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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.

Easy Batter Fruit Cobbler

Reviewed: Dec. 19, 2008
WOW!!! I printed up this recipe on the 21st of Nov, and I have made it SEVERAL times now. The first time I used peaches. The 2nd time I used cranberry sauce ( oh my goodness! Yummy! My niece's and my favorite! ). The third I used some frozen strawberries and cranberry sauce. The last few times I used apples cooked with sugar and cinnamon. This is my husband's favorite. I add more fruit - I don't measure, just wing it and put in what looks good to me. Also, I add brown sugar on top as well as the white sugar - makes the top crust crispier. I cook longer than the time given to make it more crisp. I do double. The only bad thing is the next day the leftover cobbler does soften, but honestly, it is still delicious. Top with whipped cream and it is heavenly!
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Photo by Ms. Ritchey

Cooking Level: Intermediate

Living In: Fontana, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.

True Lancashire Hot Pot

Reviewed: Dec. 18, 2008
This was fantastic! The lamb I used was a bit tough (haven't had the best luck with the recipe I used to cook it in the first place, but gets unique flavor that I like) but this recipe turned the lamb to butter! It was amazing. I followed another reviewers advice and simmered the lamb in beef stock then used that to make the gravy. I made the mistake of thinking my bacon was too thick and so used half of it but my husband and I both wished it had more bacon. It was amazing. The potatoes had great flavor, the lamb was just as tender as could be, the onions provided a nice bit of flavor periodically, and the gravy was great (which is interesting coming from me, considering I generally hate gravy). We will make this often and enjoy it each time. Thank you for sharing!
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

Butter Roast Chicken

Reviewed: Dec. 16, 2008
I've made this a couple times now. First time, I followed advice and used half the lemon. I regretted it! It was missing something and I could see how the lemon would be a nice little tang. So the second time, I added ALL the lemon and a bit more (all the juice from one lemon, basically). IT WAS FANTASTIC! This is so juicy, so tender and so flavorful but you do not taste the lemon, per se. It's just wonderful! The second time I made this, I made two batches of the sauce and poured that over potatoes and zucchini with the intention of roasting them. That was fantastic, too - except that next time I WILL NOT add the lemon to that. The zucchini soaked the lemon juice up and the tartness was a bit overwhelming in that case. Nonetheless, I WOULD definitely recommend using ALL of the lemon juice for the chicken!
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1 user found this review helpful

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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.

Sausage Stuffed Jalapenos

Reviewed: Dec. 15, 2008
We love these. With that said, we have an even more favorite alternative - but got it from a friend. Instead of always replicating what he did, we wanted to find something a bit different. While these are good - the other more favorite ARE better. For those, same thing with the peppers. In the peppers is a mix of cream cheese, RAW maple sausage and green chiles. Mix it all together. Stuff the peppers. Wrap in bacon and secure with a toothpick. We then cook these on a rack placed over a jelly roll to help keep the poppers from sitting in the grease. Cook until bacon is cooked (and sausage will cook faster) at 425 in the oven (or you can cook on the grill, too). Usually takes about half an hour. OMG, they are amazing. Same general thing, just a bit different. For this recipe, we love the difference that the parmesan makes. They are just different enough that we usually make both - and everyone always asks for both, too, when we are throwing parties.
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.

Thanksgiving Leftover Casserole

Reviewed: Dec. 9, 2008
I didn't add the stuffing - something about thinking 'too much starch' - but I missed it. Husband loved this beyond words. We'll make it again next year! Gave this 4 stars instead of 5 because this isn't "the Best" it's a very creative way to serve up leftovers - and in that regard it's great!
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.

Oven Beef Stew

Reviewed: Dec. 7, 2008
I don't give this review lightly but this was horrid! I followed the recipe to a "t"! It was super salty and super tomato-y. I hate tomato soup but actually thought the tomato soup would blend in well and make a nice base for the stew. NOPE. It was tomato soup with beef that was way too salty and a stew base that was way too salty while the potatoes and carrots were undercooked as well as too salty. There was just nothing in this recipe to work with in the future, so hands down I wish I could give a review with no stars.
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.

Lentil Soup III

Reviewed: Dec. 4, 2008
This is a wonderful base soup. I just made it essentially as the recipe called for except I substituted the chicken for our ham bone leftover from Thanksgiving dinner. I like to make my own healthy, dry packaged mixes (you know, like rice-a-roni), and this is definitely a recipe I will convert.
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Cooking Level: Expert

Living In: Fontana, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.

Herb Butter Roasted Turkey

Reviewed: Dec. 1, 2008
AWESOME! This bird roasted so perfectly with such tremendous flavor and was absolutely beautiful coming out of the oven. I am a firm believer in roasting turkeys and NOT using the bag and this recipe is so easy and so great you will see why you should give up those bags!
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

Green Bean Casserole II

Reviewed: Dec. 1, 2008
I don't really know how you go wrong with this recipe. It's so tried and true and so classic at this point. To me, it is the dish I crave at Thanksgiving (besides the family stuffing) the most.
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.

Dragan's Leg of Lamb with Garlic and Beer

Reviewed: Dec. 1, 2008
I will certainly make this again. My husband and I both loved the garlic in the lamb and the mustard was very mild and pleasant. However - it needed a ton of salt rubbed in at the beginning - and I tend to steer away from tons of salt. Nonetheless, it is necessary for the future roasts. Other than that, cooking time and temperatures were fine.
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5 users found this review helpful

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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.

Sourdough Bread

Reviewed: Nov. 23, 2008
Not as sour as I'd have liked but because of not having to do the weeks worth of starting the starter I'll be making this recipe for years!
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

French Toast Stars

Reviewed: Nov. 23, 2008
Only warning I'd give is that if you are using whole slices instead of stars (or cutouts of any kind) then you need to double the recipe as there was not enough egg mix for the slices of bread I was trying to cook. Even still - my third slice had smidges of the egg mix and it was still most excellent. My husband and I have both shied away from french toast because we had too many soggy bread versions as kids. This, however, had fantastic flavor and was cooked through so no complaints on either of our parts and we are now lovers of french toast!
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.

Mustard Onion Pork Chops

Reviewed: Nov. 8, 2008
I wish I would have thought to take a pic - they were beautiful! I used both Dijon Mustard( on bottom ) and yellow mustard ( on top ). I covered, but uncovered for about 15 minutes to get onions crunchy. My chops were super huge so they took some time to cook. Very tasty!
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2 users found this review helpful

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Photo by Ms. Ritchey

Cooking Level: Intermediate

Living In: Fontana, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by Ms. Ritchey

Indiana-Style Corn Dogs

Reviewed: Nov. 6, 2008
Glad I found it!!! My super picky kids liked them - said they like the others better ( the over processed frozen things ). I used new oil. I told them when I make them again..... they will like them even more. I used turkey dogs as they are a little better for them. I will make this recipe many, many times I am sure!
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Cooking Level: Intermediate

Living In: Fontana, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.34 star rating.

Juicy Pork Chops

Reviewed: Oct. 15, 2008
A bit salty for both of us. I added minced ginger to the recipe as well and my husband and I talked about what we'd do next time. Essentially - we would not use soy sauce....
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Garlic Mashed Potatoes Secret Recipe

Reviewed: Oct. 15, 2008
Husband said he thought these were the best he'd ever had....so there ya go. :) On my side I halved the butter and did a mix of parmesan and romano. I also followed the suggestion of another reviewer and roasted the garlic - although differently than she suggested. I strip each clove down and drizzle with olive oil then wrap loosely with foil - but the foil is completely closed so all steam would stay inside the pouch - and roast for 40 minutes at 375 F.
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4 users found this review helpful

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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.

Company Potatoes

Reviewed: Oct. 7, 2008
Awesome! Although probably doesn't need as long in the oven - could be my oven, though. I will be making it again exactly as written (save about 1/3 of the cooking time).
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.

Octoberfest German Potato Salad

Reviewed: Oct. 7, 2008
This is effectively my family recipe - I was on here looking for one pointer as I don't have my mom to refer back to anymore. This gave me the pointer I needed and the potato salad was a hit! My husband didn't know I could do such things and our friends were quite complimentary!
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 2.33 star rating.

Rollatini with Pork and Rosemary Filling

Reviewed: Oct. 7, 2008
A lot of work for mediocrity. It sounds so good and worth the effort but it's just bleh and you finish the meal wondering what all the fuss was about....won't be making this one again...
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Cooking Level: Expert

Home Town: Fontana, California, USA
Living In: League City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.41 star rating.

Beef or Chicken Enchiladas

Reviewed: Jan. 31, 2008
Loved this recipe. Made a few changes for my picky eaters. onion powder instead of onions. I used whole chilies in the sauce and before I put the sauce in the dish... I actually removed the chilies. Crazy... but my family ate it this way! Taste but no texture.
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Cooking Level: Beginning

Home Town: Fontana, California, USA

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