Salsa Borracha (Drunk Salsa)

Reviewed: Aug. 7, 2009

I was simply not impressed. The beer almost ruined the flavor for me and there was NO spicy to this salsa.

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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I made this last night with limited ingredients in my kitchen. I made it exactly as stated except I didn't have a pie crust (so I guess I made a fritatta?)It was good and the eggs were light and fluffy. My only issue was that I got a lot of water in the pie plate when it was done. Not sure where it came from since the broccoli was cooked with the onions. Mine was set and cooked in the 30 minute time frame. The only thing I can say to the reviewer that it didn't set in that time is all ovens are different. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Pan-Seared Chicken Breasts with Shallots

Reviewed: Aug. 4, 2009

I made this exactly as written. Very good flavor. I enjoyed this. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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BBQ Chicken Pizza I

Reviewed: Aug. 2, 2009

I spread my premade pizza dough over a cookie sheet. I substituted the honey and molasses for agave nectar (what I had). In mixing the chicken with the bbq sauce it was hard to spread evenly. Next time I will do the chicken separate from the sauce for that size. My crust didn't crisp in the middle but it was all good. I used 2 cups of mozzy cheese and omitted the cilantro. My BBQ chicken pizza hating husband LOVED it, as did everyone else. Thanks!

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Chicken Cacciatore

Reviewed: Jul. 29, 2009

Great recipe! Hubby doesn't do onions so I omitted those, used fresh garlic, added a fresh jalepeno, used mexican stewed tomatoes because it was what I had on hand. Will definately 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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Snickerdoodles I

Reviewed: Jul. 29, 2009

I had a snickerdoodle craving after watching a co-worker eat one. These turned out fabulous! Kept my shortening cold and it seemed to help them keep their shape.

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Andie

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Tempe, Arizona, USA

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Cajun Spiced Pork Chops

Reviewed: Jul. 28, 2009

very nice spice to this one. I have some leftovers that I'm going to use for tacos tomorrow. Followed the recipe exactly except I used real butter and evoo and I didn't have sage, BUT I think I would like it better without. I served it with home made apple sauce and a tossed green salad. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Better Than Sex Cake II

Reviewed: Jul. 26, 2009

I'm going to be the lone dissenter here. We just thought this cake was ok. There was nothing wrong with the taste. We followed the recipe exactly. Just wasn't our thing. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Rosemary Chicken Couscous Salad

Reviewed: Jul. 25, 2009

I'm on the fence about this one. I think I would give it a 3.5 rating if I could. I think that exchanging the rosemary for basil would make this a winner for me (I know that kinda of changes the recipe dramatically!) Nice light summer meal. Does make enough for lunch the next day. I also think they evoo was a little on the strong side taste wise (it was the dominate taste for me) and I might make the quantity in the dressing a little less. This is certainly one to play with. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Arkansas Green Beans

Reviewed: Jul. 23, 2009

oh my!, these are really, really good. I used fresh green beans and fresh garlic. I cut the sugar in half and it was fine(always find recipes to be to sweet). I will be making these again and they will show up on the holiday table. Caught my son dipping bread in the sauce. Thanks for sharing. YUM, YUM!!

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Chocolate Chocolate Chip Nut Muffins

Reviewed: Jul. 23, 2009

My daughter made these the other day. I would probably give them 3.5 stars. I didn't think the chocolate flavor was as complex as some other chocolate muffins I've had- maybe the lack of espresso or coffee effected that. My daughter loved them and they sure didn't last long. Thanks for sharing the recipe.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Chicken Florentine Casserole

Reviewed: Jul. 22, 2009

I made this last night. The only change I made was that I used fresh spinach instead of canned. I thought the soup topping was way to heaving. It was just ok for us. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Salmon Salad

Reviewed: Jul. 20, 2009

This was a basic start to something yummy. I went with the yoghurt, mayo, salt and pepper but I nixed the celery and replaced it with cucumber -it just seemed to sound a little lighter and more fresh. I also added some red cayenne pepper to taste, served on a tortilla with a slice of ripe garden tomatoe and a squeeze of ripe lime from our tree -oh so yummy. A faint taste of pico de gallo in our salmon salad made it perfect on the tortilla. I still think it was missing something. Maybe I'll add mango next time. Thanks Jessica for the start to a new favorite.

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DANEDREAMER

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Tempe, Arizona, USA

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Baked Beans, Texas Ranger

Reviewed: Jul. 20, 2009

This was my first time serving Baked beans. They came out fabulous! Omitted the onion and added a fresh jalepeno. Cooked in crock pot on low for 4 hours. Even hubby who does not like BBQ liked these!

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Andie

Cooking Level: Expert

Home Town: Walnut Creek, California, USA

Living In: Tempe, Arizona, USA

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Portuguese Chicken I

Reviewed: Jul. 20, 2009

I thought this recipe was very good. For those of you who got thin sauce you have to be patient. I probably reduced mine for 15 minutes at a rolling boil to get it thicker. The chicken was very tender and it does not heat up your kitchen bonus in my book). I also didn't have heavy cream and just added a dollop of sour cream and it worked fine. Next time I will double the garlic and serve with mashed potatoes. I will make this again. Thanks for sharing the recipe.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Steamed Fish with Ginger

Reviewed: Jul. 18, 2009

Hmmm, I think I am the lone dissenter here, but I just thought this was ok. It was way to light for my taste. Thanks for sharing I have been wanting to try this for a long time. I think I will stick with my favorite halibut recipe from this site.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Jambalasta

Reviewed: Jul. 13, 2009

I would give this 4.5 if I could. This was really good! It made a HUGE quantity of food. I did not need to add the cornstarch either to the mix. Nice flavor and spice and it will provide dinner another night. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Bodega Bay Cioppino

Reviewed: Jul. 11, 2009

YUM! This was good! I served over rice and used the cioppino bag from trader joe's. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Asian Carryout Noodles

Reviewed: Jul. 6, 2009

I agree with a previous reviewer that this is a really good base recipe. I followed exactly except I didn't add extra salt and I had no green onions. Next time I will add a lot more veggies to the mix. This really is a budget friendly meal. 2 chicken breast and a pound of pasta to feed 4 BIG eaters! It doesn't get much better than that. Thanks for sharing. I will make this again.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Marshmallow Treats

Reviewed: Jul. 2, 2009

I doubled the recipe and increased the rice cereal by about 1.5 cups. I put half in a 9x13 pan lined with buttered waxed paper, put about 1.5 cups of mini chocolate chips and mashed down, then covered with the other half of the cereal mixture. I covered with wax paper and let it set overnight. Liftout was a breeze, the squares stayed together, and everyone loved the chocolately surprise in the center.

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Jen Levin

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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