Peach Pork Picante

Reviewed: Apr. 18, 2009

I had a jar of home made apricot-pineapple preserves on hand, so I used that. It was dee-licious! I make my own taco seasoning (I believe there is one on this site too), which results in less salt and no preservatives added to your recipe. Will become a regular dish here. Thanks.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Hearts of Palm Dip

Reviewed: Apr. 13, 2009

I made this yesterday and made no changes. My grandkids didn't even know what it was (they're picky)and they loved it. I'll keep this recipe as one of my favorites!

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Easy Roast Leg of Lamb

Reviewed: Apr. 11, 2009

Perfection! I have to comment on those who took the cook time so literally...the recipe comment says it requires "patience"...thus when it tells you what the internal temp. should be, then you simply must use a meat thermometer...experienced cooks know this. I use a meat thermometer for every kind or cut of meat I cook. I recommend a meat thermometer in every kitchen!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Sirloin Caesar Salad

Reviewed: Mar. 30, 2009

What a great idea, I'd seen these salads on the menu at different restaurants but never thought to try it as I'm not a big red meat eater. My daughter, however, LOVES caesar salad so since boneless top sirloin was on sale at the store I decided to make this. I mixed up 1/2 cup Cardini's Caesar dressing with 1/8 cup each lemon juice and dijon mustard for the marinade only, marinated the meat all day and used the Cardini's dressing for the salad since I didn't want to change the taste of the dressing we're all used to. My husband grilled the steak to a perfect medium and along with freshly grated parmesan, my cheesy garlic bread and homemade french bread croutons, this was an easy, tasty, filling meal. The only change I'd make is to also marinate the meat overnight. Perfect for those lazy summer nights, we'll definitely have this one again!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Coffee Cream Cheese Spread

Reviewed: Mar. 22, 2009

spread this on a chocolate bread....very good.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Fried Cabbage II

Reviewed: Mar. 19, 2009

Excellent. Very flavorful. Balsamic vinegar is a good substitute if you don't have cider vinegar. Served with the Guiness corned beef on this site and for dessert the Irish bananas. Great meal for St. Paddy's day!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Irish Bananas

Reviewed: Mar. 19, 2009

We had this for dessert on St. Pat's day...it was so good, with a scoop of Dreyer's vanilla frozen yogurt blend. Used Bushmill's Irish whiskey, I'm not a whiskey fan, but the flavor was excellent.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Guinness® Corned Beef

Reviewed: Mar. 18, 2009

This was so good, I was pleasantly surprised. I wonder if those who described theirs as "tough" and "dry" remembered to COVER it before putting in the oven. I tightly covered mine with heavy duty aluminum foil. It was so tender. At first, I did as recipe said and put the corned beef on a rack in the pan...after awhile, I took out the rack and let the beef cook in the Guinness...let it cook a little longer than prescribed...it was fork tender. Added potatoes and carrots last 45-50 min. Served with "Fried Cabbage II" recipe from this site. Will only cook it this way from now on. Can't wait to make the leftovers into corned beef hash or tacos (yes, tacos, as served at our local irish pub! delicious with shredded cabbage, a bit o cheese on soft corn tortillas...)

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Ricotta Gnocchi

Reviewed: Mar. 14, 2009

I haven't made this particular gnocchi recipe (yet), but I recently took the plunge and made regular gnocchi....I was shocked at how good they turned out, and for my first time! I will make this and update. Don't be afraid to try making gnocchi!

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Awesome Slow Cooker Pot Roast

Reviewed: Feb. 17, 2009

I made this pot roast on Sunday and it was so easy and very good. I will definitely make this over and over. My pot roast was a lot larger, so I added 3 cans of soup and 2 pkgs of the onion mix. The gravy was perfect.

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Easy Baked Chicken Cordon Bleu

Reviewed: Feb. 12, 2009

Very easy and good. I used swiss cheese instead of the string cheese, and used a thin sliced deli ham (several pieces). It did need a sauce, so I made a white gravy and drizzled a little over each chicken breast. I will definitely make this again, but do recommend the changes.

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Brown Sugar Meatloaf

Reviewed: Feb. 9, 2009

I've made this recipe as written but last night I made the following chgs: ..Added 1/2 lb Italian Sweet Sausage to the ground meat. ..Added 1/2 cup of chopped red, orange and yellow bell peppers and garlic to the onion and sauteed. ..added fresh chopped parsley. ..Used dried bread crumbs instead of crackers. We liked these changes very much. I've made the changes on my recipe card and this is what I'll use from now on. Yummy!

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Lemon Delight

Reviewed: Feb. 3, 2009

I preferred making my own lemon filling, actually, I made lemon curd....mmmm..mmm, was it good! You could also buy pre made lemon curd for a faster recipe.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

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Southwestern Pasta Salad

Reviewed: Feb. 3, 2009

This is always well received at picnics, potlucks, barbecues. One note, if I make this ahead of time, I don't add the chopped fresh tomato until right before serving, keeps the tomatos from getting mushy.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Chili Sauce

Reviewed: Feb. 2, 2009

Always needed to run to store to get chili sauce for a recipe, and this is much cheaper and tastes great! I let it sit in fridge so flavors could blend....very good on my meatloaf! I did use just a tablespoon and a half of the sugar.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Mini Ham And Cheese Rolls

Reviewed: Feb. 2, 2009

I made these as part of my Superbowl spread yesterday and they were an absolute hit! Omitted the poppy seeds, used 1/4 cup melted butter and 1/4 cup olive oil and - everyone said this was the key here - subbed King's Hawaiian rolls for regular dinner rolls. Outstanding. I may half the recipe and make these for dinner some time, they'd be perfect with tomato soup for an easy weeknight dinner.

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Honey Walnut Shrimp

Reviewed: Feb. 2, 2009

Easy and sooooooo good - perfect over veggie fried rice!!!

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christina b

Cooking Level: Expert

Home Town: Spring Valley, California, USA

Living In: El Cajon, California, USA

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Brie en Croute

Reviewed: Feb. 1, 2009

This is one of the most elegant, and easy appetizers there is. I have been making this for years. I took a tip from someone else and before baking, put it wrapped well in foil and freezer bag and froze it. Then when I baked it (a little longer) the cheese did not run out of the crust as it can do sometimes. There are many different variations on the fruit/nut mixture and the preserves/jam, I've done apricot preserves, raspberry jam, used walnuts instead of almonds, hazelnuts, the list is endless.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Chicken Milano

Reviewed: Jan. 29, 2009

This is absolutely delicious. I only had oil packed dried tomatoes, but I just drained the oil and skipped the step of cooking them, since they were already moist. Have shared this with several others and they love it too. A real plate scraper.

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