Chuck's Favorite Mac and Cheese

Reviewed: Nov. 14, 2009

Ive only had Mac and Cheese out of a box once when I was younger and didnt like it at all, so whenever I had the chance to try anyone else's I refused. Now that Ive made plenty of baked dishes with meat I wanted to try this and it came out great! The only alterations I made were adding onion and bacon, still used the full cup of bread crumbs because I like the texture and didnt add any milk as reviewers suggested as I prefer a cheesier texture. This was perfect, will make again but double the cheddar!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Big Soft Ginger Cookies

Reviewed: Nov. 10, 2009

The only alterations I made to these were using 1/3 cup Brown Sugar with 2/3 White Sugar and 1/4 cup Butter with 1/2 cup Margarine and placed the dough in the fridge for 20 minutes (I made these alterations by preference and reviews). When shaping the dough I flattened them a bit before 'flipping' them in sugar so they would be wide and they turned out fabulous! There's no airtight jar needed! They might feel hard outside when a day old (if they last that long) but they melt in your mouth!! Some might say they are too sweet but the sugar is a great contrast to the mild yet flavorful spices.

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Corn Dip

Reviewed: Oct. 29, 2009

I didn't like this at all. I had to make it based on the reviews but wish I hadn't. Sorry, not my thing.

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Nikol

Cooking Level: Expert

Living In: Concord, California, USA

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Clone of a Cinnabon

Reviewed: Oct. 15, 2009

Not having a bread machine kept me away from this recipe for quite a bit, until I read the reviews. I followed the directions and advice well and was skeptical as it was my first time but they turned out great!! I dropped them off for my boyfriend this morning for his birthday and he said 'these taste better than the mall ones' followed by 50 'I love you's'! So worth the time! Will be making these VERY often!! **For those of you who said the mixture leaked out during baking:: After I cut the rolls I unrolled them and then rolled them back up so they became tight again and there was barely any mixture left on the bottom of the pan**

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Broccoli Chicken Divan

Reviewed: Sep. 29, 2009

Great comfort food and not calorie-laden. I usually double the soup/sauce mixture and add saute'd onions and/or mushrooms. Throw in some fresh herbs. I also used reduced sodium cream mushroom/cream chicken soup.

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KIMBILL

Cooking Level: Expert

Living In: Concord, California, USA

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Apple Crisp IV

Reviewed: Sep. 27, 2009

Great recipe with a lot of potential, i.e. different prep ideas. I sliced 6 or so fresh apples, some oj dashed over to keep from browning, just basically 'thew' the other ing. in there without much measuring. Great idea! Next time I will try pressing 1/2 oat mix on bottom.

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KIMBILL

Cooking Level: Expert

Living In: Concord, California, USA

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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Sep. 13, 2009

These are perfect! Thank you!

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laracucina

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Los Angeles, California, USA

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Double Tomato Bruschetta

Reviewed: Sep. 2, 2009

This was the first recipe I tried for Bruschetta and it came out fabulous!! Will definitely make again!!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Chicken Caesar Pasta

Reviewed: Sep. 2, 2009

At first I was a bit skeptical about the lettuce and pasta but I love pasta and my dad loves salad and we both love chicken so it worked out great!! We absolutely loved it!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Cajun Buttered Corn

Reviewed: Sep. 2, 2009

Due to a freak accident I no longer have my original front tooth so I altered this recipe for canned corn and it was excellent!! I never imagined Id love such a simple addition to basic corn! My friend was eating the remainder out of the pan!!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Baked Salmon Fillets Dijon

Reviewed: Sep. 2, 2009

This was pretty good but not what Im looking for in a salmon recipe. The breading was good and the flavors were OK but I felt it was a little overwhelming.

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Salmon Fillets with Creamy Dill

Reviewed: Sep. 1, 2009

Just made this as a last minute meal for myself so I scaled the recipe to 2 and it still came out to be way too much!! I put salt, pepper, and garlic powder on one side, then lightly sprayed some foil and placed the pieces seasoned side down and then topped it with the sauce and dill! I couldn't exactly close them after so I folded the edges of the foil up and placed them on a baking sheet for 40 minutes (I like mine dry) but still came out so juicy and flaked perfectly!! My boyfriend is an extremely picky eater and said he couldn't eat because he was going to the gym but said he'd have bite, finished the whole piece then had some of mine! I love the flavors of this but the sauce should be used sparingly, I thought about using the extra as a dipping sauce but it would be way too much, it would be good with lightly seasoned or blackened salmon though! Great easy recipe, I made the sauce in a measuring cup and used foil...barely any clean up!!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Corn, Sweet Onion, and Tomato Salad

Reviewed: Aug. 23, 2009

This recipe was perfect for a summer bbq and everyone loved it. Very easy and tasty. I didn't have rice vinegar so i used apple cider vinegar and added some sugar to taste. I used purple onions and it was excellent.

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Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

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Tiramisu II

Reviewed: Aug. 23, 2009

Perfect recipe first time I made it! Helpful hints in hindsight: layer lady fingers tightly for a good cakelike layer - drizzle or brush coffee/liquor mix, I dunked and it was too strong IMO - I used espresso and coffee liquor and the flavor was great - when stirring the yoke mix over heat it will rise, make sure pot is large enough to accomodate and mine never boiled for a minute but I did cook and stir for a long while until the mix raised to more than double and was creamy throughout - if whipping cream with whisk mixer it doesn't take long at all, be careful to not over whip! I WILL MAKE THIS GREAT RECIPE AGAIN!

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Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

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Seasoned Turkey Burgers

Reviewed: Aug. 15, 2009

Good recipe. My store carries only 1.25 lb packages of ground turkey so used about 2/3 pkg of onion soup mix, no soy sauce (didn't want too salty) and a tsp or 2 of steak sauce. Used egg white and also about 1/4 cup bread crumbs. Try using the beef onion soup mix- gives a 'beefier' taste.

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KIMBILL

Cooking Level: Expert

Living In: Concord, California, USA

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Pollo (Chicken) Fricassee from Puerto Rico

Reviewed: Aug. 13, 2009

I thought this recipe was really good. Perfect for the crock pot. I made this as is except I used 4 big thighs that was about 2 pounds and I thought it still turned out perfect. I didn't have to adjust the seasons infact I thought there would be too much salt but it came out perfect. The red potatoes are a must for this dish because they hold up where regular baking potatoes would dissolve or turn to mush. Perfect amount of broth. You can always save what's left over, strain it, and make a gravy to put over pork, roasted chicken fried chicken....meatloaf.

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Nikol

Cooking Level: Expert

Living In: Concord, California, USA

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Quiche Lorraine I

Reviewed: Aug. 10, 2009

I did NOT like the fact that the onions were not cooked prior to adding it to the quiche. Also 425 degrees is just way too high. It came out very runny and knew that it would. I did fix it. Eggs should be cooked low and slow (325) for like 45 minutes. Would have been nice otherwise. I gave this 3 stars based on the submitted recipe.

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Nikol

Cooking Level: Expert

Living In: Concord, California, USA

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Lemon Mushroom Herb Chicken

Reviewed: Aug. 5, 2009

I'm only giving this 4 stars because I felt the lemon in the dish was overpowering for the sauce itself. I think a little would've been ok. Next time I wouldn't add citrus instead I would add more wine. The great thing about the sauce is it's very versatile. You can substitute the wine with Marsala and add sauteed mushrooms and have a creamy Chicken Marsala dish. I recommend only dusting the chicken with flour. Others suggested an egg and flour bath....I say no! I think the batter would just peel off the chicken when you are simmering it and create a mess.

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Nikol

Cooking Level: Expert

Living In: Concord, California, USA

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Anaheim Fish Tacos

Reviewed: Jul. 10, 2009

These were pretty good. The veggies & broth were very good. There wasn't enough flavor on the fish itself for my taste, so next time I will season the fish before I cook it. But all together very tasty. :)

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