Homemade Pancake Mix

Reviewed: Mar. 17, 2008

This Recipe is Perfect for my family. It is easily adjusted for food allergies, and turns out GREAT every time. I've made it several times now, and it's now one of our staples. Always have it on hand....

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DaAmazon

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Vale, Oregon, USA

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Chicken Gravy

Reviewed: Feb. 3, 2008

Like other reviewers I used boullion cubes and boiling water since I didn't have chicken stock, and I mixed the corn starch with milk instead of water. I'm not sure why, but when I added the cornstarch mixture to the water, it instantly clumped up, and no amount of stirring would fix it. I thought it was ruined. But I strained it and served it and it was delicious. My husband mentioned it was a bit runny, but he liked the flavor. I prefer making gravy with the pan drippings, but this was a good substitue since i was using a pre-roasted chicken and didn't have any.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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It's Chili by George!!

Reviewed: Feb. 3, 2008

I made this for a super bowl party, and everyone loved it. But the recipe on its own was kind of bland. I ended up adding a lot more cumin, oregano and pepper than called for to perk it up. I also used stewed chili tomatoes and diced chili tomatoes in place of most of the tomato juice for a litle added flavor.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Winter Chicken Bake

Reviewed: Jan. 21, 2008

This dish was just okay to me. The cranberries made it too tart, with nothing to balance it out. If I was going to try this again (I don't plan to), I think I'd add more apples and fewer cranberries. I didn't think the onion did anything for it either.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Luscious Chicken Pot Pie

Reviewed: Jan. 21, 2008

This was so delicious. My husband said it was every bit as good as Marie Calendars' pot pie, and that's a huge compliment from him. I used the cheapie frozen chicken breasts, but I rubbed them with olive oil, sage, kosher salt and pepper and roasted them. They added a lot of flavor to the pie. This will definitely become a family favorite.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Jiffy Casserole

Reviewed: Jan. 18, 2008

This casserole is really good, especially on a cold winter night. I liked it even better heated up the next day for lunch. Mine turned out a bit bland, so I melted a layer of shredded cheddar cheese over the top after it was done. Next time I'll add a lot more pepper and season it up a little bit. I gave it 4 stars, because this recipe takes quite a while to make with all the chopping and the 1 hour cook time. I'm not sure why it's called Jiffy casserole because it was anything but quick.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Easy Meatball Parm Hero

Reviewed: Jan. 18, 2008

This sandwich was delicious and so easy with the store bought meatballs. I used italian style turkey meatballs. My husband's only complaint was that it was too much food.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Slow Cooker Split Pea Sausage Soup

Reviewed: Jan. 11, 2008

This was excellent. I did make some changs just based on what I had on hand. The adjustments worked, it was so good! Instead of carrots, I added one leek green and white parts chopped, green and white onion chopped, 2 cups of chopped celery, no garlic powder, 1 tbls curry powder, salt pepper, 2 bouillon cubes instead of 4, and 1 cup chopped leftover ham instead of sausage. After slow cooking I put into blender to puree until creamy. Really delicious.

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Hailey Chamberlain

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Redmond, Washington, USA

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Downeast Maine Pumpkin Bread

Reviewed: Jan. 9, 2008

This was so simple, and so delicious. It was perfect for the holidays. I didn't change a thing.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Cherry-Pistachio Bark

Reviewed: Jan. 9, 2008

This bark was so good! I took it to a party this week and gave it to friends for Christmas. Everyone loved it. The only thing I'll do different next time is find pre-shelled pistachios. Shelling and peeling the pistachios took way too much time.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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BUSH'S® 7 - Layer Dip

Reviewed: Jan. 9, 2008

This dip was pretty good, but it didn't stand out to me. It was also a little watery the first day, and even worse the next day. I used fresh salsa from the deli, so maybe that's why. If I make this again, I'll drain the salsa well before using it, and cut back a little on the taco seasoning.

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colocook

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Boulder, Colorado, USA

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Easy Arroz Con Pollo

Reviewed: Jan. 9, 2008

I had to alter the recipe due to what we had on hand in the kitchen and it turned out excellent. I used: rice, chicken breasts, fresh garlic minced, salt, pepper, paprika, 1 can of beef broth, 18oz jar of tomato sauce, 2 tbsp English hot mustard, 1 red pepper, 1 onion, 3 green onions, 1 can sliced mushrooms, 1 cup mexican blend shredded cheese. I baked it as followed. Plated it with shredded lettuce, ranch and salsa and it was so good!! I would make it again.

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Hailey Chamberlain

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Redmond, Washington, USA

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Lemon Square Bars

Reviewed: Dec. 8, 2007

This is a great recipe. The combination of the crunchy buttery crust, the creamy middle and the chewy top is perfect. I did "tweak" the recipe a little...I added a pinch of salt to the crust, used a little lemon zest in the filling, reduced the sugar to 1 3/4 cups, and used 3/4 cup lemon juice since I thought 5/8 cups was a sort of weird measurement. This recipe is a keeper.

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CHEFPEON

Cooking Level: Professional

Home Town: Redmond, Washington, USA

Living In: Port Townsend, Washington, USA

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Picadillo

Reviewed: Nov. 29, 2007

This was pretty good. I didn't realize until I started cooking that I was out of onions, so I just added some onion powder and we don't like olives so I left those out and it turned out pretty good. It does not look appealing at all, but tastes pretty good.

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Becky Gallegos

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Bellevue, Washington, USA

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Angie's Perfect Dinner Rolls

Reviewed: Nov. 22, 2007

Fantastic! Time consuming but well worth it. We made them for Thanksgiving and they were delicious.

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NoCarnations

Cooking Level: Expert

Home Town: Redmond, Washington, USA

Living In: Salt Lake City, Utah, USA

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Sloppy Joes II

Reviewed: Sep. 8, 2007

These were REALLY good! They had a nice sweet 'n sour type of flavor to them. Very nice!

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LIZZY217

Cooking Level: Expert

Living In: Redmond, Washington, USA

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Aunt Peg's Chowder

Reviewed: Feb. 9, 2007

This was a great soup! I'm always looking for vegetarian alternatives for when I have vegetarian guests. Even my fiancé, who normally asks for meat on the side with veggie dishes, loved this just by itself. The only change I had was to cook it on the stovetop over medium-low heat instead of baking. I would add the cheese just before serving, or even just sprinkle it on top of the soup instead of stiring it in, as it got a little rubbery from cooking for 10 mins. Also, I'll definately make more next time - the 6 serving recipe was just enough for 3 main dish servings (and that was with 15 ounce cans instead of 8 ounce), and we were wishing we could go back for seconds.

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LIZZY217

Cooking Level: Expert

Living In: Redmond, Washington, USA

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Amish White Bread

Reviewed: Jan. 21, 2007

I have now made this bread several times, and each time it has come out fabulous! Its our favorite breakfast bread, covered with blackberry jam!

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M16HUNY

Cooking Level: Expert

Home Town: Aloha, Oregon, USA

Living In: Redmond, Washington, USA

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Make Ahead French Toast

Reviewed: Jan. 20, 2007

YUM. I used up a half a loaf of regular potato bread that was getting too crumbly for sandwiches. After dipping all the pieces I thought it would be a shame to pour all the rest of the batter down the drain so I poured it all right over the bread. It baked up fabulous the next morning! Not soggy at all and the pecans got so nice and caramalized and toasty and crunchy. It smelled like pecan pie coming out of the oven. Husband, and 6 & 4 year old girls LOVED it. What a great alternative to frying a couple slices at a time in a skillit. Thanks!

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MercilessDomesticTyrant

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Redmond, Washington, USA

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Cinnamon Rice

Reviewed: Jan. 18, 2007

Very good! I made this recipe as-is even though I was not sure about adding the sugar. All 4 of us liked it, including my 4 and 6 year old daughters. I will use this recipe again but will leave out the sugar. The raisins add enough sweet.

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MercilessDomesticTyrant

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Redmond, Washington, USA

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