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Joined Date: Sep 19, 2009
Reviewed Good Eats Meatloaf
"I don't normally rate a recipe if I didn't follow all the ingredients but I will make an exception in this case. I have an entire elk in my freezer thanks to my husband and a recent elk hunt. I used 32 oz of ground elk meat in lieu of the sirloin and chuck. All other ingredients were followed to the "t". It was fantastic. I told my husband we were""
Reviewed Low-Cal Fettuccine Alfredo
"Absolutely delicious. I love fettuccine Alfredo but hate all the fat and calories associated with it. I also think it can have a very greasy feel on the tongue. This has great taste with none of the set backs. I will make again and again. This is delicious enough to serve company without anyone being the wiser. I will add Cajun sauteed shrimp to m""
Reviewed Paula's Loaded Oatmeal Cookies
"Absolutely fantastic. The brown butter icing is a great little addition to a tasty cookie...gives a whole new meaning to oatmeal cookies as you know them. I used parchment paper (I always do now with any cookies) and they came off the sheet just fine. Do let them cool a few minutes on the sheets just to let them set up a bit, as they are a little ""
Reviewed Old-Fashioned Cupcakes
"Fantastic! I wanted to eat the entire batch. Follow the recipe to the "t" and had absolutely no problems whatsoever. I will make this my "go to" recipe for cupcakes. Until today, I had yet to make a yellow cake batter that wasn't dry and crumbly. This one is moist and flavorful. The icing is simple but perfect. Two thumbs up. "
Reviewed Black and White Angel Food Cake
"Perfect results. This was my first attempt at an Angel Food cake and my second attempt at a "from scratch" cake. I was very pleased with the results and flavor. I didn't find that the prep or the procedure were incredibly tedious. I followed all directions and made no substitutions. My one tip for those who want to try this recipe that wasn't really mentioned except briefly in the video is the bowl size. This, to me could make or break the results. When your egg whites are ready to be folded together with the dry ingredients, place them into the largest mixing bowl you have. I used my Kitchen Aid stand mixer (5 qt) and that bowl is not big enough, in my opinion, to use when you're doing the folding. If you cram everything into a smaller bowl, albeit the ingredients might fit, you'll run a bigger risk of deflating the egg whites. You want the ingredients to have some elbow room. The bowl I used had a 6qt/24 cup capacity. I hope that helps someone. Thank you Ina for a great recipe.
Reviewed Garlic Spaghetti
"I took the advice of some of the others and knocked the butter down to half. I truly enjoyed this meal. Easy as pie, delicious and inexpensive. Will be my dinner tonight with a few shrimp thrown in (couldn't hurt). This sauce reminds me of the flavorful yet simplistic sauces I used to eat in Italy. I will keep this one in my book and I love that the cook time is so short compared to more complex sauces. Fresh basil on top and freshly grated Parmesan cheese are a must!
Reviewed Grilled Pork Medallions with Pasta
"Well, I'm not a huge fan of those people who tell you the recipe deserves five stars and then they tell you everything they changed. Unfortunately I have to be one of those people right now. This dish was awesome! I watched the episode mid afternoon and decided to make it that evening for dinner. Unfortunately I did not have any pork chops on hand so I substituted with chicken breasts. That is however, the only thing I did change. The flavor was just wonderful and I have to say, in a pinch I'll use chicken again, which I always have. Yum Yum Yum. Thank you Sunny, love your show!
"Tasty and fairly easy to make. I just wish the rice came out a bit more "al dente" for lack of a better word. I may decide to use a little bit less water in the cooking process. The flavor is spot on but the texture is just a little off from that of a restaurant. Its a definite "make again" though. Thank you Tyler!