Classic Bran Muffins

Reviewed: Apr. 19, 2009

For once I didn't change a thing except to use frozen blueberries in place of raisins and add extra vanilla. Moist, full of flavor, and so yummy! I am so impressed. Next time I will try half honey half molasses. I think you can't go wrong with fruit/sweetener/liquid changes. The perfect base recipe,that is even perfect with NO changes. Thank you!

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Crispy Orange Beef

Reviewed: Apr. 8, 2009

Gosh this is so delicious as it, but even better with a splash of wine in the sauce, as well as a pinch of cayenne or chili paste. I omit the salt as there is enough sodium in the soy sauce. At the last minute we add red pepper matchsticks and sliced green onions. Good with chicken too!

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Amy's Barbecue Chicken Salad

Reviewed: Apr. 1, 2009

Very good - we don't like *too* strong a BBQ flavor so only added one heaping TBS into homemade Ranch, then tossed in BBQ glazed chicken legs (de-boned - used legs as it was all we had). Added red pepper and sharp cheddar. If you can use fresh corn - makes a huge difference.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Mar. 29, 2009

Really good - I like it with thighs but prefer breasts. I saute the breasts in a pan then add the mushrooms and create the sauce. The sour cream is added last, stirred and served immediately to prevent the grainy look and butter separation.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Happy Shrimp

Reviewed: Mar. 29, 2009

So delicious. I cut back on the butter and used 18% cream rather than heavy, and it was still very rich. We did add more tomatoes than called for, and added the basil towards the end. Letting the basil cook for 10 minutes kills the fresh flavor and turns it black. Served with freshly grated parmesan and caesar salad.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Soft Sugar Cookies IV

Reviewed: Mar. 26, 2009

deffinetly the greatest sugar cookies ever... i made these so many times i memorised the recipe :) everyone who has tasted them loves them. thanks so much

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lildew

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Teriyaki Flank Steak

Reviewed: Mar. 24, 2009

I change things around some...try adding Worshestorshire and sliced onions, with sliced ginger. I use this with whole flap meat. Try it with a 2" plus thick blade roast. Marinate for a longer time, in a plastic zip bag,at least 1-3 days..remove, blot roast/meat dry, cover with moist cloth towel, and keep in fridge for another 24 hours..remove meat 1-1/2 hours prior to cooking. By slicing the ginger and adding onions changes the teriyaki flavor. If I want to go for Teriyaki, follow it more closly. This is great for larger cuts of meat. The dry resting in the fridge really starts the tenderizing process. I use red wine. & throw in a bay lief too!!

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Ilona

Cooking Level: Expert

Living In: Northridge, California, USA

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Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Mar. 18, 2009

Good base recipe that is made better with the following additions: I poach chicken breasts in white wine and chicken broth with oregano, then remove and reserve the broth. Shred the chicken. Fry onion and garlic, add a bit of white wine, a can of chiles, chili powder, cumin and shredded chicken. Roll the tortillas with the chicken mixture and cheese. Add 4 TBS flour (less than called for) to butter then add a can of chiles and a can of salsa verde (green tomatoes and peppers. Stir in the reserved wine broth and sour cream - adding less sour cream to keep it a bit greener and fresher looking. A lot of changes but wow - one of the best enchiladas ever.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Italian Salad Croutons

Reviewed: Mar. 18, 2009

All reviews are "true" I use all old bread this way. I sort the bred, (sometimes) by type but it is my basic recipe for breadcurmbs... I am making a game of 'cheap' cooking..to me it is only expensive if it is WAISTED..!! I like variety so I buy lots of bread(s). It is either this or bread pudding...now there is something to make but I eat too much of that to keep in the house! Sometimes I slice a specialty bread, and serve like a cracker, or large croutons in a basket, like breadsticks.

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Ilona

Cooking Level: Expert

Living In: Northridge, California, USA

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Easiest Focaccia Recipe

Reviewed: Mar. 17, 2009

I tried this recipe because of high reviews and was very disappointed. I was able to rescue the recipe because I bake a lot of bread, but a novice would have a hard time because this recipe is flawed at it's core. To make a good bread you need to add the flour slowly, in stages, to the liquid, giving it time to incorporate. I also recommend bread flour, but that is not a big deal as you can make delicious bread with regular flour as well. You WILL need to add more water - begin with 2-3 TBS more. I also add 1 TBS olive oil and 1/2 tsp each salt and herbs (optional), then dimple the dough after resting/rising and top with oil and herbs (1/4 tsp italian herbs, basil and 1/8 red pepper flakes for a kick). I brush with oil then tomatoes sliced thin and parmesan. I am all about taking recipes as a start, but even the start of this recipe is flawed so be careful, or better yet find another.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Chinese Chicken Salad III

Reviewed: Mar. 6, 2009

We added a full tsp of chili paste, lots more ginger, and some fresh garlic minced very finely. Added 1 less tbl of vinegar. Red pepper matchsticks make it even prettier, chopped up peanuts adds a nice final touch too. Delicious!

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Buzzsaw's BBQ Sauce

Reviewed: Feb. 26, 2009

It tasted so sour in the pan I was worried but it mellowed quite nicely on the meat. I added brown sugar to balance the vinegar and let that cause thick caramelization on the meat rather than adding the water and cornstarch. Great flavor.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Baked Beans from Scratch

Reviewed: Feb. 26, 2009

Fantastic when used as a base recipe. I added white vinegar (1-2 tsp), 1/2 tsp dry mustard, a dash of poultry seasoning and used red kidney beans as that was what we had on hand. It needs a tang to counter the sweet. I also cooked the onion and garlic first for a more complex flavor.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Bread Pudding with Whiskey Sauce III

Reviewed: Feb. 20, 2009

An excellent base..remember bread pudding was to use old bread, exta eggs,milk & cream, fruit, and the brandy to tempt the hubby! Very the cooking time and temp to compliment moisture milk/egg ratio..I like to remember to do mine in a water bath..but then sometimes I really like the crust..Think of this as a "light" fruitcake..Mine changes all the time..BTW the sauce is excellent on a cake..In Spain they have a whiskey cake..great, they pour the sause on the cake, and let it sit..watch so it's not too mushy. Frankly any favorit cake works..no frosting, dust w/powdered sugar.

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Ilona

Cooking Level: Expert

Living In: Northridge, California, USA

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Baked French Fries I

Reviewed: Jan. 22, 2009

Try the Reynolds no stick foil...makes turning possible. I have been doing something like this for years. Try olive oil spray, I cut potatoes, rinse in cold water, dry with CLOTH. 'Dump' in bag, add seasonings, mix. Spray foil..yup no stick I spray too, spray potatoes, toss at 1/2 way point, I use tongs. spray again,,sometimes add seasoning salt at this point..play with it. It's worth the choices.. I make sliced potatoes the same way/at the same time they take less time to cut!! these I either serve, or store for 2-4 days, & use later..Less time in oven then or fry in butter..

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Ilona

Cooking Level: Expert

Living In: Northridge, California, USA

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New Brunswick Lobster Casserole

Reviewed: Jan. 14, 2009

Delicious! I cooked a bit of garlic in with the butter then added a splash of white wine. I recommend using at least half Evaporated Milk in place of the milk (ie half evap and half milk) it heps to prevent curdling. I also used dijon rather than dry mustard. So good with shrimp or white fish in place of lobster too!

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Reviewer:

Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Jamie's Cranberry Spinach Salad

Reviewed: Jan. 8, 2009

Very good but too sweet - next time we will add less sugar.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Delicious Black Bean Burritos

Reviewed: Jan. 8, 2009

This was surprisingly good and we will make it again. Reading reviews about dryness, I added a can of corn and diced chiles, both with the juices, and half cup of chunky salsa. I also added 3 cloves of garlic and cumin as we like spice. I did not add the salt other than a dash of Lawry's - a half teaspoon would have been way too much. Served it on small whole wheat tortillas with a bit of cheddar and lettuce folded like a taco. With my additions this will serve 4 people easily.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Buddy's and Bubba's Homemade Dog Food

Reviewed: Dec. 29, 2008

A very good base..and ratio of veggies, carbs and meat... Rachel Ray had a similar one...she gave me the idea of 1 bunch parsley, chopped, added at the end not cooked... My dog has cancer and I need to restrict carbs. I use lots of greens. My vet had me use pumpkin. But what I want to share is that it needs calcium and the vet said to give him 2 Tums. Heck with that.... I put it in a pressure cooker, the bones dissolved, no kidding. I add liver, at the end and change veggies as I find them. I will never use store dog food again...

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Reviewer:

Ilona

Cooking Level: Expert

Living In: Northridge, California, USA

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Sweet Dinner Rolls

Reviewed: Dec. 8, 2008

these are the best rolls I have ever made. The first time I made them, I followed instructions and used all purpose flour. They were tasty but a little dense and not flakey. The way I make them now, they turn out so airy, flakey and buttery - almost like a croissant. What I do: I heat the milk and water in a small bowl, then add yeast and 1 TBS of sugar (from the 1/3 cup - I even add a bit less than 1/3 in total as it was too sweet the first time - about 1/3 minus 2 TBS) and let rise and get foamy. In my KA Mixer I beat the butter and sugar, add egg and salt and beat, then add my yeasty liquid and slowly incorporate BREAD flour - it makes a huge difference. I knead the dough in the machine for 5 minutes then let it rest for 15. The dough starts out sticky but after 5 minutes of machine kneading it is perfect and you do not even need any flour to roll it out. Next I use a pizza slicer and cut the dough in half, roll out each half into a circle, add the butter on top and use the cutter to cut each circle into 8 pices as the recipe states. I pull as I roll so that I can can get more layers into each roll. I let it rise in a warm area for 2-3 hours or until it has really risen (more than doubled). 1 hour did not work for me it needed more to become airy and light. I brushed a bit more butter on them when they came out of the oven. These are so sinful but really the most amazing roll recipe ever.

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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