Asparagus Parmesan

Reviewed: Aug. 18, 2009

Really Good.

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Lorraine

Cooking Level: Expert

Living In: Azusa, California, USA

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Chicken and Bacon Shish Kabobs

Reviewed: Aug. 18, 2009

One of the best recipes I've ever made. We ate it all and even the kids (3,6) loved it!!! We will definatley make this again.

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Lorraine

Cooking Level: Expert

Living In: Azusa, California, USA

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Karen A's Chocolate Dump Cake

Reviewed: Jul. 27, 2009

We used instant pudding on this instead of cook and serve and personally I liked it alot!!

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RABBITTZOSO

Cooking Level: Expert

Home Town: Azusa, California, USA

Living In: North Port, Florida, USA

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I read some reviews noting the smoking of the oil in a very hot pan, this is probably because olive oil, as called for in the recipe, has a low smoking point. Using grapeseed oil can prevent this problem. It also has a very neutral flavor, and is as high in antioxidants as olive oil.

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Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Azusa, California, USA

Living In: Cambria, California, USA

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Best Spaghetti Sauce in the World

Reviewed: Jun. 16, 2009

This recipe was a train wreck for me, perhaps because I did not use fresh tomatoes? I had home-made linguine I had to use(I could manage the pasta but not the sauce, go figure) and ended up putting the fresh basil over the warm pasta with olive oil and parm. That was brilliant. Except for the tomatoes, I followed the recipe to a T. I am not sure what went wrong, but it was inedible. Since I am in the minority, I must assume it was my error, however, I really think the vermouth and tomato are a bad match. Perhaps a sweeter vermouth vs. extra dry (which I used)?

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Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Azusa, California, USA

Living In: Cambria, California, USA

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Dec. 14, 2008

THIS RECIPE IS GREAT!!! While reading the reviews we skipped on the flour also. And my husband forgot to pick up the garlic cloves so we used minced garlic...worked out just as great. The taste is phenominal!!!! Even my 2 year old daughter ate the whole thing... We also used portabello mushrooms and although the sauce was minimal...next time we will double the sauce mix. This is one the whole family will LOVE!!!

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Reviewer:

Lorraine

Cooking Level: Expert

Living In: Azusa, California, USA

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Peach Cobbler Dump Cake I

Reviewed: Oct. 10, 2008

My family loves dump cake and we were dying to try this one. I changed the peaches in heavy syrup to a no sugar one and melted the butter ahead of time to pour it over the cake mix. Those tips were very helpful, thank you. I've been asked to make this again and to send to a work related gathering. Awesome version!

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Reviewer:

RABBITTZOSO

Cooking Level: Expert

Home Town: Azusa, California, USA

Living In: North Port, Florida, USA

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Honey Cake III

Reviewed: Oct. 10, 2008

This was a hit for our Rosh Hoshanna dinner. The only think I changed was the omitting the oil and substituting applesauce for it. It is a family favorite now. My mother in law hadn't had it since her mother last made it many, many years ago and this brought back all those yummy memories. Thank you for sharing!

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RABBITTZOSO

Cooking Level: Expert

Home Town: Azusa, California, USA

Living In: North Port, Florida, USA

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Bones of the Dead

Reviewed: Oct. 10, 2008

I had the same problem with the dough turning into a gooey mess. I ended up adding more flour and powdered sugar to help get to a consistency I could work with. Then end result lived up to the name - hard as a bone! The taste left a lot to be desired. The ground cloves in the dough was too much even after all the extra flour. I definitely won't be making this again.

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Reviewer:

RABBITTZOSO

Cooking Level: Expert

Home Town: Azusa, California, USA

Living In: North Port, Florida, USA

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Oatmeal Apricot Squares

Reviewed: Jul. 16, 2008

The day I made this I never realized just how popular it would become. Apparently it's the type of food that doesn't last long anywhere except in my families stomachs. Now my mom is hooked and stopped buying breakfast bars.

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Reviewer:

RABBITTZOSO

Cooking Level: Expert

Home Town: Azusa, California, USA

Living In: North Port, Florida, USA

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Hawaiian Sweet Bread

Reviewed: May 24, 2008

Really, really good. Not quite like Kings Hawaiian Sweet Bread, but still equally good in its own way. I halved the recipe and rolled the dough into balls to fit into a 9x13 pan. I added more pineapple juice and sugar, per request of another reviewer. It turned out great! Fluffy and soft! Yum!

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Reviewer:

Shan

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

Living In: Azusa, California, USA

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Blonde Brownies III

Reviewed: Mar. 10, 2008

Not the consistency I was hoping for. I wanted a moist, chewy blondie. This one turned out to be like a cake cookie. Maybe I did something wrong, but I'll keep searching for another blondie recipe.

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Reviewer:

Shan

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

Living In: Azusa, California, USA

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Cinnamon Raisin Bread I

Reviewed: Jan. 29, 2008

It wasn't as moist as I was hoping, but it was still good. I made the dough using my breadmachine. Worked great. I will make again in the future.

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Reviewer:

Shan

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

Living In: Azusa, California, USA

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J.P.'s Big Daddy Biscuits

Reviewed: Jan. 29, 2008

Amazing! I use this recipe all the time. The biscuits always turn out perfect. It's a no fail recipe.

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Reviewer:

Shan

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

Living In: Azusa, California, USA

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Naan

Reviewed: Jan. 21, 2008

Fantastic recipe! I use my breadmachine, it makes everything so easy. I make it on stovetop, lightly brushing the pan with vegetable oil each time. My husband and I love this flat bread.

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Reviewer:

Shan

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

Living In: Azusa, California, USA

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Almond Maple Granola

Reviewed: Jan. 21, 2008

This was my first time making granola. It was AMAZING. I halved the recipe because I wanted the granola for parfait topping for just my husband and I. I didn't put the coconut, since my husband doesn't like it. I used 1 TSB less brown sugar required, but added 1/2 TSB of honey. I also added 1/2 tsp of vanilla and sprinkled cinnamon into the mix before baking. It's soooo yummy! Thanks!

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Reviewer:

Shan

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

Living In: Azusa, California, USA

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French Bread Rolls to Die For

Reviewed: Nov. 22, 2007

These rolls were AMAZING! My kitchen smelt like a bakery. I followed the recipe exactly, and the result: perfect, crunchy on the outside, moist on the inside rolls. I made eight sandwich rolls and I thought they were huge. I think next time I'll make 9 sandwich rolls instead.

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