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Cheesy Sour Cream and Salsa Dip

Reviewed: Dec. 20, 2009

I followed recipe to the letter and found this to be very tasty. I prefer to have a thicker dip so I would either drain the tomato by 1/2 or follow other suggestions and add cream cheese. For more zest maybe some picante sauce to taste.

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Portuguese Steamed Clams

Reviewed: Aug. 15, 2009

Followed this to the letter...flavor was all there...something was missing... chorizo was dominant where I thought the clams should have been...This would make a great base for a soup or chowder.

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Chipotle Blue Cheese Dip

Reviewed: Mar. 19, 2009

Excellent...Don't change a thing...the flavor builds the longer it melds together. Works very well with chips (Fritos) or veggies.

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Elegant Oyster Soup

Reviewed: Mar. 11, 2009

This soup was awesome. I didn't make any changes. The flavors worked so well together. Next time I might try it with clams because the base is so good it could make it's own soup.

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Thai Pork Loin

Reviewed: Feb. 7, 2009

I have made this in both small and large quantities (second was a luncheon for 40 served with rice pilaf) by following recipe to the letter. The consensus was "Fantastic" on each occassion. The flavor is so subtle and nice and the pork was tender and juicy. I have also made this using the other white meat and it was equally as good.

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Alder Wood-Smoked Acorn Squash Soup

Reviewed: Oct. 29, 2008

WOW !!! This was fantastic. I am a member of a local club and in the fall we have "Soup Saturdays" so I made a large pot. The flavor was awesome. I highly recomend the garnish as it gives a subtle enhancement to the soup. The alder wood is perfect. My wife and I found ourselves nibbling on the squash right from the smoker. A definate repeat.

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Oven Pot Roast

Reviewed: Oct. 20, 2008

This was fantabulous. The only adjustment made was to split the cream of mushroom with cream of celery and cook in a crock pot. What flavor and aroma.

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Pork Chops with Raspberry Sauce

Reviewed: Mar. 31, 2008

I made this for my wife, who grew up among a family of chefs, on a whim one evening and she loved it. The flavors are fantastic. I also served it at my Elks Lodge, as an appetizer for Valentines Day using Pork tenderloins sliced into medalions. That too was a great success.

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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Dec. 17, 2007

This was really a very good dish that I will certainly make again. I followed the recipe exactly and that is the reason for the 4 star rating. I felt the dish could use a little something extra. Next time I will add some Garlic and light seasoning to the pork as a rub.

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