Simple Whole Roasted Chicken

Reviewed: Nov. 14, 2009

I thought this chicken was so moist and good. We made it exactly like the recipe states.

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Marlene

Cooking Level: Intermediate

Living In: Lake Forest, California, USA

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Colleen's Slow Cooker Jambalaya

Reviewed: Nov. 14, 2009

Very tasty, but as other reviewers have said, very watery. I only used 1/2 c broth, but I think next time I would leave that out, and only add it if it looked dry towards the end of the cooking time (like when adding the shrimp). The flavor also seemed a little "flat" - next time I will use 3 tsp Cajun seasoning to see if that resolves the issue (it was plenty spicy, just missed a little "oomph"). I used boneless thighs, as it seems to me that they tend to do better with the longer cooking times required when using the slow cooker; I added uncooked shrimp at 7 hours and turned the heat to warm, and even then, the chicken was a little overdone to my taste (something to do with the texture), so next time will add the shrimp and turn to low at 6 1/2 hours. I used Creole Seasoning (from this site), served the jambalaya over rice, and served Homestead Cornbread (also from this site) alongside, with fresh fruit as the salad. Very nice on a rainy, blustery evening.

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Dee's Roast Pork for Tacos

Reviewed: Nov. 14, 2009

One word, LEGIT. This is exactly what I was looking for in a pulled pork recipe. I wanted to try it in the oven, but I threw it in the crockpot before work instead and it was perfect by the time I got home. Next time I'll cook it in the oven, and I'll try it with a beef roast. I have a feeling you can't go wrong with this one. AWESOME

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MsBleu

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Chocolate Surprise Cupcakes

Reviewed: Nov. 13, 2009

Very tasty. I wish the 'surprise' would of went down more into the middle of the cupcake. But still very good. I topped with cream cheese frosting.

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Bread Machine Focaccia

Reviewed: Nov. 13, 2009

Very easy and very good. I did add some more seasonings such as Italian Seasoning and basi. I did add some thinly sliced onions to top before putting in oven.

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Green Chicken Enchilada's

Reviewed: Nov. 13, 2009

These are my families favorite enchiladas! They are great for a busy week night. A few simple ingreds picked up after work and dinner will be on the table in no time! The jalapeno really adds a depth of flavor to this casserole. I used tortilla chips initially, for convenience sake Be my guest to make it as lite as you like. It will still work for you:) Put a salad next to these and you have a wonderful dinner you can feel good about serving your family.

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Gramma Bertha's Banana Cake

Reviewed: Nov. 13, 2009

My bf really liked this. I made it in two 9-inch rounds. The centers didn't cook as well as i'd prefer, which is probaby why the recipe recommends a bundt pan. I screwed up at first...I forgot to put flour in the batter!! I cooked it for ten min before I realized it, scooped the batter back in a bowl, added flour and recooked it. That also could have contributed to the soggy center. =) Fortunately, even with the huge mistake, my bf loved it. lol

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Grandma Ana's Mashed Potatoes

Reviewed: Nov. 13, 2009

These are The mashed potatoes in my house! If instant mashed comes anywhere near the family, they turn on me. We like them chunky, do with them as you see fit. I will suggest the extra pepper. It gives these spuds LIFE, that you don't always get from regular mashed potatoes. Make sure you heat the milk, if not, they are gummy. If I have been known to leave the skins on as well. The skins are so thin now a days, I figure why bother, more fiber and minerals.

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Patty's Pizza Sauce

Reviewed: Nov. 13, 2009

I created this sauce when a friend of mine gave me some beautiful home grown tomatoes and I promised to make something Fabulous with them. I came home and made Jays pizza crust and put this sauce together. MY 14 yo son Still talks about that pizza! IMO, it is the perfect balance of sweet juicy tomatoes and tangy balsamic. I made a similar version with canned tomatoes when the fresh ones were no longer available. That was Almost as good, not quite tho. I hope you try this sauce and like it as much as we do! Happy Eating:) Patty

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Best Spanish Rice

Reviewed: Nov. 13, 2009

I made this rice tonight to go with my meatloaf. I followed Karen H's specific instructions cuz mine almost always comes out gummy and sticky. I am married to a Mexican Man and I know that the rice is supposed to be fried. I think, in the past, I have fried it too much. Please follow karen's instructions and your rice will come out just like it is supposed to nice and fluffy. I will add one thing, after it is done cooking, and sat for the 5 mins, fluff with a fork instead of stirring with a spoon. Very important! I got Rave reviews from the hubby for this rice tonight. It tasted delishious! I will do it this way from now on! Thank You ilovetocook.

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Caribbean-Spiced Roast Chicken

Reviewed: Nov. 13, 2009

One of the best chickens I've ever roasted. Only thing different I did was set the chicken on a bed of coarsely chopped onions to keep the bottom of the roaster from burning. I think when I make this again I'd double the spices and use sliced limes as a bed for the chicken next time. I served this with SunnyByrd's Byrdhouse Mushroom Barley Pilaf only using thyme in place of the basil, to keep the same flavor tone all through dinner. Tasty dinner! NOTE: I cooked mine at 400* because my rice was cooking at that temp. You might want to as well, unless you want to wait a couple hours longer.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Grilled Chicken Noodle Soup

Reviewed: Nov. 13, 2009

This was fabulous!! We made it as one of our homeschool projects and it turned out great, my son discovered he likes muchrooms.He followed this recipe so it is simple enough for a tweenager to prepare. We used a few leftover drums from BBQ few nights prior gave it a nice grilled flavor. this will be a regular lunch preperation. Did use 6 cups liguid (water and bouillion cubes) for 6 servings

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Julie Anne

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Willows, California, USA

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Pumpkin Cookies IV

Reviewed: Nov. 13, 2009

I made these cookies for a friend who cannot have gluten, soy, dairy OR nuts so I substituted 1/2 cup of brown rice flour for the 1/2 of ground walnuts. I was so delighted with how these turned out, I ate two of them before I managed to package them up for delivery to my friend!

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niteowlchef

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Monroe, Washington, USA

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Shrimp Linguine

Reviewed: Nov. 13, 2009

My bf loved this. I doubled the bacon because I love bacon. I loved how well the flavors melded together well without being too complex.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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French Bread

Reviewed: Nov. 13, 2009

I really liked the flavor of the sesame seeds, but my bread completely stuck to the bottom of the sheet despite coating it with cornmeal. Next time I will use parchment paper instead of cornmeal.

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happywife05

Cooking Level: Intermediate

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My Favorite Chicken and Wild Rice Soup

Reviewed: Nov. 13, 2009

This soup is a very good base for your own tastes. The only problem was that I had to add a few bouillon cubes, since my stock didn't come out very flavorful. I also added spinach, mushrooms, and green beans. My husband said this was restaurant quality soup.

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happywife05

Cooking Level: Intermediate

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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 13, 2009

These truly are the softest chocolate chip cookies I've ever made! I didn't change a thing, and they came out just right! These will be my go-to chocolate chip cookies from now on.

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Miss Henny

Cooking Level: Intermediate

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Farmer's Market Vegetarian Quesadillas

Reviewed: Nov. 13, 2009

Amazing and quick! I first sauteed onions and garlic. Then added the squash, zucchini, red and green bell pepper, mushrooms, corn, and black beans. To spice it up a bit I added sea salt, ground pepper, chili powder, cumin, and oregano to the mix as it all cooked. I used Mexican blend of cheese from Safeway market. Wonderful!

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Mr. Treves

Cooking Level: Intermediate

Living In: Hollister, California, USA

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Chicken Soup III

Reviewed: Nov. 13, 2009

I found this recipe to be overly salty. Suggest substituting low sodium chicken stock for the bouillon. 1 cube = about 1/3 daily sodium, therefore 6 is quite alot. 1 teaspoon of salt is not needed. Suggest salt to taste. Other than that, it was fine.

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Alexander

Cooking Level: Expert

Home Town: Carlsbad, California, USA

Living In: Lodi, California, USA

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Chicken Noodle Casserole

Reviewed: Nov. 13, 2009

Very good dish and it makes a lot! I left out the celery and used Italian seasoning in place of dried savory. I served it with sourdough rolls, which made a nice meal.

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