Creamy Rice Pudding

Reviewed: Nov. 24, 2009

Good recipe, although it could be creamier. I made the recipe as written and although good, it was a little thin creaminess. Make sure to use a medium or short grain rice to achieve the right texture. Long grain is too firm for pudding. I tend to use Calrose Rice - readily available in all grocery stores. As for the recipe, I use all half n' half and 1 egg yolk. Omitting the egg white creates a more tender pudding. The amount of sugar is fine if eaten warm, but if you plan if eaten cold, sugar needs to be increased to 1/2 cup. Overall, a great base recipe with a few tweaks needed. I will make again with adjustments - half n half and egg yolk only.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, 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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Simple Whole Wheat Bread

Reviewed: Nov. 11, 2009

This is a great recipe. I have never baked bread before, and I have hard it is difficult, especially without the use of a bread machine. Since it was my first attempt, I wanted to make only one loaf. So I cut the recipe accordingly and followed it, except for subbing sugar for honey. I didn't have honey in my pantry. After reading some of the other reviews, I also decided to add some whole flaxseeds. It turned out perfect. Thank you. I can not go back to store bought bread now. Again, thank you for this wonderful and simple recipe.

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woolfu

Cooking Level: Expert

Living In: Bellevue, Washington, USA

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Pumpkin Crisp

Reviewed: Nov. 11, 2009

Oh my gosh, this is SO good! My six year old that is super picky and would normally never touch pumpkin pie loves it! I wanted to test it out before making it for Thanksgiving. I can't wait for my family to try it. I am no fan of pumpkin pie at all, but this this is amazing!

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Catherine

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

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Cheesy Ham and Hash Brown Casserole

Reviewed: Nov. 7, 2009

Love this recipe. We have it Christmas Morning!

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Shizztastic

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Garlic Prime Rib

Reviewed: Nov. 7, 2009

I have been making this every year since I first added it to my recipe box (2006). I don't change a thing. My family always looks forward to it on Christmas Day

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Shizztastic

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Double Tomato Bruschetta

Reviewed: Nov. 7, 2009

My Daughter and I made this for a potlock. It was gone in minutes. Didn;t change a thing,

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Shizztastic

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Zippy Shepherd's Pie

Reviewed: Nov. 7, 2009

This has become a family favorite. I use a package of frozen mixed veggies from Trader Joe's, Fabulous!

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Shizztastic

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Chocolate Trifle

Reviewed: Nov. 7, 2009

made this on the fly for my daughters varsity soccer potluck. All the girls raved. Very easy. I used store bought brownies to save time. Also added caramel and heath bar bits as another reviewer suggested.

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Shizztastic

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Portland, Oregon, USA

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Texas Cowboy Stew

Reviewed: Nov. 6, 2009

I have made this a few times now and it is ALWAYS a hit with our family! It makes a LOT of soup, so expect leftovers for a family of four. Great dish to feed a crowd too!

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SandyMC

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Kirkland, Washington, USA

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Ninety Minute Cinnamon Rolls

Reviewed: Oct. 27, 2009

AMAZINGLY easy and tender! I've made quite a few recipes and this one is the best and easiest so far. Don't let the 90 minutes scare you - it tastes just a good and gooey as the longer versions out there. Other doughs are usually harder to roll out and shrink back, but this dough rolls out so easily and keeps it's shape. The end results are a tender, moist, gooey cinnamon roll. Definitely bake in a 13x9 for moister rolls. I did brush the rolls with butter before baking and it creates an extra layer of moistness. Nothing better than eating these with cream cheese frosting. Will be my master recipe.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Vietnamese Lemon Grass Chicken Curry

Reviewed: Oct. 27, 2009

I'm the recipe owner, but wanted to add that you can use boneless, skinless chicken thighs in this recipe or chicken breasts. For the breasts, don't cook the chicken as long. It's a quick, flavorful, easy recipe.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Chocolate Mint Grasshopper Pie

Reviewed: Oct. 26, 2009

I loved this pie! I am all for easy desserts, and this one is super simple. Now, I did change it a touch, but only in terms of the flavor of pudding I utilized for this sweet venture while increasing the cookie ratio as well. Hubby and I wanted a more pronounced mint flavor than what we believed would happen if we stuck with the original recipe, so I used Chocolate Mint Chip. Also, I did not melt chocolate to drizzle on top. The cookies we purchased were not the double stuffed, so just in case that made a big difference, I doubled the cookies. After tasting it, I'm sure I could cut that down and create a solid mint flavor, but I thought I should mention this change as well. This recipe is a keeper!

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KatEyes513

Cooking Level: Beginning

Home Town: Puyallup, Washington, USA

Living In: Bellevue, Washington, USA

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All American Roast Beef

Reviewed: Oct. 8, 2009

This is a good quick way to make this roast. And just a note. 20 min. per pound is for medium rare. If you like your meat well, it would be 25 min. per pound. The one thing I don't like about this cooking method is that it creates a hard, dry crust on the outside of the meat. I like braising eye round in a dutch oven or baking it at 300 degrees in a little liquid for 30 min. per pound, which creates a more 'falling off the bone' texture. Eye round has no fat, so there are no drippings to baste the roast with while cooking, so having some sort of liquid in the pan while baking creates a moister roast. This 'dry roasting' method is quick, but results are fair and the meat isn't as tender. We made this for French dip sandwiches. I did let the meat sit out at room temp. for 3 hrs. before I baked it to ensure more even cooking. Makes a big difference.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Pear Bread II

Reviewed: Oct. 6, 2009

Very good bread, moist and easy to make. I made it as written and I give 4 stars since I thinkk it was a bit to much oil. Which is great to keep the bread moist for a longer period of time, but the end result was a little too oily. The bottom of my finished bread was glistening and semi-wet from oil. I will do 50/50 oil and applesauce next time or reduce oil to 2/3 cup. Be careful not to use overly ripe pears that are running with juice or else you'll get a soggy bread. I used ripe but still firm pear, 2 pears are plenty, and coarsely chopped them. Great Fall bread. Will make again.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Never Fail Pie Crust II

Reviewed: Sep. 15, 2009

Wow, I was REALLY skeptical on the outcome of this recipe. I'm an avid baker and tried this more out of curiosity. I've heard of using vinegar in pie crust before (vinegar relaxes the gluten so the dough doesn't get tough as easily with overhandling, therefore creating more tender crusts), but I never heard of adding egg. I made just half the recipe (which was PLENTY for two crusts!), but used 50/50 butter and Crisco. It's a sticky dough and I found it hard to pat into the pan, so I rolled it out. The dough was real elastic-like and I was thinking this could never be flaky. I made a three-berry pie with this crust, baking at 400 degrees and the results were amazing. Tender, flaky and flavorful. I used 1.5 teaspoon salt to compensate for the flavorless Crisco. TIP - just make sure you roll/pat the bottom crust thin or it will have a hard time cooking through. I bake all my pies on the lowest level in my oven, this one too. Overall, this is everything you want in a crust - flaky and tender. And it's also very forgiving. You can overhandle this and it won't toughen up on you. I've used this about 5-6 times now.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Mayellen's Honey Bran Muffins

Reviewed: Sep. 11, 2009

These are the world's best bran muffins and the only ones my family will eat. We use store brand bran flakes, and crush it up with the bottom of a glass until it is crumbs. The important thing, though, is to substitute 1 cup of crushed pineapple for half the raisins and add about 1 cup pecans. Since I never have pineapple juice I put the rest of the can of pineapple & juice in the blender, add enough apple or orange juice to make 2 cups and then thoroughly pulverize it. If I can remember, I use less sugar because this muffin is really sweet. I bake them in a dark pan at 350 or in a silver-colored airbake pan at 400. Times will vary, but DON'T overbake and don't use muffin cup liners unless you plan on eating those too. The batter will keep for days in the refrigerator, to be used as needed Cooked muffins can be stored in a closed container for several days, or frozen.

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Grandma Ellen

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Bellevue, Washington, USA

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Microwave Caramel Popcorn

Reviewed: Aug. 21, 2009

I was in the middle of a late night, bunny slippered must have crunchy / salty / sweet / chewy super craving fit. I tried this recipe because I just happened to have all the ingredients. Who knew that I was soon to be in snack heaven? Dinosaurs walked the earth when my microwave was born so I actually upped all the times. Ok, that’s not quite true. I didn’t up the times when the popcorn was supposed to be in the paper bag. That’s because I didn’t use a paper bag. After I put in the baking soda I tasted it and said, good enough, mixed things together as well as I could in a large bowl and ate it. Remember, this was an EMERGENCY! I figured it was late enough that the popcorn police wouldn’t catch me. Turns out that the unmixed globs of caramel at the bottom were some of favorite bits. This stuff is wow.

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BBOMB

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

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Ida's Lemon Mousse

Reviewed: Aug. 18, 2009

This is certainly easy and affordable to make, but I would never serve this to company. The finished product taste like creamy lemon jello, nothing like a mousse. I also didn't like the artificial taste of the lemonade coating my throat after 4-5 bites. I made this with the kids since it was a fun, easy dessert on a hot day. Overall, the texture is too jello-like, but I wasn't expecting much due to the simple ingredients. I was going to serve this to guests but decided against it. Fun for kids but nothing more.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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Crawfish Chowder

Reviewed: Aug. 17, 2009

This is a great base recipe, but when I made it exactly as written, it was way too thick and bland and didn't impart enough seafood flavor. I'm not a fan of canned soup, but was surprised that it didn't taste too bad. I've made this with both crawfish ands shrimp and both taste great. When I use shrimp, I use about 2.5 lbs. I remove about 1/3 of the cooked shrimp (chop them if they're big) and use a hand blender to slighty puree the chowder, leaving small chunks. I then add the reserved shrimp back to the soup. This makes a nice shrimp bisque. I also eliminate the cream of mushroom (since I think it has a artificial taste) and use all potato soup, 1 bottle of clam nectar, minced garlic, old-bay seasoning, 8 oz. of cream cheese and chives to garnish. With your own additions and changes, this makes a restaurant worthy chowder.

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MommyFromSeattle

Cooking Level: Expert

Home Town: Bellevue, Washington, USA

Living In: Seattle, Washington, USA

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