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Reuben Casserole

Reviewed: Dec. 14, 2011

Making a sandwich is far better than turning the whole thing into a pile of slop. Just make yourself a Reuben. I thought this would be really great, but it's actually only just this side of edible.

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3 users found this review helpful

This bread was edible, but that's all I can say for it. It was heavy, too sweet (it's a bread, not a cake!!), and had far too much clove. Perhaps if you use very stale, old pre-ground clove, you need this much, but if your clove is fresh, even if it's pre-ground, you don't need more than a pinch. A half-teaspoon of clove is VERY strong.

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1 user found this review helpful

Buttermilk Pancakes II

Reviewed: Apr. 16, 2011

Standard buttermilk pancakes. Don't expect some shining golden pancakes from heaven. They're good...

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2 users found this review helpful

Poppy Seed Muffins

Reviewed: Oct. 16, 2010

Oh these are VERY nice muffins and cake. The recipe makes WAY more than it tells you it does, you can easily cut it in half. However, I found that the muffins were done well before the tops were browned, so I took them out, disregarding the instructions to wait. They were so fluffy and moist, but yes- they were done. You do not have to wait for them to brown on top, just do a toothpick test. They are on the sweet side, especially when they're fully cooled, but that's okay with me. I didn't even bother with the glaze. Maybe next time I'll use half the sugar and do the glaze. As for mixing, I had no problems mixing it for quite some time. Not a single one. Of course I was mixing by hand, not with an electric beater, which I recommend. That way you'll *want* to stop as soon as it's done.

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3 users found this review helpful

Banana Pancakes I

Reviewed: Apr. 9, 2010

Very good- the oil is not needed at all, since the bananas provide a lot of moisture. I just plain didn't use it. I wouldn't recommend skimping on it if you're planning on using an ungreased griddle or cast iron, because the oil content helps keep them from sticking in these circumstances, but if you're using nonstick, just leave the oil out. They're fine without added fat.

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0 users found this review helpful

Chinese Broccoli Slaw

Reviewed: Oct. 14, 2009

This is a good recipe, but let me clue you guys in to a few alterations you can make: 1- There's no need to put 1/4 cup of butter. Just steam your broccoli. 2- You can crush the ramen and use it as a crunchy garnish instead of making it mushy by cooking it. Ramen noodles are fried, thus already cooked. Or alternately you can use those chow mein noodles that come in a can. 3- You can use red wine vinegar for better taste. 4- Yes, you are supposed to put in the seasoning packet, or if you use chow mein noodles you can use a little soy sauce, garlic powder, onion powder, and black pepper... since that's basically all that's in oriental flavored ramen seasoning packets. 5- You can add a little seasame oil. 6- You can add toasted slivered almonds. 7- If you want to bring this to a pot luck or something, make it with grilled chicken breast and a head of cabbage instead of broccoli. The cabbage and chicken really absorb the flavor of the dressing, and it's DOUBLE fantastic.

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72 users found this review helpful

Bucket Salad

Reviewed: Mar. 18, 2009

Made this, fairly tasty

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3 users found this review helpful

Chocolate Dipped Orange Biscotti

Reviewed: Oct. 5, 2007

This recipe would have gotten a much higher rating from me if it was accurate. It is clear, however, from the amount of flour, that it is not. One cup is barely enough to turn the one and a half eggs into a batter, much less a dough. I actually believe that this must be a typo, and that you need to use 2 cups. After adding an extra cup of flour, this recipe became a kneadable dough, and came out exactly as I would expect biscotti to come out, as a firm, dense cookie, and not-too-sweet taste. If I could, I'd mark four stars for taste, one star for inaccuracy.

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140 users found this review helpful

Steak Continental

Reviewed: Sep. 13, 2007

For those who think this recipe is too salty: it's probably your brand of soy sauce. Go with low sodium soy sauce, or find one that is balanced to your tastes. Cheap, crappy soy sauce is often very salty. It's one of those things you simply can NOT skimp on. This recipe is quite good if you know your behind from a hole in the ground about the ingredients.

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1 user found this review helpful