Snickerdoodles III

Reviewed: Oct. 22, 2006

I didn't have cream of tartar, and these still came out fabulous. I was really craving cookies and needed a simple ingredient list since I don't have much. My favorite part is how the edges are crispy while the center stays chewy for days. I can't wait to make these for my family for the holidays.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Chicken and Peppers with Balsamic Vinegar

Reviewed: Oct. 7, 2006

I found this a bit bland. I followed the directions and am not sure what I did wrong. It was still good, but my husband didn't like it as much as I did. I rated this in the middle of the scale.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Oven Baked BBQ Ribs

Reviewed: Oct. 7, 2006

We enjoyed these, but I'd like to keep experimenting with other recipes. These require a lot of maintenance and I didn't care for the homemade sauce. It was a bit salty for my taste. My husband didn't say anything bad about them, nor did he say anything good--just ate them (he won't eat anything he doesn't like), so I give these a 3-star rating.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Rachel's Turkey Loaf

Reviewed: Jul. 28, 2006

This didn't satisfy our tastebuds, it provoked them. When I made it last night, my husband thought it was fine, but I couldn't even get past the 3rd bite. We tried the leftovers again for lunch today, and this time my husband had a hard time getting it down while it tasted a little better to me. It helped me to cover the whole thing in ketchup, which is how I like to eat my meatloaf anyway. I think I'll go back to using ground beef and look for another recipe.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Dinah's Stuffed Mushrooms

Reviewed: Jul. 27, 2006

I have been making this recipie for over a year. I always bring these to parties and my dish is always the only one that's been cleaned out. I like to grate my own mozarella cheese very finely. I cook the mushrooms for 20 minutes, then cover each mushroom with a pile of the grated cheese and broil for a couple minutes to melt and brown the tops.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Kielbasa and Potato Bake

Reviewed: Jul. 6, 2006

I used to make this in a skillet w/o the cream of mushroom and garlic. I always felt it was lacking something--this is perfect! I used 1/2 can of milk and I really like the consistency, like a casserole. I only added 1/2 tablespoon of salt because we like to sprinkle Cavender's Greek Seasoning on it instead (it really adds taste, it may be the thing some of you feel this recipe might still be lacking). Also, to increase more flavor, brown the sausage slices in a skillet 'til they're golden. I found that some of the tastiest sausage on my plate were the carmelized ones that were browning on top (my husband felt the rest had a raw texture--I can see his point since they've been soaking in the cream). I didn't add cheese, it tastes great and creamy enough w/o it, though I may try it once for kicks. This is one I will continue to make often, with the great new additions.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Gramma's Apple Bread Pudding

Reviewed: Jul. 2, 2006

I remember my grandma making this recipe when I was little and I'm glad I found this one. It's perfect. My husband has never had it before and instantaneously loved it at first bite. I used one red and one green apple and couldn't tell much difference. I think the green apple gave it a twinge of tartness. I also used french bread like other reviewers suggested--gives it great texture. I didn't have ice cream tonight, so I made the sauce. I'd prefer the sauce to be thicker so next time I'll be sure to pick up some ice cream before making it again. Well, gotta go back for seconds...

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Patty's Mashed Turnips

Reviewed: Jun. 29, 2006

Only so-so for us. But definitely worth a try--especially if you love turnips!

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Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Fancy Chicken Salad

Reviewed: Jun. 29, 2006

Wow! This is delicious! Added a bed of butter lettuce underneath to "up" the healthy-quotient. Awesome recipe!

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Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Asian Lettuce Wraps

Reviewed: Jun. 11, 2006

Wow, this was delicious! Like other reviewers I did a chicken version (minced thighs with a knife), and also added pine nuts. DELICIOUS! I have made it twice in one week--once for my husband and I, once for company. Thanks!

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Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Dad's Oatmeal Cookies

Reviewed: Jun. 1, 2006

These came out okay. I halved the recipe but still followed everything. They came out more "bready" than what I expect a chewy cookie to taste like. My husband liked them, but we're still searching.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Hamburger Hash

Reviewed: Mar. 3, 2006

I used other reveiwers advice and I added garlic salt, worchestershire sauce, and cornstarch at the end. I also used cavender's spice--I put cavender's spice on everything. In the end, I put salsa and cheese on top. The salsa really brings out the flavor, it almost makes it takes like some imaginary authentic mexican dish. I will be keeping this one for the next time that I'm low in stock in the pantry. Thanks!

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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The Best Banana Bread

Reviewed: Feb. 27, 2006

My husband told me last week that he didn't like banana breads. He gobbled it up last night! I followed some of the recommendations of using 1/2 white, 1/2 brown sugar. I added 1 tsp of cinnamon, but I think the next time I make this, I will reduce that amount--it over powers the rest of the flavors for me. I only had 2 bananas, next time I'll add another, I like a strong banana flavor. I did add one more ingredient on my own, rather than vanilla, I added 1 tsp of almond extract to give it a little nutty flavor without having to add the nuts. It tastes great! I didn't give this bread the full five stars though because I wasn't too thrilled with the texture, a little dry, and the top got burnt after 50 minutes of cooking. I wanted to take it out earlier when the top started darkening, but the middle was still gooey. This was my first time making banana bread, so I still want to experiment with other recipies.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Korean Pizza

Reviewed: Jan. 29, 2006

I didn't make your recipie, but I know what it is. In Korean, it's called "pu-ching-geh." It's not pizza as we know it, think of it more like a healthy pancake. My mom adds some hot pepper paste to the mixture to give it a kick. It's mainly made as a snack and for gatherings. It's as popular as serving chips at a party. You don't have to add all those ingredients mentioned. Might be too much. Make what you'd like. I recommend carrots, cucumbers, and bean sprouts. (slice carrot and cucumber really thin, like spaghetti 2 inches in length) To make sure the middle is cooked, push the middle with the back of your spatula to flatten it out.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Ham Bone Soup

Reviewed: Jan. 22, 2006

I don't like chunky tomatos in my soups so I just used half a can of tomato sauce. I'm pleased with the substitution. Also, rather than cutting up carrots, I just threw in half a bag of sucatash (peas, corn, carrots, greenbeans) and that made it so tasty and colorful. I think kidney beans give the right flavor for this soup. It is a little on the salty side. Either use no-sodium chicken boullion, or cut it down to half the amount, perhaps even less. I needed to pour in extra water after a while or else it would have become really mushy. This is a hearty meal and I'll definately be making it again the next time we're left with a hambone.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Korean Spicy Chicken and Potato (Tak Toritang)

Reviewed: Jan. 10, 2006

I just wanted to add some information to my mom's recipe. When the recipe says 3 tbs, that's 3 heaping tbs. You may reduce the soy sauce down to 1/3 cup, if you're sensitive to salty. You can throw the chicken in the pot still frozen, it still gets well cooked all the same. I use baby carrots instead of cutting large ones--much easier to toss in. (If you're using Red potatoes, add them at the same time as the chicken since they need more time to soak the sauce in.) I liked someone's suggestion of bell peppers, I'm using it now myself. Once everything is in the pot, reduce the heat to med-low. The sauce won't cover all the ingredients, so you'll need to stir occasionally. It's ready when you can half a carrot & potato piece and see the sauce has soaked inside (won't soak very far into Red potatoes). The liquid will thicken more as it cools.

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Reviewer:

sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Kielbasa with Peppers and Potatoes

Reviewed: Jan. 8, 2006

I've cooked this meal twice already. I don't have any peppers on hand, so I used an onion instead, it's still tasty. I put the potatoes in first(salt them a little), then put the sausages on top of the potatos so that the juices would seep into the potatos. Will keep making them. Maybe I'll throw in the peppers if I can remember to pick them up.

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Bulgogi (Korean BBQ)

Reviewed: Jan. 7, 2006

Instead of pear juice, we added half a can of sliced pineapples. It tenderizes the meat. Also, we throw the sauce mixture into a blender, including the onions. Just blend it all together, then soak the meat in this blended mixture. Came out great!

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sarakyong

Cooking Level: Beginning

Home Town: Colorado Springs, Colorado, USA

Living In: Westminster, Colorado, USA

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Semmelknoedel (Bread Dumplings)

Reviewed: Sep. 22, 2005

My husband and I spent part of our honeymoon in Bavaria. These are THE dumplings that we ate. Don't be fooled--I thought that the recipe looked a little weird, but it is perfect. Follow the instructions exactly, and you've got Oktoberfest in the making!

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Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Chipotle Peach Salsa with Cilantro

Reviewed: Sep. 22, 2005

I'm giving this one 4 stars because while I love it, others find it too hot for their palates. If you like it hot, it's a definite 5-star. If you can't take the heat, it only gets a three. Split the difference and it gets an overall "4 stars".

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Javagoddess

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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