Quick Chicken Parmesan

Reviewed: Mar. 26, 2013

Very good and easy for a quick night super. I wish the chicken had been just a little more tender but maybe if I marinade it next time that will help.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TNICHOLSLCC

Cooking Level: Intermediate

Home Town: Bennington, Nebraska, USA

Living In: Omaha, Nebraska, USA

Sweet and Sour Dressing

Reviewed: Mar. 25, 2013

Very good dressing, a little goes a long way. I used olive oil instead and it turned out great. Much more yellow in color, than if you use vegetable oil.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

C_WHITES_

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Luck o' the Irish Brownie

Reviewed: Mar. 23, 2013

These are very good but very SWEET!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

smross5

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Omaha, Nebraska, USA

Camarones al Ajillo (Garlic Shrimp)

Reviewed: Mar. 23, 2013

What a nice variation on Garlic Shrimp! Super delicious as-is. Made with a side of Puerto Rican Tostones from this site. Highly recommend this for garlic shrimp lovers. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aputler

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 22, 2013

It is perfect as is...I love a moister, sweeter corn bread. This reminds me of the cornbread I've had growing up. I have also added some thawed frozen corn before and love it as well!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KarenB

Cooking Level: Intermediate

Home Town: Blencoe, Iowa, USA

Living In: Omaha, Nebraska, USA

This was a pretty good recipe. I had to make the tahini homemade which was a pain, but it turned out well. When I tried the baba ghanoush right after it was done, the lemon flavor was overwhelming so I added tomato paste. After waiting three hours like the recipe calls for, the eggplant absorbed some of that flavor and it was a hit. Next time I would add a little less lemon juice and put more tomato paste in it.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Mamma's Trying

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

Chicken Marsala

Reviewed: Mar. 21, 2013

Can't believe I've been making this since 2003 and I've never reviewed it! Not that another review is needed, but my family really likes this recipe. I add more mushrooms and HEAVILY season the flour mix and the chicken(we prefer more seasoned foods, what can I say?) Like other reviewers, I finish mine off with a bit of heavy cream and a cornstarch/cold water slurry to thicken up the sauce a bit. Served on a bed of fettucine and any veggie you choose, this recipe is a definite keeper!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Aurora, Colorado, USA

Irish Lamb Stew

Reviewed: Mar. 17, 2013

made this tonight, but with beef. turned out great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

A&Hmommy

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

Living In: Omaha, Nebraska, USA

Bowties with Italian Sausage in a Cream Basil Sauce

Reviewed: Mar. 11, 2013

This was really good! Will make it again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

smross5

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Omaha, Nebraska, USA

Light and Creamy Brown Sugar and Chocolate Frosting

Reviewed: Mar. 9, 2013

Following the advice of other reviewers, I doubled the recipe to frost a chocolate sheet cake, and was glad I did. Tastewise, it was fine (I'm not a chocolate fan; I made to appease the chocoholic DH) however, the mediocre rating is due to the melt factor. Even whipping my cream into stiff peaks and then adding the brown sugar and cocoa, which I'd mixed together, it didn't have the stability factor I wanted. I also refrigerated it immediately until the cake had completely cooled and it still was very "melty." I didn't want a chocolate buttercream frosting today, but that was more the consistency I was seeking. Next time I need a reliable chocolate frosting, I'll use the "Whipped Cream Cream Cheese Frosting" found on this site and add cocoa powder. Not that this recipe was bad; it just wasn't exactly what I was looking for today. However, I never would've thought of using brown sugar in a frosting, so I appreciated the opportunity to test this out today!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Aurora, Colorado, USA

Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 9, 2013

Delicious without being overly, cloyingly sweet. I've used this recipe quite a few times, mainly for birthday cake frostings. I've tried both white sugar vs. powdered sugar and honestly don't notice a difference. I generally have leftovers, and it keeps nicely in the fridge for a few days - - it also makes a nice fruit dip!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shannon

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Aurora, Colorado, USA

Havana Slow Cooker Pork Tenderloin

Reviewed: Mar. 6, 2013

Found it a bit dry, but then this was the first time we had ever eaten tenderloin. Prepared it as instructed, although I reduced the heavier spices a bit as I do not like things too 'hot.' We had too much leftover due to the large amount--since it was meant for 2, I believe I have several servings left. My daughter says: "The meat makes for an excellent pork sandwich!"

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Allye001

Living In: Omaha, Nebraska, USA

Cuban Black Beans I

Reviewed: Mar. 6, 2013

I didn't care for it, but my dauhter loved it--so I rated it in-between. Since it was such a large portion, I went with the suggestion of a can of black beans and having the recipe--we added a can of hominy which gave it that extra touch!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Allye001

Living In: Omaha, Nebraska, USA

White Bean Chicken Breast Chili

Reviewed: Mar. 6, 2013

Great! Had everything on hand plus added an orphaned 4 oz can of diced green chili's and 10 oz can of stewed tomato.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aputler

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Chicken and Gnocchi Soup

Reviewed: Mar. 4, 2013

Very good recipe. Easy to adjust seasoning to suit your tastes. No one should ever downgrade a recipe because it is "bland" For crying out loud, get out your favorite herbs and spices and ADJUST.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aputler

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Almond Citrus Couscous

Reviewed: Mar. 3, 2013

We had never had couscous before, but the recipe sounded like a wonderful side for a tilapia dish I was serving; it was top-notch! Couscous was mega-expensive in the store, buying it on its own, so we bought a package of FAR EAST Couscous and threw out the sauce packet . . . there was plenty of leftovers, but what was left barely made it through the next day.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Allye001

Living In: Omaha, Nebraska, USA

Great Grandma Johns' Pasties

Reviewed: Mar. 3, 2013

Too Dry . . . crust was sticky and didn't cover the dish well. Won't be serving again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Allye001

Living In: Omaha, Nebraska, USA

Baked Havarti Chicken

Reviewed: Mar. 3, 2013

This is the bomb, and should you manage to have any leftovers, extremely double pleasure. We used diced chile peppers (in a can) which gave it a milder flavor. The Havarti with Dill is what pulled an ordinary chicken dinner into a top-notch 'chef-at-home' delight. Will include often at my table.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Allye001

Living In: Omaha, Nebraska, USA

Banana Banana Bread

Reviewed: Mar. 2, 2013

This has been my goto recipe for using overripe bananas for over 10 years now. I never actually measure my bananas but find that 3 bananas is a perfect amount. My kids love it, and it freezes wonderfully. Try baking it in muffin tins and freezing the muffins. Warm individually in the microwave for about 30 seconds for a quick breakfast or snack.

Was this review helpful? [ YES ]
1 user found this review helpful