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Soft Chocolate Chip Cookies II

Reviewed: Apr. 1, 2009

These were very good. The first time I made them I stuck to the recepie, and I liked them. The second time I changed it to better fit my family, and they were amazing. I always substitute part of the flour with oatmeal and oat and wheat bran, and it turned out amazing with this recepie.

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Erica

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Carson City, Nevada, USA

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Mom's Best Peanut Brittle

Reviewed: Dec. 8, 2008

I had always thought that peanut brittle was hard to make, but this recipe is not only easy, but it does not take a lot of time! My boys loved it!! I did not have a candy thermometer, but it was still very easy because of the instructions at the top of the recipe. This will be added to my Christmas goodies baskets every year!!

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Michele

Cooking Level: Intermediate

Home Town: Carson City, Nevada, USA

Living In: Colorado Springs, Colorado, USA

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Sweet and Sour Chicken I

Reviewed: Dec. 7, 2008

Good recipe, not great. Had a lot less flavor than I thought, but maybe that is just because I am use to sweet and sour chicken with tons of MSG! I only used 1/4 cup vinegar and it was almost too much. Added extra green pepper and some white onion.

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Sparrow910

Cooking Level: Intermediate

Home Town: Carson City, Nevada, USA

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White Bean and Artichoke Salad

Reviewed: Nov. 12, 2008

I tried this recipe two weeks ago for dinner. It was a hit! I love basil, so I added a bit more than was called for. I also added a bit of red wine vinegar for balance. Everyone wanted some of this salad to take home. Fortunately, I had enough! :0)

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Delia

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Carson City, Nevada, USA

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Gramma's Apple Bread Pudding

Reviewed: Oct. 22, 2008

Wonderful recipe....the use of a water bath is greatly helpful, by the way. For the vanilla sauce, there is a quick, quick method I can suggest. (This was a trick done by the Mark Hopkins Hotel in San Francisco): Buy the best quality vanilla ice cream (made with vanilla bean), and allow the desired amount to melt at room temp. It makes an excellent sauce!

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Reviewer:

Delia

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Carson City, Nevada, USA

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Balsamic Vinaigrette

Reviewed: Oct. 21, 2008

I haven't tried this recipe yet, but I did want to suggest another way to add sweetness: use a good quality aged balsamic vinager, which has a natural wonderful sweetness. It will make all the difference, and create a better balance.

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Delia

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Carson City, Nevada, USA

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Ground Beef Stroganoff

Reviewed: Jul. 10, 2007

My husband and I both enjoyed this dish very much. The only reason I gave it a four out of five is because I think that it isn't creamy enough, my family likes things a little creamier. But this was very quik and simple. I enjoyed it greatly.

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