Best Brownies

Reviewed: May 21, 2007

What can I say? These are literally the best brownies ever. I prefer to use a nonstick metal pan rather than a pyrex glass pan, as they metal seems to bring out the texture I prefer for this recipe. Another awesome time-saver is that you don't have to wait for these to cool to ice them. I just LOVE that. I am always impatient about icing, and I have often not waited long enough with bad result. So thanks for this awesome recipe!!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: May 20, 2007

Thanks for this awesome recipe. So far, I have made it twice. The first time was for Mother's Day. The wet rub is fabulous and came out wonderfully. The really great thing about this recipe is the fool-proof grilling directions. Follow them precisely and you will not be disappointed. If you need additional help with prepping your tenderloin, the Joy of Cooking has great detailed instructions. Also, if you are using a tenderloin in the 3.5LB range, you can half the recipe for the wet rub and there is still plenty. Thanks for the great recipe. It came out perfect and rosy with a yummy, peppery grilled crust on the outside.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Honey Ginger Shrimp

Reviewed: Apr. 4, 2007

I give it 4 stars b/c it was a good start: I wanted to use up about 1.75lb shrimp, so I ended up tripling the spices (except for red pepper) and adding liquid to make it a little more bulky & saucy-some extra for the rice to soak up. I had a bunch of leftover produce to use up, so I made the following additions/changes: 1. Lots of fresh ginger in place of ground 2. Handful of fresh chopped parsley tossed in (leftover) 3. 1c. "V8 Hot & Spicy" plus cornstarch to make it really saucy. 4. 2T white wine (leftover) 5. Green onions in place of yellow onion (adds color & visual interest). 6. Baby carrots sliced lengthwise very thin (leftover) 7. 1 Roma tomato, diced (also a leftover). Okay--so, I'm not sure if it's still the same recipe. But I loved the idea. I served it over jasmine rice and it was very pretty and yummy. Thank you for the great recipe!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 28, 2007

I didn't try this recipe for a long time because it just sounded too easy to be good. I was wrong - this is easy and AMAZING! I had a 3 lb roast so I added 1 can soup with 1/2 can of strong beef stock. I also added about a teaspoon of liquid smoke. I added some salt and used extra beef base and dried minced onions, and granulated garlic instead of the soup mix. I thickened the gravy after I took the meat out with cornstarch (mixed with milk). Some people said it was bland - potatoes are obviously high starch which means they soak up all the salt. If you add vegetables, you should add extra beef base (or bouillion) or add plenty of extra salt. Thanks for a great recipe - my husband and I loved it!!!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Mom's Ginger Snaps

Reviewed: Mar. 27, 2007

Love them! These might be favorite cookies. I love fall spice smells. Turbinado sugar is good for rolling them, rather than regular white sugar. Don't overbake these. I prefer them a little chewy rather than crispy. But they will get very crispy if you overbake.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Pretty Chicken Marinade

Reviewed: Mar. 27, 2007

Definitely a keeper! There are millions of marinades, why choose this one? Because it has the right ratios of everything. I did add the 2T of brown sugar (as recommended by another reviewer). This is a great "first grill of spring" item! Thanks!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Pork Chops in Beer

Reviewed: Mar. 26, 2007

This sounded really good, and the sauce was flavored well, but only because I used a yummy bbq sauce(not ketchup!) and beefed it up with a splash of vinegar & dry mustard. I used Heineken. I used thick cut pork chops, browned them in a dutch oven first, and then made the sauce in the browning pan, then cooked chops in pan...sounds like it would work out okay, but for me, it wasn't my fave. The sauce didn't penetrate the meat. I prefer a different preparation of chops and I would use the sauce again, but maybe for a pulled pork or something. Not the best.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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To Die For Blueberry Muffins

Reviewed: Feb. 20, 2007

These are delicious! I've made them several times since first finding this recipe, and they turn out wonderfully each time. Thanks for the great recipe!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Death By Chocolate III

Reviewed: Feb. 20, 2007

I made this for my romantic dinner at home for Valentines day. It was a hit! We're not big toffee lovers, so I used fresh raspberries instead of the crushed candy. This was delicious! Thanks for the great but simple and easy recipe!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Salsa Red Beans N Rice

Reviewed: Jan. 30, 2007

Mmmm yummy. My husband and I were up late studying and I threw this together for a snack using the ingredients I had on hand. I substituted white rice and white onions for the red onion, green onion, and brown rice. I'm sure it would be even better if you used the exact ingredients from the recipe. I halved everything except the can of beans and it was fabulous comfort food with natural flavors - no strong flavors. I'm going to wrap the leftovers in tortillas for lunch tomorrow. Thanks for a great easy cheap recipe!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Chicken Cordon Bleu II

Reviewed: Jan. 9, 2007

Delicious! I made this for company tonight along with the "Suzy's Mashed Red Potatoes" recipe from this site and corn. The chicken was super moist and the sauce was really rich and full of flavor! The only thing I did differently was bread the chicken after I coated it with flour (using bread crumbs, crunched corn flakes, paprika, garlic powder, and parmesan cheese. It was great because the chicken can be filled and breaded ahead of time, making the cooking time super easy. Thanks for a great recipe! Everybody loved it, even the 2 year old guest!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Cajun Chicken Pasta

Reviewed: Jan. 4, 2007

Very delicious recipe. My husband loved it. I followed other reviewers suggestions--and added cauliflower, which was great. I also cooked the chicken with onion. The only disagreement I have is with the 1.5 cups of heavy cream! You do NOT need that much. I used about 3/4 cup, and I doubled the recipe. So, that's my two cents. Otherwise it is fabulous and I will definitely make again! Thank You!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Herb Roasted Pork

Reviewed: Dec. 23, 2006

This was such a wonderful recipe! The glaze was perfect, the whole process went beautifully. I added some fresh rosemary (just a few sprigs) and following previous reviews, I also used balsamic vinegar & inserted garlic slivers. I served with rice and veggies. Very delicious. Thanks!

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Linda's Monster Cookies

Reviewed: Dec. 20, 2006

These are my most favorite cookies! I made them first about a month ago, and have since made them several times! They're great! After reading through most of the reviews, I made the following changes: I used 1.5 cups of peanut butter, .5 cup of butter, .5 cup of margarine, and 3 cups of brown sugar and 1 cup of white sugar. Also, I use between 2 and 3 cups of oatmeal (instead of 4) and break it down real good in the food processor. They are the perfect blend between chocolate chip and peanut butter cookies! Everyone who's had them likes them and asks for the recipe! The last batch I made, I ended up doubling because I got mixed up with the salt, so I made giant cookies and gave them to neighbors. To do this, roll balls that are 3-4 inches big, and flatten them slightly with your hand before baking. Again, these cookies are fabulous! Try them, you won't be disappointed!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Thai Pineapple Chicken Curry

Reviewed: Dec. 13, 2006

This was really good. It is quite an experience for your tongue to have spicy, salty, and sweet. I used about 1.5 tsp of red curry paste because my husband I are kind of whimps when it comes to spiciness. I substituted pork for the chicken becuase that it what I had on hand. Turned out great! Don't think about cooking it without the pineapple b/c I think that added the most flavor.

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Hot Artichoke Spinach Dip

Reviewed: Dec. 13, 2006

This gave me instant popularity at the party tonight! People were fighting over the last bites! I liked it especially because you could really taste the artichokes. It was a good consistency - creamy, cheesy, and a good balance of flavors. The only changes I made were: no heavy cream (didn't drain all the juice from the artichoke can), added about 2 oz cream cheese, added a good 1.5 tsp salt, a little bit of nutmeg, added 1/3 c. mayonnaise, and I increased the garlic to 2 full cloves. Instead of pureeing, I chopped it by hand. I used a 7 x 11 dish and baked it for about 35 mins. Thanks so much for this recipe!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Chocolate Cavity Maker Cake

Reviewed: Dec. 5, 2006

Absolutely incredible! I added a little milk and used most of the sour cream called for. I used half Kahlua, and half creme de cocoa. I also added 1/4 tsp. cayenne pepper - it really brings out the flavor of the dark chocolate. I read what others said and covered the cake for the last 10 mins of baking with foil. The texture was fudgy and dense. Perfect for serving lots of people a gourmet tasting rich dessert. I bet it would be delicious served with a thickened berry sauce - like raspberries, but was amazing on its own too!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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Homestyle Turkey, the Michigander Way

Reviewed: Dec. 1, 2006

One word: DELICIOUS! I grew up in Michigan, and all of my family lives there now. I have known of some great things to come from that state :), but I've never had a turkey quite like this! And the gravy was out of this world! I made it in a bag, and placed some stalks of celery and carrot sticks under the turkey. It was so tender and juicy and both turkey and gravy were the best I can remember ever eating. Thanks so much for the great recipe!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Awesome and Easy Creamy Corn Casserole

Reviewed: Dec. 1, 2006

This was delicious! My gran used to make this for Thanksgiving dinner, and I had forgotten about it until I saw this recipe. I made it this year for my little Thanksgiving, and it was a hit! Thanks so much for sharing!

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Dorese

Cooking Level: Intermediate

Home Town: Lewiston, Idaho, USA

Living In: Moscow, Idaho, USA

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Cream of Pumpkin Soup

Reviewed: Nov. 2, 2006

Delicious! I followed the recipe, except I sauteed chopped garlic with the onions. I used an immersion blender instead of pouring it in and out of the pot. I also doubled the seasonings, added freshly grated ginger, 1/4c. of brown sugar, 1/4c. maple syrup, 1/4 c. sour cream, couple dashes cayenne pepper and doubled the pumpkin puree until it was the consistency I preferred. It is such an easy recipe to throw together - and easy to spice it up if you want more flavors!

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Lynnessa

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Crofton, Maryland, USA

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