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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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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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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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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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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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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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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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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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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AngelTen

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Flagstaff, Arizona, USA

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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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