Creamy Broccoli Casserole

Reviewed: Nov. 29, 2009

Looking at the recipe, I thought it may be a little bland for my liking as well. My adaptation includes: Sauteed one small onion and 3 cloves of garlic, thinly sliced, with the butter. When onion and garlic was a light golden color, I splashed a little white wine in, pepper, coarse sea salt, and some parsley. I let that saute for about 30 seconds or so and added flour with a wisk. Per recipe, I whisked in the milk, turned down the heat a bit and whisked until bubbly and thick. I then added the cream cheese and an Italian mix of cheese, about a cup or so, and continued to stir until all cheeses were well blended into the sauce. I did not cook my broccoli because I like it crisp. Tossed everything together and layed it out in a large casserole. Topped with parmesean, a light dusting of pepper and sea salt, and bread crumbs. Delicious! Thank you for the base recipe!

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Mandy Mama

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Salt Lake City, Utah, USA

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Pumpkin Pie Squares

Reviewed: Nov. 25, 2009

This was definitely quicker and easy to make however, I didnt think it is as good as the pumpkin cheesecake from this site. I followed the instructions but think there was too much sugar and perhaps too much butter in the crust. If I make this again, I will cut back the butter and the sugar. Pretty good though...

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hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Delicious Ham and Potato Soup

Reviewed: Nov. 11, 2009

A very tasty soup with a good consistency. (Medium thick.) My son and boyfriend like it, rated it an 8 and I will definitely make this again, it was quick, easy and yummy! Thanks!

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Jen

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

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Steak n Ale Pie

Reviewed: Nov. 6, 2009

I made this recipe tonight for dinner and my son and my English boyfriend loved it as did I. There were a couple of changes: no turnips, no ale, and I used oil instead of lard. (Didn't have these ingredients is why.) I also made three smaller pies using small corningware baking ramekins, and I used OXO beef bouillion cubes as the ale substitute with water and cornstarch. They were amazingly good, thanks so much for sharing this recipe! Next time I will try it as written, I've been looking for a good beef pie to make for the boyfriend who misses having them in England.

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Jen

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

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Ooey Gooey Chicken Burritos

Reviewed: Nov. 2, 2009

Really good. Really simple. Really Tasty! My family loved this. I also adapted it a few nights later, adding fresh garlic, and we ate the chicken mix on top of wide egg noodles. We'll make this again and again.

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Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

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Fabulous Wet Burritos

Reviewed: Oct. 23, 2009

Having been raised in a traditional Mexican home, these burritos were just not that good. They were certainly not reminiscent of anything authentically true to kind of good Mexican fare that my mother and so many of my relatives made. Too many canned, processed products (come on, tomato soup?) made this very gringo tasting in my book, and the sodium, fat and cholesterol content was way to high! Not at all healthy! If you're not familiar with traditional Mexican cooking, then this is probably alright. But for me, I was not at all impressed with the quality of this dish.

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Jenny

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Erie, Pennsylvania, USA

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Easy Sausage Stuffing

Reviewed: Oct. 19, 2009

Certainly the easiest I've ever made. And my family gobbled it up. I made as is but I added mushrooms to it because I love them in my stuffing. It baked up nicely with a bit of crunch around the edges and top which I like. I did not add any extra broth. The one thing I will not do next time I make it is add the melted butter. I didn't think it was needed and to me the taste of the butter was too overwhelming.

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Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

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Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Oct. 13, 2009

I had such high hopes for this after reading the rave review but taste is subjective. We did not care for the cinnamon. But I can't fault the recipe for our tastebuds. I followed as is and I'm rating 4 stars because it gave me some great ideas that with a few changes I will make it again. We loved the potatoes which I doubled as many reviewers suggested.

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Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

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Spaghetti Carbonara II

Reviewed: Oct. 11, 2009

This was good, but here are some tips: I took the advice of some others and combined egg and parm together before putting it in pasta. The recipe NEEDED more bacon. Also, I had to make an additional mixture of sauce because it was too dry, so I would double that to start with. I also added chicken.

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teachertmb

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Chilaquiles II

Reviewed: Sep. 27, 2009

This is just like the recipe my family's been using for generations. Introduced my wife to this and she loved it. Thanks for reminding me about this simple yet delicious dish!

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Shinzakura

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Ashburn, Virginia, USA

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Chocolate Surprise Cupcakes

Reviewed: Sep. 11, 2009

Hey gang, this recipe makes me think of canolli. What if we were to use mascarpone as the filling in stead of the cream cheese? I'd love to hear back on that one.

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Charlene

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Wilmington, North Carolina, USA

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Barbecued Alaskan Salmon

Reviewed: Sep. 7, 2009

I really like the taste of this recipe! I have RB'd it (Recipe Boxed) and will definitely use again, thanks for sharing. I made it exactly as written and it was great.

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Jen

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

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Peanut Butter Cup Cookies

Reviewed: Sep. 7, 2009

These cookies are very good, especially if you love peanut butter and chocolate! Very easy to make and the timing in the oven was right on. If you put these in the fridge, be sure to take them out and come to room temperature to get the full flavor they offer.

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SER

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Huntington Beach, California, USA

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Scottish Shortbread II

Reviewed: Aug. 23, 2009

These were very tasty. The only thing I did do was added 1 Tablespoon of vanilla. However I used a round dish and it came out think, so next time I would will use a 9X13 pan and it will be much thinner....

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tigger

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Sweet 'n' Hot Glazed Salmon

Reviewed: Aug. 22, 2009

My boyfriend made this for dinner one night and all I said was "so you going to make this tomorrow night too?", This is an outstanding recipe.

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tigger

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Mandarin Chicken Pasta Salad

Reviewed: Aug. 20, 2009

This is a wonderful, wonderful recipe! I made it for my cooking group and they went back for seconds (even though dessert was beckoning them). I tried with powdered ginger, and it just wasn't as good. Finely mince the ginger and red pepper and definitely let the dressing 'cure' in the frig for a few hours.

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SER

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Huntington Beach, California, USA

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Mandarin Chicken Pasta Salad

Reviewed: Aug. 20, 2009

This is a wonderful, wonderful recipe! I made it for my cooking group and they went back for seconds (even though dessert was beckoning them). I tried with powdered ginger, and it just wasn't as good. Finely mince the ginger and red pepper and definitely let the dressing 'cure' in the frig for a few hours.

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