Runza (meat pies)

Reviewed: Jul. 17, 2008

So I see this is a Big Red reunion! I am also from NE and have been looking for a REAL Runza recipe since we live in Seattle now. I have told my husband about them, but he has never had one. He loved it! This recipe is the best because the dough is wonderful because it's not processed buscuits flattened out. Someone else commented that the sweetness of the dough counters the bitter of the cabbage and it does! This is now a family favorite!

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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California Peach and Almond Crisp

Reviewed: Jul. 16, 2008

I added 1/4 tsp of salt like one review said. I didn't peel the peaches and the whole things was great. This isn't a very sweet dessert and that I what my husband and I loved about it. However, my husband wishes there was more topping so maybe I will make a double topping next time.

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Warm Crab Dip I

Reviewed: Jul. 16, 2008

I've had better (see: Warm Crab Parmasean Dip). . . And for some reason I can't really enjoy a dip/spread of seafood proportions without including such preferrences as Worcestershire, lemon, tobasco, extra garlic, and some pepper. . . Just a few things that no seafood dish should be without in my eyes. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Burgundy Mushrooms

Reviewed: Jul. 16, 2008

Nice side dish. But make sure your eating party likes whole mushrooms and/or red wine. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Unbelievably Awesome Barbeque Chicken Pizza

Reviewed: Jul. 14, 2008

Great pizza!!! I am a big chicken pizza type of guy, and this one didn't disappoint. Also, for a change, no alterations were really needed (that impresses me alone). Will definitely make this one again. . . COOK REFERENCE: You like this one, try the Chicken Marsala Pizza (Inventive and to die for)

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Seafood Chowder

Reviewed: Jul. 14, 2008

Great chowder. . . Cook the veggies in oil first and in a seperate small pot, combine the milk and cheese and pour it over the veggies when both are done. HOLD OFF ON THE CORN till you put the seafood in!!! Corn is already cooked and has the tendency to settle super fast and SCORCH. Trust me, its better safe than sorry to just do this and save your chowder. . . And just to save you some time as far as shopping for all the seafood. Look at around at all your local stores in the butcher department. Some have a premade seafood combo and some nice gents even make one up for you. Its a lil less costly and beats having to get 5-6 different packages of seafood at a time. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Aioli

Reviewed: Jul. 14, 2008

Too eggy for me. I have made home made mayo before and know how to pour and beat the oil in just right, but something was just wrong with the portions here. . . And I agree with most in here that more garlic and a bit more lemon in needed. . . Personally you can never put a max on garlic and lemon when it comes to seafood. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Creamy Tomato Soup

Reviewed: Jul. 14, 2008

Its not really a completely stock recipe, but its good. The spices are right and the cream cheese is a perfect add in. People love to throw shredded cheese on top of their tomato soup already, this recipe just throws it in before hand to save you the trouble : ). . . I like a big glop of sour cream before serving this recipe though. Gives it an even better tangy sweetness that I am looking for. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Lobster Bisque

Reviewed: Jul. 14, 2008

Such a wonderful bisque to make. Mind you it is impossible to follow the recipe. You find yourself throwing in extra broth here, some more spices there, thickening it up some more with flour/cornstarch. Everybody just has a preferrence and that's okay. I think this recipe is easy to toy with. My recommendations are as follows. . . -use whipping cream as opposed to milk (keep it on low and constantly stir as to not let it scorch or settle) -use more worcestershire and just an eencie bit more cayenne or tobasco. -depending on what kind of bisque you like either chop up the lobster finely and have your bisque chunky, or cool it down once its all put together and blend it to really combine the ingredients. . . -Lastly, I don't know about all of you but if you have a fresh lobster to use, barbecue that bad boy with some gnarly add ons (lemon, garlic, worcestershire, pepper, etc) just to get your meat prefunked before it goes in the pot. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Buttermilk-Battered Calamari

Reviewed: Jul. 14, 2008

Not a fan. . . The buttermilk cooks and burns too quickly in the oil and I am scared the squid didn't cook all the way through. On top of that, I like a larger compilation of ingredients to season my oil fried recipes (cayenne, worcestershire, lemon juice, tobasco, preferred seasoning salts, etc) and I don't usually care for certain recipes that don't use such things and in turn come out underseasoned. . . I don't even think the aioli or dressing could have made up for it. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Calamari Steaks Parmigiano

Reviewed: Jul. 14, 2008

I'm a big calamari guy, and this was pretty good. First off, DO NOT mix the steaks in with the sauce!!! I know I am not alone in this but I hate the breading I worked so hard to get perfect going soggy. Lay down your preferred pasta, top with the sauce, then lay the squid on top. . . I'd watch for the steaks curling up on you when they cook, because it makes it harder not burn some parts and cook others when they refuse to lay flat. Next time I think I will cut my steaks in 1" strips (They're not as small as calamari but not as big as steaks) As Goldy Locks would say "just right". . . I stuck to the recipe pretty good, but some additions I would reccomend are adding a few dashes of lemon juice to your basting milk and some cayenne to your breading (tang + zip = perfect for seafood). And then depending on what sauce you choose, I always like to sautee up some garlic and onion with a few spices before adding the sauce and letting it simmer. . . Try this recipe out. . . It's different, but its nice. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Pound Cake II

Reviewed: Jul. 11, 2008

My whole family liked the cake. We used is with strawberries and ice cream. PERFECT! Light and sweet. I made cupcakes with it however and that didn't work so well. Next time I will try making a loaf as suggested.

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Asian Lettuce Wraps

Reviewed: Jul. 10, 2008

I didn't have all the ingredients. So for the sesame seed oil I used 2 TBSP of sesame seeds. I didn't have hoisin sauce but I used 1 TBSP on Sriracha HOT Chili Sauce. And I didn't have green onions or water cheasnuts so I just left them off. I used regular vinegar instead of the rice wine. And I added 2-3 TBSP of osyter sauce since I didn't have the main sauce and I thought it needed to be more liquid to coat the beef. My husband and I both really enjoyed it (as you can see from our rating)!

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Ground Beef 'n' Biscuits

Reviewed: Jul. 3, 2008

It was a great all inclusive meal, but it did lack something, like others have reported. Next time I will try a spiced up variation. I also cooked the biscuits before adding them to the top of the dish as one other has suggested.

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Chili-Lime Chicken Kabobs

Reviewed: Jul. 3, 2008

Saw this on the main page and didn't agree. Did this once before, have the picture to prove it, and I didn't care for it. I did the Chicken and Bacon Shish Kabobs the same night and those supersede this flavor clashing recipe. . . I am known for improvising recipes somewhat, but for this, I copied it down to a "T". And still it just wasn't a favorite at all. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Chicken Milano

Reviewed: Jul. 2, 2008

My 18 month old even liked it!

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Easy Tomato Crab Soup

Reviewed: Apr. 29, 2008

I'm a big crab lover, and this was still not my thing. I think what really threw me off was the chunky tomatoes. Crab meat in a soup is supposed to me smooth, so everything else should be like it. I might try this again, because the flavors were there. But next time I will do a mock "bisque". Maybe use more tomato sauce or soup. Or if I use the diced tomatos, I will put the finished components in a blender and really melt it all down and together. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Clock-Watcher Chicken

Reviewed: Apr. 29, 2008

Just too watered down for my taste. My wife's brother seems to like it, but he likes snack cakes and cooked spam as well lol. I tried thickening it up and using different spices for flavor, but nothing seems to really work. I vamp up a lot of recipes, but this one is just too stubborn to tweak. . .

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Reviewer:

Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Restaurant-Style Tequila Lime Chicken

Reviewed: Mar. 5, 2008

TAKE AT EASY WITH THE LIQUID SMOKE! I rarely use over a few drops with most my recipes that require it and it is always more than sufficient. I didn't buy into the 1 tsp bit of that this recipe calls for and even my reduced amount I gave the marinade was still too much. So that is the only key advice I can give. Oh and of course listen to the others who say just mix ranch dressing with your favorite salsa rather than complicating things with excess of ingredients in this recipe. This recipe has the potential with just a few corrections that are needed. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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Garlic Chicken Kabobs

Reviewed: Mar. 5, 2008

Felt like I got a mouth full of Mexico with how overwhelming the cilantro was. I tood some other advice and used a fresh batch of it, and even went light on the spice and heavy on the garlic. Still didn't help too much. I will be doing this again just with maybe a dried brand of cilantro. Because this dish reminded me of a 35 proof dessert drink. Its pretty tasty with the first few doses, but if you easily over do it you are gonna get sick. . .

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Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA

Living In: Woodinville, Washington, USA

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