Penne with Chicken and Pesto

Reviewed: Mar. 12, 2008

simple recipe, we've tried this one several times, and found that we like it better without the heavy cream, we haven't found a pesto sauce we really like, but we keep trying. It seems to be a good kid recipe as it goes over well with my to young sons (ages 6 & 3) they like the color.

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Seasoned Fish Crackers

Reviewed: Mar. 10, 2008

I had higher hopes for this recipe. I made it as something simple to set around for a party. I think it tasted like goldfish crackers with powdered ranch on them. Judging by how many I threw away at the end of the night, everyone else disliked them also. I don't think I'll even bother trying to adjust the ingredients for a different result.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Chicken Tikka Masala

Reviewed: Feb. 25, 2008

I give this five stars after the salt modification (reading other reviews, I added 1/2 tsp for the marinade, as well as 1/2 tsp for the sauce). I thought that was perfect. If you like spicy food, the spice is perfect. If not, cut back because it is quite warm! Also, I know its typical of the region, but I didn't care for the cinnamon in it. I didn't think you'd actually be able to taste it in the final result, but you could. Next time I will leave it out all together (just personal preference). This recipe is awesome!!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Asian Ginger Dressing

Reviewed: Feb. 11, 2008

This was a very interesting dressing which we liked, I used fresh ginger for a truer taste. Will definately make this one again, will try it as mariade as suggested.

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Pesto Sauce

Reviewed: Feb. 7, 2008

This was an easy recipie to prepare. My only problem was acquiring the fresh basil. I only used about 1/2 of the oil asked for and it turned out well. It is a recipe will use more should I beable to grow my own herbs this summer.

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Chicken Garlic Pizza

Reviewed: Feb. 2, 2008

Not a bad pizza, it's definetaly an adult pizza, the boyz (6 & 3) were not fond of it. I found that 2 tomatoes diced to be too much - had quite abit of diced tomato left over after completely covering the the pizza (an I love tomatoes), also this is taste thing, didn't add all the cilantro. Our local grocery store did not carry ricotta cheese, so I substitued with cottage, not the best substitue. Loved the garlic butter sauce, will make it again, will try to get ricotta cheese and use less cilantro. 3/11/08 - My son (age 6) decided to try this one again, but this time we did not use any cilantro and added canned mushrooms and diced green pepper & used ricotta cheese this time - he absolutly loved it - ate 2 big slices --guess it helps to have them help make it...

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Breakfast Enchiladas

Reviewed: Jan. 21, 2008

I needed a recipe for ham, and had most of the ingredients on hand, my 6 yr & 3 yr old actually enjoyed it. I did not have green enchilada sauce so made the Ten Minute Enchilada Sauce found on the website. We've now tried it both ways and prefer the taste of the Ten Minute Enchilada Sauce. I also used 4 grated potatoe's instead of the frozen hasbrowns.

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Ten Minute Enchilada Sauce

Reviewed: Jan. 20, 2008

Awesome and easy. Wanted to make enchilada's but did not have any sauce, it was quick and easy and the kids liked it as well. Definately will recommend it to my friends.

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Cream of Pumpkin Soup

Reviewed: Jan. 20, 2008

I was looking for an easy to make recipe with items I had on hand and this was it. I did subsitute condensed milk for the whipping cream and my family loved it.

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Zucchini Yogurt Multigrain Muffins

Reviewed: Dec. 9, 2007

My toddlers chow down on these. yum!

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JENSULLI_212

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Living In: Great Falls, Montana, USA

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Deer Poppers

Reviewed: Dec. 4, 2007

We loved this recipe. I served them at a party and all the people who hate venison loved them. I did add a small slice of pepperjack cheese between the venison and jalapeno, which I liked. It was also 3 degrees the night of our party, so I cooked them in the oven (400 degrees for about 20 min) and they were very good. I would think they'd be even better grilled, as the recipe suggests. I would recommend this recipe to anyone who has game in their freezer to use up!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Buffalo Chicken Dip

Reviewed: Dec. 4, 2007

I was very excited about making this dip, we love buffalo wings and the recipe has gotten rave reviews. But we did not care for it! I made it for a party and there were 14 of us who did not like it! I made it exactly as the recipe says, so my finished product couldn't have been that different from everyone else's. I think it may be too much hot sauce as some other reviewers have mentioned because it tasted like creamy vinegar. I won't be experimenting to make it work, I don't think it would be worth it.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Venison Pot Roast

Reviewed: Dec. 2, 2007

This was an excellent way to prepare venison roast. There was a faint taste of game in the finished product.. enough for those who like it, but minute enough for those of us who don't. The only thing I changed was that I added a tsp. of minced garlic, because we have garlic on everything. By the end of cooking time, there wasn't much liquid left to make gravy, so I just added water, cornstarch and boullion to what liquid was left and it was very good. It's a great new game recipe, it will be a regular for us.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Cheese Fondue

Reviewed: Nov. 24, 2007

I followed this recipe exactly and thought it tasted great! I did have a problem keeping it edible though. After awhile in the fondue pot it was one solid piece of rubber that was impossible to dip anything in. No one else seems to have this problem, so if anyone can tell me what I did wrong, I'd like to know! I tried the lemon juice to break it down, and that didn't work either. The recipe tasted great, though!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Jalapeno Popper Spread

Reviewed: Nov. 24, 2007

I seem to be in the minority, but I didn't care for this recipe, and neither did anyone at our party. I followed the directions exactly, and I thought it just tasted like warm jalapeno cream cheese. Everyone else on here seems to like it, so I'd say its worth a shot to try!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Slow Cooker Mashed Potatoes

Reviewed: Nov. 23, 2007

These potatoes are awesome! I followed the recipe except that I used russet potatoes and 4 cloves of garlic (boiled in the water with the potatoes). I also used a mixer to whip in the rest of the ingredients before putting them into the slow cooker. I was a little leery about adding so much sour cream and cream cheese, so I added it a little at a time. I ended up putting all in that the recipe called for. All they do is enhance the dish, they do not overpower the potatoes at all. This is also a wonderful recipe to take to holiday potlucks because it stays warm. Oh, and I also followed another reviewers suggestion to put a dish towel in the top to absorb the moisture and it worked wonderfully.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Perfect Baked Potato

Reviewed: Nov. 7, 2007

I thought a baked potato was the same regardless of how it was cooked. This recipe changed my mind! It flavors the whole potato. My guests didn't know that I made them "special" but kept saying how much better they were than normal. I had huge potatoes, so I cooked them at 300 for 2 1/2 hrs. If they are big, start them early because you can always keep them warm in the oven. Also, I don't like crispy skin potatoes, so I followed the instructions but wrapped them in foil individually to cook. Awesome!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Chicken Cordon Bleu II

Reviewed: Nov. 6, 2007

I had high hopes for this recipe, so I didn't change a thing. It was wonderful! Like others have said, the amount of sauce was enough and went well with rice (and pasta too, I would imagine). As long as you pound your meat thin enough the cook time will be plenty. Great recipe, even for beginners!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Waldorf Salad II

Reviewed: Nov. 3, 2007

I made this for a party a friend was having, and it was a hit! It is such an easy salad to make and is one most people love. I will definitely make this again, especially in the summertime!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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No Bake Cookies I

Reviewed: Nov. 3, 2007

Great tasting cookies that take so little time and effort! I love these for summer time, when it is too hot to turn on the oven. My 16 year-old son wanted to know when I was planning on making more....they didn't last long with him around! Definitely have a glass of milk ready to serve with these. Thanks for sharing - great recipe!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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