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This is wonderful and so easy to make! I used 1/2 all-purpose white flour and half all-purpose wheat flour and added 1 tbsp of flax seeds and 1/2 a cup of chopped walnuts. I can imagine all sorts of dried fruit, seeds and/or nuts being a nice addition to this bread. I didn't find it to be cake-like at all, but then again, I did use wheat flour for half of the flour. Either way, it came out beautifully, golden brown and not too sweet. Thanks for the recipe!

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Italian Spaghetti Sauce with Meatballs

Reviewed: Sep. 12, 2005

This was fantastic! I used fresh, peeled and diced tomatoes, rather than canned and used 2 small cans of tomato paste instead. The sauce came out the perfect consistency and I really enjoyed the meatballs too, though my boyfriend said they weren't quite flavorful enough for him. I think next time I will add fresh diced garlic to the meatballs to spice them up just a little bit. Great recipe!

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Jam Filled Butter Cookies

Reviewed: Jun. 18, 2005

Wow, these are SO good and easy to make! The only thing wrong with them is that they are so good you REALLY have to exert some self-control not to gorge. :) (I had a moment of concern when I took them out of the oven, because they didn't look done. They were golden on the bottom though, like the directions said, so I took her word for it. Good thing too, because they were done perfectly. They just remain pale on top, so don't let that fool ya!)

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6 users found this review helpful

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Basic Ham and Bean Soup

Reviewed: Oct. 31, 2004

Very good! I added some diced tomatoes for flavor and color and used a 15 bean mix. I also took some of the other reviewer's tips and blended a portion of it to thicken it. I plan on making this soup with leftover turkey from Thanksgiving too. This was a very simple, hearty soup and I will be making it several times this winter, I'm sure. It's very easy to customize this recipe to your own individual preferences and I'm looking forward to trying some ideas using this soup as a base.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Spinach-Stuffed Salmon Fillets

Reviewed: Aug. 29, 2004

Fantastic recipe! I wasn't able to cut a slit into the salmon successfully (I'll work on that next time), so I just topped the salmon with the mixture. I made the pesto sauce, added the spinach and sundried tomatoes (packed in oil) to the pesto, then poured it on the salmon and broiled it. I left out the pine nuts and I don't think the dish lacked anything because of it.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Oatmeal Pancake

Reviewed: Aug. 24, 2004

These were different. As long as you don't go into it expecting them to taste like regular pancakes, they're not bad. I made mine according to the directions and they looked good and the texture wasn't bad, but the flavor was a bit odd. I ate mine kind of plain, and I think they'll be a lot better with a sugar-free syrup or a low-sugar fruit topping. (Maybe cooked with some blueberries?) I did appreciate a recipe for pancakes that I can eat on the South Beach diet and will definitely be making these again. Oh, and like one other reviewer mentioned, they are VERY filling, which is a bonus.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Mock Oatmeal

Reviewed: Aug. 23, 2004

The taste is alright, but the texture is a bit odd. I doubt I'll make this again, but thanks for the idea anyway.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Eggplant Parmesan I

Reviewed: Aug. 21, 2004

This was terrific! I cooked the eggplant until tender in a non-stick frying pan with no oil; just added some water occasionally for almost a sautee' effect and used reduced fat mozarella and 1% fat ricotta cheese. You couldn't tell the difference! I made my own sauce using Homemade Tomato Sauce II from this website and modified a little, using less water and adding some red wine and crushed red pepper. I was VERY happy with the way this turned out and will definitely make it again. (Also, I made the sauce the night ahead so it would be more flavorful the next day, and layered the dish and refrigerated it in the morning so that all I had to do was bake it 45 minutes before dinner that night.)

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Lemony Fish in Foil

Reviewed: Aug. 21, 2004

I tried this last night and served to my very picky boyfriend. He loved it! It was an incredibly fast, simple and healthy way to prepare fish and it will be easy to build other recipes off of this.

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2 users found this review helpful

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Twice-Cooked Coconut Shrimp

Reviewed: Apr. 21, 2004

GREAT COCONUT SHRIMP !! Definitly use less water in the batter or add flour to the coconut to help the batter stick to the shrimp. It tasted great with the sauce. Will make over and over. THANKS!!

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KELVEN

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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London Broil II

Reviewed: Apr. 21, 2004

Terrific marinade. Try letting it marinade alittle longer than the recipe to get the best flavor out of it. I have made this several time and I felt that it was even better after marinating it longer. I also pierced the meat a few times too to get the marinde into the meat. Great crowd pleaser too. Thanks Jill.

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Reviewer:

KELVEN

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: San Marcos, California, USA

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Red Enchilada Sauce

Reviewed: Oct. 26, 2003

I used this to serve over the Beef & Bean Chimichangas from this site, and it was great. The only thing I might try to change next time is to try to thicken it up a bit, it was a little watery, but not too bad.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Beef and Bean Chimichangas

Reviewed: Oct. 26, 2003

These were great, and very filling. I served them with the Red Enchilada sauce from this site and had lettuce, tomato and sour cream on the side. Not only did the sauce taste nice with these, but really added to the visual appeal. The hardest thing about this recipe was rolling the tortillas correctly!

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