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Italian Chicken Bow Tie Pasta

Reviewed: Aug. 22, 2009

I've made this before, except I put in sauteed yellow squash and zucchini, and sauteed mushrooms with the tomatoes. Mmm, excellent!!

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Excellent, definitely going in the monthly rotation. The only things I did a little differently is in the sauce I used a 26-oz jar of marinara sauce with 1 can of fire-roasted diced tomatoes instead of a 32 oz jar of spagetti sauce. I also used 1-1/2 cups of rigatoni, and 1-1/2 cups of tri colored rotini, and left out the elbow macaroni. I also threw in a splash of milk in the pasta and cheese to make it a little creamier and a little less sticky. Very very good. Thanks for the recipe.

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3 users found this review helpful

Penne with Shrimp

Reviewed: Jun. 4, 2009

I made a similar recipe I found on this site, which called for fire-roasted diced tomatoes. Try them. They may be hard to find, but without them, this dish is a bit bland.

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1 user found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Apr. 4, 2009

Big hit in my family. Even my daughter's boyfriend, who says he doesn't like sausage, filled up on it. I made the recipe exactly, except I doubled the sauce. It didn't seem like enough for a lb. of pasta. However, doubling it was a little too much. Maybe 1-1/2 times the sauce would be just right.

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Garlic Cheese Chicken Rollups

Reviewed: Mar. 13, 2009

Absolutely terrific. Here's a little time saver. Instead of pounding chicken breasts, I buy "thin-sliced" chicken breasts. (Purdue makes them). They are already thin, and end up being the perfect size for roll-ups. I use them when I make Cordon-Bleu, too. I've never been disappointed.

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Ham and Corn Bake - Easy and Yummy!

Reviewed: Feb. 5, 2009

Very good. However, I would use garlic powder instead of garlic salt next time. Quite salty. I couldn't find Cream of Asparagus soup, so I used Cream of celery. (I left out the diced celery.) Also, I added egg noodles to it. It seemed as if it needed something more. I doubled the recipe, but didn't double the eggs; I'm glad I didn't because 3 eggs was perfect. I will definitely make again.

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Easy Texas Chili

Reviewed: Jan. 26, 2009

Very good. I did make some changes. I did not brown the ground beef first; I put it in the chili raw. I swear it cooks and the ground beef tastes so much better. (Don't be afraid to try this!) I brought it to a boil and then turned it down to simmer for 1-1/2 hours (90 minutes). The other changes I made is 2 cans of kidney beans instead of pinto, left out the jalapeno peppers (personal choice), 1/4 c chili powder and 1 tsp crushed cayenne pepper instead of red pepper flakes. And I did saute the onion and bell pepper before I added them to the chili. I made corn muffins and put a corn muffin in the bottom of the chili bowl, and put the chili on top. Top the chili with shredded mexican cheese and sour cream. Mmmm, mmmm!!

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Mushroom Pork Chops

Reviewed: Jan. 8, 2009

Superb!! I made a few changes. I used 8 boneless pork chops. Trim all the fat from the chops. I sprinkled chops with "Magic Seasoning Blends" (for pork and veal). Brown chops on both sides. Put in 9 x 13 (or larger) pan. Cover with sliced portobello mushrooms and 1 large thinly sliced onion. Sprinkle with seasoning over everything. Blend together 1 can cream of mushroom soup, 1 can of golden mushroom soup, and 1 can milk. (I used a blender to thoroughly blend the soups and milk together.) Pour over chops, mushrooms and onion. Cover tightly with foil. Bake for 1 hour at 350 degrees. You're gonna love it! Use the sauce over mashed potatoes.

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Stuffed Peppers

Reviewed: Nov. 10, 2008

For a faster meal, I take off the tops, and remove the seeds and membranes, and then boil the green peppers for about 5 minutes. I remove them from the boiling water carefully, so they don't break, and turn them upside down on paper towels to drain well. While they are boiling, I prepare what the green peppers are going to be stuffed with. (I use beef flavored rice-a-roni, instead of long grain rice). Since the peppers have already been boiled, they are soft, and only have to go in the oven for 10 minutes or so to warm up the insides, and melt the cheese. Delish!

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1 user found this review helpful