Grampa Dave's Texas Chainsaw Bar-B-Que Sauce

Reviewed: Sep. 12, 2009

I'm not sure what I did different but this was far too acid for us. Maybe it was my orange juice. I'll try it again but this time I added a lot more sugar to kill the acid and it tastes okay. After all the great reviews I was expecting more.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Guilty Chocolate Chip Cookies

Reviewed: Sep. 7, 2009

I had to bake these longer than 7 minutes and I should have added more flour but I do like that they make a small batch.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Luscious Spinach Artichoke Dip

Reviewed: Aug. 26, 2009

So creamy it's a sin! I did make a few substitutions since I couldn't get to the store and had a few things to use up in the fridge but it turned out so much better than any other spinach artichoke dip I've ever made. I used 1/4c ricotta instead of cream cheese, 1/4c of parmesan and 1/4c of shredded mozzerella instead of the romano and I added a whole teaspoon of minced garlic. So yummy I'll be making this again soon.

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Reviewer:

Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Maria's Stuffed Chicken Breasts

Reviewed: Aug. 23, 2009

This was so good even my husband who hates spinach ate it. We did cut the filling in half and still had enough for 10 boneless tenders pounded and then sprinkled with some seasoning before we rolled them up. I browned them in my cast iron skillet and then popped them in the oven for 45 minutes. Perfect. I did give it 4 stars since I did have to use some reviews to make it so good.

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Reviewer:

Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Creamy Blueberry Pie

Reviewed: Aug. 21, 2009

WOW! This is so good. It is a bit sweet but we also had pretty sweet blueberries. We are going to try this recipe rhubarb next.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Creole Chicken I

Reviewed: Aug. 15, 2009

I really thought that this would be spicier. For us it was actually a bit bland even though I used a 3 pepper rub on the chicken, pan fried it to get the skin crispy and then put it in the crock pot. We liked it and I may try it again but next time I will add rotel tomatoes and some more spice. The chicken was moist but I thought our ham ended up too chewy and so may add it at the end with the sausage next time. All in all a good place to start but not a finished recipe for our taste.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Lemon Blueberry Bread

Reviewed: Aug. 15, 2009

This was easy to make, took exactly 60 minutes in my oven and is very moist. My kids thought it had too many blueberries and I have to agree. Maybe it was because our berries were giant though. I will make this again.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Roast Pork

Reviewed: Aug. 5, 2009

We LOVED this! I cooked this in the crock pot for 8 hours and didn't marinate is at all. I only used 1/2 c. of sugar instead of 3/4 c. I used 5 fresh squeezed limes. I think it could have used a little more soy sauce. After it cooked all day, I boiled rice and made gravy out of the sauce that it had been cooking in all day. It was wonderful. Everyone loved it!

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Oven Roasted Trout with Lemon Dill Stuffing

Reviewed: Jul. 24, 2009

This was the best baked trout I have ever eaten. I followed the recipe exactly the first time and it was wonderful. The trout was so juicy and favorful! The second time I substituted lemon juice for the lemon and I liked it even more! I used fresh ground pepper and red algae salt to give it that little something extra. I use patchment paper to make a pouch to bake these in. I also lay the fish on top of either green beans or asparagus to save myself the trouble of cooking them separately. I then squeeze lemon over everything, drizzle with olive oil, use the pepper and salt again and let it bake for about 15 minutes. Then I let it sit for about 5 minutes, then I open the pouch and serve it. I now use this recipe twice a week. I can't say enough about this! Thanks for the great recipe!

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Julius8122

Cooking Level: Expert

Home Town: Baker City, Oregon, USA

Living In: Nampa, Idaho, USA

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Polvorones de Canele (Cinnamon Cookies)

Reviewed: Jul. 19, 2009

My husband needed a dessert for the Mexican bar at work but one co-worker is deathly allergic to nuts so we tried these. They were gone in a flash. I didn't care for them but I don't care much for cinnamon and thought they were greasy but I didn't have to eat more than one.

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Reviewer:

Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Busy Mom Peach Cobbler

Reviewed: Jul. 10, 2009

My family LOVED it! I didn't have self rising flour so used regular flour and a teas. of baking powder. I didn't put in nutmeg. I added vanilla. I was worried about it being too sweet, but it was perfect. I served it w/ vanilla bean ice cream. WONDERFUL!

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Reviewer:

LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Flat Iron Steak with Three Pepper Rub

Reviewed: Jul. 6, 2009

My husband loved this and wants to have steak this way all the time. I personally thought it was too much rub for the amount of steak so we compromised on a 4. Next time I will rub a bit more on his and a bit less on mine and it should be perfect.

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Reviewer:

Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Skillet Chicken Cordon Bleu

Reviewed: Jul. 2, 2009

Very easy. I made this times 7 for our family dinner co-op. It was so simple to cook noodles, top with the divided chicken, sauce and finally with a sprinkle of bread crumbs. We used chicken broth instead of wine as one of our group mom's is a new mom but is still had good flavor.

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Reviewer:

Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Sloppy Joe Sandwiches

Reviewed: Jun. 30, 2009

Super good. We added a few red and green peppers since we had them. This was fast and tasty.

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Reviewer:

Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Milo's Torch Cafe Original Idaho Finger Steaks

Reviewed: Jun. 23, 2009

So... we REALLY liked these. BUT.. next time I will be adding garlic salt or garlic powder to them. The batter definitely needs to be refrigerated. It makes a leathery like shell on the finger steaks. We live in the Boise area so we just might need to head over there and try these out. I made the Blooming Onion and Dipping Sauce to go along with it. The finger steaks in that dipping sauce is great!

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Grandma's Gingersnaps

Reviewed: Jun. 15, 2009

I followed the recipe but my batter turned out more along the lines of cake batter when I used margarine. I switched to butter flavored crisco and the next batch turned out perfectly. I'm not totally sold on the ginger flavor. I'm not sure what this recipe is missing but it's missing something. Also, I had to bake them for 12 minutes to get them cooked. It's probably my oven. Overall, the flavor and texture is good but I'm still searching for my "go-to" recipe.

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Julius8122

Cooking Level: Expert

Home Town: Baker City, Oregon, USA

Living In: Nampa, Idaho, USA

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Authentic French Meringues

Reviewed: Jun. 9, 2009

These are absolutely fabulous! The first batch I made, I screwed up by not whipping the egg whites enough before adding the sugar. They turned out super sugary and flat. Overachiever that I am, I sifted the sugar for the second batch and added that to the egg whites (I beat the egg whites until they were solid white and kind of stiff, similar to what Ashton suggested). This seemed to make all the difference as they turned out very light and fluffy the second time around. I baked them at 200 for an hour and dropped the temp to 185. These tasted like toasted marshmallows so I may try dipping them in chocolate and sprinkling them with graham cracker crumbs as an ode to a s'more. Great recipe!

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Julius8122

Cooking Level: Expert

Home Town: Baker City, Oregon, USA

Living In: Nampa, Idaho, USA

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Apr. 27, 2009

LOVED them! My family thought they were too hot, but I figured. I was thinking that I will make them and make taquitos out of them next time or just chicken tacos.

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Southwestern Bake

Reviewed: Apr. 24, 2009

I added our own taco spice mixture as recommended, exchanged red beans for black since we don't like them and this made a huge casserole. Although the flavor was good it was very dry. We are going to use cream corn next time.

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Reviewer:

Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Pesto Chicken Florentine

Reviewed: Apr. 23, 2009

This was a delicious weeknight meal! Low in calories and pretty healthy too. Nice and easy to make, although I used a regular small packet of dry alfredo mix, (couldn't find a large size) and did put a 9oz bag of spinach which is 3 cups. Everything came together nicely! Thanks so much for the recipe!

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