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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Grilled Rock Lobster Tails

Reviewed: Feb. 15, 2009
This is the only way I've ever made lobster myself and it's so good I don't think I'd be willing to even try another method. I like doing a butter/olive oil mix personally... A lot of people only do butter with lobster, but the olive oil in this is what really keeps the meat tender and moist, not rubbery like it can sometimes end up. White pepper is also important to this recipe, and many others. I've heard people say 'who uses white pepper?' I am a huge white pepper advocate- I love pepper, but don't always want the black specks in dishes and white pepper brings the flavor, but not the black flecks and chunks and because it's so fine, you get a much more even pepper flavor. Although this recipe says to 'lightly grease grill' I'd say fairly heavily, I mean not enough to start a grease fire or anything, but these babies can really stick and although it still tastes good, it kinda ruins the presentation to serve a mangled lobster tail. If you happen to have any leftover bacon grease, use it to grease your grill- it adds a nice subtle flavor. And I stay with these pretty much the whole time they're grilling... depending on the heat of the coals, cooking time can greatly vary. I wish lobster was cheaper and we ate it regularly, but it's a nice treat every once in a while... especially made like this!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Tiramisu Layer Cake

Reviewed: Feb. 15, 2009
Awesome! Doubled the coffee/kaluha mix for the cake. Did 1.5X the kahlua on the filling and frosting, and I think anymore would've been too much for my liking. Also, did 3C of whipping cream and added 2 more TBSP of Powdered sugar to the frosting to make sure I had enough.
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Cooking Level: Intermediate

Home Town: Stockton, California, USA
Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Brooke's Best Bombshell Brownies

Reviewed: Feb. 11, 2009
These fully live up to their name & good reviews! They are, hands down, the BEST brownies I've ever had in my life. SUPER easy to make... My friend who is NOT a cooker and I came home late and were starving. She put these together quickly while I made us dinner... If she can do this, ANYONE can. As per other reviewers, we did 1 cup brown, 2 white sugar. We subbed milk chocolate chips and they create little 'chocolate pockets' in there that are soooo delectible. We baked it 30 mins cause we wanted them to be super gooey and fudgey and they were. Next time I'll bake them exactly 35 mins though cause the edges were perfect. Definately take out before toothpick says done or they'd be hard and un-fudgey. Grease your pan WELL... we rubbed butter on it and they came out pretty ok, but were much better set up the next day. I think these would make good individual brownies in muffin tins (and reduce baking time). Then make turtle or tin roof brownie sundaes... Decadence at it's finest!!!
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Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.

Creamy Au Gratin Potatoes

Reviewed: Feb. 6, 2009
I've made this recipe MANY times and although it is good as written, I find it a bit bland. For people who like very plain food, make it as written. If not, add a lot of seasoning. I sprinkle saesoned salt, onion and garlic powder and pepper on top of each potato layer. Also, I've mixed 3/4C chive sour cream into 1-1/4C 2% milk and slowly mixed it into the roux and it came out VERY good this way. I like doing a swiss/cheddar mix too and prefer it with red potatoes, but I use whatever's on hand. I'll usually make it several hours in advance and leave in the frige until baking. And although 1-1/2 hours seems like too long to bake, it's actually just right- take the foil off last 20 mins or so. One year for X-mas Eve, I did this in the slow cooker (maybe 5 hours on med.) with Gruyerre and Havarti in between each layer and that was the best ever, but was expensive, time consuming and calorie-packed so haven't done it again since. Next time I think I'll add spiral ham and Jalapenos for a one dish dinner, with a salad. I would consider this a 'Very Good Basic Recipe' but for our taste, needs to be jazzed up. Bonus: Re-heats well too.*****UPDATE: I added a layer of chopped broccoli florets in the middle and it was really good. Probably too long to cook broccoli, it was really soft. Reminded me of broccoli cheese soup, in casserole form.
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Feb. 6, 2009
Wanted grilled BBQ chicken, didn't have BBQ sauce, but had the ingredients for this. I've made BBQ sauce before, but never from a recipe...just added things til it tasted right. This is FAR better than any attempt I've ever made! Made 1/2 batch, used apple cider vinegar for most of the red wine vinegar about a 2:1 ratio. Did half honey and half molasses. Subbed celery salt for celery seed. Also added about a TSP or 2 of light corn syrup- I've found that gives BBQ sauce a nice 'shine'. Simmered 20-30 mins. Once cooled, I funneled it into an old ketchup squeezy bottle. This sauce is the perfect mix of BBQ flavors...smoky, tangy and sweet with a kick... A little thin though. Made FANTASTIC Grilled chicken breasts. I don't think I'll ever buy BBQ sauce again, and next time I'll make the full amount! UPDATE: I wanted to do a whole BBQ chicken on the grill- put bird in a roasting pan, doused in this sauce and put the pan on the grill for 2-1/2 hrs, basting throughout. AWESOME chicken and the leftovers made the BEST chicken salad EVER with black beans, corn and cumin/chili powder/mayo/chive sour cream 'sauce'. The BBQ sauce flavor really came through in the chicken- can't wait to do it again! ***3RD REVIEW: Made full recipe amount & added 1TS cornstarch + 1TB h20 mixed, 1/2 molasses 1/2 honey, simmered 2 hrs...PERFECTION!!! Nice & thick, PERFECT flavor. Big Al, YOU ROCK!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Beer Margaritas

Reviewed: Feb. 2, 2009
I make these all the time, especially in the summer and they're soooo good. Even people who don't like beer or tequila like them! I'm a tequila snob so I always use Patron. Usually use Corona for the beer part. I usually do Sprite or club soda for the h20. Sometimes I'll add a splash of Patron Orange liquor or some Midori. After doing these for so long, I don't think I even remember how to make a 'regular' margarita!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.

Jalepeno Cheese Dip

Reviewed: Feb. 1, 2009
This was really good! Mixed it all up the night before and it was a BIG hit for the superbowl party. I did add about 3TB cream cheese cause I had some I wanted to use up. Doubled the jalapenos and used jalapeno olives cause we like things hot. Added a few shakes of cumin, onion powder and seasoned salt. Used reduced fat everything and it still tasted sinfully rich and delicious.
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.

Overnight Coffee Cake

Reviewed: Feb. 1, 2009
This was great! And SUPER easy. Took less than 10 mins to prepare and used ingredients always on hand. I halved the recipe and did it in an 8X8. I did fresh ground nutmeg and just grated it right into the bowl, didn't measure, but definately used less than called for due to the reviews of it being too nutmegy. Used slivered almonds and a dash of allspice in the topping. The topping coats it well and once coated I pressed it flat.It kind of melts into the cake, but stays nice and crisp. Next time I might make individual muffins. I skipped the icing and it was plenty sweet without it, but it would probably look fancier with it. It was a wonderful desert, but could also be used for a breakfast or brunch dish.
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.

Alyson's Broccoli Salad

Reviewed: Jan. 30, 2009
This is SUPER good! And I don't usually like raw broccoli too much. I think it's best if you leave it overnight, but I've made it day of, a few hours early as written, and it's always good. I always use reduced fat mayo cause otherwise it negates the healthy-ness of the broccoli. This is a staple of my bbqs in the summer. Also, super easy to bring to gatherings, just put bacon and SF seeds in a small container or ziploc and toss in just before serving. LOVE this salad! THANKS ALYSON!!!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.

Roasted Garlic Lemon Broccoli

Reviewed: Jan. 30, 2009
BFs sis turned me on to this dish and now I make it regularly. We saute it rather than bake it and add red pepper flakes for an extra kick. Wonderful side- easy & healthy!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.

Red Enchilada Sauce

Reviewed: Jan. 27, 2009
Glad I read reviews before making and with small adjustments was very good. Some reviewers noted an 'Italian' flavor, so I omitted oregano and basil. Although Oregano is regularly used in many hispanic dishes, I just couldn't see how Basil has any business being in enchilada sauce, and it's such a strong flavor, it would dominate. Also, once all the sauce was mixed up, I ran it through the blender... Isn't enchilada sauce supposed to be smooth? Other than that, followed the recipe and it was really good! I think next time I would use some kind of stock for the h2o though, it wasn't lacking flavor, but stock would deepen the flavor. Made Mijo's Slow Cooker Shredded Beef and did Wet Burritos and then another night spooned it over Dang Quesadillas :) Considering how easy this is and using ingredients typically on hand, I'll never buy canned or packet enchilada sauce again. I'm always looking for home made alternatives to typically store bought foods- I like knowing (and being able to pronounce) the ingredients in my food. This fits the bill!!!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Roasted Beets 'n' Sweets

Reviewed: Jan. 19, 2009
This is so good- If you think you don't like beets, you're wrong! Make them this way and you'll be a beetaholic! This recipe make A LOT as written- for 4 adults I use 2 beets and 1 good sized yam and it's exactly the right amount. I do it in bowls, no need to waste a bag. I cut down the oil and use just enough to coat. I use brown sugar too, but either way it's delicious and healthy! I bake beets alone 20m, add yams and seasoning and red onion, then bake add'l 40m. LOVE this dish! FYI beets do turn your pee a bit pinkish the next day, so don't panic =)
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Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.94 star rating.

Eat Michigan Salad

Reviewed: Jan. 19, 2009
I LOVE this salad!!! I've made it many times and always forget to review it... I ususally use feta and slivered almonds. I've subbed craisins for the dried cherries and it's still good, but the dried cherries are sooo much better- they add a nice tartness that's very complimentary to the dressing. Fresh strawberries might be good too. Sometimes I've also added a bit of yellow mustard and onion powder to the dressing and that's quite good as well. I've found the dressing is better when run through the food processor a minute- it really gives it a much smoother consistency- I've tried to cheat and skip this step, but it's kinda clumpy even if you whisk it good... still tastes good though! And like the submitter says in their review, it is better if made the night before, or even that morning. I use whatever salad veg I have on hand at the time. Make sure you use a good crisp apple like a honeycrisp, braeburn or fiji, cause that is really the star of this salad. I've also added chunked up chicken breast to make this a main dish salad and that is wondewrful as well. To sum it up, this recipe is filed in my recipe book under 'Best Salad Ever'!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 19, 2009
Such a good recipe!!! The only changes I made were to 1/2 spices since I did one chicken, added 1 tsp brown sugar to seasoning mix for extra 'stickiness', and put small pats (2tb total, chunked up) of butter between skin and breast, also stuffed cavity with celery tops and 1/2 a white onion. I did baste it a few times and it only took a little over 3 hrs, but I only did one chicken and had to increase temp for last hour for side dish cause I only have one oven- how medieval, I know =) Served it with Roasted Beets 'n' Sweets and Eat Michigan Salad (AWESOME salad!) from this site. What a wonderful Sunday family dinner! Bonus: Thought about making a gravy from the juices, but it was so good, it didn't need gravy so instead I made a stock from the carcas and juices with carrots, celery and onion, filled stock pot with just enough water to cover, plus added seasoned salt to taste, simmered for about an hour. Scooped out major chunks and poured through cheesecloth into a glass pitcher. Once cooled, I funneled it into an old juice container and froze it. Can't wait to make a soup from my homemade stock!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

Taqueria Style Tacos - Carne Asada

Reviewed: Jan. 4, 2009
I've used this marinade MANY times and it always produces a wonderful carne asada. It's very forgiving if you're missing an ingredient or 2- I've subbed OJ for lime, parsley for oregano and I always use about 1/2 amt of olive oil. The longer you let it marinate, the more tender the meat is since the vinegar tenderizes the meat. I ususally do the full amount of marinade with 1.5# flank steak, and double it if using a larger cut of meat. Made for 4th of July last year (soaked overnight) and it was a HUGE hit. I always grill it and usually just serve it the way our local Mexican joint does with sauteed onions and peppers, flour tortillas and do rice and beans on the side if we're really hungry. I've never made the relish or salsa before, but will definately try it sometime soon. I bet it would be even better that way, but the simplicity of just the marinade alone results in an easy, yummy, authentic mexican meal. PS makes AWESOME quesadillas with the leftovers the next night!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

White Chocolate Gorp

Reviewed: Jan. 2, 2009
Super easy and really good. Made for Christmas treats baskets and this was everyones favorite, even those who "don't like white chocolate". Couldn't find mini M&Ms anywhere, or plain holiday colored ones for that matter and ended up putting dark chocolate M&Ms which were really good in there. The Cheerios and pretzels added just the right amount of saltiness. Instead of cashews I put mixed nuts just cause I had a ton on hand. I could eat this all day long, so I'm glad I gave most of it away!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.

White Bean Chicken Chili

Reviewed: Dec. 29, 2008
This was a great "throw-together" meal. It turned out so well that I called a girlfriend to join us for impromptu dinner. I did not have the tomatillos on hand and made without with good success. Yum! Make this one today.
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Home Town: Long Beach, California, USA
Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.

Delicious Ham and Potato Soup

Reviewed: Dec. 28, 2008
Sooo Good! Perfect way to use up leftover Christmas ham. I used 2 lg red and 3 med white new potatoes. I used a heaping spoonful of turkey better than bouillon and added more seasoning- garlic and onion powder, lots of white pepper, NO extra salt since bouillon and ham are so salty. I love that this doesn't use actual cream or 1/2 & 1/2 to make a creamy soup. This will be my official creamy soup base recipe since it could easily be altered to make baked potato soup, cream of broccoli, clam or corn chowder, etc. I also added more veg and started w/4c h2o to compensate for the addition of chopped carrots to the potato boil, then frozen corn and french cut green beans to the last 5 mins of boiling. Also didn't add the ham until this point- recipe time seemed way too long to boil already cooked ham. I was hoping to have leftovers for dinner tonight, but between us and our guests, we scarfed most of it down... there's only a lunch sized portion left which I'm sure we'll fight over!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Heavenly Angel Food Cake

Reviewed: Dec. 26, 2008
This Angel Food Cake IS Heavenly... Absolutely divine! In fairness, I did alter it a bit and used it to make Tiramisu Layer Cake From this site and it came out beautifully. It was fairly easy to make, just a bit of patience required for the meringue part, but aside from that really quite simple. Baked it in 2-9" round pans and they were perfectly cooked at exactly 30m. Loosened the edges, turned upside down onto plates and chilled in the freezer about 20m before removing them from the pan. They came out perfectly! I will make this many many times in the future. Can't wait til strawberries are in season!
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Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.

Mall Pretzels

Reviewed: Dec. 17, 2008
Very good, in fact I believe better than the ones at the mall because you don't have to make them super greasy and heavy from being drenched in butter. The dough was pretty easy to work with- I kept the dough ball covered with a wet paper towel cause it was drying out a bit while I was doing the rolling, which was a bit tedious and the ones I rolled 'pencil thin' were almost a bit too crisp after baking exactly 8 mins so next time I'll roll them a bit thicker or bake a minute or 2 less. Brushed them with butter and sprinkled with kosher salt. Served with a cheesy sauce that was so yummy. I also made a few pretzel dogs which were soooo good! They were perfect after baking 8 mins. Next time I might put a pat of cream cheese in with the hot dogs (it's a Seattle thing...trust me, it's good) and maybe even some grilled onions. This would also make a great pizza or calzone dough. I love this recipe and will keep it in my arsenal. It'd be a fun thing to do with kids too, although since it takes a long time younger kids might get impatient... Well worth the work and the wait!*******UPDATE: Out of curiosity, I froze a portion of this dough for about 3 or 4 weeks and it kept well. I used it to make herbed breadsticks that were YUMMY with soup and salad. I just patted the dough ball down to about 1/2" and sliced with a sharp knife into sticks. Brushed with garlic butter, sprinkled with thyme, baked 11mins. Really good!
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Living In: Maple Valley, Washington, USA

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