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These cupcakes were as good as described. I couldn't get the crystallized ginger at the store I was in so I didn't use it.....no problem. I didn't frost because so many people said they were great unfrosted and who needs the extra calories. They were great. Took them to a Halloween party. Will make them for Thanksgiving. Definitely *****. They took way more than 20 minutes to bake though.....more like 30-35.

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Soy Ginger Salmon

Reviewed: Dec. 11, 2008

I always made salmon with bread crumbs and lemon butter so I was looking for something different. This was awful.

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Grandma Ople's Apple Pie

Reviewed: Nov. 22, 2007

This was absolutely the best apple pie I've ever eaten. Normally, I am not a big fan of apple pie, but this one sounded different and it was fabulous. I took the advice of another reviewer and added 1 tsp cinnamon, 1/2 tsp nutmeg and 1 tsp vanilla to the apples before I put them on the crust. It was the best.

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Maple Salmon

Reviewed: Dec. 29, 2006

With a 5* rating and all those reviews, I was looking forward to this salmon. It was awful. I make great salmon with bread crumbs and lemon butter, very traditional. This maple salmon recipe flunked. My cats liked it though.

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Washington Apple Cake

Reviewed: Nov. 26, 2006

I LOVE this recipe. I've made it many times. The first time I made it, I bought the ingredients to make the cream cheese topping and then decided not to. When the cake cooled, I just turned it out upsidedown on a platter and sprinkled it with confectioner's sugar instead. It was beautiful, delicious and LESS FATTENING.

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Suki's Spinach and Feta Pasta

Reviewed: Aug. 8, 2002

I was expecting this recipe to taste somewhat bland, and I didn't have red pepper flakes so I left them out, but it was delicious. The feta cheese really gave it some punch. I'll definitely make it again, maybe this time with a little chicken (but it was great as it was.) I've now made this recipe a dozen times, but I make it with jumbo shrimp. Everyone loves it.....a one dish meal.

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Unbelievable Chicken

Reviewed: Jul. 3, 2002

We used this recipe for graduation night, because we didn't have time to make the whole chickens we usually make. My husband was wary about making something 'new' for guests, but this chicken was wonderful. Everyone loved it and it was easy to cook. I used whole chicken pieces with the skin so it took longer, but it was terrific. And I liked the dark meat the best, but the white meat was tender and juicy too.

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Barbequed Marinated Flank Steak

Reviewed: Mar. 5, 2001

I had high hopes for this one, but I found my off the shelf 30 minute marinade was better tasting (and a lot quicker). I was leery about putting a lot of holes in the flank steak, because my theory is the natural juices run out and the meat gets tough. That's what happened. And I didn't cook it even half suggested time, because the meat would have been shoe leather by that time. As it was, it was not as tender as it should have been from 24 hours of marinating.

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Artichoke Rice Salad

Reviewed: Feb. 16, 2001

I made this for a tennis team with rave reviews. I changed a few things. I used short grain brown rice (heartier and nutty flavored), red pepper instead of green, because it's more colorful and sweeter and I used 1/2 to 2/3 of the mayo called for. I made it the next day for my best friend and her family (3 kids) and they loved it, too.

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24 users found this review helpful