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Good basic recipe. Only changes I made was to use homemade gravy (sauce) as my italian Mom did:) Also, we slice eggplant thin, place on brown paper bags or paper towels and sprinkle salt on them for about two hours or more to get rid of excess water. We dip the eggplant in flour first, then an egg/milk mixture, then breadcrumbs.

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Kentucky Butter Cake

Reviewed: Jan. 1, 2011

I've made this cake for over 35 years, since my Mom gave me a cookbook with the recipe in it. My grown kid's have passed on the recipe to their families. It will stay moist for a week, if you are lucky enough to keep it that long. Never happenend at my house:) I gave it 4 stars, because the original sauce recipe calls for 2 tsps of Rum Flavoring. The vanilla is optional. Also, I have made it substituting half the liquid with 1/2cup sour cream and 1/2 cup milk.

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Patty's Mashed Turnips

Reviewed: Dec. 12, 2010

I grew up with similar recipe for holidays. I think the only reason we usually don't make them throughout the year is because those rutabagas are hard to cut and peel;) We add a bit of brown sugar and sometimes use sour cream in lieu of milk/cream. We mix the leftover turnips with leftover mashed which makes for a great taste sensation.

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Aracely's Flan

Reviewed: Apr. 26, 2009

This is most like my Tia's recipe from Uruguay except she uses 2 cans of evaporated milk and 2 cans of condensed milk and 1 tbs of vanilla. She also pours the mixture through a wire mesh sieve into the the caramelized baking dish. Also it can easily be converted to a Baked Flan by baking in a 350 degree preheated oven for 55-60 minutes placed in a larger pan filled with 1 in of hot water.

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2 users found this review helpful

Hot Cocoa Mix in a Jar

Reviewed: Dec. 24, 2006

My daughter actually made this recipe,after trying a few others from the site. This time she used SACO natural and Dutch Chocolate blend cocoa,(actually one of the cheaper brands)and Cremora brand creamer. She also used the tip to run the dry milk through the food processor to give it a finer texture that won't lump when hot water is added. This turned out to be the best batch, (delicious and creamy) and the one we will keep using for ourselves and gift giving. I think everyone needs to adapt the recipe to their own "Chocolate" taste.

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Giblet Gravy I

Reviewed: Nov. 12, 2006

Very good. Tried last year. Similar to my Mom's recipe, except for the eggs, and I always add the turkey drippings. My family doesn't even know I've added the giblets to it because I learned to use a food processor to really mash them and then add it to the gravy. As this recipe had eggs which we are unacustomed to, I added 2 eggs to the giblets when using the food processor. It came out with a good texture and slighly different tast. I also use WONDRA brand flour to thicken the gravy , as I have found it rewards me with less lumps:)

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1 user found this review helpful