My Sister's Favorite Potato Salad...Ever

Reviewed: May 25, 2007

This potato salad is very good, especially if you like dill. I added a little chopped red onion and a couple of chopped hard-boiled eggs, which made it even better.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Pasta Pomodoro

Reviewed: May 18, 2007

I somewhat doubled the sauce and only used one box of angel hair pasta because I like everything I eat to be very saucy. With the changes I made it came out more the way I like it. I used 1/3 cup olive oil, 1/2 onion, 8 coves garlic, 5 cups chopped fresh roma tomatoes, 3 T balsamic vinegar, 4 cups broth, 2 T fresh basil, and added 1/2 cup cabernet sauvignon and some sea salt. I think it could've used a little more wine and maybe a touch more sea salt. The balsamic vinegar gives it a really good flavor. It's a very light, fresh-tasing dish. Thanks for the recipe!

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24 users found this review helpful

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Chicken and Shrimp

Reviewed: May 13, 2007

This is a good recipe, but I did make a couple changes. I used only about 3 T olive oil, and I didn't have fresh mushrooms, so I used canned, I used already-cooked shrimp and I upped the wine to 1/2 cup. Also, I used 2 cups chicken broth instead of the 1 1/2 cups of water. It's very good when it's eaten immediately, but not so good as leftovers because the pasta absorbs the sauce.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Southern-Style Meat Sauce

Reviewed: May 12, 2007

I can't give this five stars since I made a bunch of changes to the recipe. After reading other reviews, these are the changes I made: I sauted the onions and garlic in only 1 T olive oil, used one lb. ground beef, 1 can tomato paste, 1 can tomato sauce, 1 big can crushed tomatoes, added 1 cup beef broth to thin it out, 1 T pepper flakes, 1 T salt, and I forgot the mushrooms, and it came out really good! We liked the extra kick that the pepper flakes gave it and I think two T would've been way too much. Very good recipe with the changes I made.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Crab Stuffed Mushrooms

Reviewed: May 12, 2007

This was my first time ever making crab stuffed mushroom and it turned out so good! I could only find 6 oz. cans of crab, so I ended up using two of those and it was just enough for the amount of mushrooms I had. I had two 10 oz. pkgs. of gourmet stuffing mushrooms. I ended up baking them for about 20 min. and then I broiled them for about 3 min. to brown the tops a little. Everybody loved them! Thanks for such a great recipe!

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5 users found this review helpful

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Avocado and Tomato Salad

Reviewed: Apr. 23, 2007

It was really good. Just like others mentioned about cilantro, yes, you need to put chopped cilantro. That is what makes this salad soooo good.

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Hey, I am a family pet Walker.

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

Living In: Cheyenne, Wyoming, USA

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Never Fail Biscuits

Reviewed: Apr. 14, 2007

I would give this 10 stars if I could. I've made the ones with bisquick and they always turned out short, dry and kind of hard, so I gave up on making those. These, on the other hand, rose nicely, and were light, and soft on the inside like they're supposed to be. I did substitute buttermilk, though, because I didn't have milk. Also, I patted mine to about 3/4 of an inch before cutting them with a 3" glass. I was able to get 10 biscuits out of it by gathering up the extra dough twice after cutting them out. Great recipe! Update: Yesterday I served these with sliced strawberries in syrup and fresh whipped cream, and it was sooooo good!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Sweet Easter Quick Bread

Reviewed: Apr. 13, 2007

I only gave this recipe 4 stars because I think the amounts must be off somehow. While the bread did turn out delicious, I had SO much batter, there was NO WAY it was going to fit in only 2 loaf pans, let alone the smaller, 8" kind. When I was mixing it up I wondered if someone was playing a trick on us with these amounts and directions.I wound up using 2 very large loaf pans and put the rest in a 9x13 pan. The name is a little bit misleading too because this is really a rich, sweet, quick bread rather than buns. The bread IS good, especially with butter but next time I bake it, I'll cut the ingredient amounts in half and I bet I'll still wind up with two loaves.

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DEBWALTER

Cooking Level: Expert

Home Town: Laramie, Wyoming, USA

Living In: Cheyenne, Wyoming, USA

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Red Velvet Cake I

Reviewed: Apr. 13, 2007

I made this cake with the changes other reviewers recommended, and it was fantastic! I used one cup of oil instead of the shortening, two cups of sugar instead of 1 1/2 cups, and an extra tablespoon of cocoa powder. Also, I only used 1 ounce of food color because that's all I had and it gave it a nice red color. I think 2 ounces would be overkill. I did make the mistake, though, of sifting the cocoa powder together with the flour, and the food dye with the buttermilk, thinking it made more sense to do it that way, but I ended up with some brown swirls. The second time I made this, I did everything except I made the cocoa powder and food color into a paste like you're supposed to and the color turned out an even red color. Also, the second time I made it into cupcakes and baked them at 325 degrees for about 25 min. The frosting is to die for! I'll be using that on most every cake from now on! Thanks for a great recipe and all the reviewers' suggestions.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Banana Cake VII

Reviewed: Apr. 6, 2007

I've been looking for a recipe for banana cake with cream cheese frosting that my parents made when I was a kid, so I picked this one because it was described as being "sponge-like". I made it tonight, and even though it was really good, it's still not the one I'm looking for. I followed the recipe except I used cake flour instead of all-purpose, and like a few other reviewers said, it came out short and a little dense. Also, it was very sweet. Definitely cut back on the sugar if you don't like really sweet things. I made it in a 9"x13" pan and frosted it with a cream cheese frosting recipe I found on this site (which was very good)! This is a very good cake, though, but I'll keep searching for that light and fluffy cake recipe I remember as a kid.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Teriyaki Marinade II

Reviewed: Mar. 29, 2007

This was a delicious marinade that I used on chicken shish kabobs, and it made the chicken taste so good and tender. I marinated the chicken over night and then I brushed it over the whole shish kabob before grilling. Just be careful not to marinade it longer than over night, because I made the mistake of marinading for two days, and all you could taste is soy sauce. Way too salty this way. I highly recommend this recipe if it's not marinaded too long.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Kabob Marinade

Reviewed: Mar. 29, 2007

This was a wonderful marinade and easy to make. Much better than the bottled ones. Would probably be great on a whole steak instead of just kabobs. I highly recommend this recipe!

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2 users found this review helpful

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Chai Tea Mix

Reviewed: Mar. 20, 2007

I used all the spices including the extra ones and I've mixed it hot and cold, with milk, with water, with a mixture of both, and I've even added a bit of chocolate syrup to the cup after it's mixed. It's just fantastic. Everyone at work loves it and lines up at my desk in the morning for their cup of Chai! THANK YOU! This recipe is definitely a KEEPER!

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Reviewer:

DEBWALTER

Cooking Level: Expert

Home Town: Laramie, Wyoming, USA

Living In: Cheyenne, Wyoming, USA

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Chocolate Cheesecake II

Reviewed: Mar. 2, 2007

I'm giving this 5 stars because everyone absolutely loved it. I thought it was too sweet and rich, though. I didn't care too much for the topping and I thought the crust maybe had too much butter in it. I guess it's just not my sort of thing, but at least everyone else loved it. I even made the chocolate covered strawberries to go with it. It's a great recipe for people who love extremely rich and chocolaty desserts. By the way, I like Kim w's idea about pouring raspberry sauce on top!

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Vegan Cheesecake

Reviewed: Mar. 2, 2007

I'm not too sure about this recipe. It didn't taste like cheesecake to me at all. I mostly tasted maple syrup and the texture wasn't like a cheesecake. It was light and whippy, not creamy like cheesecake. Maybe it's because I used firm tofu? I was hoping this would turn out like I expected. I ate one piece and the rest of it sat in the fridge for a week. What a waste of ingredients.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Cream Cheese Penguins

Reviewed: Mar. 2, 2007

What a cute appetizer! I made these last weekend for a dinner party and everyone loved them. I used fat-free cream cheese and I put it in the microwave to soften it and then I mixed it with my kitchenaid and added some garlic and wine seasoning from The Melting Pot, and a little white pepper. I put the cream cheese in a disposable decorators' bag with a large round tip and filled the olives. this made it so easy. The only problem I had was I cut some of the carrots for the feet too thin, and the penguins would fall over, so I had to cut thicker pieces. They were cute and tasted really good, too! It was a little time consuming, but worth the time and effort to have such a cute and tasty appetizer to serve.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Avocado Pie

Reviewed: Feb. 23, 2007

I thought this pie would be wierd, but since I like avacados so much, I thought I'd try it. I am so glad I did! I used lime juice instead of lemon, and added an 8 ounce package of reduced fat cream cheese and it was out of this world! This is a very good pie for people who love avacados or even people who don't! YUMMMMM!

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2 users found this review helpful

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Feta Cheese and Bacon Stuffed Breasts

Reviewed: Feb. 23, 2007

I made this last night and it was absolutely delicious! I added one extra clove of garlic and I pounded the chicken breasts flat with a mallet between two pieces of plastic wrap. I used crumbled bacon and feta cheese and just rolled it up and secured with a toothpick. 35 min. was long enough. Such a good combination of flavors!

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3 users found this review helpful

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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Green Chili Stew

Reviewed: Feb. 17, 2007

This was great recipe. My father-in-law even loved it. Thanks.

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Hey, I am a family pet Walker.

Cooking Level: Expert

Home Town: Yokohama, Kanagawa, Japan

Living In: Cheyenne, Wyoming, USA

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Healing Cabbage Soup

Reviewed: Feb. 10, 2007

I made this yesterday with the leftover cabbage I had from making the turkey stuffed cabbage, and it was very good except I made the mistake of not adding the salt and I ended up needing to add salt to it when I ate it. Also, I used half the amount of pepper, which I'm glad I did because it came out pretty peppery as it was. Another thing is I think next time I will add a couple more chicken bouillon cubes to it too. Great healthy soup recipe, though.

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Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

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