This was really tasty! I only had a few small changes. I left the green onions out and substituted Cream of Mushroom for the Cream of Chicken soup because of personal taste, and I used shredded Mild Cheddar+Monterey Jack cheese instead of just Cheddar. Did NOT add salt, but doubled the amount of chopped ham. I didn't have parmesan bread crumbs, so I made my own (following another reviewer's suggestion) by taking regular bread crumbs and mixing them with parmesan cheese and garlic salt. Turned out great! I watched my potatoes VERY carefully so that they were not overcooked when boiling, but in the end it took around 60 minutes in the oven to get them soft but not mushy or too crisp. I'm at around 5000' in altitude, and anything that goes in the oven can wildly vary on cooking time so this wasn't unexpected.

Reviewed On: Jun. 23, 2009

This was a good recipe! I will likely make it again to play with flavor combinations. I did have a few small changes, mostly because of what I had (or didn't have) on hand. I used pre-cooked shrimp that I took the tails off of. Did not add the salt, because I used salted butter. No white wine, but I did add a little bit of chicken stock. Dried parsley as I didn't have any fresh. And no onion, because of personal preference. When it came time to serve, I grated both Asiago and Pecorino Romano cheeses on top with my microplane. I was a little unsure about this recipe, mostly because of the avocado, but decided I'd give it a try. It turned out pretty darn good! It was a nice change from my standard go-to dinner dishes. My Father (who was over for dinner) also was suspicious when I put the plate in front of him but ended up really enjoying it! One note: 16oz of Angel Hair seemed to be waaaay too much compared to the amount of liquid I ended up with. Probably will only do 1/2 or 3/4 of a package next time. I would definitely recommend trying this if you have never made your own shrimp scampi before.

Reviewed On: Jun. 18, 2009

A nice change from boring pork chops! I was out of propane for the gas grill so did what others had suggested and seared the chops in the leftover bacon drippings to get some nice color, then popped them into the oven at 350 for about 25-30 minutes. They turned out moist and flavorful! The only change I made was using dried parsley instead of fresh, as I did not have any fresh. Everyone enjoyed them, and asked me to make them again some time soon. Sidenote: I actually used boneless chops from Costco, about 1.5" thick. They worked great! I always have too many of them and we get sick of the same old marinades/recipes... so this hit the spot!

Reviewed On: Jan. 17, 2009