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This recipe is so good. I will keep using this, unless I don't have milk. Notes to self: - 1/2 c white sugar; 1/2 c brown sugar - 20 sec. at power 4 (out of 10) in microwave to soften stick of butter - use 3 almost-molding bananas - add cinnamon & vanilla - grease pan with butter wrapper residue - bake for 45 mins.

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Spinach Quiche

Reviewed: Mar. 3, 2010

Tasty. Not too hard to make. Only used 3 eggs but probably should've reduced the milk too because it took a while to solidify in the oven. Used a 6oz. bag of fresh spinach. Added cheese after 30 minutes in oven, but still took a while to solidify.

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Amy's Garlic Egg Chicken

Reviewed: May 12, 2009

juicy and tender but too buttery and salty i will have to modify next time

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Soft Oatmeal Cookies

Reviewed: Jan. 22, 2009

I need to try this recipe one more time. The texture was good (soft with crisp edges), but there was too much of a buttery taste. I'll have to add more raisins next time - maybe 2 cups.

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Chinese Napa Cabbage Salad

Reviewed: Oct. 23, 2008

Quite fast. I think the dressing needs less vinegar. I recommend making everything beforehand and storing in the refrigerator, so that the salad is chilled when served. Mine was too warm because I made it right before dinner. The coleslaw express bag of cabbage works very well and saved a lot of time.

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Banana Crumb Muffins

Reviewed: Oct. 23, 2008

Recipe made 12 large muffins. Very moist - baked the full 20 minutes. I also added cinnamon and nutmeg to the batter. The topping is delicious!

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Bread Pudding III

Reviewed: Sep. 29, 2008

This is very sweet and very good. I used old whole wheat bread and sprinkled nutmeg on top. Scalding the 2% milk was interesting..

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Baklava

Reviewed: Jun. 3, 2008

So good and easy to follow. I buy the chopped [baking] walnuts from Trader Joe's. The 1st time I used them as is, but because the pieces were still quite large, I only had enough for 2 nut layers, and the baklava fell apart easily. The 2nd time, I ground the walnuts in a blender (though not completely because some texture is desirable) such that I had enough for 4 nut layers that stayed together in the end. I make 1.5x sauce mixture before I start layering and baking, so that it has substantial time to simmer and cool down. I like to cut mine in triangles, diamonds, or squares and serve them on black Japanese serving trays - one large round one, and a smaller rectangular one. It makes for a great presentation, and the baklava fits perfectly on the 2 dishes.

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 14, 2008

I used all butter, 1-min quick oats, substituted nutmeg for cloves, added more than 1.5 c of raisins, and added chocolate chips to my last dozen. The cookie is good with or without the chocolate chips. I baked each batch within 8-11 min. All of my cookies are soft (bordering on soggy), but all my friends really like them that way.

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Zucchini and Pork Soup

Reviewed: Jan. 21, 2008

i omitted the sundried tomatoes, used italian seasoning instead of oregano and basil, 1lb of porkchops, only 1 zucchini, and i added spinach at the end as suggested by someone else. very tasty and straightforward. i cooked it to last me a week.

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Soft Sugar Cookies IV

Reviewed: Dec. 16, 2007

very soft on the inside (esp when you don't flatten the dough); crisp edges. i prepared the batter, made half (with small balls of dough), and then refrigerated the rest for the following day. the 2nd batch was just as good as the first, but i flattened the dough this time. (baked 11 mins and cooled on a cookie rack). overall made 5dozen small cookies.

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