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Eggplant Parmesan II

Reviewed: May 24, 2011
Absolutely delicious. Just one note that I might add to the recipe: thickness of the eggplant slices! Eggplant size/weight also might help. I bought two and did not realize they were gigantic compared to the standard eggplant. I also sliced them really thin (1/8-1/4 inch), so I was breading for a long time. 5 eggs and 3 cups of seasoned bread crumbs later, I had too much eggplant to even fit in the dish, so I have a whole packet of breaded medallions to freeze. This recipe was a bit time consuming, but I would definitely make it again.
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Garlic Chicken Fried Chicken

Reviewed: Jan. 19, 2011
Great! The main problem I found was that there was way too much breading for 4 chicken breast halves. It could probably be halved to save wasting ingredients.
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Basic Crepes

Reviewed: Jan. 1, 2011
I followed the directions and mixed flour and egg first, and had the same problem as others where the batter was later lumpy. Wet ingredients first, then add flour! Otherwise, five stars!
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Actually Delicious Turkey Burgers

Reviewed: Jun. 25, 2010
Amazing turkey burgers! I took the advice of others before us and added the whole egg, a few shakes of Worcester Sauce, and a little bit of paprika. Because I didn't have any seasoned bread crumbs, I added plain bread crumbs and then added oregano and thyme. Definitely will make again.
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Pat's Mushroom Saute

Reviewed: Jun. 20, 2010
This is a great mushroom recipe!! If you buy pre-cut mushrooms, don't get steak cut, as they're a bit thick and don't absorb the flavor of the saute all the way through. Sliced should work fine. I also added about 1/3 cup sliced tomato because it happened to be in the fridge, which made the recipe more saucy and sort of gave it the flavor of Chicken Marengo. Also, I didn't find any problems using the leftovers the next day. I just put them on some panini bread with a slice of mozzarella cheese and put it in the toaster oven. Delicious mushroom panini.
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Carrot Cake III

Reviewed: Apr. 2, 2010
This cake was amazing. I read all of gneebeanie's suggestions, and followed them except for adding pineapple and nutmeg (which I didn't have). It still came out incredibly moist, and the person I baked it for described it as a "great, dense, carrot-flavored cake." That may not sound too great, but we're scientists!
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Chocolate Cheesecake II

Reviewed: Aug. 31, 2009
Absolutely amazing. This was my first time making a cheesecake, so I followed the advice of others and halved the ingredients for making the ganache, while keeping the whipping cream amount the same. This definitely was a good choice, as it was still pretty thick. It still tasted great even though I couldn't find crushed chocolate cookies, as well, and just bought oreo pieces. I thought they'd just be the cookie, but they had the disgusting frosting as well. This didn't seem to affect the cake flavor too much, though (I tried to pick most of it out), and everyone still loved it!
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