Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Reviewed: Dec. 3, 2012

WOW this was amazing ... especially the sauce! For the filling, I used blue cheese crumbles along with a tapenade which I made with some slightly spicy mixed olives. As a side, I served orecchietti pasta ("little ears") which served as a vessel for all the sauce. Definitely a keeper and already on the menu for our annual New Year's Eve dinner with friends.

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Reviewer:

AbbyNormal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Niagara Falls, Ontario, Canada

Apple Crumble Pie

Reviewed: Dec. 2, 2012

Added 1/4 cup flour to apples and used half white and half brown sugar on the apples. Otherwise, made as stated using a no roll piecrust. Wonderful results!

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Easy Pie Crust

Reviewed: Dec. 2, 2012

Increased sugar to 3 T as others suggested. Did not bake before baking my apple pie. Turned out great!

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2 users found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Easy Grape Salad

Reviewed: Dec. 2, 2012

Oh this was way too good! Subbed walnuts for almonds and added chopped celery. Also, added 16 oz. sour cream. Definitely will make this as long as I can get the grapes!

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Chicken and Turkey Marinade

Reviewed: Dec. 2, 2012

Wonderful used on 1/2 a fresh turkey. Used dried herbs/spices. Made gravy from the drippings and stock the next day. All parts were used and were just great!

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1 user found this review helpful

Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Quick Eggplant Parmesan

Reviewed: Dec. 2, 2012

I used one ovenproof pan to panfry the eggplant, then top with the already prepared sauce and cheese. Right in the oven to heat the sauce and melt the cheese (350 for 15 minutes or so) with only 1 pan to wash! Excellent dish.

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Turkey Tetrazzini II

Reviewed: Dec. 2, 2012

Made as written with turkey broth and leftover turkey. Great reheated the next day also.

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Stuffed Green Peppers I

Reviewed: Dec. 2, 2012

I've been making these for a year now..I have always made stuffed peppers but this one with cheese is great..thanx!

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Reviewer:

kmcramer

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Nonni's Spicy Gingerbread Men

Reviewed: Dec. 1, 2012

Loved this recipe, did change and rating based on the fact that I substituted Splenda for the sugar and they came out fabulous. So for those who have family with sugar issues and need a recipe that adapts well to Splenda..definitely a keeper! Great taste and texture, just like they should be!!

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Reviewer:

Kathie Brundege

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Victor, New York, USA

Stuffed Hot Peppers

Reviewed: Nov. 30, 2012

My boyfriend keeps asking for these. I also used a few mild peppers since I'm not the "hot pepper fanatic" like he is..Will be making lots more..Anyone ever make and freeze these?

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Reviewer:

kmcramer

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Cranberry Sauce

Reviewed: Nov. 30, 2012

I enjoyed this very much. I made it as written and cooked it about 5 minutes longer to make sure it would be thickened. It turned out great, and the orange flavor did not overpower but was a nice compliment. I will make again. Tasted great with the turkey, but also very nice with pork.

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Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Down Home Casserole

Reviewed: Nov. 29, 2012

I brought this dish to my daughter's for me to eat for lunch because her household (except her husband) is on a special diet. Her mother in law and husband were there so I offered them some. They loved it and so did I. Definitely not a low calorie dish with the bacon fat, but I think it is actually very healthy with all the veggies. I added the potatoes and onions to the skillet after the bacon was cooked and cooked them for about 10 minutes until they were just barely done before adding the rest of the veggies. I did wind up adding about one third cup of water to help the broccoli and carrots along. Other than that I followed the recipe as written. What a great meal! It is not fancy, just good food served right! I am making it for dinner tonight after a busy day to serve to my husband for the first time.

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Reviewer:

cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Zesty Slow Cooker Chicken Barbecue

Reviewed: Nov. 29, 2012

Fantastic! I used about 1 1/2 lbs of boneless breast tenders and used my 2 quart slow cooker on high setting and the chicken was done and ready to be shredded in about 3 1/2 hours. I added chopped green pepper and onions just because I needed to use them up. The remaining sauce was a bit watery so I added a heaping tablespoon of flour and it rethickened nicely. Will definately be making this one again!

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Reviewer:

Mikkehla

Cooking Level: Beginning

Home Town: Oakfield, New York, USA

Living In: Buffalo, New York, USA

Cha Cha's White Chicken Chili

Reviewed: Nov. 17, 2012

We loved this recipe! It was so easy to make and definitely will make again. I did do some of the recommended changes. I cooked the chicken breasts in a pan with ranch dressing packets. I used one 7 oz green chilis and didn't use the jalapeños since my family doesn't like things too hot. I used low sodium broth and a can of cream of chicken. I put in a can or two of tomatoes with mild green chillis. I did grind up one can of beans to make a little thicker. I added one can of hominy too for a little added flavor and a can of corn too. I let it simmer for a few hours and then I topped the chili with a little bit of cheese on top of each bowl. Everyone LOVED it!! Mexican corm bread was a good addition to the meal too. Thanks!

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Reviewer:

KRISTY L

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Dallas, Georgia, USA

David's Yellow Cake

Reviewed: Nov. 15, 2012

Holy . At first I was a little worried because of all the bad reviews, but I am SOOOO glad I went with my gut and tried this recipe! I followed it to the letter, and beat the hell out of the butter/sugar, and after each egg. I don't like my sifter, so I threw it out....instead I put all the dry ingredients in a bowl and wisk them over and over again, to get the air in there. It works like a charm! I got 28 cupcakes from this. I tried the batter before I baked it and it is FANTASTIC! I couldn't wait till the cupcakes were cooled off, I HAD to try one. I don't know what the previous reviewers were talking about when they said it was dry or tasted like cornbread. It was moist, and the most delicious yellow cake I have EVER had! Make sure you beat the out of the butter/sugar/yokes, and only mix in the flour mix and milk until incorporated, starting and ending with flour. It seriously makes all the difference!

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Reviewer:

gskatie

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Nashville, Tennessee, USA

Easy Pineapple Upside Down Cake

Reviewed: Nov. 14, 2012

Really good! Increased butter to 1/2 cup and brown sugar to 1/2 cup. Also added a few tbsp. of the pineapple juice to the butter/brown sugar along with some Penzeys Baking Spice. Subbed pineapple juice for 1/2 the milk.

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Yummy Sweet Potato Casserole

Reviewed: Nov. 14, 2012

I made this over the weekend, using canned sweet potatoes, and leaving out the pecans,(just wanting to try it without the pecans first for those pickier eaters), and we LOVED IT!!!! Yum, yum, YUMMM!!

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Reviewer:

Mary Ellen

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Banana Cream Pie I

Reviewed: Nov. 11, 2012

Do not Bake this pie! Once the pudding is thick in the saucepan, pour it over the sliced bananas and cover it with a film of plastic wrap, let it cool in the refrigerator, it will set up like pudding does. I always use flour, as I like the flavor it imparts. I also always spread freshly whipped cream sweetened with a little bit of sugar, but only spread on the whipped cream just before serving, as it does not store well in the refrigerator. I make a regular blind baked pie crust, but any type of baked crust would be great. I only gave this 4 stars instead of 5 because the baking of the pie was an extra unnecessary step. Again, the pie does not have to be baked.

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Reviewer:

ellenz

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

No Knead Beer Bread

Reviewed: Nov. 10, 2012

Excellent as written! Did not use cornmeal, used parchment paper.

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Reviewer:

DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

Tater-Dipped Eggplant

Reviewed: Nov. 10, 2012

Needs to have a bit more flavor so I added garlic powder, parmesan cheese, basil, and oregano to the potato flakes. Also, cooked them in a skillet and that works out very well.

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