2009
Made this the other night as written except I had an orange pepper that needed to be used. So, I used a whole orange pepper plus half of a green pepper. The salsa was pretty skimpy, I may put it on the crust first so I can spread it around or just increase the salsa. It worked fine for us since we left one end of the pizza without salsa for our two toddlers. Our three year old wouldn't touch the pizza and our one year old ate everything we put on the plate. We enjoyed the flavors. We'll make it again.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.26 star rating.

Hot Cocoa Mix

Reviewed: May 6, 2009
I'd give this recipe a 4.5 stars if I could. It's really good, but just missing something that would make it great. I add a little cinnamon and cayanne to give it something different. If you like a more rich chocholate taste, you'll need to add a lot more than listed. I'll never buy store bought cocoa again.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.

Grain and Nut Whole Wheat Pancakes

Reviewed: May 1, 2009
We make these once a week. We always have leftovers and they freeze well for a weekday morning. The only thing we do different is grind up the nuts with the oatmeal. I had two small children who are very picky about nuts in their food. We can taste them but they can't see them, so it's a win win situation. We can't find buttermilk locally here in Japan so we now use just regular milk for the recipe and works fine too. However, it does taste really good with the buttermilk.
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3 users found this review helpful

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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Zucchini Miso

Reviewed: Apr. 24, 2009
Not the biggest Miso soup fan, but love all the other ingredients so I thought I should give it a try. My only concern when making this was which size nori sheet was called for. I live in Japan where there are many options so I just ended up using one onigiri (riceball) sized sheet of nori. Worked great. I think they also sell thin slices of it at the store and may try that to cut down on prep time. Made to a T except I have already toasted seeds on hand and accidently added it to the dressing instead of sprinkling on top (won't make that mistake next time). I tossed the zucchini into the dressing then scooped them out of the dressing and into the bowls. Next time I'll omit the chicken stock, it's not needed. We loved the flavors, everything just complimented each other so well. Easy, tasty, and looks great. I'll be making this for quests at some point.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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

Beef Brisket with Mushrooms and Pearl Onions

Reviewed: Apr. 18, 2009
I have tried several brisket recipes and none have really been "a keeper", as my husband says. But I just made this for dinner and my husband is just raving about it! He keeps going back to the dish and sneaking bites! Two things I didn't use: pearl onions (he doesn't like onions like that) and tarragon. I wasn't familiar with tarragon, so I bought some for this dish, but after I chopped it up, I didn't like the smell and neither did my husband, so I left it out. It smells like black licorice to us. I'm on a very strict diet, so I couldn't have any, but again, my husband LOVED it.
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8 users found this review helpful

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JP
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Home Town: Phoenix, Arizona, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.

Mafioso Chocolate Cake

Reviewed: Apr. 18, 2009
This cake was awesome! I was so tired of the weird taste that boxed cakes have, so I decided to try this one. I highly recommend using cake flour as the recipe indicates. This flour makes the cake so light and delicate. I used a buttercream frosting the first time. However, I can't wait to try the La Famiglia Chocolate Frosting that's included with the recipe.
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Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.

Strawberry Pie II

Reviewed: Apr. 18, 2009
Excellent! I used just over two pounds of fresh strawberries and the majority of them went into the pie whole. I mashed maybe a forth of the strawberries, added 3/4 cup sugar, and used the given amount of corn starch and water. It took only 5 minutes to thicken on the lowest setting my burner has. I let the mixure cool slightly before pooring it on the strawberries. It doesn't set too hard nor too runny, perfect. It was still pretty sweet so I may bring it down another notch on the sugar. Between 4 adults and 4 kids, the pie was completely eaten. We loved it so much we'll make it again next weekend. Strawberry season is almost over, we want to enjoy it as much as possible.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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

Buttercream Icing

Reviewed: Apr. 16, 2009
This icing in fantastic! I, too, used a cup of butter rather than 1/2 cup of butter and 1/2 cup of shortening. The icing was nice and firm. It spread well and stood up to being piped through a decorating tip. It's definitely a keeper!
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Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.

PBandJ Sandwich Cookies (Cookie Mix)

Reviewed: Apr. 6, 2009
These are good but super sweet and just a lot of cookie to eat. I have too many leftover to think they were very succesful with my family, as sweets never last more than a day.
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Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

Kickin' Collard Greens

Reviewed: Apr. 6, 2009
These we amazing! So delish. An hour is sufficient but the longer you cook these the better. I just used left over bacon grease, which I always keep around and I used a few tablespoons. I too added a bit of brown sugar which I think did a great job of balancing the greasiness and the spice from the red pepper flakes, all the flavors worked perfectly together.
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Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.

Mendi's Favorite Orzo

Reviewed: Apr. 5, 2009
Put in fresh onion and a little garlic before adding the mushrooms. Otherwise made as directed. It tasted great, even my 3 year old and 18 month old ate it. I used some small Japanese mushrooms that hid well. Next time I'll decrease the butter because it was a little too rich for my husband and I. Otherwise, it was great. Will try again with the slight variation.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.76 star rating.
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Bruschetta II

Reviewed: Apr. 5, 2009
5 stars for taste, 4 stars for the ingredient list, 4.5 overall. First of all, I halved the almonds because I ran out. I started using my blender but it couldn't do the job so I had to get out the food processor. It makes too much pesto, but it tastes great! I ended up only using about half the pesto so I need to find something else to use it for. Next, I used two medium tomatoes and it just wasn't enough. Between the caprese salad and this I was out of tomatoes. I would increase your tomato amount if you like it more tomatoee on top. If you are using good tomatoes, omit the olive oil in the mixture. I was using wonderful tomatoes and thought the oil took away from the fresh flavor. Make it easier on yourself and make less pesto and more tomato mixture without the oil. Excellent!
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
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Roasted Garlic Bread

Reviewed: Apr. 5, 2009
Used half butter and half olive oil and dried parsley instead of fresh. I don't think I will ever be able to make a different garlic bread. It was to die for. Just 5 adults and the entire loaf was eaten.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
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Insalata Caprese II

Reviewed: Apr. 5, 2009
Simple, elegant, and tasty. I love how this is the authentic recipe. My husband has however asked for me to make the one using balsalmic vinegar next time. Oh well, suppose we should see which one we like more. I served it to our Japanese friends who don't know how to cook Italian. Served it with Bruschetta II, American Lasagna, Roasted Garlic Bread, roasted eggplant, and My Mother in Laws Eclair Cake. Wonderful line up.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.

Sweet Corn Tomalito

Reviewed: Mar. 31, 2009
The first time I made this, I made it as directed and still wasn't cooked through after 75 minutes. I had to finish it in the microwave. The next time I made it, I used the microwave (covered with press n seal). I set it at 500watts for 5 minutes then full power for 2.5 minutes. Stirring between cycles. It's so easy and tastes great. Never have left overs.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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

BBQ Glazed Homemade Meatballs

Reviewed: Mar. 31, 2009
Hot dang, just finished making these and tried one. These are great, here's what I did. I had 1lb of ground turkey so I scaled it to 8 servings. I made the meatballs with turkey, old fashioned oats, and a splash of 1% milk (everything else the same). If using turkey, you may want to omit milk, they were really moist and didn't hold shape. For the sauce, I decreased the brown sugar to half and was still too sweet. I used worchestershire sauce instead of liquid smoke and doubled it. The sauce was still way too sweet so I added cider vinegar which made it sweet and tangy. More to my liking. They just came out of the oven and are delicious. I'll be serving these tomorrow at a play date but had to try it before hand. Will be making again but decrease the sugar more, keep everything else stated above!
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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

Stout-Braised Lamb Shanks

Reviewed: Mar. 27, 2009
Cooked as directed except I can't get fresh herbs so I just sprinkled dried parsley, thyme, and rosemary in it instead. Absolutely divine. Used a home brew porter for the beer. Will make again.
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Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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