Portobello Penne Pasta Casserole

Reviewed: Jun. 21, 2008

Delicious! Perhaps just a bit too much margarine though.

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The Almighty M

Cooking Level: Intermediate

Home Town: Westminster, Colorado, USA

Living In: Baltimore, Maryland, USA

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Black Bean Salad

Reviewed: Jun. 3, 2008

Wow, thanks for this recipe. Very fresh and healthy. I made a few changes: used olive oil instead of Italian dressing, used red onion instead of green onion, used one can of corn (that is all I had, next time I will use two cans), used a little less cilantro. I served this with grilled chicken ( and had a huge plate of it for lunch the next day). YUMMY!!!

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Reviewer:

bridgett

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Westminster, Colorado, USA

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Oven Roasted Red Potatoes and Asparagus

Reviewed: May 27, 2008

Thanks for the recipe. I had this dish at a baby shower this past weekend and loved it so I had to find it. This was the closest I found and it was wonderful! I did not have red potatoes, only yukon gold, so I used them and it turned out just as great. We had garlic on our shrimp that I served with this dish, so I left it out of this recipe and it was super fresh and still good without the garlic. I only cooked the asparagus for about 7 minutes because I like mine still crunchy. Perfect.

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Reviewer:

bridgett

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Westminster, Colorado, USA

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Grandma Nena's Lumpia and Pancit

Reviewed: Nov. 10, 2007

OMG this was so good!. I only used chicken. I boiled 2 pounds of boneless skinless chicken breasts in 1 quart water with a lid on and I used 1 package of preshredded cabbage and carrots. Since I boiled the chicken I used part of the broth as the sautee. Added the salt and peper and started rolling. I must have made them to fat becasue I ran out of filling had about 5 wrppers left over and no meat and veggies for the pancit. Oh well live in learn. Every one loved how it turned. Definitely a make again recipe!

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Reviewer:

CAMELOT1997

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

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Kalamata Pork Tenderloin with Rosemary

Reviewed: Nov. 9, 2007

We love this--it is one of our family favorites. Very bold flavors that blend well with a simple pasta dish (i.e. linguini tossed with olive oil and herb mix) and salad. We love it, and our guests always do, too!

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Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Best Italian Sausage Soup

Reviewed: Nov. 9, 2007

Wow, this is great! Thanks for an easy and great recipe! It's going to be our night-before-Thanksgiving meal this year!

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Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Nov. 9, 2007

Unbelievable! I tried this because I thought it sounded interesting (maybe a little bit weird). I told my husband to try it first since I wasn't sure. But it is THE BEST FLOURLESS CHOCOLATE CAKE I've ever had! It's rich, sweet, intensely chocolate--awesome!!!!!! Everyone should give this a try. The ingredients might seem odd, but the technique is simple, and the results are good enough to sell in a bakery! (Only recipe note: I turned my oven up to 360 instead of 350 since I'm at high altitude.)

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Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Chicken Foster

Reviewed: Nov. 9, 2007

I'm not sure what it's supposed to tate like but it was really good. I think it could use a type of nut (pecans, almondsand that is a totally me thing) I was a little afraid to try the flambe thing so I just used extracts. 2T almond, 2t rum and 1t coconut. I will make this again.

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Reviewer:

CAMELOT1997

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

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Rum Cake II

Reviewed: Nov. 7, 2007

I have made this recipe for about 7 years. I like it's versatility. I have used Jack Daniels, Amaretto, Captain Morgans. I susbtitute 2% milk sometime for the buttermilk. Add pecans and Marchino cherries to the bottom of the pan to make it look festive. I have also used Brown sugar, butter and pecans to make a crumble. No matter what I use it's always a hit. To me it's better the longer it ages. I make it a day or two before serving. I have sent it down range to many friends that have deployed and it is always a hit down range. It travels so well and stays fresh! For them I don't use any alcohol but use about 2t of extract for the glaze(almond, rum, coconut and rum). A definite on my holiday dessert table EVERY year!

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Reviewer:

CAMELOT1997

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

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Glazed Meatloaf I

Reviewed: Nov. 6, 2007

I neve5r have any luck with meat loaf. My daughter DEPISES meatloaf but she even like it. She thought it needed more sauce =-)!. I uses an 8x8 cakepan. I will make this again.

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Reviewer:

CAMELOT1997

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

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Ramen Cabbage Salad

Reviewed: Nov. 5, 2007

I liked this recipe for the versatility. I used the chicken ramen. Prepackaged chopped cabbage (purple and green with carrots)added green onion and celery and black pepper.I also used 2w types of olive oil mixed together. My husband wasn't too sure about the ramen but I was. I love the crunch. Pecans also work VERY well instead of sunflower seeds. Great as a summer MEAL!

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Reviewer:

CAMELOT1997

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

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Eggnog French Toast

Reviewed: Nov. 2, 2007

I tried this recipe. I'm not sure if I did something wrong. It seemed soggy and din't brown up like I thought it would. It was bland and the nutmeg just didn't seem to go too well. I will try it again just to make sure.

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Reviewer:

CAMELOT1997

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

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Downeast Maine Pumpkin Bread

Reviewed: Oct. 20, 2007

I was almost put of by the photo. I looked too doughy. I followed the directions and other reviews. I made the 1/2 c applesauce change and added 1C chopped walnuts. Put into muffin tins with paper liners(it made 3 dozen) and baked for 25-30 minutes. They are better the next day and freeze extremely well. For an extra treat my husband like to put a little butter on the inside an microwave for 15-30 seconds just enough to heat and melt the butter.

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Reviewer:

CAMELOT1997

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

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Cinnamon Bread I

Reviewed: Sep. 24, 2007

YUMMMMMMMY!!!! I looove this recipe! I have made it about 5 times now :) I just have never had the chance to review/rate it! If you are looking for a quick, simple GREAT TASTING recipe, this is it! I added more cinnamon for personal preference, thats it! Great recipe!!!

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Reviewer:

Mahakallure

Cooking Level: Intermediate

Living In: Westminster, Colorado, USA

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Capers and Halibut

Reviewed: May 10, 2007

This turned out very good. We really liked it. I love capers so I had to try this recipe. The sauce was great, I think I may try the sauce with chicken next time for soemthing different. You can't go wrong with this recipe. Simple and easy to prepare.

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Reviewer:

bridgett

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Westminster, Colorado, USA

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Chocolate Crinkles II

Reviewed: Apr. 16, 2007

Wow, delicious and so easy! I totally skipped the chilling step, and they still turned out perfectly! As another reviewer said, they look just like the picture. I also added a little bit of orange zest, which was tasty and added a nice contrast. Next time I might skip the powdered sugar since the cookies are already so sweet. Maybe give them a roll in cinnamon-sugar, instead. I also really like that I could use a heart-healthy oil instead of butter. Thanks for such a GREAT and EASY recipe!

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Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Cream Of Green Chile Soup

Reviewed: Dec. 28, 2006

This was DELICIOUS on a cold winter's day! I subbed butter for the margarine, didn't add cheese, added a jalapeño, and served chorizo on the side (which people plopped into the soup, and which I might cook into the soup next time since it was so tasty). Thanks for an EXCELLENT and easy recipe that made the house smell great!

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Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Peanut Butter Balls V

Reviewed: Dec. 12, 2006

Wow, these were fantastic! I ended up making two batches in one week because people were cuckoo for them! For health reasons I used sugar-free peanut butter and substituted just 1 tbsp. of butter for the 2 tbsp. of shortening ("health reasons"--who are we kidding?). AWESOME recipe, delicious and so easy, that will go into our permanent collection.

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Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Slow-Cooked Flank Steak

Reviewed: Nov. 9, 2006

Wow! This was great and so easy. We added about 4 more ounces green chiles (not canned, but freshly roasted from the farm stand) since we love chiles. This is an awesome recipe for flank steak that actually turns out tender when left in the Crock Pot. Thanks so much!

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Reviewer:

Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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World's Best Pumpkin Pie

Reviewed: Oct. 25, 2006

I chose this recipe because I had all the ingredients (called for regular milk). I followed the instructions exactly, and added 1/4 tsp ginger powder. The taste is fine. I'm not too thrilled with the consistency--it's way too soft/mushy. However, my husband didn't mind, he asked for seconds. I think it was because there was too much milk. If I made this again, I would only put in 3/4 cups milk maximum. I couldn't fit it all into the pie plate, I had to toss the rest (3/4 cups). I'd like to experiment on some of the other recipes now.

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