Buffalo Chicken Dip

Reviewed: Jan. 5, 2010

I've made this a few times and just recently again for a New Year's party. Everyone loved it! I like eating it with celery or tortilla chips.

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Cassandra

Cooking Level: Beginning

Living In: Temecula, California, USA

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Italian Spaghetti Sauce with Meatballs

Reviewed: Jan. 5, 2010

My first attempt at homemade spaghetti and meatballs and it turned out pretty great! I did not make any changes, but if/when I do it again I will try what another suggested and either blend the tomatoes in a blender or buy them already pureed?? I really liked the meatballs.

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Cassandra

Cooking Level: Beginning

Living In: Temecula, California, USA

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Oven Fried Chicken III

Reviewed: Jan. 5, 2010

I cooked the recipe exactly as stated, and while the chicken was very moist and juicy (without skin) I thought it should have been cooked a bit longer to get crispier. I will try again cooking an additional 15 minutes or so and raising the temp to 375 for that add'l time. Also, I will use a little less pepper as my kids thought it was a tad 'spicy'.

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Cassandra

Cooking Level: Beginning

Living In: Temecula, California, USA

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Homemade Crispy Seasoned French Fries

Reviewed: Jan. 5, 2010

These are amazing! I'm eating my first batch right now (dipped in ranch dressing)! I just eye-balled my measurements and definitely used way more than 1/2 a cup of liquid. I followed other reviews and used half water, half oil and then baked at 350. They are crispy on outside and soft on the inside! I will try a little thicker batter next time so I don't loose any to the pan. Will use over and over again

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misscarolb

Cooking Level: Intermediate

Home Town: Half Moon Bay, California, USA

Living In: Enterprise, Alabama, USA

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Bacon Chicken and Dumplings

Reviewed: Jan. 5, 2010

I made this for dinner tonight, and it was a big hit. I took suggestions for other reviewers, and used 2tsp cornstarch to thicken it a bit more, and I used pillsbury biscuits, cut into 1/4s. I used a whole can of buscuits, which was a bit much, but it still turned out well. Will make again.

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Carrie

Cooking Level: Intermediate

Home Town: Bonney Lake, Washington, USA

Living In: Seattle, Washington, USA

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My Country Style Steak

Reviewed: Jan. 5, 2010

To say that this was a hit at my house would be an understatement. Comments were, "this is the best gravy I've ever had!", "Honey, you hit a HOME RUN!" from the husband and kids, in fact they are fighting over the leftovers as I'm writing this. I did modify a bit: kept steaks whole, added garlic powder and Montreal seasoning to the flour before drudging meat through it. Also, to keep the gravy thicker, I added 1 cup of milk and only 1/2 cup of water and it was perfect. Highly recommend.

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FUZZYBUNI

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Grandma's Corn Chowder

Reviewed: Jan. 5, 2010

This recipie was absolutely delicious and was a big hit at our family Christmas party. I made a few changes like using 2 cups of cream-style corn and 1 cup of fresh corn (taken off the cobbler); using 1 can of evaporated milk instead of half-and-half; substituting chicken broth for water. It turned out wonderful and I have cravings for it every now and then!

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lovestoeat!

Cooking Level: Expert

Living In: Honolulu, Hawaii, USA

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Couscous Feta Salad

Reviewed: Jan. 5, 2010

I LOVED this, but my husband wasn't so crazy about the dressing. I really can't see why. We both generally don't like mustard, but this was a perfect use of it. I would make it again maybe for other people, but apparently not for home!

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CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

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Awesome Slow Cooker Pot Roast - Golden Cream of Mushroom style!

Reviewed: Jan. 5, 2010

This is a modified version of the Awesome Slow Cooker Pot Roast on this site. I find that it turns out even better this way! Also, I've seen people say that the liquid called for in the original recipe doesn't cover the entire roast - it doesn't need to! Be sure to place your roast fat side up in the slow cooker, that keeps it moist and the flavor will spread through the meat on it's own!

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Grilled Brown Sugar Pork Chops

Reviewed: Jan. 5, 2010

Best sweet sauce for pork or chicken

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GettnBusyChristi

Cooking Level: Intermediate

Home Town: Corona, California, USA

Living In: Glendale, California, USA

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Bolognese Sauce

Reviewed: Jan. 5, 2010

3.5 if you will. This was a meaty dish. I had no problems with it being runny. As mentioned, I think the tomato sauce was meant to be tomato paste.

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KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Rock Salt Encrusted Prime Rib

Reviewed: Jan. 5, 2010

This was the best prime rib I have ever cooked. I have always used rock salt to cook a prime rib, but it doesn't stick to the meat. This year, I used the recipe listed here for the rock salt case. It worked perfectly! Normally I don't modify recipes, but I did modify the seasonings on the meat to what I like, and I changed the cooking temperature. I cooked the meat at 450 degrees for 30 minutes as per the recipe, then I lowered the temperature to 250 degrees for 4 hours (until it reacher 135 degrees) for a 12 lb prime rib. The meat was butter tender, flavorful, and perfectly medium. WOnderful recipe that I definately recommend!

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ranchwife

Cooking Level: Expert

Home Town: Alturas, California, USA

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Potato Cheese Soup

Reviewed: Jan. 5, 2010

Not the best Potato soup I've ever had, but still really good. I omitted the onion and didn't peel the red potatoes (I love skins!).

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Whole Wheat Sweet Potato Muffins

Reviewed: Jan. 5, 2010

These are delicious.. sooo moist! I used whole wheat pastry flour, which I prefer over regular. I used plain yogurt instead of vanilla. Next time I will cut the topping to about 1/3 the amount, and go easy on the honey, as they were a little sweet for my taste.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Creamy Lemon-Blueberry Dessert

Reviewed: Jan. 5, 2010

This was fabulous. My family loved it. My dad said it was the best cheesecake he has ever had! I will def. be making this one again. P.S It makes a lot!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Caramel Bars

Reviewed: Jan. 5, 2010

Excellent. I doubled the crust ingredients and it was fabulous. I also let it cool in the fridge before I cut it. Made it easier for me :)

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Baked Soy Lemon Chops

Reviewed: Jan. 5, 2010

These were great. I used thick chops. I cooked them for 30 minutes and they were well done. Next time I think 20-25 minutes will be perfect!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Sausage, Peppers and Onions

Reviewed: Jan. 5, 2010

I had this same recipe several years ago from Classico pasta sauces. Try making this same recipe but with Classico's Sausage and Pepper sauce. It ties the flavors together really well. My husband proposed to me the first night I made this so I like to joke that it was the food that motivated him. =)

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Chocolate Rum Balls I

Reviewed: Jan. 5, 2010

Well, my folks loved these as well as my friend that I gave some to. Yes, you have to love rum, especial after a few days or so, since the flavor does get stronger. I used a Raspberry flavored rum. I also used someone else's ideas about coating my hands with some powder sugar so the balls wouldn't stick to my hands, and putting the powered sugar in a ziplock bag and placing the rum balls in that to coated them, made it really easy.

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Kathy Holsted

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Moreno Valley, California, USA

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Funky Cholent

Reviewed: Jan. 5, 2010

I really enjoyed this. I subbed chicken for the beef and for the baked beans I subbed a can of small white beans, some BBQ sauce and brown sugar splenda. I cooked this for 2 hours on the stovetop, but didn't have time to cook for 12 hours in the slow cooker - next time I'll plan better so I can do this. I cooked the barley separately and served the stew on top of the barley. This was a differnt stew than I was used to and I will make this again.

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