Chuck's Favorite Mac and Cheese

Reviewed: Nov. 14, 2009

Ive only had Mac and Cheese out of a box once when I was younger and didnt like it at all, so whenever I had the chance to try anyone else's I refused. Now that Ive made plenty of baked dishes with meat I wanted to try this and it came out great! The only alterations I made were adding onion and bacon, still used the full cup of bread crumbs because I like the texture and didnt add any milk as reviewers suggested as I prefer a cheesier texture. This was perfect, will make again but double the cheddar!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Big Soft Ginger Cookies

Reviewed: Nov. 10, 2009

The only alterations I made to these were using 1/3 cup Brown Sugar with 2/3 White Sugar and 1/4 cup Butter with 1/2 cup Margarine and placed the dough in the fridge for 20 minutes (I made these alterations by preference and reviews). When shaping the dough I flattened them a bit before 'flipping' them in sugar so they would be wide and they turned out fabulous! There's no airtight jar needed! They might feel hard outside when a day old (if they last that long) but they melt in your mouth!! Some might say they are too sweet but the sugar is a great contrast to the mild yet flavorful spices.

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Clone of a Cinnabon

Reviewed: Oct. 15, 2009

Not having a bread machine kept me away from this recipe for quite a bit, until I read the reviews. I followed the directions and advice well and was skeptical as it was my first time but they turned out great!! I dropped them off for my boyfriend this morning for his birthday and he said 'these taste better than the mall ones' followed by 50 'I love you's'! So worth the time! Will be making these VERY often!! **For those of you who said the mixture leaked out during baking:: After I cut the rolls I unrolled them and then rolled them back up so they became tight again and there was barely any mixture left on the bottom of the pan**

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Mexican Rice II

Reviewed: Sep. 7, 2009

Like out of a good Mexican restaurant. This is easy and makes a great accompaniment to just about any main dish. I like to serve it with Cilantro-Lime Chicken.

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Eleanor

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Oakland, California, USA

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Double Tomato Bruschetta

Reviewed: Sep. 2, 2009

This was the first recipe I tried for Bruschetta and it came out fabulous!! Will definitely make again!!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Chicken Caesar Pasta

Reviewed: Sep. 2, 2009

At first I was a bit skeptical about the lettuce and pasta but I love pasta and my dad loves salad and we both love chicken so it worked out great!! We absolutely loved it!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Cajun Buttered Corn

Reviewed: Sep. 2, 2009

Due to a freak accident I no longer have my original front tooth so I altered this recipe for canned corn and it was excellent!! I never imagined Id love such a simple addition to basic corn! My friend was eating the remainder out of the pan!!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Baked Salmon Fillets Dijon

Reviewed: Sep. 2, 2009

This was pretty good but not what Im looking for in a salmon recipe. The breading was good and the flavors were OK but I felt it was a little overwhelming.

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Salmon Fillets with Creamy Dill

Reviewed: Sep. 1, 2009

Just made this as a last minute meal for myself so I scaled the recipe to 2 and it still came out to be way too much!! I put salt, pepper, and garlic powder on one side, then lightly sprayed some foil and placed the pieces seasoned side down and then topped it with the sauce and dill! I couldn't exactly close them after so I folded the edges of the foil up and placed them on a baking sheet for 40 minutes (I like mine dry) but still came out so juicy and flaked perfectly!! My boyfriend is an extremely picky eater and said he couldn't eat because he was going to the gym but said he'd have bite, finished the whole piece then had some of mine! I love the flavors of this but the sauce should be used sparingly, I thought about using the extra as a dipping sauce but it would be way too much, it would be good with lightly seasoned or blackened salmon though! Great easy recipe, I made the sauce in a measuring cup and used foil...barely any clean up!!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Chuck's Favorite Mac and Cheese

Reviewed: Aug. 8, 2009

The weather here cooled way down-went from 95 to 55 in one day-so I decided to get away from the BBQ and try this mac & cheese casserole. Great combination of flavors! Make sure to pay attention to the quantities in the receipe- 8oz of pasta not 12 oz and you will come out allright. Also add a can of evaporated milk & a teaspoon of dry mustard powder. Top with panko crumbs mixed with a 1/4 cup parmesan. Make sure to use good quality local cheeses and don't worry about the fat. Savor the moment!

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sweet lips

Cooking Level: Expert

Home Town: Oakland, California, USA

Living In: Bend, Oregon, USA

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Chicken and Bacon Shish Kabobs

Reviewed: Jun. 21, 2009

Really great flavor! The only problem I had was that the bacon doesn't cook on all sides (where it's pressed against other pieces on the skewers). So, I put the pieces in a hot skillet for a few minutes to crisp up. My husband didn't mind the soft bacon on the sides. I tried to boil the leftover marinade to make a safer basting glaze, but once it boiled I didn't appreciate the smell/taste. So, I didn't baste them at all. They really didn't need it - the chicken (after marinating x 4 hours) and bacon lent a nice flavor to surrounding pieces. I added green bell pepper, cherry tomatoes, and red onions to our skewers. Yum!

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Eleanor

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Oakland, California, USA

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Stuffed Peppers with Turkey and Vegetables

Reviewed: May 26, 2009

To this recipe I added artichoke hearts, carrots, fresh garlic, and sun dried tomatoes and it came out pretty good! A little bit too healthy for my tastes but have friends who love it!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Best Brownies

Reviewed: May 26, 2009

This is a great basic recipe for brownies! Though you might want to double the recipe and instead of doubling the eggs to 4, just use 3!! Moist, delicious, easy.

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Anniversary Chicken I

Reviewed: May 26, 2009

Having all the items on hand I thought this would just be fun to make, assuming it would just curb my appetite...but I was wrong! This wasnt the best chicken but pretty good! My aunt was eating it cold the next day and was raving about it!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Carol's Arroz Con Pollo

Reviewed: May 20, 2009

Made this on Cinco de Mayo for my husband and sister. It was quite good, and they absolutely loved it. I had planned on leftovers for the next night's dinner, but we only had enough for one lunch! I added cumin as others suggested.

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Eleanor

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Oakland, California, USA

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Teriyaki Flank Steak

Reviewed: May 20, 2009

WOW!!! I made this for my husband, sister, and brother-in-law a few weeks ago (when my newborn was only a few days old - needless to say an easy recipe!) My sister and her husband are grilling freaks, so I'm always looking for recipes to one-up them. This did it!! The ginger really makes this special. The meat was perfectly tender, cooked perfectly after the time mentioned. I will make this again and again!! (Although I tried it with a cheap steak the other night.. not recommended. Spend the extra $5 for the flank steak and you won't be sorry.)

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Eleanor

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Oakland, California, USA

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Naan

Reviewed: Apr. 14, 2009

For my first time this came out excellent!! I always preheat my oven to 200 then turn it off and place the dough with a damp towel over it with the door open to help it rise faster. Then I tried the suggestions of reviewers and pinched the dough to help it bubble, but forgot to cover while cooking. The size of the balls is a bit small for my preference and the temp of the stove was a bit high, other than that great recipe! I added 3 cloves minced garlic to the dough and 2 cloves to the butter. I keep the dough refrigerated and enjoy them for a few nights!! Fabulous!!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Shrimp with Tomatoes and Feta Cheese

Reviewed: Apr. 8, 2009

My boyfriend and I loved it!!!!!

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Jazmin Flower

Cooking Level: Beginning

Home Town: Oakland, California, USA

Living In: Newport Beach, California, USA

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BLT Iceberg Wedge

Reviewed: Mar. 20, 2009

This was actually better than I expected. Im not much of a salad eater but I was making this primarily for my dad and he raved about it. Its more so the concept of it thats fabulous (obv) and you use much less dressing as you would a typical salad. Id love to try some different similar shapes that allow more toppings to be places on it. Great easy recipe.

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