Easier Chicken Marsala

Reviewed: Dec. 9, 2009

This is a great recipe. I'm quite the novice chef, but it was so easy! This is going to become one of my go-tos because of the simple ingredients and simple steps, but gourmet feel!

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meggyj

Home Town: Thousand Oaks, California, USA

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It's hard not to love a recipe that's so easy and gives you a great end product! We love spicy dishes but didn't find this as spicy as I thought it would be, based on some reviews. It was actually pretty mild, though maybe it's because we used the mild pepperoncinis. About an hour before dinner I shredded it all so it could "marinade" in the juices, it really helps get that flavor throughout all the meat & makes it less dry. After tasting it I wanted to give it a little more something so I threw in quite a few big splashes of worcestershire sauce. It complimented it well & I actually preferred it this way. It gave it more dimension. We made sandwiches, buttering hoagie rolls & grilling them on the stove top. Then heaped the meat & peppers on (added some extra juice from the pot too), topped w/some pepper jack & put them under the broiler for a minute. Perfection!

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Mrs.Pollak06

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Agoura Hills, California, USA

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Pumpkin Fudge

Reviewed: Nov. 14, 2009

Yummmm! This fudge was sooo delicious and tasted just like Christmas! I was a little apprehensive at first, after reading all the reviews (and this was my first time making fudge!) , so I did end up making some alterations to the recipe. First, I used a teaspoon of pumpkin pie spice instead of just cinnamon, and instead of cooking the fudge for 18 minutes, I cooked it for 25 minutes instead because I was worried that it would turn out like, as the other reviewers have said, "caramel". Luckily, the texture was almost perfect after I let it cool for a while, albeit just a little dry (my fault. next time i'll cook it for 20 min instead), but otherwise, smooth and creamy. I also used an entire bag of white chocolate chips. Oh and MAKE SURE TO GREASE THE FOILED PAN. I did, and the fudge didn't stick to the foil at all. Overall, it was a GREAT recipe, and I can't wait to make it again.

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Bobachai

Cooking Level: Beginning

Home Town: Thousand Oaks, California, USA

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Cheese Dip with Beer

Reviewed: Nov. 7, 2009

I made this dip for a party at work. Our students loved it, and I'm still getting compliments about what a "great cook" I am! I melted the cream cheese in a crockpot on "high" then added the rest of the cheeses. I stirred pretty continually, and then when the cheese was partially melted I added the beer. When the dip was pretty well mixed I put the crockpot on low and voila! I had to add a little extra beer occasionally throughout the night, but other than that it's such an easy, yummy dip! I served it with pretzel sticks.

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Jessi

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Seattle, Washington, USA

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Bean Burrito Casserole

Reviewed: Oct. 28, 2009

This was a great quick recipe- very tasty, too. I cut each burrito into three pieces and then placed the smaller pieces into rows. I blended together the sour cream, soup, and peppers (and added fresh jalapenos to the mixture) and poured it over the burrito pieces. Yum.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Aioli

Reviewed: Oct. 27, 2009

This aioli didn't turn out the way I had anticipated (consistency-wise) but served as a pretty decent condiment for toasted bread.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Icy Blender Lemonade

Reviewed: Oct. 27, 2009

I was really in the mood for lemonade the other day and came across this recipe... Intrigued, I plugged in the blender. I substituted the sugar for a natural sweetener (Stevia) and adjusted the amount to my taste. The end result was quite nice- I'll be making it again soon.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Slow Cooker Fruit, Nuts, and Spice Oatmeal

Reviewed: Oct. 23, 2009

Tasted pretty good. Substituted apple juice in place of the water and slow cooked using the "warm" setting.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Six Can Chicken Tortilla Soup

Reviewed: Oct. 11, 2009

I modified this a bit since I like a bit of creaminess to my soups. From another review, I only used 1 can of chicken broth (reduced sodium) & I added 2 cans of cream of chicken soup. I also added cumin, paprika, chili powder & garlic powder. I simmer it all on low for about an hour to really blend it all together. Made this way it was awesome! Best torilla soup (and the easiest) I've ever had. Everyone loves it. Thanks for the keeper!

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Mrs.Pollak06

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Agoura Hills, California, USA

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Baked Maryland Lump Crab Cakes

Reviewed: Oct. 4, 2009

So I know that many will be outraged to read that I did indeed make these with imitation crab. But the resulting product was super tasty. I took about a pound of the fake stuff and chopped it until it was fine, then followed the recipe accordingly. If anyone else is planning to use imitation, just remember that the cook time will be much less. About 15 min for the whole thing is what you need, and there's no need to flip the cakes half way.

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Bobachai

Cooking Level: Beginning

Home Town: Thousand Oaks, California, USA

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Peanut Butter Noodles

Reviewed: Oct. 4, 2009

Good concept, but the sauce was bland for my taste. I ended up adding about a tablespoon more peanut butter and some vinegar and oyster sauce. After the additions, the noodles were wonderful! I loved the combination of the ginger and garlic together. This recipe reminded me of the dan dan noodles I ate in Beijing several years ago.

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Bobachai

Cooking Level: Beginning

Home Town: Thousand Oaks, California, USA

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Joey's Peanut Butter Cookies

Reviewed: Sep. 24, 2009

These turned out funky. I had to keep making adjustments because I didn't find the proportions to be accurate. I wasn't too thrilled with the overall experience but the friends that tasted the cookies weren't complaining.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Blue Corn Cornbread

Reviewed: Sep. 24, 2009

This recipe is fantastic! The blue cornmeal definitely adds a subtle, natural sweetness to the bread. The ingredients, proportions, and cooking directions are seamless- the cornbread turned out amazing. This recipe has since become my permanent cornbread recipe.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Debdoozie's Blue Ribbon Chili

Reviewed: Sep. 24, 2009

Very easy and very tasty. I substituted the ground beef for "ground beef" made out of veggie crumbles. I used two 12-ounce packages (typically found refrigerated in the produce department) and it turned out fantastic. The veggie crumbles don't need to "brown" for ten minutes, so begin by sauteing the onions for 6-8 minutes and then throw in the "ground beef." I also made the Blue Corn Cornbread recipe from this site to accompany- amazing!

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Gunline Coffee

Reviewed: Sep. 24, 2009

It's still instant coffee but it's pretty darn good. I replaced the one and a half cups of white sugar with one cup of turbinado sugar and it turned out nice- not too sweet; better flavor. It's kind of nice knowing I have a canister of mix for the winter and any of those "out-the-door" moments.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Garlic Mashed Potatoes Secret Recipe

Reviewed: Sep. 17, 2009

Roasted the garlic in the oven, per other reviews. Added a splash of buttermilk. Pretty tasty.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Mom's Zucchini Bread

Reviewed: Sep. 16, 2009

A great base for any of your personal touches.

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Shane

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Austin, Texas, USA

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Ratatouille Bake

Reviewed: Aug. 27, 2009

I had already made some ratatouille when I saw this recipe. I decided to add some extra basil and parsley to my ratatouille to make it more like the recipe. I did use chicken and cheese ravioli instead of just cheese ravioli and added more mozzarella cheese on top to make sure the entire casserole was covered with it. The results were fantastic. Luckily, we have leftovers so we can have some more tomorrow night! This recipe will go into my special file.

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travelbuggie

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Thousand Oaks, California, USA

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Black Magic Cake

Reviewed: Aug. 13, 2009

So yummy and moist! I brought into work, and all the staff and the customers gobbled it up. I made it with Coffee Buttercream Frosting from this site, and they made an awesome combination. Thank you!

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Jessi

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Seattle, Washington, USA

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Coffee Butter Frosting

Reviewed: Aug. 5, 2009

This frosting was wonderful! I took another reviewer's advice and doubled the amount of coffee and chocolate in this, and then I tripled the recipe to frost "Black Magic Cake," also on this site. A huge hit!

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Jessi

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Seattle, Washington, USA

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