Fantastic Lemon Butter Fillet

Reviewed: Jul. 25, 2009

The flavor in this recipe was outstanding! I started out with about 1/2 teaspoon of salt and found it to be plenty salty with the salted butter. Boiling butter for 10 minutes though wasn't a good idea, and it really doesn't thicken up a whole lot. So the next time I made it I let it boil just until the spices were lightly "toasted". I then baked the fillets in a glass baking dish covered with foil and they were really good!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Lemon Chewy Crisps

Reviewed: Jul. 25, 2009

Not enough of a lemon kick. If you increase the lemon juice you lose the wonderfully chewy and crunchy texture and get a cakey cookie instead. This is good if you only want a hint of lemon, but it wasn't enough for me. It turned out more like a sugar cookie with a bit of lemon instead.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Tacos De Matamoros

Reviewed: Jul. 24, 2009

This turned out great! If you think the seasoning is on the bland side, just up the amounts a bit. I made this a day ahead of time and let the meat soak in the broth and fat. I wouldn't recommend skimming the fat off since that's where all the flavor is!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Authentic Mexican Tortillas

Reviewed: Jul. 24, 2009

The first time I made this, it turned out horrible. Too salty, and I didn't let it rest. Not letting the dough rest is NOT an option!! Wait at least an hour, then it'll be the right consistency. Otherwise you'll have a lump of greasy dough that refuses to be rolled out. Once the dough has rested, roll out into very thin tortillas the size of the pan you'll be using. Fold a kitchen towel in half and stack the cooked tortillas inside it. This will keep them pliable and soft. Once you're done either eat right away or store in the fridge. Since the tortillas get hard in the fridge, heat gently in the pan just until soft again. It's important to use VERY hot water for the dough as well. Making a perfect tortilla takes practice, so be patient! This is a great authentic recipe and as far as the salt goes, I use 1 tsp, but that's just personal preference.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Chuck's Favorite Mac and Cheese

Reviewed: Jul. 24, 2009

My brothers and I made this for lunch once and were rather disappointed. Coming from WI, we like the type of mac&cheese that has a thick, creamy, smooth, sauce with cheese all over the place. This was no doubt tasty, but not the right texture.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Easy Sour Cream Cheesecake

Reviewed: Jul. 24, 2009

I was very determined to find a cheesecake recipe that had only 1 cup of sour cream since that was all I had on hand. I was a little skeptical about this but gave it a go anyway. Oh.my.goodness.!! It was velvety smooth, creamy with the perfect amount of sweetness and a hint of vanilla. The shortbread cookie crust is a great idea, it set the cake off nicely. For those of you who are having problems with cracking, bring your cream cheese, eggs and sour cream to room temp. The cream cheese must be perfectly soft; if you're pressed for time soak the packages in warm water and squish flat until warmed through. Mix the batter as little as possible-just until everything is blended. I've made this twice now and it's perfect. Quick, easy and simply delicious!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Banana Sour Cream Bread

Reviewed: Jul. 24, 2009

I had 6 overripe bananas in the refrigerator yelling at me to do something with them and when I stumbled across this recipe I was finally able to silence them. The flavor is this bread was amazing! It was fluffy, had a crusty top, the perfect amount of cinnamon and vanilla, and almost creamy with the sour cream...almost. My only complaint was that it was a bit too sweet. So now I usually omit the 1/4 cup of sugar and just take that much away from the 3 cups of sugar and use that along with the additional cinnamon to dust the pans. Very good recipe; one of the best banana breads I’ve ever had! I'd give this 4 and 1/2 stars if I could, but I'll be nice and give 5 instead.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Lamb Chops with Balsamic Reduction

Reviewed: Jul. 24, 2009

I made these for dinner one night, and we all liked them. It was a little different, but the lamb absorbed the flavor of the dried herbs wonderfully for such a short amount of time. The balsamic reduction reminds one of a fancy restaurant dish, and it compliments the lamb nicely. Like the other reviewers said, use a good, high quality vinegar. Your sauce will only be as good as your vinegar!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Merenges

Reviewed: Jul. 23, 2009

Yummy!! They really do melt in your mouth and are as light as a cloud. I love that hint of lemon, such a nice touch. When I made these I didn't have any cream of tartar on hand so I used about 1/2 teaspoon of lemon juice and it came out perfectly. While these don't beat the Authentic French Meringues, they're still really good!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Good Old Fashioned Pancakes

Reviewed: Jul. 23, 2009

I'm not big on pancakes but theses were really good! They were light and fluffy with a slightly crisp top and puffed up nicely while cooking. The trick is to whisk just until everything is blended but the batter is still kinda lumpy. The batter will be on the thick side but leave it as is and use a large spoon to gently spread them out into disks. I used coconut oil for frying them and added 1 teaspoon of vanilla extract to the batter. Be sure to sift the dry ingredients, it makes a big difference. Sifting them twice would be even better but not necessary. Overall, a great recipe!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Authentic French Meringues

Reviewed: Jul. 23, 2009

These are some of the best meringues I have ever had! They're light, fluffy, and chewy. :) If anything tho, I'd cut down on the sugar a little since mine also oozed brown sugar syrup, making them hard to remove. Parchment paper will do the trick though, I'll just have to keep that in mind next time. I also added some vanilla extract and to another batch some lemon zest. They were just too good, crispy on the outside, marshmallowy and fluffy on the inside, and they just melt.in.your.mouth. Bringing the egg whites to room temp. will help speed up the whipping process. Try it, they're well worth the effort!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Marinade for Steak I

Reviewed: Jul. 23, 2009

We all loved this recipe! I basted the steaks on the grill until the last 3 minutes of cooking and ohmygoodness, they were amazing! The marinade basically makes it's own steak sauce. The only thing I changed was the oil; I used olive oil instead (healthier). Thank you for sharing such a great recipe!!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Marinade for Chicken

Reviewed: Jul. 23, 2009

This is so good! I marinated the chicken for about 2 hours then baked it. Instead of vegetable oil I used coconut and olive oil since those are much healthier. The marinade certainly does not need any more salt, the soy sauce takes care of that. The chicken came out tender, juicy, and full of savory flavor! If you don't have any dried mustard on hand regular will work fine.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Lemon Herb Lamb Chops

Reviewed: Jul. 23, 2009

Oh my, this recipe is amazing! I've made this recipe so many times now and it turns out every time. The flavor is amazing and the lamb comes out tender, juicy and infused with lemon and herbs every time. I like to marinate them for 2 hours max, then grill them. If you're looking for a great, easy and flavorful lamb chop recipe, look no further.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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MMMMM... Brownies

Reviewed: Jul. 23, 2009

As many of the other reviewers noted, these brownies were a lot like a boxed brownie mix. They had a beautiful, shiny, crinkly top and were dense and fudgy. While these were delicious, it wasn't very chewy. Over all, a very good fudge brownie and they didn't last very long! For a double batch bake in a 9x13 pan.

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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G's Flank Steak Marinade

Reviewed: Jul. 18, 2009

It is so hard to find recipes for tougher cuts of beef so I was really excited to find this marinade. I used this with an undershoulder cut and let it marinade in the fridge for 6-7 hours. We don't have a BBQ since ours recently broke so I braised the meat in the over with a mixture of marinade and added chicken broth. Cooked at 325 for 1 hour 15 minutes and it came out perfect! Tender and full of flavor. I even threw in some carrots and potatoes to braise along with the meat. I will definitely make this again. Kudos on the great marinade!

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Mrs. Smith

Cooking Level: Expert

Home Town: Camarillo, California, USA

Living In: Palm Coast, Florida, USA

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Slow-Cooked Oriental Chicken

Reviewed: Jun. 28, 2009

My fiance really loved this recipe. I actually cubed the chicken though so it didn't take quite as long to cook and it was easier to portion out. About an hour before time was up I added frozen stir fry veggies then right at the very end I added chicken broth whisked with flour to thicken and pineapple chunks. All in all, this was a good one that I'll make again!

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Mrs. Smith

Cooking Level: Expert

Home Town: Camarillo, California, USA

Living In: Palm Coast, Florida, USA

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Barbequed Ribs

Reviewed: Jun. 25, 2009

I've foil wrapped ribs in the past that were good, but never put them on a rack in a pan and then wrapped them-makes all the difference. I'm VERY picky when it comes to food, but this works! I applied my own rub for the initial cooking and let them cool but not overnight. Applied my own sauce although this one looks excellent then bbq'd as indicated. The strength of this recipe is execution from the start. Perfect heat vs steam yet not braising in juice. Sacrifices a little flavor from smoking in a pit but just as juicy if not more so than smoking. WOW!

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Ken from CA

Cooking Level: Expert

Living In: Camarillo, California, USA

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Chicken a la Camille

Reviewed: Jun. 24, 2009

My fiance and I really enjoyed this dish. I just sprinkled the italian seasoning on rather than using so much and added salt and pepper. We used sweet bbq sauce though and I think it would have been better with a tangy one.

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Mrs. Smith

Cooking Level: Expert

Home Town: Camarillo, California, USA

Living In: Palm Coast, Florida, USA

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Milk Braised Pork Loin

Reviewed: Jun. 18, 2009

Any pork loin will work for this. Tying it just helps maintain its shape. And my recipe didn't call for it to be trimmed. Actually, you want some fat on it. Fat is flavor

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Ken from CA

Cooking Level: Expert

Living In: Camarillo, California, USA

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