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I wanted a chilled shrimp for a party and thought this might fit the bill--it did! I made the marinade as written with one exception--I had only rice vinegar. Fresh basil and garlic is a MUST--don't substitute that dried stuff. I refrigerated for two hours and then steamed them quickly. Chilled in fridge and served cold. Yummy!

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Zucchini Pie

Reviewed: Jun. 30, 2009

My mom made this recipe for years with zucchini from her garden. She added 1 T. of yellow mustard on the top of the cresents and 1 t. italian seasoning to the eggs before baking. It gives it a little zip. Yummy!

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Million Dollar Cake

Reviewed: Apr. 26, 2009

Yummy! My family couldn't let it sit in the fridge overnight--a couple of hours was all it took. This recipe is a summer favorite and a keeper!

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Maple Salmon

Reviewed: Sep. 30, 2008

We live in salmon country, and I've cooked it many ways . . .this is by far the one recipe my family requests over and over. Regardless of what others have said, I think a longer marinade (more like an hour if the salmon is thicker) in the fridge enhances the garlic flavor in the recipe. And as others have pointed out--every piece of salmon should be checked thoroughly--maybe less than 20 minutes, maybe more. Thanks for the recipe--it's a keeper!

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Grilled Flat Iron Steak with Blue Cheese-Chive Butter

Reviewed: Sep. 14, 2008

I used white vinegar as that is all I had along with chopped garlic from the jar (fresh tastes wonderful, I'm sure) and used 3 heaping tablespoons of the garlic. Marinated for four hours and it was delicious. I also used freeze dried chives in the butter, and it worked fine--although I'm sure fresh would make it even better. Company worthy and I'll make it again!

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Janine's Best Banana Bread

Reviewed: Sep. 7, 2008

Great recipe . . . as previous reviewers have stated, be sure to use large bananas and/or 4 if they are medium to smaller in size. I always add chopped pecans and bake in a metal pan--this does not bake well in glass loaf pans in my opinion. I learned from my grandmother that banana bread needs to sit overnight--always tastes better the next day. Don't know if there is any cooking logic behind it, but it works for me!

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Zucchini Bread

Reviewed: Aug. 30, 2008

Exceptional flavor--a keeper. I would recommend several things: be sure to grease and flour the pans well otherwise the loaf will crack in half coming out of the pan as mine did! Secondly, the chocolate chips sink to the bottom of the loaf. To prevent this, I tossed them in flour before lightly folding into the bread dough, and that helped.

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4 users found this review helpful