Creole Fish Soup

Reviewed: Nov. 28, 2009

My family used to make something very similar to this with halibut (easy to get in Alaska). I usually except the bay leaves, but they are a nice touch. This is a good, basic fish meal, that looks nice in a shallow bowl.

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ArcticNemo

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Yuma, Arizona, USA

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Monterey Spaghetti

Reviewed: Nov. 9, 2009

This recipe is awesome. I have made it several times, and shared it with anyone who loves spinach. I use fresh baby spinach in place of the frozen spinach. I find working with fresh is much easier then the frozen. I also use about 1C less of the Monterey cheese. I have made this with different types of cheese: pepper jack, mozzarella, mexican cheese blend, etc. and they all work if propotioned right. I cook in the oven at 350 for about 20 min covered, then uncovered topped with reserved 1/2C cheese and French Fried onions for about 10-15 min. I cannot thank you enough for a terrific recipe. Thanks Corwynn.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Glo's Sausage Fried Rice

Reviewed: Sep. 25, 2009

I cut recipe in half, used cold brown rice, 2 eggs, 1 T. olive oil, no cabbage or bean sprouts (didn't have either), and added about 1/2 C frozen corn along with peas. I cooked sausage in a pan, then used my wok for the rest of the cooking. I waited until after adding the rice, then pushed mixture to the side and cooked the scrambled eggs in the wok. This came out great and cannot wait until I get some cabbage to add to it, I don't think that I will add bean sprouts though, just a personal preference. Thanks LaMiaItalia for the great recipe. Even my picky husband (never eats a stir fry) tried it and really liked it.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Coffee Shake

Reviewed: Sep. 25, 2009

Wow, this was great. I tried to put chocolate chips in it like other reviewers suggested, but that didn't work out that great. I also increased the amt of coffee, love the taste. I also added whipped cream on top. I can see adding some cinnamon as well. Thanks Cherries for the recipe.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Baked Soy Lemon Chops

Reviewed: Sep. 25, 2009

This is excellent. I would not have thought of this combination. Now I use it all the time. I do add red pepper when I want an extra kick though. Thanks Em for the recipe.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Mexican Fire Rice

Reviewed: Sep. 25, 2009

I used brown rice, and El Pato (I don't like chunky hot sauce). This is definitely a great recipe by itself, and can definitely be tailored to fit whatever you are craving. I can see myself adding black olives, some jalapenos (I like the kick), and maybe corn next time I make it. Yes, there will definitely be a next time for this recipe. Oh yeah, I did drain the sausage, just too much grease not to. Thanks for the great recipe CHAUNIH.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Veggie Burgers

Reviewed: Aug. 11, 2009

These were really great. I like spicy so I used about 2 tsp. ground red pepper, 1 tsp. black pepper, 1 T. worcestershire sauce. I also froze the patties, separated by wax paper (I was unable to cook the day I prepared them). When I cooked them I did so in a skillet, if you do that do not dip in flour, the flour does not cook correctly. I did add 1/4 to 1/2 C flour to the recipe. Thanks for a great alternative recipe!

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Parmesan Spinach Balls

Reviewed: Aug. 11, 2009

I only use fresh spinach, and I had saltine crackers that I needed to use so I used those instead of bread crumbs. They were excellent, but I know they would be much better with bread crumbs, expecially seasoned bread crumbs. Thanks for the recipe.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Fluffy Peanut Butter Pie

Reviewed: Aug. 11, 2009

I gave this a four because I really didn't like the "crust". I really love the pie part, but I think that next time I make this pie I will use a graham cracker crust or an oreo/chocolate cookie crust. Thanks for the recipe.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Brown Sugar Smokies

Reviewed: Aug. 11, 2009

I used turkey bacon, and used a toothpick (2 to each one). I also cooked the smokies for about 10 min. longer and flipped them 1/2 way through, I like crispy bacon. I cannot believe how easy and good these were. I will definitely make these again. Thanks!

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Buttercream Frosting

Reviewed: Aug. 7, 2009

This is the PERFECT decorator's frosting. It's got the best consistency, and doesn't use shortening, so it tastes great!

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Caramel Popcorn

Reviewed: Aug. 7, 2009

This buttery caramel coated popcorn melts in your mouth. It's so amazing. There is no recipe like it. It takes a while to bake, but it is sooo worth it. I wouldn't change a thing in this recipe, except maybe drizzle on a little chocolate over it or add peanuts, but it really doesn't need it. Yummy!

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Cake Balls

Reviewed: Aug. 7, 2009

These were soooo good! I used white cake and vanilla frosting with white almond bark coating. They were absolutely amazing. They were really rich, and milk is a must while eating these. They taste the best if refrigerated overnight.

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Vanilla Glaze

Reviewed: Aug. 7, 2009

This glaze was exactly what I was looking for! I also added more milk, because I wanted a thinner consistency for my pound cake. This was perfect for it.

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Raspberry Sauce

Reviewed: Aug. 7, 2009

It's really yummy sauce. Especially on ice cream and cheesecake. I made a few adjustments though. I used frozen raspberries. I cut the cornstarch in half, which was fine, but next time I'll leave it out altogether. It was a little thick, and I swear I can taste it. I also used pure lime juice instead of orange juice, which was AMAZING! I did add a little more sugar to cut the sour of the lime juice, though. I ended up just eating the sauce off my cheesecake, because I loved it so much! Everybody loved it.

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Old Fashioned Pound Cake II

Reviewed: Aug. 7, 2009

there could be definite improvements to the recipe, but it's a good base. I left out the lemon, adding almond extract and vanilla instead. If you like the butter taste, I would recommend adding some butter flavoring as well. I did, and it really added to the recipe. Turned out pretty good, but I was expecting a denser cake. I also iced it with a thin vanilla icing, which really made the cake. It tasted better after letting sit for a day or two. All in all I just wished it was heavier. It helped to not mix the batter too long.

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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White Sauce

Reviewed: Aug. 4, 2009

This is a great base for any white sauce. It's just like what my mom used to make. I made cheese sauce with it by adding salt, pepper, and cheddar cheese. It turned out great over my breaded chicken! Yummy!

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i take the cake

Cooking Level: Intermediate

Living In: Yuma, Arizona, USA

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Easy Roasted Pork

Reviewed: Jul. 22, 2009

I made this just like the recipe said, i didn't have cinnamon apple sauce though, so I used regular. It was still amazing! My children and husband loved it and ate the whole thing that night. Awesome recipe!

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londablank

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: Yuma, Arizona, USA

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Tangy Slow Cooker Pork Roast

Reviewed: Jul. 22, 2009

I made this recipe Exactly the way it was written except I added about a tablespoon of fresh minced garlic. I also didn't have red wine vinegar so I used distilled white vinegar. The meat came out WONDERFUL! I even cooked buttered egg noodles and sugar snap peas to go with it. My husband, who is a wonderful cool, LOVED the meal. And my kids ate 2nds and 3rds! My only suggestion is when maybe make the liquid part of the recipe increase it so there is enough to drizzle over the noodles. They all wanted more sauce. Amazing!

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londablank

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: Yuma, Arizona, USA

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Fruit Pizza I

Reviewed: Jul. 6, 2009

I have used this recipe for a long time now! Every time I make it everyone says it's so good. My advice is NOT to buy the cookie dough from the store, some have said that it does not make a difference in the taste, but believe me it does! Those store bought cookie doughs have so many perservatives in them, they don't taste as fresh as made from scratch dough. Take the extra 10 minutes to mix the ingredients for the dough, you'll be happy you did. If you have stoneware, this bakes great on the round stone. Don't overbake the dough or it will get too crunchy, unless you like it like that. This is a great summer dessert to bring to BBQ's and get-togethers.

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