American Lite Fried Rice

Reviewed: Nov. 16, 2009

This was a good base recipe and the first time I added cabbage to fried rice so I'm happy to say that it was a great addition; I did not follow the recipe entirely since I had no broccoli, I decided agains putting in the water chestnuts after I opened the can and saw that they were brownish. I skipped the onions too since the kids don't like them. I did use onion powder, fresh garlic, shredded carrot, 3 cups of cabbage, and about 6 slices of bacon which I saved the fat to fry with the rice. (I know not so lite now) I don't like Chinese 5 Spice so I added salt, pepper, and some hot sauce; soy sauce on the side for those who wanted it! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Mom's Chicken Cacciatore

Reviewed: Nov. 15, 2009

I liked this but it had a little bit of a scorched taste to the sauce; I'm thinking it was my fault since I used more oil than called for to fry the chicken. Afterwards the flour on the bottom of the pan looked quite brown and I didn't take it out, I added my veggies as the recipe stated to that oil. Over all the flavors were good; like others said it would have been thin so I added a little bit of spaghetti sauce I had leftover. Thanks!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Scalloped Potatoes II

Reviewed: Nov. 15, 2009

As written it would be bland IMO but following other reviewers advice this was awesome! I made my ruix in a sauce pan with 5 T of butter 5 T flour; cooked 3 min. then added 2 1/2 cups milk, 1/2 tsp. garlic powder, 1 tsp salt, 1/4 tsp. black pepper, 1/3 tsp. paprika, 1/2 tsp. dried mustard and a pinch of cayenne pepper, whisking until thickened aprox. 3-4 minutes. Then layered the potatoes and sauce sauce along with cheese and crumbled bacon in the first two layers. Ending with just sauce and cheese!.. Sooo good my Mom wanted this recipe!..:)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Hominy Beef Bake

Reviewed: Nov. 13, 2009

I used a vegetable chili w/ beans, because it already had a pound of beef in it. I'm allergic to Lay's, so I'm afraid to use Fritos (something about the oil), and decided to skip the corn chips and just served it with brown rice. I did not use any water. The 3 tsp of chili powder was too much, making the flavor dominant. Please cut back when making this. Maybe to 1 tsp. I wish I would've tasted it as I was adding the chili powder. Definitely would be better with cheese.

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Chicken Piccata with Angel Hair Pasta

Reviewed: Nov. 12, 2009

The five star is for the flavor in this dish... Awesome! I did alter just slightly, I used sherry for the wine and just put the garlic in right after cooking all the chicken and before the wine. That way I wouldn't have to fish it all out since it was finely minced. I doubled the sauce but not the lemon! YUM! I loved it! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Artichoke Spinach Lasagna

Reviewed: Nov. 11, 2009

I used "no boiling required" lasagna noodles, and it still came out juicy. I will cut down on the veg broth next time. I took a reviewer's advice about cutting back on fresh rosemary, and I used about 1 tsp, and it was noticeable, so I'm glad I did not use a tbsp. Other than that, it was pretty tasty. I will make this again, and next time it will be perfect.

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Roasted Pork Loin

Reviewed: Nov. 10, 2009

This was delicious and even though I over baked it, I used the drippings to make a wonderful gravy! The best pork loin I've ever made! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Herbed Potato Soup

Reviewed: Nov. 9, 2009

This was delicious.. I doubled the recipe and used fresh rosemary which I thought was very good; I had some frozen home-made stock so I used it in place of the water. I also had a lot of half & half to use up so I replaced the milk with it; it was very rich and creamy!.. :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Flavorful Beef Stir-Fry

Reviewed: Nov. 9, 2009

The sauce is great. I used apple juice. I omitted the peas and water chestnuts, and added garlic powder and ginger. This was my third time making this. The first time, the cornstarch was like glue. By the time I added the vegetables, there was no sauce to coat them with. The second time I made this, I threw out all of the excess marinade, cooked the beef, made the marinade again, and added it at the end of cooking. For anyone that's not familiar with the power of cornstarch: cook beef, toss in vegetables, take the pan off the stove, add cornstarched marinade (coating everything), then return to the stove and stir till sauce thickens. This time, 3rd time, I cooked everything on medium-low, nice and slow, and it turned out fine, but I liked the way it turned out the second time better.

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Simple Carnitas

Reviewed: Nov. 6, 2009

Wow.. So awesome! My whole family loved it! I had went online to browse lots of different ways of making this; some people simmered in lard, some peanut oil and I didn't like either of those methods. I did take advice I found for adding a can of cola to the water; or you could add a can of beer. After two hours I took off the lid, took out oranges and bay leaves then turned up the heat and let the liquid cook down; it took about 15 minutes and then I let the meat brown in it's own fat... Delicious! Sorry if I changed it too much for some folks but that's me! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Simple Carnitas

Reviewed: Nov. 6, 2009

Wow this was awesome! My whole family loved it and it smelled wonderful while simmering! I had went online to browse lots of different ways of making this; some people simmered in lard, some peanut oil and I didn't like either of those methods so I used this recipe and was not dissapointed. I did take advice I found for adding a can of cola to the water; or you could add a can of beer. After two hours I took off the lid, took out oranges and bay leaves then turned up the heat and let the liquid cook down; it took about 15 minutes and then I let the meat brown in it's own fat... Delicious! Thanks for the awesome recipe Ken!:)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Cream of Mushroom Soup III

Reviewed: Nov. 5, 2009

This was very good; I did omit the bouillon cube so I added a little paprika, thyme and a dash of cayenne to jazz it up a bit; I also used a small package of dried porcini mushroom which I soaked and then pureed until fine. I added them in when the mushrooms were almost done browning in the butter. :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Spooky Witches Fingers

Reviewed: Nov. 4, 2009

cool cookies. i added orange flavoring to them also. very fun.

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Shannon

Cooking Level: Intermediate

Home Town: Modesto, California, USA

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Brooke's Best Bombshell Brownies

Reviewed: Nov. 4, 2009

Very,very good, & sooooo easy & quick. my new brownie recipe has been found.

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Shannon

Cooking Level: Intermediate

Home Town: Modesto, California, USA

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Cream of Pumpkin Soup

Reviewed: Nov. 4, 2009

Th e first time we had pumpkin soup was on a cruise.Thought ,how weird, we tried it & loved it. so on halloween 09, i decided to try & make it. It turned out GREAT. I probably added less onions, more pumpkin,brown sugar,nutmeg. I will make this again.It is not the type of soup you would make a whole meal of, but very yummy & impressive.

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Shannon

Cooking Level: Intermediate

Home Town: Modesto, California, USA

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Suzy's Mashed Red Potatoes

Reviewed: Nov. 3, 2009

These were awesome!.. I couldn't stop eating them. Hubby loved them too; I will make these a lot now that the cold season is coming. It's a nice change to have a creamy delicious mashed potato that doesn't need gravy! I added a dash of dill weed and some chives on top.

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Braised Beef Short Ribs

Reviewed: Nov. 3, 2009

This was very good; I didn't add tomatoes, just potatoes, carrots and some celery. Some of the family doesn't care for gravy so I left the gravy as optional! Thanks :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Brown Sugar Meatloaf

Reviewed: Nov. 2, 2009

Everybody seems to love it, so I tried it, but it wasn't for me. I'm more of a hamburger consistency meatloaf lover (like mama used to make), and this was not it. I mixed just enough to blend the ingredients, but it was smooth, like I over did it... I'm used to BBQ sauce on meatloaf, and I wish I would've gone with my gut and did it, because the brown sugar & ketchup sauce was weak.

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Namitan

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: San Antonio, Texas, USA

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Spaghetti Italian

Reviewed: Nov. 2, 2009

Mmmm our Italian sausage was spicy the way we like it!.. This is a family pleasing meal with no one comlaining they didn't like it!... I didn't have the diced tomatoes so mine wasn't as chunky, I just used more sauce. Thanks! :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Crusty French Bread

Reviewed: Nov. 2, 2009

This is amazing! I did modify a bit. I disolved 1 tsp of sugar in the water then added the yeast. I didn't add anymore sugar. I used Olive Oil instead of veg oil and I used 2tsp salt. Instead of egg white, I brushed the top with melted butter & sprinkled it with salt. I put a baking dish of boiling water in the oven with the bread and baked it for 40 minutes. It was PERFECT.

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Mary

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Sacramento, California, USA

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