Okra Rice

Reviewed: Mar. 19, 2007

Very tasty! My kids and I loved it. Next time I would add more rice though.

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bigbuggie

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Elk Grove, California, USA

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Twice Baked Potatoes

Reviewed: Mar. 5, 2007

I cooked my potatoes for over 2 hours at 350 degrees and they still didn't cook so I had to put them in the microwave since my kids were starving!! The recipe was alittle bland.

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bigbuggie

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Elk Grove, California, USA

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I must admit, I was a bit skeptical about how this was going to turn out. It had a wonderful aroma as it cooked, but not one that I would have associated with spareribs. The 4-year came into the kitchen and thought I was making cookies. All-in-all, it is very easy to prepare and everyone absolutely loved them. I've made them twice already. One note: I think the recipe only calls for 2 pounds of meat. The mixture, however, can easily coat nearly 5 pounds of spareribs.

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Lonnie

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Dallas, Texas, USA

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Sweet Banana Bread

Reviewed: Feb. 18, 2007

This is by far the best, most awesome banana bread I've ever had! I was making this for work and couldn't stand it any longer I had to cut into it. I guess I'll have to make another loaf! I sure hope it makes it to work this time!

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PAMTHEBAKER

Cooking Level: Expert

Living In: Salinas, California, USA

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Braided Sweetheart Cookies

Reviewed: Feb. 7, 2007

they didn't taste that great, but they looked beautiful!!!

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sandra

Cooking Level: Beginning

Home Town: Salinas, California, USA

Living In: Gonzales, California, USA

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Carolina BBQ Pork Sauce

Reviewed: Feb. 3, 2007

I don't know anything about Carolina BBQ, so I can't whether or not this is TRUE Carolina BBQ. What I can tell you, however, is that I thought there was, indeed, WAY TOO MUCH VINEGAR. I had to do a lot of 'doctoring up' to make the sauce palatable for the rest of my family (ketchup, tomato sauce, onion flakes, more sugar).

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Lonnie

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Dallas, Texas, USA

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Fried Mozzarella Cheese Sticks

Reviewed: Jan. 29, 2007

These are such a good idea especially because I LOVE Cheese sticks, but I can never find them at the store, only one in a great while. So whenever I want them & can't find them, I can just make them myself.

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sandra

Cooking Level: Beginning

Home Town: Salinas, California, USA

Living In: Gonzales, California, USA

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Beer Spice Cake

Reviewed: Jan. 18, 2007

This is WONDERFUL! I used pumpkin ale and baked it in a bunt pan at 325 for about 40 minutes turning it every 10 minutes. I also put a powdered suger glaze made with orange juice over it. This was a hit at work! I will keep this recipes close by.

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PAMTHEBAKER

Cooking Level: Expert

Living In: Salinas, California, USA

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Sweet Potato Pie II

Reviewed: Dec. 12, 2006

I also had to leave my pie in the oven for an extra twenty minutes because it still looked pretty jiggly in the middle. The extra time allowed the top to get a nice golden brown crust on it, and when cooled, it caramelized. It's a tasty pie, and it looks great. If there's anyone who doesn't like the texture of pumpkin but does like the flavor, this would be a great substitute. Everyone at Thanksgiving liked it, but it didn't stand out because we also had pumpkin pie. It would definitely be perfect for when it's the only spiced pie.

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Jill

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Los Gatos, California, USA

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Lindsay Stuffed Olives with Variations

Reviewed: Dec. 11, 2006

It wasn't hard to do at all if you followed the directions by cutting a plastic bag corner to pipe in the filling. The filling seemed alittle strong in taste.

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bigbuggie

Cooking Level: Intermediate

Home Town: Salinas, California, USA

Living In: Elk Grove, California, USA

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Ribbon Pumpkin Bread

Reviewed: Nov. 29, 2006

This does not make enough for two pans and the cream cheese needed a little zing to it-next time I'll add some lemon or orange zest.

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PAMTHEBAKER

Cooking Level: Expert

Living In: Salinas, California, USA

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Stuffed Sourdough Loaf

Reviewed: Nov. 14, 2006

This was AMAZING!

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PAMTHEBAKER

Cooking Level: Expert

Living In: Salinas, California, USA

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Harvest Pumpkin Brownies

Reviewed: Oct. 22, 2006

This recipe is good but it's not a brownie, it's a cake. I also doubled the spices. I had to adjust the icing too. I ended up using a whole 8oz of cream cheese and a full stick if butter. With those adjustments this was a wonder CAKE! The whole family loved it.

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PAMTHEBAKER

Cooking Level: Expert

Living In: Salinas, California, USA

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Portobello Penne Pasta Casserole

Reviewed: Oct. 2, 2006

Good, my bf loved it. You can easily substitute other veggies in, though I would actually add more spinach (unlike other reviewers).

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PAGANANGEL

Cooking Level: Intermediate

Home Town: Salinas, California, USA

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Fire and Ice Pasta

Reviewed: Aug. 12, 2006

Different, but good. I used 3/4 cup oil, and still had too much. Next time I'll use 1/2 cup.

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PAGANANGEL

Cooking Level: Intermediate

Home Town: Salinas, California, USA

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Zucchini Patties

Reviewed: Aug. 12, 2006

Okay...

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PAGANANGEL

Cooking Level: Intermediate

Home Town: Salinas, California, USA

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Molasses Cookies

Reviewed: Jul. 24, 2006

I love chewy cookies! These are my new favorites! Everyone who's tried them has loved them...even little kids! I like using butter and creaming it with the sugar. Rather than putting the batter in the fridge to firm, I just add a few extra tablespoons of flour and use spoons to shape the balls. I sprinkle them with a bit of sugar (sometimes granulated, sometimes Raw) and they come out wonderfully! Oh, and I tend to leave my cookies out overnight to ensure their chewiness. I guess that's a great benefit of living on the coast!

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Jill

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Los Gatos, California, USA

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Charlotte's Tortellini Salad

Reviewed: Jun. 22, 2006

Nothing special--I'd roast the bell peppers and throw in some extra veggies next time.

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PAGANANGEL

Cooking Level: Intermediate

Home Town: Salinas, California, USA

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Baked Eggplant with Cashews

Reviewed: Jun. 1, 2006

I was skeptical, because 1/2 an hour in the oven didnt seem like enough time to cook everything, but it sounded good, and the other reviewers convinced me. It wasn't enough! After an hour (hour and a half?), we gave up. The bottom layer was soft, and cooked, the top was hard and raw...along with all the onions. If you attempt this, be sure to cook everything thoroughly, then put it in the oven to heat through. But I'm not sure it's worth the effort.

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PAGANANGEL

Cooking Level: Intermediate

Home Town: Salinas, California, USA

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Braided Easter Egg Bread

Reviewed: Apr. 18, 2006

Thank you so much for this recipe. I've NEVER made bread before except in my bread machine, but this recipe looked easy enough and I must say I impressed myself!! I shortened the baking time to about 1/2 hour and I too had to add flour to avoid the dough being sticky. I also glazed the dough with a mixture of butter and egg white so I had a beautful golden glazed ring when I was done. It did take me a while to figure out how to get the end pieces together and still look pretty (guess becuase I'm a newbie bread maker). Again, this was awesome and my family says this is our new Easter tradition!

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JMBW

Home Town: Salinas, California, USA

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