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Kai Kang Dang (Chicken Curry with Coconut Milk)

Reviewed: Feb. 4, 2011

This has a really mild flavor as written and is pretty soupy. I think next time I'll cut down on the coconut milk by 1/2 of a cup and increase the curry paste by a teaspoon -- only a teaspoon since the lesser amount of coconut milk will increase the curry flavor. It's a good base recipe, though, and will work with a wide variety of fresh or frozen vegetables.

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Slow Cooker Beef Stew I

Reviewed: Feb. 25, 2010

The meat and veggies were cooked well, but the flavor definitely lacked depth. As others have suggested, this recipe could really use some red wine. I'd also throw in a dollop of horseradish and more garlic to punch it up. Very disappointing, one-dimensional flavor as written.

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Baked Slow Cooker Chicken

Reviewed: Feb. 25, 2010

Really disappointing. The chicken was dry and flavorless. As suggested by other reviewers, I used potatoes on the bottom of the pot -- the potatoes were cooked perfectly, as were the carrots. But who wants to eat well-cooked but flavorless veggies and inedible chicken? I'll be going back to roasting my chicken in the oven.

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Chewy Granola Bars

Reviewed: Feb. 25, 2010

We love these! I'm a Vermonter so I was tempted to replace the honey with maple syrup. Don't do it. The bars wind up dry and crumbly -- the honey is perfect in this recipe. I do sometimes replace the veg oil with coconut oil -- it adds a great mild coconut flavor that everyone loves! We add diced dried apples, cranberries. cashews, or whatever we have on hand. As long as you stay relatively close to the amounts called for in the original recipe you can't go wrong.

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Herb Roasted Pork

Reviewed: Apr. 18, 2009

The best roasted pork recipe I've tried. Just go ahead and double the sauce -- it's so good that you'll hear complaints if there's not extra for drizzling on the plate.

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Breakfast Sausage

Reviewed: Apr. 18, 2009

As a Vermonter, I couldn't help but substitute maple syrup for the brown sugar. It's amazing. My family requests this every weekend & it's so easy to mix & cook that they get it!

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White Cheese Chicken Lasagna

Reviewed: Jan. 3, 2009

My family refused to eat this lasagna after the first bite. WAY too much cheese, WAY too rich. If I were to ever try it again, I'd cut the cheese in half & add lots of veggies to lighten it up.

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Ornament Dough

Reviewed: Dec. 3, 2008

The thicker you roll these out, the more likely they are to puff. Roll them out thinly & you'll be thrilled with the results. We use this recipe to make wild bird treats for the winter solstice. Make the ornaments, spread them with peanut butter & put them stick-side down onto a plate of bird seed. We hang them from the trees on solstice for a tasty bird treat & a nice family tradition.

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 3, 2008

I basically kept the recipe "as is" but doubled it and cooked it separately from the bird. The doubled recipe took about 45 min at 375 degrees in a tightly foiled 2-qt buttered baking dish. It was fabulous. I didn't take off the foil at the end, but if you wanted it crispy on the top, you could just remove the foil during the last 15 min of baking time. The only changes I made were: used pork sausage, made my own bread to use (a white bread with sage & rosemary), and allowed the bread to air dry for 36 hrs instead of simply toasting it. This will definitely be on the menu again.

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Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Jun. 10, 2007

Really, really good. I added a dollop of good blue cheese dressing to the filling to moisten it up a bit. I also browned the meat first and then sliced a pocket into the breasts for the filling instead of rolling them. It worked great & seemed like less work than pounding & rolling.

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