Newport Clam Chowder

Reviewed: Dec. 9, 2009

When I make clam chowder, it is a REAL treat. I usually use heavy whipping cream instead of the half n half. It gives it a really creamy texture, and more of that whiter color, not yellowish. BUT since I am cutting back on calories, and fat, I used the half and half and it tasted very good. I did use some bacon for extra flavor and some chicken stock. It was really good. Dont forgte the dill. I had dried and it adds such a unique flavor.It made a lot for me and my boyfriend. Thanks for the recipe.

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Espresso Bark

Reviewed: Dec. 9, 2009

This has WAY too much coffe in it. I am a coffee freak and love it so much I thought this is for me. Not unless you want a mouth full of coffee grounds. If that sounds good to you. Enjoy. It is a nice idea, but not done right in my book. Maybe try a a Tbs of instant coffee crystals mixed in and sprinkle a couple TBs of crushed coffee beans over the whole batch. Looks pretty, but you cant eat it. I was sad. :(

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Cherry Rum Balls

Reviewed: Dec. 9, 2009

I really wanted to love these with all the great reviews. I followed exactly, and they looked gorgious. I think they are very dry though.. Even after letting sit to "ripen" for a few days. I will be UPing the amount of liquid in this. I even used a couple TB of cherry juice with the rum. They sure do look just like the pics though. They tase good, but just too dry for me. I wont even be sharing these because I dont think they are moist enough to have my name on them.Very pretty cookie on a posotive note.

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Italian Wedding Soup I

Reviewed: Dec. 9, 2009

This was my very first attempt to make this soup. Just a hint, my local store did not have escarole, so I used Kale(Same thing?). I also chopped it small instead of having strips of slimy green floatys. Much better that way.I am confused why people cooked the meatballs seperate. It is not like they were greasy..I used LEAN ground beef(recipe calls for xtra lean) and I put one medium sized chicken breast in the food processor to make my own ground chicken.I mixed them together and made small meatballs. Thats what they are suppose to be... small.The amout of pasta in this is WAY too much. you will end up with hardly any broth. Me and my boyfriend were fighting over it. LOL!Use half the pasta as others have stated. I was surprised how flavorfull it was with no onions and celery. I think it is even better the next day. Enjoy. I will make it again for sure!

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Christophers Girl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Green Bay, Wisconsin, USA

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Cookies 'n' Creme Fudge

Reviewed: Dec. 9, 2009

Super tasty and easy fudge. It does get dried out after a few days in a cookie tin though. I doubled the recipe using three regular sized (12 oz.?) bags of white chips and it came out just perfect.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Gulab Jamun

Reviewed: Dec. 9, 2009

I love gulab jamun, but this recipe doesn't have the right proportions in the dough. Even so, the cooking technique is SPOT ON. If you want to make this recipe as is, just work milk powder into the soft dough by kneading until it is solid enough to hold a ball shape without flattening. Do divide the dough into 20 balls even though they seem small. They are very rich! Also, let your oil cool a bit before adding the second batch by removing it from the heat for a few min. It is important to make the syrup in a large fry pan so there is room for all your little donuts to soak. Cheers!

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Banana Sour Cream Bread

Reviewed: Dec. 6, 2009

This is very moist banana bread. I was taking this to a Christmas brunch and wanted something festive, so I made the following modifications. I added a jar of marachino cherries that I halved, and a can of pineapple tidbits that I squeezed most of the juice out of. I also added roasted pistachios, but I won't do that again; they turned soft. I also used fat-free sour cream and it worked just fine. This took a long time to bake -- about 1-1/2 hours, and it didn't rise much (i.e., it didn't have a domed top). To serve, I sliced the loaf down the center length-wise, then turned to slice cross-wise. This made nice individual pieces that I put on a Christmas tree-shaped tray. I decorated with maraschino cherries to look like ornaments and put a star-shaped cookie on top. It was colorful and very tasty. My family can't wait for me to make this again. Thanks Esther!

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Brioche

Reviewed: Dec. 6, 2009

NOTICE! To those of you wanting a REAL brioche recipe, this is *not* it. This is a good egg bread recipe but does not have the rich, buttery quality of brioche. Real brioche has more butter and the butter is kneaded into the dough.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Smooth Sweet Tea

Reviewed: Dec. 5, 2009

This is very smooth but it is a little too sweet and a little weak for my taste. I'm going to steep another cup or two of tea and see if that helps.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Oatmeal Peanut Butter Cookies

Reviewed: Dec. 4, 2009

These were pretty good. The only reason why I didn't give them 5 stars, is because I think the salt could easily be dropped to only 1/2 teaspoon. Other than that, they were nice and chewie. I added 1/2 cup of choco chips. These went over great with my kids!

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K.A.P.

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Oxnard, California, USA

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Penuche

Reviewed: Dec. 2, 2009

I'm going to have to give this recipe another shot, next time following the directions a little more closely. I didn't let it sit undisturbed like I was supposed to, and I ended up with a very grainy texture. However, the flavor was incredible definitely worthy of a 2nd try.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Pumpkin Cream Cheese Muffins

Reviewed: Dec. 2, 2009

These were good but they were so much work that I'm not sure they were worth it. They didn't get rave reviews although no one had anything bad to say about them, they just weren't great. Probably will not make these again.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Curry Pumpkin Soup

Reviewed: Dec. 1, 2009

Those used to eating sweet soups who tried it really liked it. I personally would go without the sugar. I replaced about a third of the half and half with hazelnut milk, and that worked well. It was no to thin. I will try it again with the soy half half and share my experience.

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Silvia Tanner

Cooking Level: Beginning

Home Town: Bucaramanga, Santander, Colombia

Living In: Portland, Oregon, USA

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Butternut Squash Risotto

Reviewed: Dec. 1, 2009

I just tried it at a dinner party and liked it so much. I am dying to cook it!

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Silvia Tanner

Cooking Level: Beginning

Home Town: Bucaramanga, Santander, Colombia

Living In: Portland, Oregon, USA

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Special Banana Bread

Reviewed: Dec. 1, 2009

I *love* this recipe! I throw this together often, the only changes I've made are wholewheat flour, a splash of vanilla, and I use real butter & pecans. This always turns out SO DELICIOUSLY MOIST. Seriously, I can't get enough of this wonderful banana bread recipe - thanks so much for sharing it! <3

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marek

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Portland, Oregon, USA

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Sesame Shrimp Stir-Fry

Reviewed: Nov. 30, 2009

This was pretty good. I only added a sprinkle of cayenne because 1/4 tsp seemed like too much. Even the sprinkle made it spicy enough (and I like spicy food). I also added 2 tbsp of honey to the sauce after it thickened, because I thought it should be a bit sweeter (I used Kikkoman's teriyaki). I'll probably make this again.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Cherry Snowballs

Reviewed: Nov. 30, 2009

These were so easy! I drained the cherries on a paper towel beforehand though. I also substituted half of the flour with ground oats (rolled oats processed fine in a food processor). I had a problem dipping them in the coconut - I don't think my glaze was thick enough. I ended up dusting half of them with powdered sugar instead, and all of them were delicious.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Fudge Puddles

Reviewed: Nov. 29, 2009

These were so easy and turned out great! I substituted half of the flour with ground oats for a chewier texture and used about 3/4 cup of peanut butter. The dough was pretty sticky but still baked up fine with a little extra time. I only got 24 mini muffin size cookies with the dough. To make the well, I used the bottom of a shot glass. For the filling I used a batch of fudge that I had made earlier in the week that didn't set up properly and it was heavenly. Sprinkled with Christmas sprinkles it looks very festive.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Cranberry-Pineapple Minis

Reviewed: Nov. 29, 2009

This was good but I used my Demarle mold and it stuck to the mold! I was surpised because nothing has ever stuck to that mold before. It's a nice combo of fruit in the salad but its just a jello salad.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Heavenly Chocolate Mousse

Reviewed: Nov. 29, 2009

This was a perfect mousse recipe. However, I'm a believer that coffee belongs with chocolate in order to pronounce the chocolate flavor. Next time I will use some coffee in place of the water and see how the flavor comes out. But the texture of this recipe is superb. Exactly what a mousse should be.

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Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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