Carrot Cake Cookies

Reviewed: Oct. 8, 2009

A new favorite. I found this recipe when looking for a way to use up leftover ingredients from making carrot cake, and this was perfect. I tossed in a tsp of nutmeg and 2 tsp of allspice in addition. Also, I had cream cheese icing left over from making the cake, so I made these into cookie sandwiches with it. I had to hide some for snack time tomorrow because my husband and young ones freaked out over how good they are and they were disappearing faster then I could bake and cool them! I also think they are amazing and am certain I gained another pound or 2 this evening.

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MercilessDomesticTyrant

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Redmond, Washington, USA

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Easy Iced Coffee

Reviewed: Aug. 16, 2009

I don't drink coffee but we made it with Pero (it's made from malted barley- you can find it by the tea and coffee and coffee substitutes at your local grocery store)- We added a couple of tablespoons of whipped cream and I thought it was delicious. Definitely a keeper.

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NoCarnations

Cooking Level: Expert

Home Town: Redmond, Washington, USA

Living In: Salt Lake City, Utah, USA

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Dorm Room Chili Mac

Reviewed: May 11, 2009

A good solid chili mac, and it works for whatever variety of mac-and-cheese or chili you prefer. I go for Hormel beanless chili and Kraft Thick & Creamy macaroni and cheese. It came out quite well, for what it is: a convenience food, made of a convenience food and canned food, that is more than the sum of its parts.

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Windrider

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Chicken Enchiladas I

Reviewed: Apr. 29, 2009

Glad I found this recipe and the great reviews with tips. Super advice! I gave this 3 stars since I modified it quite a bit. The modifications I made really did make for a great dish. First, I boiled the chicken (5 breast halves) in water w/some chicken bouillon for 20 mins. To my surprise, this made the chicken very tender and easily shredable. I shreded it with 2 forks. Then continued with the recipe. Per another reviewer's suggestion I omitted the sour cream, tomato sauce, water, chili powder and taco sauce and replaced all of that with 1 jar (just buy the medium size) salsa and 1 can (buy the bigger 19-24 oz can) enchilada sauce. For the filling, I followed directions with the shredded chicken and added about 1/3 jar of the salsa mixed with 1/3 can of enchilada sauce. Next time I may just omit that step and won't add cheese since real enchiladas don't have that in them. Rolled the ingredients in tortillas and topped pan with the remaining enchilada sauce. (You can use leftover salsa as a condiment.) I originally forgot to add the bellpepper and garlic to the filling before rolling them - so I saute'd (sp?) the mixture and sprinkled over the enchiladas before adding the cheese and enchilada sauce. Try to get fresh tortillas (Costco sells raw tortillas.) It was muy delicioso!

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Baked Salmon II

Reviewed: Jan. 28, 2009

This was amazing! it was so easy, and I was able to use ingredients I already had in the house. The flavor was so good! We've always grilled salmon, and I was afraid to try baking it. But this was just as good if not better. I used the recipe exactly as is except I didn't have fresh parsley to sprinkle on top. I bought a bag of Kirkland brand sockey salmon filets at Costco, so this will definitely be a regular addition to our dinner plans.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 26, 2008

I made for Christmas dinner appetizer and they were YUMMY! But i also read a lot of the reviews and took some of the advice (and left some). I rated accordingly since i changed it a bit. I used 12 large mushrooms (caps about 2" wide) as the recipe called for as well as the the whole pkg of cream cheese and it was just right. Next time, though, I will use bite size smaller mushrooms but double the amount of mushrooms to make it easier to eat as a appetizer. Used olive oil instead of vegetable oil and added to the original ingredients for the filling: 2 stalks green onions (minced and cooked with the garlic and mushroom stems), a bit more parmesan (used fresh grated parmesano reggiano), a bit of garlic powder, 1 crisp, crumbled bacon and about a cup of cooked dungeoness crab. I dunked the mushroom caps in melted butter & lemon before filling, sprinkled with more parmesan and baked in a mini muffin pan. (Beware: if the mushrooms don't fit all the way into the muffin pan, they will come out shaped like muffins! It is kind of cute though.) Cooked for 20 mins and they came out beautifully! Everyone loved them! The parmesan topping gave it that extra crunch too! And love the heat the Cayenne leaves after you eat it. Will make (my new revised recipe again!) Thanks!

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Banana Cream Pie III

Reviewed: Nov. 8, 2008

I was surprised how yummy this turned out! First cream pie I've made and I'll definitely make again. I had to make it in a rush and this was super quick. I used homemade crust. Make sure you use RIPE bananas. Per suggestions, I used 1 pkg vanilla and 1pkg sugar free/non fat banana cream (because that's all the store had), a smidge less milk, and used an electic mixer to thicken which it did FAST! (I freaked out a little because the nonfat instant pudding is only 0.9oz and not 3 oz like the recipe calls for - these are equivalent!! Don't go out and buy 3 pkts of the nonfat stuff! Lucky I got wise before I made a mad dash to the store.)I also mashed up the ripest banana that I had and folded it into the mix before the whip cream. That gave it a great texture. I added the whip cream topping and bananas and THEN chilled. Which worked out just fine. Thanks to the people who suggested mixing the bananas in lemon juice to keep it from browning - it worked and made for a beautiful presentation! It was delicious!!!

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Cherry Pie III

Reviewed: Nov. 4, 2008

I normally don't like cherry pie, but I'm building my pie making skills and what's "pie maker" without cherry pie in her portfolio? Glad I used this recipe thanks to all the reviews as well. I only made 2 modifications to the recipe: Definitely need to get more cherries than the recipe calls for. I used 3 14.5oz canned Oregon tart cherries in water plus added a handful of frozen (but defrosted) dark sweet cherries that I had in my fridge for making smoothies. Next time I will use 2 cans tart cherries and 2 cans (or equivalent) sweet cherries. The sweet cherries added the punch of sweetness needed to balance the tartness. Drained the cherries well to take out any liquid since it produces a lot when cooking. Used 1/2cup brown sugar, 1/2 cup white sugar to taper the sweetness (since i added sweet cherries). And used my favorite pie crust: Ruths' Grandma's Pie Crust which I brushed with egg wash (on the bottom crust and top). Also, when the pie was done, I brushed the lattice weave top crust with a light corn syrup wash sprinkled with granulated sugar and put it back in the oven to set for 3 mins (per tips from allrecipes). It came out beautifully AND everyone loved it! Even people who never liked or had cherry pie raved about it! So proud of my 1st cherry pie! I only had a sliver, it was gone before I knew it! And that sliver was DELISH! 4 stars because of modifications and needing to figure out the right amount of cherries to use.

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Peach Pie the Old Fashioned Two Crust Way

Reviewed: Oct. 26, 2008

DELICIOUS! Everyone I had taste test this was raving about it even those who had never even heard of peach pie before. Easy recipe. I used canned peaches since peaches aren't currently in season. About 2 19oz (peach weight) cans and one of the regular sized cans makes 5 cups. I let the peaches drain in a colander (sprinkled with just a little lemon juice - know these peaches will be sweet so I wasn't too concerned about sourness and don't even know if this step is necessary for canned peaches) while I prepped the pie crust. I let the pie crust sit in the fridge while I mixed the peaches. I read reviews and only modified this way: added about 1 tsp vanilla, decreased nutmeg to about 1/4 tsp, added about 1 tsp more flour, used 1/4c brown sugar in place of the white - decreased total sugar about 1/4 cup (because I used canned peaches that were already soaked in heavy syrup). I made it with a lattice crust and will do that again. I wouldn't dip the fork tines in egg to seal it with again though because I think it made my crust darker in those areas. Did brush the whole crust with an egg wash and poked holes with the fork all over the bottom crust to avoid air bubbles. It came out sooo scrumptious that I am craving a piece right now while I'm writing this! It tasted best as it settled (a couple days) and warmed up as others said, with a scoop of vanilla ice cream. HIGHLY recommend using Ruth's Grandma's Pie Crust recipe for this (and everything else for that matter). EDIT: DEFINIT

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Grilled Cheese Sandwich

Reviewed: Oct. 20, 2008

I think this is the first thing other than scrambled eggs I learned how to make, somewhere in my teen years. I thought you might like to know how awesome one of these is made with a thick slice of tomato right in the middle. Mmmmmm

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MercilessDomesticTyrant

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Redmond, Washington, USA

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Pecan Pie V

Reviewed: Oct. 16, 2008

LOVELY! 2nd pecan pie I've ever made, 2nd recipe. The 1st one had the Karo syrup. While I did like the karo syrup encrusted topping of pecans that that recipe made, this recipe is a much fuller, all around pie. I'm trying to figure out how to incorporate the 2. This pie was very easy to make (I had some leftover pie crust pre-made - Ruth's Grandma's Pie Crust), took me no time to mix up the ingredients. I made a cute flower design of halved pecans on top of the pie and pressed them in half way. I also added about 1/2 tsp more vanilla to the mix and a pinch of salt per reviewers' suggestions. Beautiful! I will make this recipe over and over again!

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Apple Pie by Grandma Ople

Reviewed: Oct. 12, 2008

I can make Apple Pie!!! And it tastes like I've been making it FOREVER, yet this was my very first apple pie and just my 2nd pie ever! I almost feel like I can enter this in a bake off and WIN! Paired it with Ruth's Grandma's Pie Crust found here at Allrecipes, vanilla ice cream and a little whip cream - DECADENT. Not too rich or sweet, and definitely not tart. I thought the caramel sauce might cause it to taste too sweet - but all the flavors created a sauce that was just right. I took others' advice and added cinnamon, nutmeg and vanilla. I will make this again and again (I'll try the lattice weave crust next time)! Thank you Grandma Ople!

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Ruth's Grandma's Pie Crust

Reviewed: Oct. 12, 2008

I've recently entered the world of pie making and this was my first pie crust ever (with my first apple pie - Grandma Ople's found in Allrecipes as well). I've heard so many horror stories and thought I'd just use the store bought ready made dough that you just lay in a pan and bake - it was good (enough) when I used it for my first pie (pecan). But my friend urged me to just try to roll out my own. And, I am no longer afraid! This was so easy to make and handle, and I am still shocked it came out so pretty (I posted a pic). I used butter flavor Crisco shortening as suggested and brushed the pie with lightly beaten egg before baking. Crust was super flaky, but sturdy enough. I am going to use this again and again - have plans for a pot pie dinner using this crust. (I do agree this recipe only makes enough for 1 double crust and 1 single crust pie. I'm making another pecan with the single crust I have left.) Anyone want the remaining ready-made pie crust I have in the freezer? :-) EDIT: I've now made 5 pies using this crust - and EVERYONE raves about this crust. I'm SO happy that I used this in my first attempts with pie crust because I don't need to keep trying recipes. Seriously, I'm not even a bread/crust person but i CRAVE this pie crust! A pie crust CAN totally make a pie!

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Lobster Bisque

Reviewed: Oct. 10, 2008

I used Better Than Bouillon lobster base, chopped the onions, added more pepper and added a few tbsp. of tomato paste like another reviewer suggested. LOVE IT. Thank you. My whole family loves it, little kids included.

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MercilessDomesticTyrant

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Redmond, Washington, USA

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Hamburger Steak with Onions and Gravy

Reviewed: Oct. 5, 2008

SO HAPPY I FOUND THIS RECIPE! I'm surprised to learn this is a southern dish as it's a common dish served in local Hawaiian restaurants (served over white short grain rice). This is my favorite dish to order so it makes me even more excited that it came out SO GOOD ("SO ONO" in Hawaii)! It's on par with some of the best I've tasted! I made it for family dinner and everyone loved it. They were surprised I made everything from scratch, even the gravy, and said that it tasted better than the ones they've had in restaurants. I'm giving it 4 stars because I did take the advice of the other reviewers and don't think it would have been as good had I not. I almost doubled the gravy recipe (I ran out of beef broth - 1 can makes approx 1.5 cups) and I think it was just perfect! I also added a touch of milk to thicken, cooked the onions in the drippings separately AFTER the hamburger was moved to a plate and added mushrooms to the onions. Even though I used 3/4 of a medium onion, and 1/2 of a basket of sliced fresh mushrooms - I feel I could have added even more. I added about 1/4 tsp salt since others described it as a little bland. It came out PERFECT and I will definitely add this to my regular rotation. This was easy to make even though the ingredients list looked long and possibly complicated. It really isn't! Don't get intimidated by that - try it! Thank you Mrs. Trader!

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Puttanesca I

Reviewed: Oct. 4, 2008

Wonderful!!! No substitutions, modifications or "spicing up" needed. Make this the way the recipe tells you to and you will not regret it. Everyone I made it for absolutely loved it! I made it after a friend made it. SO easy to make but tastes like a 5star chef made it. This will be my secret recipe when I need to impress (shh!).

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Easy Tuna Casserole

Reviewed: Oct. 4, 2008

Very good base recipe. I summarized others' advice for my liking so the renovated ingredients were: 2 cans of tuna, 1 can of cream of chicken, 1 can of cream of mushroom, garlic salt, frozen peas, about 1/2c mayo, black pepper, diced onions, a touch of whole milk, about 4 cups cooked macaroni, 1 c shredded cheese, and 1 c french friend onions. It was very good and i couldn't stop eating it for days (tasted good the next day too). Even though I thoroughly enjoyed it, I couldn't stop thinking it needed something else. The diced onions and french friend onions added a little crunch, but more was needed. My mom used to make a tuna casserole using leftover potato chips. I think that would be perfect to try in this next time - crush up the potato chips and mix in with the casserole. It adds a lightly crunchy potato. I'll also add a dash of tabasco sauce next time for a kick as was also suggested. I'm keeping this recipe - in the form I changed it to. :-) 3 stars because it's a base recipe but definitely needs kicks to it. Thanks, Andrea, for the start to many interesting creations from this!

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Melanie

Cooking Level: Intermediate

Living In: Redmond, Washington, USA

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Peach Cobbler II

Reviewed: Aug. 31, 2008

I only gave this recipe four stars because it needed to be tweaked. Like the other reviewers, I reduced the boiling water to one cup, and melted four Tbsp. butter into it. I reduced the sugar you add to the peaches to one cup and used brown sugar instead of granulated sugar (MUCH better!) In addition to the cinnamon, I added a half tsp. of ground ginger and a pinch of salt to the peaches and a little cornstarch for gelling insurance purposes! I cannot imagine what would have happened if I added 2 cups of boiling water. It wouldn't have fit into my 10x10 baking dish, that's for sure. As it was it took about an hour to fully bake to evaporate all the water off and for the center to set. In the end, this recipe was fab! Best cobbler I ever made. I was curious to try it since I had never made a cobbler where you pour boiling water over the top! I don't know quite what it does, but it turns out great.

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CHEFPEON

Cooking Level: Professional

Home Town: Redmond, Washington, USA

Living In: Port Townsend, Washington, USA

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Quick and Easy Alfredo Sauce

Reviewed: Aug. 11, 2008

I followed the directions exactly and it turned out great. It truly was quick and easy not to mention elegant. My husband and kids gobbled this up! This would make an excellent dinner party entree. Rich, smooth and creamy a wonderful addition to any cook's recipe box.

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KMARTGIRL21

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Lakewood, Washington, USA

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Honey and Flaxseed Bread

Reviewed: Aug. 10, 2008

This has become the family favorite! I've been making bread for years and this is a GREAT way to get more fiber and Omega's into the diet. DD's 5.7 and 9 skarf it down as fast as I get it made. The Lesithin was a hastle to deal with at first, but I got one of those pump things for shampoo and conditioner bottles, put it on the bottle of lesithin. Two pumps is exactly 1/2 Tbsp, and no more trying to clean out the measuring device. I also usually use flax seed meal instead of straight seeds. Wither way turns out every time.

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DaAmazon

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Vale, Oregon, USA

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