Chocolate Rum Balls I

Reviewed: Jan. 5, 2010

Well, my folks loved these as well as my friend that I gave some to. Yes, you have to love rum, especial after a few days or so, since the flavor does get stronger. I used a Raspberry flavored rum. I also used someone else's ideas about coating my hands with some powder sugar so the balls wouldn't stick to my hands, and putting the powered sugar in a ziplock bag and placing the rum balls in that to coated them, made it really easy.

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Kathy Holsted

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Moreno Valley, California, USA

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Butter Icing for Sugar Cookies

Reviewed: Dec. 20, 2009

Great icing! I used 1 teaspoon of vanilla extract (after reading other reviews). I also used a few drops of milk at a time until the icing reached the consistancy I wanted. This technique will give you greater control of the texture and thickness. Note: real vanilla may cost a little bit more, but is worth it compared to cheap imitation vanilla!

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Jazz

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Riverside, California, USA

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Slow Cooker Tuscan Beef Stew

Reviewed: Dec. 15, 2009

This was delicious! I am really surprised that more people did not use the beans, they were great! I love potatoes but I did not miss them! I dusted my stew meat in 1/4 cup of seasoned flour and browned it in olive oil first. I added some things-chopped onion, celery, sliced fresh mushrooms, 6 minced garlic cloves, instead of the powder, Worcestershire sauce, pepper, seasoned salt, Emeril's Essence, and a bay leaf. I used beef consomme instead of the broth, and Great Northern beans. I added in some fresh minced parsley when I added the beans. If you think the stew is too soupy, the flouring/browning the meat will help thicken it and also when adding the beans, take out a quarter of them and mash them before adding to the crock pot and it will thicken it nicely. I served this with crusty sourdough rolls. I will love to make this again! The broth/gravy is wonderful!

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Shredded French Dip

Reviewed: Nov. 11, 2009

These were great! I seasoned my chuck roast with Emeril's Essence and black pepper and browned it in olive oil before putting it in the slow cooker. I added minced garlic, sliced onions, Worcestershire sauce, lots of black pepper,a pinch sugar and a couple bay leaves. So tasty! I served them on toasted hoagie rolls with melted provolone. We ate these for two nights, once with french fries and once with onion rings. There isn't a crumb left! Thank you! Thank you to the reviewer who suggested straining the juice through a mesh strainer and coffee filter. It took awhile, but I had my hubby do it and it was worth it. The juice was delicious and not greasy at all!

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Oven Barbecued Chicken

Reviewed: Oct. 4, 2009

Great chicken! I used the bone-in breasts and removed the skin. I made my sauce first,adding in fresh minced garlic and sauteed it with the onion in 3 tablespoons butter. I used prepared yellow mustard instead of the ground. I seasoned my chicken liberally with Emeril's Essence before browning it in olive oil. I used the original recipe for this chicken not this lightened up version. I also used cider vinegar, not white. It was delicious and smelled sooo good while cooking. My family loved it! I served it will buttermilk mashed potatoes and corn on the cob. I will make this again for sure!

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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MMMMM... Brownies

Reviewed: Sep. 28, 2009

This is by far the best brownie I have ever had! I only had a cup of chocolate chips so I substituted with baking chocolate, it came out great. I also added walnuts. I will definitely experiment with this one. Thanks!

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Jazz

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Riverside, California, USA

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Baked Lemon Chicken

Reviewed: Sep. 7, 2009

This was yummy chicken! I baked mine at 400 for 45 minutes on a Pam sprayed rack on a foil-lined cookie sheet. It was a little soggy but no one cared because it tasted so good! I seasoned my chicken breasts with Emeril's Essence and to the bread crumbs, (I used Italian seasoned), I added 1/4 cup fresh grated Parmesan cheese and 1-1/2 teaspoons dried parsley flakes. I did not have any butter mixture to drizzle over the chicken breasts, so I just sprayed them with Pam. I doubled the ingredients and used 8 breasts. I will make this again-yum!

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Soft Chocolate Cookies

Reviewed: Sep. 3, 2009

I love this recipe because the cookies come out soft and chewy. I have had bad experiences with chocolate cookies in the past coming out hard or biscuit -like. This is also the perfect recipe to experiment with. I added white chocolate toffee and it was delicious. Note, these are very sweet and chocolately. Next time I will try to reduce the sugar.

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Jazz

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Riverside, California, USA

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Restaurant Style Chicken Nachos

Reviewed: Jul. 20, 2009

We love nachos and this recipe is excellent! Even my one year old son loved it. I omitted the tomatoes and added a dash of cumin and paprika. This is a great recipe to play around with. I will be making this again and again!

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Jazz

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Riverside, California, USA

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Teriyaki Pork

Reviewed: Jul. 16, 2009

Good....not great. The pork was tasty but too dry. This recipe doesn't have enough sauce. Hubby wasn't overly thrilled and I don't think I would remember to make it again. I added much needed fresh garlic, gingerroot and sesame oil. On the plus side, we all got our daily servings of veggies-thanks anyway.

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Baked Zucchini

Reviewed: Jun. 28, 2009

This recipe was pretty good however, My grandma used to make something like this. She called it Zucchini Boat. She got a HUGE zucchini from a farmers market. Cut and boiled it the same way, scooped out the insides. Then put salt, pepper and butter all along the inside of the shell. The seeds and stuff that she scooped out she would put into a bowl with lots of butter, salt, pepper and parmersan. She would scoop it all back into the zucchini and top it off with more parmersan. Put it in the oven to crisp up the top. Then we would eat the filling out with a spoon. Oh man I am going to go make me some zucchini boat.

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Reviewer:

ROCKSCLUB

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Moreno Valley, California, USA

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Sweet and Sour Dipping Sauce

Reviewed: Apr. 3, 2009

Very good dipping sauce and better than the packets for sure. I made some changes to get it to my liking: 1. rice wine vinegar instead of distilled white 2. 3 teaspoons cornstarch- otherwise not thick enough 3.sesame oil instead of vegetable oil 4. 4 tablespoons brown sugar These litlle changes made it better than take out sauce for us, thanks for the basic recipe-it was a great place to start!

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Swanson® Braised Beef with Shallots and Mushrooms

Reviewed: Apr. 1, 2009

This was delicious! I used regular beef broth and added Worcestershire sauce. I didn't use the lemon zest as I thought would be weird. I think this recipe was a little more work than some, but the flavor was worth it. I took the skins off my tomatoes before chopping them. When it was finished I mixed it up with egg noodles and served with sourdough rolls. A tasty meal I will make again!

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Broccoli Fish Bake

Reviewed: Apr. 1, 2009

Great recipe and a hit with my whole family. I used tilapia and seasoned it with pepper and fish seasoning . I used a little less milk and used sharp cheddar and Parmesan cheeses. Easy and ready fast, but still tastes wonderful. I will use this recipe often. I served it with baked potatoes and I think rice would be great too. The leftovers made a good lunch too!

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Country-Style Chicken

Reviewed: Feb. 25, 2009

Very tasty, easy/quick recipe. I added garlic powder, pepper and dried parsley to the breadcrumb mixture. I omitted the butter and sprayed the chicken with a little Pam. I skipped pounding the chicken and cooked it longer, like 40 minutes. The only real problem I have with this recipe is that you really need to make 2 boxes of broccoli cheese rice or you won't have enough for 6 breasts unless everyone takes one little scoop and the leftovers are really good for lunch the next day. I used Rice-A-Roni mix and served with green beans. Sometimes I serve with buttered baby carrots which is good too.

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Pork Chops for the Slow Cooker

Reviewed: Feb. 18, 2009

These were great. My husband raved over them and my son liked them too. I was a little worried to make them because of all the negative reviews but they were wonderful. I seasoned my chops with Emeril's Essence and pepper and browned them first. I used lower sodium soy sauce -Kikkoman and a couple splashes Lea&Perrins worcestershire sauce.I used Heinz organic ketchup( the best!) and 1/3 cup brown sugar . I added in a sliced shallot with the ginger and garlic and 1/4 cup water. I cooked on low for 6 hrs and didn't need to thicken. Sauce was delish-I served with mashed potatoes, peas&carrots , and cresent rolls. Sooooo easy......what a keeper! Thanks.

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Sunday Gumbo

Reviewed: Feb. 7, 2009

The best! I follow the recipe exactly except I use fresh garlic, some of Emeril's Bayou Blast, some Crystal hot sauce (or Tabasco) , fresh parsley and a pinch of sugar. The brown rice takes about 45 minutes to cook in the soup, not 20. This recipe is so great, I always make it for company.

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Chicken-Fried Chops

Reviewed: Feb. 4, 2009

We love this recipe and have made it several times. I do season it more -to the flour, I add the garlic powder, 1 teaspoon salt, I teaspoon Emeril's Essence, 1-1/2 teaspoons of the ground mustard and a generous amount of fresh ground black pepper. I replace some of the water with Worcestershire sauce ( a little less than half Worcestershire, the rest water). I season the soup mixture with a little more Essence, pepper and a pinch of sugar and garlic powder. These are very good! I usually serve them with mashed potatoes and green beans or peas&carrots, but tonight I might serve them with stuffing.

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Slow Cooker Chicken Dinner

Reviewed: Jan. 6, 2009

I would not make this again. It was a disaster and was way to thick and bland.

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Reviewer:

badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Sweet-and-Sour Chicken

Reviewed: Jan. 6, 2009

Very nice recipe, but I would prefer a recipe that makes the sweet and sour from scratch as I never have sweet and sour in the house. The jarred kinds just aren't very good.

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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