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Broccoli Salad I

Reviewed: Sep. 5, 2007

I have made this salad for years and everyone that tries it LOVES it! The recipe I use has different proportions though. I use 1/2 lb. of bacon, 1 cup raisins & sunflower seeds. I use 1 cup mayo, with a 1/4 cup sugar and only 3 tablespoons white vinegar. I think the proportions in this recipe would make this much to tart for my taste and there would be way too much bacon in proportion to the other ingredients. Try changing the proportions until you get the taste you love.

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Baby Back Ribs

Reviewed: Jul. 30, 2007

I made 2 full racks of ribs, cut each rack in half, basted with BBQ sauce, placed them in foil pouches and let them marinate overnight in the fridge. I then baked them in a 300° oven for 2 hours. The foil pouches puffed up nicely while they were cooking. I removed the ribs, basted with more BBQ sauce and then refrigerated overnight. The next evening my husband grilled them over coals for about 10 minutes to heat them and crisp them up on the outside. He basted with more sauce too. Everyone loved them! My 13 year old son raved that this was his new favorite meal. The meat in my opinion was a little dry, I would have like them to be a bit juicier, but the flavor was terrific, and pre-cooking them in the oven made them very tender. The meat came off the bone very easily but didn’t fall off the bones so it was just right. Next time I make these I think I will bake them for 2 hours at 200° instead of 300°. Hopefully they will be a bit moister on the inside next time. Overall they were OUTSTANDING! Just have to figure out how to keep them a little moister. I’m open for suggestions.

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Chicken and Stuffing Casserole

Reviewed: Jun. 22, 2007

I made a few changes to this recipe to zip it up a bit and kick up the nutritional value and it still turned out just OK. It wasn't bad but my family didn't think it was great either. I used chicken breasts that I browned in a little oil first. Layered them in a dish topped with a can of Cream of Mushroom soup, 1/2 cup of sour cream, 1 cup frozen corn, 1 cup frozen peas, 1/2 a diced green bell pepper. Mixed it all up and spread it over the chicken. Made up a box of stuffing and spread that over the top. Baked it covered with foil about 40 minutes and then removed the foil and baked another 10 minutes. Turned out OK but I don't think this one will end up in my "Family Favorites" binder.

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Mushroom Rice

Reviewed: May 21, 2007

Nice twist to a basic rice dish! I used sliced canned mushrooms because that's what I had on hand and I used 1/2 a diced onion instead of the green onion. I like green onions except that sometimes they can be a bit mushy after being cooked for a long time. I also used brown rice versus white, because my family is so used to it that they prefer the brown rice now. I sauted the onions in the butter until soft added the chicken broth, brought it to a boil then added the rice and mushrooms. Cooked on low for 40 minutes then sI stirred in salt, pepper and fresh chopped parsley. Nice flavor and you don't even need any gravy!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Salisbury Steak

Reviewed: May 1, 2007

Delicious! The only thing I changed was that I added chopped fresh parsley to the meat mixture, because I had it on hand and I thought it would taste yummy. My only complaint is that I wanted more sauce. Next time I make this I will double the sauce! Served over homemade mashed potatoes. I'll be the envy at the office when I heat up my leftovers tomorrow for lunch! Thanks for sharing this recipe. This one is going into my "Barbi's Favorite Recipes" binder and not too many new recipes that I try pass the test! Might add a can of sliced mushrooms next time too!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Gnocchi in Fontina Sauce

Reviewed: Apr. 4, 2007

I LOVE Gnocchi! Can't get enough of those little doughy pillows of yumminess, but this sauce was very disappointing. Much to salty and thick. Will keep looking for other sauces for my little doughy pillows of yumminess.

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Quick Cheeseburger Pie

Reviewed: Mar. 29, 2007

I made a few changes to this recipe to simplify it for a quicker weeknight meal since I’m a working Mom. I used a refrigerated pie crust and baked as directed on the package while I prepared the filling on the stovetop. After reading the reviews I decreased the amount of pickle juice to a ¼ cup and added a dash of Garlic Powder, a generous squeeze of yellow mustard and a generous squeeze of ketchup. I also increased the amount of cheese to about 3 cups and used Cheddar instead of Swiss. I only baked for 20 minutes at 350° because I didn’t want the edges of the pie curst to get too dark. We thought that the pickle flavor was really strong and a bit overpowering. But it really did taste like a Cheeseburger. I think if I make this again I will omit the mustard and decrease the amount of pickle juice even more and reduce the chopped pickles from a 1/3 cup down to a ¼ cup so that the pickles enhance the flavoring not overpower it. This is a quick simple meal for a weeknight. You can clean up the dishes from preparing the filling while the pie is baking and so once dinner is over the only clean-up are the table dishes. Makes clean-up a snap!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Linguine with Peppers and Sausage

Reviewed: Mar. 14, 2007

I made this recipe last night and I thought it was very tasty! Really quick and easy to make on a busy weeknight and pretty healthy to boot! My husband thought it was just OK, but I noticed he did have seconds, and my 13 year old son thought it was kinda spicy. I made few adjustments to the recipe. I didn’t have an onion so I used diced shallots instead, used whole wheat fettuccini, and an extra clove of garlic because we love garlic. I also added a liberal amount of coarsely ground black pepper, I think that’s what gave it the spicy that my son was referring to. Served with garlic bread. Next time I will not dice the red pepper, I will slice it into strips instead. Other than that I’m not going to change a thing. Since this recipe has so few ingredients I think it’s important to use only the highest quality ingredients to ensure the best flavor! Thanks for sharing this recipe I’ll be making this one fairly regularly!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Gnocchi Bake

Reviewed: Jan. 1, 2007

I am a Gnocchi addict, I just love those little balls of dough! This was a quick and easy recipe to put together! Not my absolute favorite way but it was pretty yummy, I will probably make again. I didn't have any Italian sausage but I used Spagetti sauce with Italian sausage in it. I cooked the gnocchi, drained, tossed with the sauce placed in a casserole dish, topped with grated parmesan cheese and then lots of grated Jack cheese. It was pretty tasty concidering how simple it was to throw together! Thanks for sharing this simple dish!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Ham and Cheese Bowties

Reviewed: Dec. 28, 2006

We had a big ham for Christmas with lots of leftovers to use up. This recipe had all the ingredients that my family loves, ham, cheese, noodles, garlic, I mean what’s not to like? And the added bonus was that I had all the ingredients on hand. Which meant no trip needed to the grocery store! Gotta love that! I followed the recipe exactly as stated and it turned out really yummy! Cheesy, gooey, and warm on a cold, stormy, winter night! Served with a big green salad. Will serve with some rolls next time too. My husband’s only complaint was that it was a tad salty. So the next time I make this I won’t add salt to the pasta water when I cook the noodles, and I won’t be adding any salt to the recipe. The Parmesan cheese and ham provide more than enough salt for this dish. One added bonus about this recipe is that while the noodles are cooking you can make up the sauce and slice the ham; then while the dish is baking in the oven you have just enough time to clean up the dirty pan from the sauce, tidy up the kitchen, set the table and toss the salad; then after dinner there’s only the casserole dish, the dinner plates and utensils to wash up! Nice! Thanks for sharing this recipe! We’ll be making this one again!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Barbecued Beef

Reviewed: Nov. 8, 2006

Boy does this smell wonderful while it's cooking, unfortunately we thought it smelled better than it tasted. I followed the recipe exactly except I used regular vinegar instead of the Red Wine vinegar that the recipe called for, because that's all I had on hand. Don't get me wrong it wasn't awful but it wasn't great either, just OK. My 13 year old liked it but I think it's because he likes just about anything that is sweet, and this is pretty sweet. I guess too sweet for my husband and I.

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Pumpkin Bread

Reviewed: Nov. 4, 2006

This recipe is to die for! I made a few modifications to the original recipe. I added a teaspoon of Vanilla Extract, reduced the ground Cloves to 1 teaspoon and added 1 teaspoon of ground Allspice. I also added a cup of chopped, glazed walnuts to the batter. I didn't have 2 loaf pans so I poured the batter into a Bundt pan. I had to bake it at 350 for an hour and twenty minutes. I dusted the top with a mix of powdered sugar and cinnamon for a little pizazz! Not many recipes pass the test and go into my Family Favorite file, but this one will for sure. Oh, did I mention, the whole house smells absolutely devine while this is baking!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reuben Sandwich II

Reviewed: Nov. 4, 2006

I followed the recipe pretty closely but used some reviewers suggestions. I drained the sourkraut but didn't rinse it, because we like the tangy taste of the sourkraut. I buttered rye bread slices on one side and spread Thousand Island dressing on the other side. On the dressing side I placed a slice of swiss cheese, sliced Pastrami from the deli and then topped with sourkraut. I cooked them on my George Foreman grill until the cheese was melted and the bread was nice and toasted. They were delicious! I only gave the four star rating because the sourkraut in the middle wasn't very warm. Next time I make these I will warm the sourkraut in the microwave first and maybe add another slice of swiss too! If you like Rueben sandwiches you will love this one!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Garlic Red Potatoes

Reviewed: Aug. 11, 2006

Like others I had to bake these potatoes much longer than the recipe called for. I cut each potato into 8 chunks so they were more bite sized. In all, I had to bake at 400 degrees for about 50 minutes and then I removed the foil and baked for another 10 minutes to brown and crisp them up a bit. I had some fresh parsley in the fridge and I chopped that up and sprinkled on top which I think gave it a nice fresh flavor. I also sprinkled some powdered garlic seasoning on the potatoes, since we all love the flavor of garlic! Over all I thought these were quite tasty, my family thought they were so-so. They just prefer mashed potatoes.

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Broccoli with Garlic Butter and Cashews

Reviewed: Aug. 11, 2006

The flavors of the sauce were very tasty, but it was a bit too salty and a little runny and thin. It wouldn't stick to the broccoli and pooled at the bottom of the serving bowl. I followed the instructions for the recipe exactly and since we liked the flavor of the sauce I will make a few modifications the next time I prepare this. First, I will use unsalted butter and low sodium Soy sauce to cut back on the saltiness. Secondly, I think I will add some corn starch to thicken the sauce so that it sticks to the veggies and doesn't run off the veggies and pool at the bottom of the bowl. This was a nice change from broccoli with just another cheese sauce poured over the top. Thanks for sharing this recipe.

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Meatball Sandwich

Reviewed: Jul. 30, 2006

I followed this recipe almost to the letter. I had to use 2 eggs to get the right consistency to form the meatballs and I added extra Parmessan cheese (because we love cheese) to the meatball mixture. I also omitted the Italian seasoning because I used Italian seasoned breadcrumbs instead and added just a pinch of oregano. I got 24 walnut sized meatballs instead of 12 and it took about 35 minutes to bake the meatballs at 350 degrees. I also sprinkled a little powdered garlic bread seasoning and extra Pamesan cheese on the french bread before baking it for just a little bit more flavor. The sandwiches are very good, but very messy. Have lots of napkins on hand when you eat these! I will be using the extra meatballs and sauce for spaghetti tonight. I love recipes when I only have to cook once but get 2 different meals for my efforts. Boil some noodles, heat up the meatballs and sauce, serve with a green salad, and voila, a whole nother meal with almost no effort! Thanks for sharing this recipe! We'll be having these often!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Simply Parmesan Chicken

Reviewed: Jun. 20, 2006

I make a Parmesan Chicken that is almost identical to this one that my family LOVES! I cut boneless, skinless chicken breasts into 3-4 pieces and pound them out really thin, salt & pepper them, dredge in flour, then beaten egg and then in the breadcrumb/parmesan mixture. Fry them up in 1/2 butter and 1/2 olive oil till golden brown! Don't over cook them or the meat gets really dry. If you do this one right the outside is very crispy & crunchy with a moist, juicy, tender inside. One of my families favorite summertime comfort foods, hands down! Serve with a chilled creamy potato salad and corn on the cob, YUM! The ultimate comfort food!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Ham and Asparagus Fettuccine

Reviewed: Jan. 30, 2006

I made this recipe with 2 cups 1/2 & 1/2 instead of heavy cream and only used half the butter called for and it was still very rich. The sauce seemed a little thin as I cooked it so I added a tablespoon flour to thicken the sauce. My 12 year old loved this dish but my husband and I both thought it was just OK. Not bad but not great, a little bland I guess but a good way to use up leftover ham. Maybe next time I make this I'll add a pinch more cayenne pepper to kick it up a notch.

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Potato Salad with Chives

Reviewed: Jan. 25, 2006

This recipe is almost identical to the potato salad recipe my mom made when I was a young girl. I use russet potatoes instead of red potatoes and lots of chopped onions. I have never added the chives but I think they would be a yummy addition! The key to this potato salad is to make it the day before and let the flavors blend overnight in the fridge. Everytime we have a picnic/potluck and I bring this everyone wants the recipe and it gets gobbled up FAST!!! The onions and letting is sit overnight are key to bringing out the flavors of this creamy potato salad.

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5 users found this review helpful

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Drip Beef Sandwiches

Reviewed: Jan. 23, 2006

2 tablespoons of salt AND 2 teaspoons of Garlic Salt is WAY TOO MUCH salt! The first batch I made was so salty we couldn't eat it. I love my Crockpot and I liked the idea of making a french dip in the Crockpot so I gave it another try. The second time around I reduced the salt to 1/2 teaspoon and used Garlic Powder instead of Garlic Salt. Really yummy! Glad I gave it a second chance!

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Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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