Polish Cabbage Noodles

Reviewed: Nov. 12, 2009

this was yum! cut butter to 1/4 cup, used 12 oz package of noodles. later that night, mixed some leftovers with thai-style peanut sauce, soy sauce, and leftover steamed greens--instant asian! the recipe was so neutral, it could be made over for leftovers in countless ways. thank you!

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porchypants

Cooking Level: Intermediate

Living In: Tempe, Arizona, USA

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Southern-Style Pork Chops

Reviewed: Nov. 8, 2009

I really, really wanted to like this recipe, but for me it had some issues. I make pan gravy a lot so I feel like I know what I'm doing. I think the 3/4 C of wine may have been a tad to much. In the end it was the predominant taste in the gravy. Also, my cream curdled as soon as it hit the pan, which I thought was odd. Finally the garlic powder never fully incorporated into the gravy. If I did this again I would use fresh garlic and sub chicken stock for the wine.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Roasted Kohlrabi

Reviewed: Nov. 8, 2009

Very nice. I love vegetables roasted and I have never had kohlrabi. I bought at the farmers market this morning based on the recommendations of the seller. I will be getting more kohlrabi and this will probably be the way I cook it. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Hungarian Goulash II

Reviewed: Nov. 6, 2009

I am on the fence about this one. There was something in the sauce that I was not big on. I'm not sure if it was the worcestershire or the new paprika I purchased. The meat was super tender and it was easy to do, but I think I prefer the other goulash recipe from this site that was done on the stove top. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Downeast Maine Pumpkin Bread

Reviewed: Nov. 5, 2009

I have tried many pumpkin bread recipes. This is hands down the best. I made it as is, except I didn't have veg oil so I used EVOO. It really is even better the next day! Do it!

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AngelTen

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Flagstaff, Arizona, USA

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Easy Red Beans and Rice

Reviewed: Nov. 5, 2009

This one was just ok for us. I thought it only needed 1 can of beans, but I discovered it to late. I actually had to add another can of tomatoes because it would have been way to dry. It also needed a lot more spice IMO. With some tweaks this could be a good recipe, but as written there are some minor problems.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Australian Meat Pie

Reviewed: Nov. 2, 2009

I liked this but Devin wasn't too excited about it.

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cheffmess

Cooking Level: Beginning

Home Town: Holladay, Utah, USA

Living In: Tempe, Arizona, USA

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Italian Melt-In-Your-Mouth Meatballs

Reviewed: Nov. 2, 2009

I make lots, and freeze them for lots of quick meals. Very simple and delicious.

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cheffmess

Cooking Level: Beginning

Home Town: Holladay, Utah, USA

Living In: Tempe, Arizona, USA

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Angel Lush

Reviewed: Nov. 1, 2009

Made this for a BBQ and started laughing because it ends up looking like a huge egg salad sandwich! It tastes heavenly though, next time I will cube the cake and layer like a trifle in a clear bowl with other ingredients. Great for potlucks, easy, cheap and fast!

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WeezieGirl

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Tempe, Arizona, USA

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Horseradish Deviled Eggs

Reviewed: Nov. 1, 2009

Delicious! The ingredients aren't things I usually like but together is creates a smooth and stand out mixture that all my party guests enjoyed! I chopped some chives and sprinkled them on top too! I enjoyed them :)

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WeezieGirl

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Tempe, Arizona, USA

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Buttermilk Pecan Chicken

Reviewed: Oct. 31, 2009

These just didn't work for us. The pecans mixed with sesame and buttermilk sounded good in theory, but didn't mesh. We went out instead.

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Sweet Garlic Tomato Beef Pasta

Reviewed: Oct. 28, 2009

I made a few changes--very minimal and it was awesome! I only had 12 oz of ground beef so I mentally scaled the recipe (using 1 can of stewed tomatoes, 2 bullion cubes, etc). I used macaroni noodles (what I had), threw in a can of kidney beans and some mushrooms that were in the fridge. I sprinkled a little bit of cheese on top of each bowl just before serving. ALL of us loved it--even my picky eaters, and I have lunch for tomorrow. Thanks so much for a wonderful recipe!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 27, 2009

Very good corn bread. For us it has the perfect flavor. I had 6 minutes left when I thought it was done, it wasn't so I let it go for the total 30 minutes. Next time I'll set the timer at 27 minutes and I think that will be perfect. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Oct. 26, 2009

I made this recipe exactly as written. I think the next time I will make some slight altercations that will make this a five star recipe. I will cut my pepper and onion into smaller pieces the next time (just a personal preference it doesn't alter the taste) I will also add salt and pepper. I thought it was a little flat without it. I think adding a jalapeño would also be a nice touch. This was easy to do and fairly economical. I will make this again. Thanks for sharing Valley Girl.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Nanna's Banana Bread

Reviewed: Oct. 25, 2009

perfect just the way it is. I scaled the sugar back to 3/4 cup and had a 3rd banana so I added it. Dense, chewy and perfect! Next time I will increase the cinnamon for a more cinnamon-y wow!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Ropa Vieja in a Slow Cooker

Reviewed: Oct. 21, 2009

I thought this was ok, but my husband LOVED it! I only used 2 red peppers no green-my personal preference. I also only used 1 onion (dh & dd are not fond of them) I thought it smelled VERY "peppery", but I didn't think it tasted very peppery. I used the whole can of paste- I hate having it sit in the fridge always seems to go to waste and it was fine. I wish I had started it a little earlier then I did because I think my meat could have used about 10 hours of cooking time. I have leftovers that I'm going to use tonight in tacos or burritos so it will be interesting to see what happens with the flavors. This is certainly easy to do. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Corn Fritters

Reviewed: Oct. 18, 2009

I had these in Alaska and have been trying to find a good recipe ever since. These were really good! I did add a pinch more sugar and ate these with honey and butter. Yum Yum

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AngelTen

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Flagstaff, Arizona, USA

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Easy Pancakes

Reviewed: Oct. 18, 2009

Great basic recipe- per other reviews used 2t baking powder and 1/2 salt. Added about a cup of blueberries, and another 1/2 of flour because the batter was thin. Will make again.

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Andie

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Tempe, Arizona, USA

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Hungarian Goulash I

Reviewed: Oct. 12, 2009

This was good. I followed the recipe exactly and it turned out very nice. Pretty easy to do and economical to boot. Next time I will add a little more garlic and a pinch more salt and pepper. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Grandma's Chicken Noodle Soup

Reviewed: Oct. 10, 2009

This was very good. I followed the recipe to a t except that I sautéed my carrots (added them), celery and onion prior to putting the broth in. I had heard a chef say one time that the base of all really good soup starts with the saute of the veggies. I also followed another reviewers advice and put my whole cooked chicken from the deli into the pot for 30 minutes and let it simmer before taking the meat off the bone. I waited to salt my soup until the end and it needed about what the recipe called for. This may be because I used good Organic Chicken Broth. I also had no issues with the corn starch water mix. This made a big pot of soup with lots of leftovers. I will make this again. Thank you for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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