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The reviewer gave this recipe 1 stars. This recipe averages a 4.31 star rating.

Amish Friendship Chocolate Bread

Reviewed: Dec. 1, 2009
I made mini muffins, cupcakes and a small loaf from this one recipe. I added dark chocolate chips to the mix and sprinkled on the top of each. I also added about 2 - 3 Tbs of cocoa in addition to two small boxes of chocolate pudding mix. Even after all of this the baked goods came out with the taste of the original Amish Friendship Bread. Bleh. I like the Friendship Bread but it refused to be taken over by the flavor of chocolate. I had opted to try this recipe in hopes of finding a yummy keeper to share with the original starter recipe... I guess if I'm wanting chocolate I'll go for brownies or chocolate bread instead. BTW, you do not need to bake this in a non-metal pan because it doesn't alter anything at this point.
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Photo by DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.

Szechwan Shrimp

Reviewed: Dec. 1, 2009
I honestly did not like this recipe. It wasn't terrible but I thought it tasted very ketchupy. It just wasn't what I was looking for, hoisin sauce instead of ketchup might help. Won't be making it again though.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Gainesville, Florida, USA

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

Strawberry Cake II

Reviewed: Dec. 1, 2009
I think one cup of oil is too much- I always just use the amount the cake mix calls for (typically 1/3 to 1/2 cup). I make this in either 2 8-inch round cake pans or in Bundt cake pan. I usually use fresh strawberries instead of frozen and I always put a layer of fresh strawberries in the middle of the frosted cake (if i use the Bundt pan I cut the cake in half after it has cooled). Also I always frost it with Whipped Cream Frosting (also from AR). The only bad about using that frosting is you have to keep the cake in the fridge. :)
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

Whipped Cream Frosting

Reviewed: Dec. 1, 2009
Love this recipe. I always use it for Strawberry Cake II (also from AR).
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Gainesville, Florida, USA

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

Self-Filled Cupcakes I

Reviewed: Dec. 1, 2009
My friends are always asking to make these cupcakes. I use all of the batter and filling to make 24 cupcakes. Here is what I do: 1. Put ~1.5 TBL cake batter on the bottom of each cupcake. 2. Using a small spoon spread the cupcake batter up the sides of the mold 3. Fill each cupcake with filling. 4. Top with remaining cupcake batter. * This ensures that the filling is completely surrounded by batter. If you don't do this you will get a layer of filling which will cause the cupcake to split in half when you unwrap it. Also like most chocolate cakes I think the cupcakes taste better after they've cooled and sat in the fridge for a while. I always frost 'em with some store bought frosting, usually Pillsbury Confetti. Also I use a small ice cream scoop for the cake mix- makes life easier!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.

Salmon Fillets with Creamy Dill

Reviewed: Nov. 30, 2009
soooooooo good! Ate it with streamed asparagus and wild rice! I used stone ground mustard, I liked the bite it gave the sauce. This is a keeper :)
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Sweet and Spicy Green Beans

Reviewed: Nov. 30, 2009
Since I like things spicy and saucy I always use a heaping tablespoon, not a teaspoon, of garlic chili sauce and double/triple the sauce recipe. I also like to blacken the green beans a bit by burning them slightly. If you do that be sure to turn down the heat and let the pan cool down slightly before you add the sauce or the garlic will burn.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Banana Crumb Muffins

Reviewed: Nov. 30, 2009
Been making these muffins for years. Can't believe over 4,000 people have reviewed the recipe! Its perfect as written. :)
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

Slow Cooker Carnitas

Reviewed: Nov. 30, 2009
Love this recipe. I always double or triple the spices but I have never used coriander since I don't have any. I usually throw in a bit of onion powder and several whole chopped up jalapenos for a bit of kick. After its done in the slow cooker I put it in the oven under the broiler to crisp it up a bit and serve it with re-fried beans, baked plantains and rice.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.

Maria's Stuffed Chicken Breasts

Reviewed: Nov. 29, 2009
I accidently took out chicken strips instead of chicken breasts, so I layered the chicken on the bottom, spread out the ricotta/spinach mixture then topped with sauce and cheese. It baked for about 30 minutes and was done. It definitely was bland, even with the extra garlic and italian seasonings I added. If I do it again, I would increase the garlic even more, add some onion, pepper and more Italian seasonings.
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.

Roasted Garlic Tyrokavteri

Reviewed: Nov. 29, 2009
I thought this was ok I would give it 3.5 stars. If you love feta you will love this dip. I thought it needed a little more dimension to the flavor. Maybe a little more oregano and regular garlic along with the roasted?
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Photo by SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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

Butternut Squash and Turkey Chili

Reviewed: Nov. 28, 2009
This was so easy and flavorful! I added black beans, chopped poblano chilis, corn, tomato paste, oregano and more chicken broth. Came out exceptional!
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.26 star rating.

Twice Baked Sweet Potatoes

Reviewed: Nov. 25, 2009
I had a bite of this dish and it's not even finished but it's already tasting delicious. I started with a sweet potato that weighed in at more than 2 1/2 lbs, baked as instructed, cut into thirds and then halves. Scooped out the flesh, whipped it up with the listed ingredients plus 1 teaspoon of cinnamon and about 1/3 - 1/2 cups of miniature marshmallows. I did omit the black pepper -it just didn't sound right in this mix. OOooeee, the filling is decadent and I can hardly wait to serve them up with tomorrows Thanksgiving dinner. YUM!
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Cooking Level: Expert

Home Town: Flint, Michigan, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.

Basil Chicken over Angel Hair

Reviewed: Nov. 23, 2009
this was a very good base recipe and I can see all kinds of possibilities with this. I just thought it needed way more garlic and next time I will increase the cloves to 3 or maybe 4. Thanks for sharing.
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.

Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Nov. 19, 2009
I made this exactly as written. I used bone in chops and only one sweet potato because it was large, but 2 apples and 2 onions. This was a great one pot dish and I think I would make it again with some adjustments. I thought it could have used a little more spice. It was a little heavy on the pepper as written, but I adjusted for our taste. I think next time I might add a little bit more of the brown sugar and maybe a touch of maple syrup being careful not to make it to sweet. My chops and potatoes were completely done in the hour time frame and the chops were pretty moist and tender which was a bonus for us. Thanks Ashbeth for the recipe I'm sure I will make this again.
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.

Leftover Pot Pie

Reviewed: Nov. 18, 2009
I'm giving this 4 stars for the directions or lack of in regards to the the chicken stock/water/cornstarch. I'm an accomplished cook and had to read this recipe several times to figure it out. Finally did it my way and then looked at the recipe and got an A HA! moment. I wanted to use stock- I don't use processed food and didn't have any turkey gravy sitting around. I needed 2 Cups of stock NOT 1/4 cup- either way I knew the 1/4 cup was not enough and added way more, but I'm not sure how much because I poured direct from the carton. I then mixed the cornstarch with a little chicken stock as the thickener. Same result just got to it a different way. I had left over broccoli and green beans so I threw those in along with some green onions. I happened to have some pie crust in the house and this was an easy meal to throw together and it was tasty. I did add salt and pepper to the stock mixture. Thanks for sharing the recipe.
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.

It's Chili by George!!

Reviewed: Nov. 17, 2009
This is a really nice meaty chili. The biggest change I made was to add fresh tomatoes instead of canned- i didn't have any canned on hand but I think I liked the fresh better! Also, I cut down on the juice.
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Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA
Living In: Flagstaff, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.

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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Cooking Level: Intermediate

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.44 star rating.

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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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

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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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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