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Lit'l Smokies® Mummy Dogs

Reviewed: Nov. 2, 2009

Very festive and the first thing gone from the appetizer table at the Halloween party I took them to.

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The look on our faces when we took the first bite said it all. This recipe is completely off the hook. My only changes were 2 chopped garlic cloves added with the shrimp & scallops, I chopped the artichokes & sundried tomatoes and added fresh parsley at the end. I may not add this to my weeknight dinner rotation as the ingredients are expensive, but I will make again. My mouth is watering just thinking about it now.

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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Sep. 2, 2009

Amazing! The only thing I did differently was used a whole pint of red tomatoes instead of using half yellow. Also, I'm not sure how I forgot the balsamic vinegar, but I did. I will be sure to add next time, but it was still delicious without. Served with rice and green beans and it was a hit!

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Mexican Chicken I

Reviewed: Jul. 27, 2009

Fantastic! I scaled the recipe by half, mixed the beans in with the salsa mixture like other reviewers and baked at 400 for one hour. Turned out great. Topped with a little shredded sharp cheddar and served with sour cream. With Spanish style microwave in the pouch rice, this tasty meal took vey little effort. Will be making again.

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Summer Beer I

Reviewed: Jul. 20, 2009

I followed the recipe exactly & thought it was pretty good & refreshing, but not very flavorful. Next time I will add more lemonade or a couple scoops of powdered concentrate. Don't plan on driving after 1 or 2 of these. 8/19/09, made these again last night. Added 2 tablespoons bottled lemon juice which made this a 5 star recipe.

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Pennsylvania Greek Sauce

Reviewed: Jul. 17, 2009

I lost my recipe from the Erie newspaper for greek sauce and came back to my trusted All Recipes. This is great. I used more tomato sauce b/c I only had a larger can, maybe around 12 oz. instead of 8 oz., added a bit more mustard, red pepper, and a squirt of ketchup. I simmered much longer so the additional liquid was used up and broke up the meat very fine using the "P Chef" "Mix & Chop" (my fav tool for ground beef). Served with Smith's hot dogs and used as a topping for baked steak fries. Delicious! Wish my waistline would allow me to eat like this everyday!

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Beer Margaritas

Reviewed: Jun. 5, 2009

If I could, I would give this recipe 20 stars. So simple, tastes great and delivers a quite a punch! There will be many repeats of this delicious drink in my future.

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Healthy Garden Salad

Reviewed: Mar. 4, 2009

Who knew soybeans could be so delicious?! The flavor of this salad is out of this world and beautiful to boot! Like other reviewers, I used olive oil and balsamic vinegar and honey in place of the sugar because that's what I had. Also, I used 1 less tablespoon oil and 1 extra vinegar to lower the fat content a bit. I will be making this again and can't wait to take to picnics this summer!

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Beef Stroganoff III

Reviewed: Feb. 24, 2009

Oh wow, this turned out fantastic! I followed fellow reviewer, BEEZLYS, suggestions: marinating the meat in red wine, adding garlic and Worcestershire sauce, etc. I then served over egg noodles with fresh green beans on the side. My sister said it was the best meal I ever made!

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Pasta with Gorgonzola and Sweet Onion

Reviewed: Sep. 29, 2008

I really like this dish (I'm crazy about pasta and the rest of the ingredients), but my sister thought it was too rich and didn't finish her plate. It takes closer to 40 minutes for me to carmelize the onions.

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Pasta Hot! Hot! Hot!

Reviewed: Aug. 13, 2008

This is a regular dish at my house, but with a few additions to make it a balanced meal. When the pasta is almost done, I throw a bag of frozen broccoli and about 2 cups of thawed frozen pre-cooked shrimp with the tails removed. Drain, toss it all with the oil mixture and top with parm. Delicious and impressive enough for company... If they don't mind it hot!hot!hot!

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Absolutely the Best Nacho Dip Ever

Reviewed: Sep. 7, 2007

I have made this recipe a number of times and am always asked to bring it to get togethers. Sometimes I use light mayo, cream cheese & sour cream and it's still good. Although it may sound strange, the cocktail sauce and cucumbers really work and add to the extremely fresh taste. I like to cut the veggies a day or two ahead of time and refrigerate in containers on paper towels. Seems to keep the dip from getting too watery.

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