White Chili with Chicken

Reviewed: Dec. 23, 2008

My husband and I both have stomach ulcers and have to be very careful about what we eat. This chili was absolutely delicious! It tasted to us just like "normal" chili, but without the extra acid of tomato sauce. Here are the changes I made: I completely omitted the jalapeno, and cut the cumin down to maybe 2/3 teaspoon instead of a full tsp. I also boiled the chicken in the broth to cook it, then drained the broth into the sauteed mixture to boil while I cut up the chicken. I served this with cornmeal muffins, and it was an absolute success. Thanks for sharing!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Seven Layer Dip

Reviewed: Dec. 19, 2008

This is great. The avocado doesn't brown if you add extra lime juice and sandwich it between the other layers! It's better if it sits overnight! I thought the bean layer was way too thick. Too many beans! I will cut back in the future! Otherwise a great dip that feeds a crowd! Thanks!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 13, 2008

Pretty good. I used butter instead of margarine. I doubled the recipe, but took it a little easy on the spices, and did not double them (except cinnamon). More like one-and-a-halved them. I thought that would be far too many cloves and nutmeg too. Those spices can really be punchy in too great of quantities. I used the Decorator Frosting from allrecipes for these. A great combo. Oh yeah, and they smell really good while baking!!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Decorator Frosting

Reviewed: Dec. 11, 2008

If you want a frosting that does not contain raw eggs (ie, royal icing), but still hardens so that you can stack them atop one another, this is the right one. According to the Joy of Cooking, you can safely store icing like this (with milk & butter) at room temp for four days, and two weeks in the fridge. Good to know. I did this recipe 1.5x, and it made a good bit of icing. It is a pretty stiff frosting, not soft like cake frosting. It seemed to take various colors well. It took me a TON of green food coloring to make a tint close to "Christmas Tree Green."

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Roasted Pumpkin Seeds

Reviewed: Nov. 13, 2008

The most important element of pumpkin seeds is getting the pumpkin seeds dry enough. I liked the result of the 300 degrees for 45 min better than the 225 for an hour and a half that I tried last time I made these. Thanks!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Yellow Chicken

Reviewed: Oct. 6, 2008

I have made this a few times now. Here is what I did with it lately that makes it a great, easy dinner. 1. Make 1.5x more of the wet dressing. 2. Chop up some big chunks of: red bell pepper, sweet onion, mushrooms, two zuchinnis. Toss to coat with a few TBSPS of the wet dressing. 3. Pound the chicken breasts and roll them. Secure with toothpicks and drape with bacon. Roll them around in the wet dressing to coat. 4. Line a biggish pan with foil. Arrange the chicken breasts and pour all the veggies in between. 5. Let it sit in the fridge for about 4 hours. 6. Make a foil tent. 7. Bake covered @ 375 for the first 25 minutes, uncover for the last 20 minutes (or until chicken is done and veggies are fork tender). About 45-50 minutes. This is yummy. You could probably roll up some nice goat cheese in the chicken if you are cheesy. But it is a pretty good dish. I always add a little extra garlic and a little extra worcestershire and a coupla pinches of sugar to the dressing because I like to tweak things.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Honeyed Pork Chops

Reviewed: Sep. 23, 2008

This was quite tasty. I added twice as much honey and some garlic cloves. Turned out awesome

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auberbear

Cooking Level: Intermediate

Home Town: Buhl, Idaho, USA

Living In: Moscow, Idaho, USA

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BBQ Teriyaki Pork Kabobs

Reviewed: Jul. 11, 2008

These are awesome. I have made them twice now. The sauce is very good. Changes that improve the kabob experience: 1. Double the marinade and marinate the vegetables also 2. Make the skewers vegetable-only and meat-only. This helps with safe and even grilling. 3. I think that the marinade is still good if you reduce some of the oil (too greasy) and replace that liquid with rice vinegar. This is a great keeper, though! They smell and look delicious, and they reheat beautifully. I use chunk pineapple in the can (though I am sure fresh would be yummier), tomatoes, red onion, bell pepper, and portabella. Everyone enjoyed on rice. Thanks!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Couscous, Cranberry, and Feta Salad

Reviewed: Jun. 7, 2008

This was delicious and very flavorful! I tripled it and used whole wheat couscous and reduced fat feta. I ate it warm for lunch and served it cold for a side at a BBQ. Perfect both ways. I didn't have dressing so I just did 2 parts olive oil to like 1.5 parts balsamic vinegar and a couple cloves of minced garlic. This was pretty garlicky so I wouldn't suggest you doing that unless you don't have dressing :) Thanks for a truly great recipe ~ this will be a staple this summer.

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Reviewer:

Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Flourless Chocolate Cake II

Reviewed: Apr. 16, 2008

It's pretty good! I used Nestle's Chocolatier baking bar (I think that's what it's called!!). I do wish it was a little puffier, but maybe I will whip my eggs a little longer to get a taller cake. Mine was very, very good. Served with whip cream with cointreau added and strawberries! yum.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Apr. 8, 2008

pretty good. i added a little extra liquid, garlic and some terriyaki with the soy.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Sweet and Sour Green Beans

Reviewed: Apr. 8, 2008

If you like warm German potato salad, you will probably like this, since it shares a similar flavor profile. I used frozen green beans, because I don't enjoy the texture of canned. I used chicken broth instead of the can juices. I also cooked the bacon bits ahead of time. Then, i cooked one slice of bacon with the onion (for the sake of flavor) and continued with the recipe as stated. I just don't like soggy bacon bits. I also trim most of the fat with kitchen shears, and then cut them into bits and then cook them. It's good with pot roasts.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Delicious Ham and Potato Soup

Reviewed: Apr. 8, 2008

Pretty good!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Disappearing Marshmallow Brownies

Reviewed: Mar. 14, 2008

Two 11x13 pans of these can make 4 dozen cookies. I made them for church and they were all gone quite quickly. People seemed very enthused about them. They are a good thing to make the night before and then serve. They seem to benefit from sitting overnight.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Curried Honey Mustard Chicken

Reviewed: Feb. 6, 2008

Great curry taste, quick and easy, smells lovely and fragrant! I used my pyrex with the lid. Turned out just great. In my opinion, you could halve the sauce and still have enough, and reduce the butter too. I melted the butter in a saucepan and quickly sauteed a little minced garlic in it, then continued with the recipe as is. Thanks!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Greek Chicken Pasta

Reviewed: Dec. 21, 2007

Very good and very easy! Depending on personal preference, others might consider cutting the pasta by 1/4 or even 1/2. The dish was still rather tasty, but would have been even better with less pasta.

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Reviewer:

drhenderson

Cooking Level: Expert

Living In: Moscow, Idaho, USA

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Hot Artichoke Dip

Reviewed: Dec. 17, 2007

This is the best! Only 4 stars because I made it by following the directions of the reviewer named SKYGRETCH...and it was a hit. I am planning to make it again for a Christmas party tomorrow. I used crab claw meat, and I chopped up the jalapenos (seeds removed) in a cuisanart with the other stuff.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Orange Roughy in a Mushroom Sauce

Reviewed: Dec. 11, 2007

If you rated potential, this recipe would be a five. I follow every recipe to a tee the first time. If I change it I'm not really trying the submitter's recipe. Having said that, this had WAY too much pepper. I think the pepper by itself or lemon pepper by itself would have been enough, but definitely not both! Can't wait to make it again and make some adjustments!!

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Reviewer:

drhenderson

Cooking Level: Expert

Living In: Moscow, Idaho, USA

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Chicken and Black Bean Chili

Reviewed: Dec. 10, 2007

The flavor of this dish was amazing. I withheld the five star rating (although its a 4.99999) because the consistency wasn't what I was hoping for in a chili. I will definitely make this again and adjust the water content to find the thickness that I prefer. Very Good!!!

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Reviewer:

drhenderson

Cooking Level: Expert

Living In: Moscow, Idaho, USA

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Gina's Lemon Pepper Chicken

Reviewed: Dec. 7, 2007

This made a really simple and nice tasting rub. I'll try some lemon juice and minced garlic with it next time to add even more flavor, possibly as a marinade.

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Reviewer:

drhenderson

Cooking Level: Expert

Living In: Moscow, Idaho, USA

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