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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Cheese and Sausage Stuffed Zucchini

Reviewed: Nov. 3, 2007

Very good recipe...my husband loved it! I used canned diced tomatoes and I also cooked the onions along with the sausage. Also topped it off with a little extra Italian cheese before baking. Would recommend this recipe and I will definitely make again when zucchini season is back!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Pico De Gallo

Reviewed: Oct. 30, 2007

I agree with some of the previous posters that this is a good basic recipe. I did not think there was enough cilantro or garlic the first time I made it. This last time I added about 3 more sprigs of cilantro, 1 tsp. of minced garlic and 1 TB of lime juice. This improved it quite a bit and by the next day the flavors had mingled well and it was a bit more wet.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Spicy Garlic Lime Chicken

Reviewed: Oct. 21, 2007

This recipe was good, but I don't think it was 5 star good. I had two large chicken breasts, so I butterflied them. I don't think that thick breasts would work well with this recipe. I did not take the other reviewers' advice to double the sauce, so I really didn't have any. It was also a bit too sour for us, so if you're not a huge fan of lime, cut out a TB or so. It was very quick to make, and I made it into a light dinner with brown rice and brussel sprouts. I'll make it again, but it is just not one of our favorites!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Swiss Steak Quick and Easy

Reviewed: Oct. 19, 2007

This was a great recipe for Swiss Steak. I love cooking with wine, so I added 1/2 cup of Burgundy and thought it added a lot. Also, I had to simmer mine for just over an hour until the meat was tender. Throw this on some mashed potatoes and you have an awesome comfort dinner.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Grilled Sausage with Potatoes and Green Beans

Reviewed: Oct. 19, 2007

This is a great recipe for camping. The ingredients are easy to pack into camp and there is no cleanup needed. Its even easier if you cut everything up before going. I have always made it on the campfire using ground beef, this was the first time I tried it with sausage. It was very good. I would have to recommend buying good sausage, nothing generic. This gives it a much better flavor. Also, adding garlic powder helps it out quite a bit.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Italian Grilled Cheese Sandwiches

Reviewed: Oct. 19, 2007

I was so impressed by this recipe! I followed the instructions exactly except that I added some monterey jack cheese along with the mozzarella. This makes the cheese creamier, not as rubbery as mozzarella tends to get. That was just personal preference, but you may want to try it. The vodka sauce with it was stellar!! Along with some soup, this makes a great lazy night dinner.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Ranch Pasta Salad

Reviewed: Oct. 16, 2007

I made this for a potluck and about 90% of the people did not like it at all. I really liked it and would make it again just for myself. I followed the recipe exactly. This may be one of those recipes that people either love or hate, with no middle ground. You'll never know unless you try, though!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Absolutely Delicious Baked Root Vegetables

Reviewed: Oct. 10, 2007

I was looking for a decent way to cook my root vegetables and chose this recipe because I thought the combination of veggies and spices sounded good. I honestly didn't care for it. The spices together were mediocre and I did not care for the way the rutabagas and parsnips tasted. I suppose that if you like these vegetables unflavored, you will like this recipe. I prepare them more heavily spiced.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Honey Glazed Pork Tenderloin

Reviewed: Oct. 9, 2007

My hubby and I loved this recipe. I didn't have any sesame oil, so I used a little olive oil (used less than the recipe called for because of what some of the other reviews said.) It turned out delicious and incredibly tender. This was my first time cooking a pork tenderloin, and I was impressed with how simple and delicious this turned out. Great recipe!

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mands

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Carroll, Iowa, USA

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Quick Quiche

Reviewed: Oct. 8, 2007

This was a recipe I found when I had no idea what to fix for dinner at the last minute. I had all the ingredients on hand and fixed it in no time. I sauteed the onions in olive oil, but followed the recipe exact otherwise, and it was very good. A great recipe to have on hand for a quick and easy dinner....family loved it too!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Marie's Chicken Bake

Reviewed: Oct. 8, 2007

Very quick & easy recipe that was delicious! The flavor was soooo good. A keeper for sure!

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Lynnie64

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Frosted Cake Brownies

Reviewed: Oct. 4, 2007

I hate making stuff from boxes, but a last minute potluck forced me to make some boxed brownies, so I used this recipe to dress them up. They were awesome! The amount of choc. chips was perfect, so don't add any more. I also didn't have frosting to put on them, but they really didn't need it. Try them, they are awesome!

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Bacon Wrapped Smokies

Reviewed: Sep. 27, 2007

These are really a great item to take to a potluck or party. I have made them about 6 times and modified the brown sugar amount, for personal preference. For one bag of wienies I only use about 1/3-1/2 cup of brown sugar. I found 3/4 to be overwhelmingly sweet. Also, make sure to use decent bacon, because the more fat the bacon has, the less flavor (and more grease) it produces. I cook them in the oven as the instructions say, then take them to parties in a crockpot on low, just to keep them warm. They never dry out in there, even by the end of the night.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Mom's Zucchini Bread

Reviewed: Sep. 11, 2007

This was a great starting place for the best zucchini bread I have ever tasted. I tweeked it a little. I substituted 1 cup w/w flour for one of the flours, added a touch of wheat germ, I cut the oil in half and added 1/2 c applesauce. I also used brown sugar and raw sugar and reduced the sugar by 1/4 cup. Next time I will try even less sugar... ( I am diabetic so trying to keep it a bit lower). By accident I forgot the nuts so I added them to the top at the last min. I think I like them better there.

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Aven

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Columbus, Montana, USA

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Grandma's Gnocchi

Reviewed: Sep. 5, 2007

This was a good basic recipe for gnocchi. Although the gourmet gnocchi I have had did not have much seasoning, I added a bit. While smashing my potatoes, I added about 1/4 tsp nutmeg, 1/2 tsp salt and 1/2 tsp garlic powder, along with a bit of pepper. This is just personal preference. As other reviewers have mentioned.. make sure you cook your potatoes just right. They should be tender, not mushy. Too much or too little flour correcting your potato problem will ruin your efforts.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Henke's Hunter's Venison

Reviewed: Sep. 5, 2007

This recipe is awesome. I always run out of ways to cook venison, which is why I chose this and I'm glad I did. I had to change a few minor things just for lack of ingredients in the household. First, I used about 1/2 a yellow onion instead of the green onion and onion powder. Instead of beef broth, I used a little more than two cups of water, along with 3 beef boullion cubes. I also added 4 cloves of minced garlic when browning the venison. It was perfect with mashed potatoes. In case you don't have white wine, a dry red would work also, just with different results.

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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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