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Marshmallow Crispie Bars

Reviewed: Oct. 16, 2011

The vanilla is a delightful touch. This recipe doubles nicely, for extra-thick bars in the same well-buttered 9x13 pan.

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Crispy Pork Wontons

Reviewed: Jul. 2, 2009

Quite tasty. I cook them in about 3/4" of oil in a large skillet, turning once - you don't really need that much oil to cook these.

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The World's Greatest Crab Recipe

Reviewed: May 1, 2009

1/2 cup of minced garlic is an awful lot of garlic. We love garlic, but it did overpower the flavor of the crab - we'll halve it next time. On the other hand, I won't bother fixing drawn butter, either - my dip-in-butter-fanatic daughter never bothered with it this time. (She didn't pause to do anything else, either - 'twas a feeding frenzy.) Overall, this is an awesome way to cook crab - I expect my boxes of crab boil are going to get dusty.

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Asian Tuna Patties

Reviewed: Jan. 13, 2009

Flavor a bit blander than I'd have liked - not bad at all, but nobody thought they were a treat.

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Chocolate Spiders

Reviewed: Oct. 31, 2008

These are very similar to a Yule cookie recipe that my daughter modified for Halloween, but she calls them "Haystack Monsters". We melt semi-sweet chocolate chips instead of confectioner's chocolate - 10-second bursts in the microwave is easiest. Candy-coated chocolates (we use M&Ms) for the eyes work great and easy - form them on waxed paper, attach the eyes, and let them set.

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Chicken Liver Pate

Reviewed: Feb. 29, 2008

I quadrupled this to use a pound of livers, added some extra onion and garlic (well, 7 cloves, sliced) while sauteing the livers, and used a fraction of the sherry called for, and it was amazing. I've tried it with the amount of sherry suggested, but that seemed to overpower everything else. As for draining the livers, I didn't - a fair bit of that liquid is melted butter, which sets up nicely when chilled. The blender does seem to liquefy ingredients easier than my food processor does. I'd suggest letting the livers cool considerably before mashing, then add that liquid as seems called for. Totally delicious when served on garlic toast rounds.

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Chewy Caramel

Reviewed: Feb. 21, 2008

Remarkably delicious. I only heated it to 148F, so mine was a tad soft, but I'll know better next time. The volume does increase remarkably while boiling, so use a large enough pan. Raising the vanilla to 2 tsp will probably also work well. My batch, though far too soft, got gobbled up pretty quickly anyway. This should *not* be made by anyone trying to lose weight. ;-)

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Slow Cooker Spare Ribs

Reviewed: Feb. 8, 2008

I used 1 T of molasses instead of the brown sugar, and a bit more garlic - but these would probably be quite tasty as is. The condensed soup sauce worked out much better than I expected. In my crockpot on low, 8 hours was really pushing it - I'll go for 7 at the max next time.

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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 21, 2007

Marvelous, as is. Does work from a cookie press (tastier than spritz), but keep an eye on that baking time.

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Ground Pork Cake with Salty Egg (Haam Daan Ju Yoke Beng)

Reviewed: Oct. 14, 2007

Quite tasty, with no changes to the recipe. My local market only carries salty eggs already hard-cooked, so the variations using uncooked salty eggs aren't feasable, but the cooked white chopped up nicely in a food processor. I used a largish stoneware cereal bowl to cook it in, because my usual cooking bowls would have been too deep and narrow for cooking well. Next time, I'll try an egg fu yung gravy on the side.

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Chantal's New York Cheesecake

Reviewed: May 5, 2007

The first time I made this, I made many mistakes - and it was still wonderful cheesecake. 1 - this recipe decidedly calls for a water bath - at this time/temp, the lack of a water bath will have it very overdone. 2 - Do NOT add the vanilla at the same time as the flour - the flour will absorb the vanilla and you'll get little brown lumps.

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