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Eggplant Croquettes

Reviewed: Sep. 2, 2011
These are good! I brush them with extra light olive oil and bake instead of frying.
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5 users found this review helpful

Spicy Kielbasa Soup

Reviewed: Jun. 1, 2010
I used a whole 16 oz. turkey kielbasa and added some potatoes.
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2 users found this review helpful

Chicken in a Pot

Reviewed: Dec. 18, 2009
This was pretty good. I followed the other suggestions and doubled the sauce ingredients. Would make again.
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1 user found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Oct. 16, 2009
I made these as per the recipe once, and once using 1/2 cup of brown sugar instead of all white sugar. They come out soft either way, and we liked the batch with the brown sugar better. Either, way, delicious!
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3 users found this review helpful

Pork Dumplings

Reviewed: Oct. 16, 2009
These were great! I couldn't find Chinese cabbage so I used regular green cabbage and it was just fine.
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1 user found this review helpful

Chicken Scarpariello

Reviewed: Sep. 10, 2009
I used low-sodium chicken stock instead of water and bullion to cut down on salt. Flavor was good, but it could've used more sauce. Would consider doubling the liquid next time.
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0 users found this review helpful

Spinach Lentil Soup

Reviewed: Sep. 10, 2009
This was good. I used the extra broth suggested by other reveiwers. Think it could have used more kielbasa and be eaten as a stew, and I would like it better.
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1 user found this review helpful

Chocolate Cookie Buttercream Frosting

Reviewed: Sep. 10, 2009
I only give this 3 stars for "as written." I used less than 2 cups of powdered sugar, and made up the difference with cocoa powder. Without the extra cocoa, it was not very chocolatey, though the texture was great. With that change, it was delicious. I also sometimes puree defrosted frozen strawberries, and use the puree instead of the milk to make a chocolate strawberry frosting.
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2 users found this review helpful

Squash Braid

Reviewed: Sep. 10, 2009
This was great! I only used about a half a stick of butter because that was all I had in the house, and just put a tiny bit more mashed squash in the dough, and it came out wonderfully. It also makes great toast.
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3 users found this review helpful

Slow Cooker Chicken Parisienne

Reviewed: Aug. 21, 2009
Simple, and pretty good. Used fresh mushrooms as I don't like canned ones and it came out well.
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1 user found this review helpful

Honey Graham Crackers

Reviewed: Aug. 21, 2009
Taste was great! Had a hard time rolling them out though. Cut them smaller, so I had about 50-60 small crackers. I sprinkled half with cinnamon-sugar, left half plain; preferred the ones that had the cinnamon-sugar on them.
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3 users found this review helpful

Carrot Bread

Reviewed: Aug. 21, 2009
I used 1 cup whole wheat and 1/2 cup white flour. Made it as 12 muffins and baked at 375 for about 14 minutes. Came out great!
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20 users found this review helpful

Raspberry Chocolate Chip Muffins

Reviewed: Oct. 14, 2006
These came out very well. I reduced the oil a bit and used more orange juice to keep the liquid the same. Muffins were moist, and had good flavor. They were a pretty good size too.
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22 users found this review helpful

Henry and Maudie's Oatmeal Cookies

Reviewed: May 28, 2006
I added a mix of dried cherries, dried cranberries and raisins. Actually thought they tasted better the next day. Baked 2 trays on Release foil and 2 trays using baking spray with flour in it - both worked, no problems with cookies sticking to the sheets.
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12 users found this review helpful

Raspberry White Chocolate Mousse

Reviewed: May 26, 2006
This was terrific! I made a few modifications though - not the biggest white chocolate fan, so I made it with 3oz. of bittersweet chocolate and 3oz. of semi-sweet chocolate. I think having less sugar in the chocolate made the raspberry taste more pronounced. Also, I didn't have orange liquor so I used chambord to make the raspberry sauce, and it was delicious.
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21 users found this review helpful

Raspberry-Almond Crumb Cake

Reviewed: May 16, 2006
I find almond extract to be very artificial in taste, even with just 1/2 tsp, so I used about 1/8 tsp of almond extract and a touch more vanilla extract. Cake came out wonderful in texture and flavor. A definite keeper.
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2 users found this review helpful

Sour Cream Mocha Cake

Reviewed: Apr. 18, 2006
I accidentally melted both cups of chocolate chips and when I realized my mistake, decided to go ahead with the recipe. Came out like mocha brownies which were very tasty!
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3 users found this review helpful

Chocolate Sheet Cake II

Reviewed: Apr. 18, 2006
I doubled the recipe and baked longer in an 11x15 sheet cake pan. It came out very well - very moist and a good texture. I was skeptical because the batter is very liquidy, but there were no problems. Also added a bit of chocolate extract to the liquid ingredients for more chocolate flavor.
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52 users found this review helpful

 
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