Amazing Pork Chops in Cream Sauce

Reviewed: Mar. 28, 2013

Added some onions to the butter. Doubled the sauce, added parsley, thyme and garlic powder to 1/2 and 1/2 (all that I had with some flour to thicken). Husband declared this is a keeper!

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Reviewer:

Diana

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Orange, Connecticut, USA

Ultimate Twice Baked Potatoes

Reviewed: Feb. 22, 2013

a keeper. well, next time i will bake my potatoes longer.... i think 1 hour is not enough,,, well, it really depends on the size. i use regular spoon to scoop the flesh, not that easy as i imagined.....

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2 users found this review helpful

Reviewer:

monic

Cooking Level: Beginning

Living In: New Haven, Connecticut, USA

Lemon Poppy Seed Bundt Cake

Reviewed: Feb. 4, 2013

the only yellow cake mix i can find near my place is 15.25 oz,others i followed the recipe,didnt change anything. a 10 inch bundt pan, 350 degrees 53 min. cake is moist, i like it but i do not LOVE it, i do not think i will make this again, not a fan.

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3 users found this review helpful

Reviewer:

monic

Cooking Level: Beginning

Living In: New Haven, Connecticut, USA

Too Much Chocolate Cake

Reviewed: Jan. 20, 2013

i used 16.5 oz cake mix (cant find 18.25 oz), sour cream 8 oz ( 3/4 c). the others i follow the exact ingredients. 350 degrees, 55 min. the cake turned out PERFECT.

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5 users found this review helpful

Reviewer:

monic

Cooking Level: Beginning

Living In: New Haven, Connecticut, USA

Spiced Parsnip Soup

Reviewed: Nov. 26, 2012

The curry powder you use in this recipe makes a lot of difference. The first time I made it with Trader Joe's curry powder and it was just ok. The second time I used some massaman curry, and wow was that good. You can punch up the spice a bit by adding some tumeric, garam masala, or smoked paprika. I also cut back on the butter and used milk instead of cream to make this healthier. Neither was missed.

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3 users found this review helpful

Reviewer:

lkruth

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: New Haven, Connecticut, USA

Cheesy Ham and Hash Brown Casserole

Reviewed: Nov. 23, 2012

i took this to easter morning brunch and people were fighting over it - no exaggeration!! the only thing i did differently was used mild cheddar and added green onions ... thank you pooboo : )

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5 users found this review helpful

Reviewer:

GABBYIK

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Plantation, Florida, USA

Asian Avocado

Reviewed: Nov. 3, 2012

I dont like the taste.

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0 users found this review helpful

Reviewer:

monic

Cooking Level: Beginning

Living In: New Haven, Connecticut, USA

Apple Pie by Grandma Ople

Reviewed: Nov. 3, 2012

too bad i messed up the pie crust. the sauce is great, btw no need that many apples, 5-6 is enough.

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0 users found this review helpful

Reviewer:

monic

Cooking Level: Beginning

Living In: New Haven, Connecticut, USA

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 3, 2012

I added a bit more of the spices, and reduced evaporated milk to 8 ounce. it turn out perfect! this is a keeper.

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1 user found this review helpful

Reviewer:

monic

Cooking Level: Beginning

Living In: New Haven, Connecticut, USA

Pork Chops and Scalloped Potatoes

Reviewed: Oct. 9, 2012

easy and good

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7 users found this review helpful

Reviewer:

GABBYIK

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Plantation, Florida, USA

Pizza Dough I

Reviewed: Sep. 25, 2012

The recipe doesn't mention kneading, but you absolutely have to knead it, at least enough to mix everything together (and you'll need more warm water, maybe 1/4 more, to get a nice soft dough). That said, this is our go-to crust recipe. I like to use half whole wheat flour, and I've added in dried herbs and fresh herbs frozen in oil with great results. We get 2 thin pizza crusts out of this recipe. You can make the dough the night before and let it hang out in the fridge to develop that nice yeasty goodness, and it freezes beautifully.

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4 users found this review helpful

Reviewer:

Lumba

Cooking Level: Intermediate

Living In: New Haven, Connecticut, USA

Suzy's Mashed Red Potatoes

Reviewed: Aug. 8, 2012

made as is ... very easy and good!

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5 users found this review helpful

Reviewer:

GABBYIK

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Plantation, Florida, USA

Chicken Makhani (Indian Butter Chicken)

Reviewed: Jul. 22, 2012

This was excellent! I followed the advice of the reviewers and I substituted ground almonds for the cornstarch/water slurry (my son is allergic to cashews) and I also added 1/2 tsp of ground coriander. Used fresh garlic and ginger - so I tripled that and I ended up doubling the garam masala. This is as good as any restaurant dish :)

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2 users found this review helpful

Reviewer:

rileychica

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: New Haven, Connecticut, USA

Ratatouille

Reviewed: Jun. 11, 2012

Absolutely delicious! This also freezes very well. Thanks!

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3 users found this review helpful

Reviewer:

Arielle

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: New Haven, Connecticut, USA

Rosemary Ranch Chicken Kabobs

Reviewed: May 28, 2012

awesome! only change: used half the amount of sugar

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3 users found this review helpful

Reviewer:

GABBYIK

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Plantation, Florida, USA

White Almond Wedding Cake

Reviewed: Apr. 12, 2012

I used this recipe to make cupcakes (dyed them pink) and then topped this with cotton candy flavored frosting. The cake was moist with a nice light crumb and it had a delicate enough flavor to let the frosting flavor stand out without the dessert being too sweet. These cupcakes were gone within half a day of making them because all of my friends wanted one!

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1 user found this review helpful

Reviewer:

lkruth

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: New Haven, Connecticut, USA

White Chocolate and Cranberry Cookies

Reviewed: Apr. 10, 2012

great cookies! i made a double batch. took the other reviewers' advice and added pudding (sugar free dulce de leche), and a sprinkle of cinnamon. next time i think i'll put some orange or lemon zest in... had to bake it for 15-20 min since my oven is quite weak; but as the other say, once the edges brown a little, it's best to take it out then. will def be making these soon!

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1 user found this review helpful

Reviewer:

colyal

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: New Haven, Connecticut, USA

Mouth-Watering Stuffed Mushrooms

Reviewed: Apr. 8, 2012

very good - i added prosciutto to the bottom of the mushrooms and then put the mixture on top and it was yummy ... will make again

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3 users found this review helpful

Reviewer:

GABBYIK

Cooking Level: Intermediate

Home Town: New Haven, Connecticut, USA

Living In: Plantation, Florida, USA

Cheesy Ham and Hash Brown Casserole

Reviewed: Apr. 8, 2012

i took this to easter morning brunch and people were fighting over it - no exaggeration!! the only thing i did differently was used mild cheddar and added green onions ... thank you pooboo : )

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3 users found this review helpful