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Garlic and Onion Boiled Peanuts

Reviewed: Nov. 18, 2011

These are really tasty! For the seasoning, I poured 3/4 cup salt into a measuring cup and filled it up to the 1 cup line with garlic powder, garlic salt, mixed up salt, Emerils seasoning, and a little cayene pepper. I don't like them too mushy so I just let them boil for about 3 hours. The trick to the right degree of saltiness according to your taste is to let them soak in their brine after they boil, and taste one every 15 mins or so until they are the way you like them. I let them soak for about another hour. Then drain them and rinse because they're really messy otherwise. Then I dried them a little in handfuls with paper towels and put them in a big tuperware container.

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Seasoned Cornish Hens

Reviewed: Oct. 8, 2011

This is an excellent marinade! I deviated from the original a good deal, mainly because I was using it as a marinade for the grouse my dad and I shot on a hunting trip. It was absolutely the best grouse we've ever had, hands down! Now every time he comes home with grouse he asks me to make it this way again. Here's what I did: First, I didn't have oyster sauce so I used Worcestershire sauce instead, and it was delicious. Then I melted the butter in the microwave and added it to the marinade. Then I put it in a gallon ziplock with the grouse (split and opened flat) and let it marinade for at least 30 minutes. After it's done marinading, I seared it in a covered nonstick skillet, uncovering to baste with the remainder of the marinade frequently. Game meat can often be dry, but this marinade combined with the frequent basting made it juicy and so flavorful! I don't think I'll make grouse any other way again!

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Mexican Chicken I

Reviewed: Mar. 15, 2011

It wasn't bad, but probably not something I'd make again. There was a little bit of a bitter aftertaste, but the chicken was very moist and juicy. I had to add salt and pepper when it was on my plate because it was too bland otherwise. I pretty much stuck to the recipe although I did use only 1.5 tablespoons of chili powder because not everyone eating it likes things spicy. I also added about a half cup of cilantro, which may have been too much. If I made it over again I'd only use a 1/4 cup as that may have been where the bitter taste was coming from. I also melted some cheddar cheese on top the last 10 minutes. It baked in about an hour for me.

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Mac and Cheese with a Kick

Reviewed: Mar. 29, 2010

The best macaroni and cheese I've ever had, hands down!

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Gorgonzola Butter

Reviewed: Jan. 25, 2010

Very good. I'll definitely be making this again. It melts all over the steak making a delicous sauce!

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Grilled Buffalo Wings

Reviewed: Nov. 25, 2009

These wings are delicious! I made them for a family gathering, and everyone has been asking me to make them again. I used the small, party style wings that weren't frozen, so it took less time on the grill. They are very tasty on the George Foreman grill if you're making it during the winter months. I used a can of diet cherry Dr. Pepper because I liked the flavor that the cherry adds, and I wanted to cut back a few calories by using diet. I also added about 3 tablespoons of margrine to it and about 1 1/2 cups hot sauce to make it spicer. The soy sauce is a little on the strong side, next time I'd use 1/2 a tablespoon instead a whole. Very tasty wings!

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Baked Macaroni and Cheese III

Reviewed: Sep. 12, 2009

I didn't really care for this recipe. It was easy to make, but very dry and too sweet. There was more macaroni than there was sauce, and it wasn't cheesy enough. I won't be making it again.

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Mexi-Cheesy Chip Dip

Reviewed: Mar. 23, 2009

Delicious! A real crowd pleaser. It helps to melt the Velveta and the cream cheese in the mivrowave before adding to the sauce pan. Also, it's really good when you add ground beef or sausage!

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Janine's Best Banana Bread

Reviewed: Jan. 29, 2009

Really good. Crisp outside, soft, moist inside. I've made this several times and everyone keeps asking me to make it again. Make sure you watch it because it tends to brown too quickly on the ouside before it's done on the inside. I had to adjust the temp and put foil on it about halfway through. I added some walnuts and chocolate chips, plus a layer of brown sugar on the top. I also used 4 bananas instead of three.

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Autumn Beef Stew

Reviewed: Jan. 29, 2009

This was really good! I took the reviewers advice and added a can of beef broth and about 1/2 cup milk before pouring it in the crock pot. I also added a couple tablespoons of extra flour to help it thicken. It had a nice, think consistancy when I added it to the crock pot, but it thinned out as it cooked. It still wasn't overly soupy though. Very tasty!

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