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Brick-Oven Pizza (Brooklyn Style)

Reviewed: Sep. 5, 2006
I first made this about 3 years go, and it's still in my regular rotation. This is the perfect pizza crust! The dough freezes beautifully. I use crushed tomatoes usually. This is a phoenomenal recipe!01/13/11 UPDATE: I decided last minute to make this yesterday for dinner last night. I had 4 hours. I made the dough adding about 1/4 cup semolina for a little of the bread flour and adding a pinch of sugar to the yeast mixture. I left on the counter to rise for about an hour then moved to the garage (very cool there!) and left for 2 hours before bringing back to the kitchen for the last hour to warm up. It turned out fantastic. While the flavor may not be quite as full as an overnight rest, it's possible to make this same day and still have the same great crispy-chewy texture and very good flavor. DH said last night's was the best crust ever in fact! This recipe truly makes a superior crust.
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114 users found this review helpful

Coconut-Curry Lentil Stew Served over Quinoa

Reviewed: Aug. 29, 2008
Oh my. YUMMY! I did make a couple of changes, but this is wonderful! I added 1 yellow pepper, chopped, and used Garam Masala instead of the invididual spices..about a tsp and a half. And I used a can of crushed tomatoes instead of fresh, since my garden is a bit slow this year. I used chicken stock instead of water. This one will be a regular for me. UPDATE: I have made this so many times since I first reviewed...at least twice a month. It was the dish that convinced my carnivorous husband that going veg would be a possibility. For those who mentioned coconut powder, it is available at Asian markets, but if you cannot find, processing shredded coconut (unsweetened!) for a few seconds will give you a good substitute. It's best to me with french lentils as they have a really nice meaty texture, and I like over brown basmati rice, but my hubby likes the quinoa. It's even better left over when the flavors really meld. LOVE this one!!
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94 users found this review helpful

Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Mar. 13, 2009
I'm the submitter of the recipe. I'm so glad many of you have enjoyed our family recipe. I've put practically everything under the sun in this bread! A favorite of my family is chopped bittersweet chocolate and dried tart cherries. It's divine. It's also good to add cocoa to the dough to make chocolate bread.
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75 users found this review helpful

Mango Sorbet

Reviewed: Jun. 18, 2007
Mangoes and limes are a match made in heaven. I've been making a recipe like this for years. The texture of the sorbet is sublime! If you can find the jarred mangoes in light syrup (in the refrigerated section of the product dept, usually), you can even skip the simple syrup. I do usually add a bit of vanilla, too, but this sorbet is my absolute favorite!
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74 users found this review helpful

Cannoli Filling

Reviewed: Dec. 26, 2008
I like the ratio of cheese to sugar in this one. I used the basic idea but made some very non-traditional additions. First, you really do need to drain the ricotta, and I prefer whole milk for the richness. Powdered sugar is a must, also. But I don't like the citron, so here's where mine really veers off the beaten path. I add vanilla powder, a spoonful or two of mascarpone cheese, a splash of really good dark rum, chopped dried cherries (tart is my preference), and chopped toasted almonds. I drizzle my cannoli shells with dark chocolate and let that set, and then fill the shells with my ricotta mixture. It's certainly not traditional, but in my family, these reign supreme.
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62 users found this review helpful

Praline Strips

Reviewed: Nov. 20, 2008
I've been making a recipe like this for many years, and it always turns out perfect. But here are a few tips from my experiences...I do not use margarine, I use only real butter--the flavor is much better. And they must be baked until they are a deep golden brown in order to not be sticky and to have that nice crunch--I've found that's about 20 minutes for my oven. 10 minutes has never been long enough for mine. The topping needs to be poured as evenly as possible across the crackers (I usually pour thin streams back and forth in all directions)...it will then settle nicely into an even layer when it bakes. They are delicious, and they are always a hit when I make them. I have used only graham crackers for mine, so I can't rate the club crackers.
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50 users found this review helpful

Sweetest Southern Sweet Potato Pie

Reviewed: Sep. 11, 2012
I'm the submitter of the recipe. I actually submitted this 6 years ago, and I've made some changes in how I make this now. I usually use cane syrup instead of corn syrup, and depending on how sweet my potatoes are, I cut back a bit on the sugar. The pie is not heavy on a spice flavor due to my preference (I like the sweet poatoes to take center stage), but you can certainly up the spice amount if you prefer a spicier flavor. You can also use pumpkin pie spice; I just like the apple pie spice better. I don't recommend using canned sweet potatoes as the fresh gives a much better flavor, but you can certainly use those in a pinch. As the notes states, this is a very sweet pie, and it's definitely not low calorie. Great for a thanksiving or Christmas table, because it's definitely an indulgence.
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37 users found this review helpful

Old Fashioned Sicilian Succo

Reviewed: Jan. 20, 2007
I first made and reviewed this in January 2007, and I have made many, many times since. It is our absolute favorite meatball and sauce recipe. However...I do not like this made with tomato sauce, and I also bake my meatballs for a few minutes to brown rather than fry. I use crushed or ground tomatoes, and I always add chopped onion. Sometimes I add chopped roasted red peppers or carrots for a little sweetness if my tomatoes are particuarly acidic. Leftover sauce, makes a great pizza sauce. We used it on the Brick-oven pizza from this site (another favorite of ours), and it's wonderful--try adding thin slices of the meatballs to the pizza before popping in the oven--fabulous! We sometimes double the meatball recipe and make meatball sandwiches. It's also fantastic in lasagna. We love this sauce and the meatballs, too.
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30 users found this review helpful

Streusel Rhubarb Bread

Reviewed: Aug. 2, 2008
I have no doubt this is absolutely delicious as written, but I did deviate a bit. I used half whole-wheat pastry flour, 2 full cups rhubarb, and a cup of finely chopped pecans. I also added more vanilla (always do!) and did not use the streusel topping to cut down on sugar a bit. They turned out to be extremely tender and flavorful with a very nice nutty flavor. Very lovely and a total hit with my family. They didn't last long!
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29 users found this review helpful

Butternut Squash Bread

Reviewed: Oct. 6, 2007
Very good. I substitued brown sugar for the white, 1 cup whole-wheat pastry flour for a cup of the all-purpose, and added a dash of vanilla. I used roasted squash, also. The dough was quite soft, but it turned out to be a beatiful and tender bread.
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27 users found this review helpful

Banh Mi Burgers

Reviewed: Jan. 4, 2011
I'm the submitter of the recipe. Pleaese note that the rice vinegar is unseasoned. If you are using seasoned rice vinegar, please omit the sugar. The burgers can be cooked to your preference as long as you keep to the recommended safe temp. We prefer them browned.
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23 users found this review helpful

Buttermilk Pralines

Reviewed: Aug. 27, 2007
I have been making this recipes for years, but I do use more vanilla. It is absolutely delicious. I usually pour this into a buttered baking dish and present as fudge since it sets very quickly once it's beaten.
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22 users found this review helpful

Cherry Almond Oatmeal

Reviewed: Feb. 9, 2009
I'm the submitter of the recipe. My husband recently requested this oatmeal made with chocolate almond milk, and he likes this even more than the vanilla. You can also use unsweetened milk and add a bit of agave nectar or any sweetener of your choice.
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20 users found this review helpful

Rutabaga Oven Fries

Reviewed: Mar. 1, 2013
I love rutabage fries. I coat mine with smoked paprika and sprinkle with kosher salt and freshly ground black pepper. I don't like rosemary, so I don't use that, but garlic powder is tasty, too. I don't use fresh garlic, because I think these need to cook at a higher temp and for longer than 30 minutes, and the garlic would burn. I would suggest at least 425 for really nicely browned pieces. Mine never get super crispy, but I don't care...I love them!
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19 users found this review helpful

Curried Lentils

Reviewed: Jan. 28, 2007
Very good recipe. I used chicken broth in place of water and added about 1 1/2 tsp of curry paste. The broth was fiery while it was cooking but it's a bit more tame now. My hubby loves it. It's great served over Jasmine or Basmati rice. Very easy to make, too.
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18 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Nov. 24, 2008
I've been roasting my sprouts (and most every other veggie, too!) for years, and even those who say they hate brussels sprouts like them this way. It's best in my opinion to cut them in half, drizzle the pan with oil, place the sprouts on the pan, then drizzle them with oil, also. Kosher salt really does work best, and roast them until you think they look burned on bottom! Really! You want them to be a very, very dark brown. They are so mild and sweet this way.
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17 users found this review helpful

Milwaukee Moussaka

Reviewed: Apr. 9, 2007
As the recipe is written, I'd probably give this 4 stars. However, I made some changes that we loved that made it a 5-star one for us. I used baby eggplants for the flavor and tenderness, used a whole pepper (orange because that's what I had on hand), added 2 cloves of minced garlic, used Italian seasoning instead of the separate spices, substituted 14 oz of crushed tomatoes for half the diced tomatoes, used precooked bacon that I sauteed for a couple of minutes to crisp up nicely, added a pinch of crushed red pepper and used aged provolone in place of the swiss cheese, which I feel is a bit too mild for the bold flavors of the dish. I baked until the dish was bubbly and the cheese was nicely browned. It was delicous and we'll definitely make again with the same revisions I made the first time. We loved it.
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17 users found this review helpful

Peppery Cheese Bread

Reviewed: Nov. 1, 2006
Delicious and very easy! I did make some changes. Living in Wisconsin, we have access to a huge variety of cheeses; I substituted Asiago with Red Pepper for the cheddar, and I used cubes of it rather than shredded, because we like the pockets of warm, gooey cheese in the bread--used about a cup and a half of cubed cheese. I used the dough hook of my mixer to incorporate the flour, and it worked great. I also omitted the pepper from this batch. I did not divide the dough in half, I just spooned it into the loaf pan. It took about 2 hours for my dough to fully rise, and I drizzled a little melted butter on the top before baking. It made one perfect loaf of bread that we devoured warm from the oven! My mind is already racing with the possibilities this recipe has....
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17 users found this review helpful

Jim C's Favorite Pimento Cheese

Reviewed: Aug. 29, 2011
I had such high hopes for this recipe. I love Pimento Cheese and am on a quest for the perfect recipe. Unfortunately, this is just not it for me. I think it was the Velveeta; seems I just apparentlly don't like it any more, and the whole batch was inedible because of it. Thanks for the post, and the opportunity to try the recipe. And don't be put off by my review...if you like Velveeta, you will probably love this one as the other reviews gave high marks.
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16 users found this review helpful

Savory Sausage Bread

Reviewed: Dec. 7, 2008
I made these into muffins, and everyone liked them. Very reminiscent of sausage balls which my family has made for years. I used Jimmy Dean hot sausage and added the onion (about 1/4 c total) to the sausage while it was browning, and I used sharp cheddar. I do think it will be better with more cheese in the batter, so next time I'll up the cheese.
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16 users found this review helpful

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