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These are the best! I think brownie mixes are one of the few things that taste really good NOT made from scratch, and these taste just as good. They are also just as easy, but with the added benefits of being cheaper and not having all those unidentifiable ingredients.

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1 user found this review helpful

Bread and Celery Stuffing

Reviewed: Nov. 20, 2007

This is how I make it. I like to dry it out for much longer and use a combo of whole wheat and white for looks and taste. Plus I double it atleast. THis year I'm making the bread in my breadmaker.

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2 users found this review helpful

Tostones (Fried Plantains)

Reviewed: Sep. 10, 2006

My uncle is from Columbia and used to make these for us. But, he served them sweet. They were really yummy like this, though. Served them with black beans and rice. Definitely use the ketchup with garlic in it for dipping--I am looking forward to having this dish again tomorrow.

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4 users found this review helpful

Squash Casserole II

Reviewed: Aug. 26, 2006

This was exactly what I was looking for--tastes like what I used to get at the Blackeyed Pea. I will put only 2 tablespoons of sugar next time, though. Thanks for the recipe

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6 users found this review helpful

Ravishing Red Velvet Cake

Reviewed: Aug. 26, 2006

I loved the frosting, but my cake turned out heavy and blah. It may just be how this type of cake is supposed to be.

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0 users found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Jul. 17, 2006

This was good, easy, quick and unique. I will definitley make again.

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0 users found this review helpful

Shoepeg Corn Casserole

Reviewed: Jul. 4, 2006

I ate this at a July 4 barbeque over 10 years ago, and now I make it every year! I think it goes well with summer foods as well. Thanks for the recipe--I just moved and mine is packed away!

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2 users found this review helpful

Baked Pesto Chicken

Reviewed: Nov. 20, 2005

This is one of my favorites--so easy and versatile. Sometimes I skip the cheese and occasionally the tomatoes and use the cooked chicken in other recipes. Also, you can mix other spices with olive oil and salt and bake the chicken for other flavors. The tomatoes can be exchanged for canned ones or even spaghetti sauce.

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2 users found this review helpful

Cuban Black Beans II

Reviewed: Nov. 20, 2005

We love these beans! I cooked the beans for much longer. I notice some batches of beans do not soften as quickly, so allow extra time just in case. Also, I added the vinegar towards the end of cooking and it didn't absorb well, but the next day, it had soaked in and was very tasty. Today I am making again and will add the vinegar in at first.

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3 users found this review helpful

Banana Bread V

Reviewed: May 22, 2004

The texture of this banana bread is perfect. I did half brown sugar, cinnamon and vanilla. I would like for it to be a little more buttery and sweet, so maybe I'll up those two ingredients next time.

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Bermuda Spinach Salad

Reviewed: Mar. 24, 2004

We all really liked this. My husband thought he hated anything "spinach", but now this salad is one of his favorite foods. Thank you1

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3 users found this review helpful

Reuben Hot Dish

Reviewed: Mar. 11, 2004

I like this recipe, because it is a change from the ordinary, yet delicious. I modify it by doubling the corn beef and rye bread. Then, I keep the bread in cubes after drying it. One suggestion--if using very heavy egg noodles (like kluski), make sure to boil first, and reduce the milk

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Haystacks

Reviewed: Aug. 10, 2003

I was wondering if anyone had submitted this--I was if you hadn't!! Anyway, we had this all of the time growing up, and it can be changed around for variety or made even quicker. Some variations are to use canned mexican-style beans or cooked and seasoned lentils or black-eyed peas; add cooked rice, sunflower seeds--whatever you like on salads or tacos seems to go on this!!

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2 users found this review helpful

Candie's Easy Potato and Onion Dish

Reviewed: Aug. 10, 2003

We really liked this. I used red potatoes and a little seasoning salt and cooked it in the microwave, using the baked potato setting, to keep from heating up the house. I think cooking it in the butter is the key. Thanks for submitting

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7 users found this review helpful

Braised Beef Short Ribs

Reviewed: Jun. 23, 2003

The only thing that stands out in this recipe is I learned how to cook this cut of meat--lots of liquid and long cooking time. It was very tender, but I would definitely doctor it up with herbs next time I make short ribs.

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1 user found this review helpful