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Chunky Banana Nut Chip Ice Cream

Reviewed: Apr. 24, 2004

This was fantastic...much like the famous brand. I reduced the sugar by half and used very ripe bananas, and it was plenty sweet with a very intense banana flavor. I also used a frozen bittersweet Lindt chocolate bar instead of the chips and added a hint a cinnamon to add a homemade touch. One trick to making ice cream work in an ice cream maker is to make sure both the canister and the paddle are very, very frozen. I usually freeze at least 2 days ahead of time and remove canister from freezer just before mixture is ready to pour into canister.

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24 users found this review helpful

Cheesy Acorn Squash

Reviewed: Mar. 13, 2004

Fantastic!

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0 users found this review helpful

Apricot/Cranberry Chutney

Reviewed: Nov. 9, 2003

I have made this twice now, both times using dried peaches instead of the apricots. The second time, I substituted granny smith apple for the raisins -- fantastic!!

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5 users found this review helpful

Apple Loaf

Reviewed: Nov. 9, 2003

I ahave been maiking this for over a year now, and it is fantastic. In addition to the shredded apple, I chop up a second apple so it has wonderful chunks as well. It always get rave reviews.

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1 user found this review helpful

All Day Apple Butter

Reviewed: Nov. 9, 2003

One word - fantastic. I followed the advice of some of the other reviewers and used less sugar, a little more than half, and it turned out perfect. For anyone who is going to process this in a canner for gifts, it makes 4 half-pints. I processed in boiling-water canner for 15 minutes. Does anyone have any tips for smoothing out the chucks of apple? I tried using stick blender with little success. Thanks.

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1 user found this review helpful

Tortellini Soup

Reviewed: Nov. 4, 2003

I have made this twice now. The first time, the result was a very bland soup with not enough liquid. The second time around, I substituted chicken broth instead of the vegetable broth. I actually used 3 cans of chicken broth. I added minced onion and fresh basil. This is a good base for a soup but needs some help.

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1 user found this review helpful

Italian Restaurant-Style Dressing

Reviewed: Sep. 15, 2003

This turned out awful! Mine, too, was like water. Not only did the mixture separate, but it was also a cloudy, milky color - nothing at all like a vinaigrette.

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10 users found this review helpful

Pumpkin Bread IV

Reviewed: Sep. 15, 2003

I substituted butter for the oil. This really gave the bread a nice, soft, melt-in-your-mouth texture. Perfect!

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5 users found this review helpful

Pumpkin Butter

Reviewed: Sep. 15, 2003

Easy and Delicious!! I also got only 4 half-pint jars. I used pumpkin pie spice in place of the individual spices and added more cinnamon.

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1 user found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Aug. 10, 2003

Excellent! I used Knob Creek Whiskey and added creole seasoning. Wow!!

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0 users found this review helpful

California Salad Bowl

Reviewed: Aug. 9, 2003

I tried this salad a second time substituting sour cream for the mayo, adding another avocado, and using rosted red pepper flavored olives in place of the green olives, and it still is not quite right.

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4 users found this review helpful

Marinated Mushrooms

Reviewed: Aug. 9, 2003

Overall a great recipe. I agree w/ the other reviews --- there is a lot of leftover marinade, so add more mushrooms. To mellow out the wine flavor, I used white wine and red wine vinegar and added fresh rosemary. worked beautifully.

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14 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Aug. 9, 2003

This coleslaw is fantastic! I added a bag each of purple cabbage and broccoli slaw and tripled the dressing - yummy!

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0 users found this review helpful

Ricardo's Pizza Crust

Reviewed: May 22, 2003

This recipe is a good base for a crust recipe. It was okay, but nothing spectacular like the other reviews say. This crust should definitely be pre-baked before adding the toppings. I followed the directions and had a very doughy bottom of the crust, but very brown edges. I had to bake another 15 minutes before it was edible. I could hardly taste the garlic or the berbs.

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1 user found this review helpful

Jay's Signature Pizza Crust

Reviewed: Mar. 14, 2003

I halved this recipe, and it was a perfect size for my pizza stone. The crust tastes great and works well, but I had to bake about 15 minutes longer than recommneded in order to get crust completely nice and golden.

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1 user found this review helpful

Cheese Herb Bread

Reviewed: Mar. 7, 2003

This bread turned out perfect. I didn't have any dry milk and it still turned out great. Thanks.

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2 users found this review helpful

Mall Pretzels

Reviewed: Mar. 2, 2003

The recipe should have been more precise. I followed the recipe exactly and did not spray parchment paper with nonstick cooking spray. What a huge disappointment! I couldn't even get the pretzels off of the parchment paper to taste them. :(

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Clone of a Cinnabon

Reviewed: Mar. 2, 2003

Amazing - These rolls are just like those from Cinnabon. I have made these twice and followed the advice of another reviewer to reduce baking temp to 375. I prefer the lower temp. Delicious!

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4 users found this review helpful