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New Orleans Corn Bisque with Smoked Sausage

Reviewed: Aug. 2, 2010

Made it yesterday, gone today. I made it with what I had on hand. Leftover shrimp kabobs(shrimp,onions&zucchini). Grilled corn on the cob. Sauted a large onion in butter with fresh garlic and 2 stalks of celery. 2 cups cubed red skin potatoes, raw. 4 cups skim milk. 1 package smoked sausage, fried whole in a little evoo. Just so it gets a little brown mark on it, then sliced. Crushed red pepper flakes to taste. Salt, pepper and a little Emeril "bam", always on hand.After everything was together, added 1 can cream of corn and 1/2 bag frozen corn and leftovers. Brought to a slow roll and let it cooked for a couple of hours low and slow. Really was a delicious bowl of chowder. I will make it again for a up coming house party. I'll see how it goes over. But not a waste of time to do. Excellent base recipe to use and create your own.

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Jo's Rosemary Bread

Reviewed: Apr. 9, 2010

Hands down, Awesome! Did everything as is, except, used fresh rosemary and garlic infused olive oil. Can't help it, I have a huge rosemary plant and love garlic. Did everything in the bread machine then took it out and hand formed it. 30 mins at 350. Did someone say OMG! Oh yes, I did and so did everyone else who tried it. Thank you Jo.

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Halibut with Rice Wine

Reviewed: Mar. 8, 2009

Fantastic! The sauce is so good. You can use it with so many different foods. Last night I served it with fresh Red Grouper right out of the Gulf of Mexico. OMG! Had a 1 1/4 lb filet between two of us. There may be a bite or two left. Served it like the picture on the main page. Fish/Rice/Asparagus. Yummy! Had to buy all the ingredients except Black Bean Sauce. It is the Mirin that really sets it off. Mirin is a sweeten Rice Wine(Sake).Took me 2 different stores to find it but it IS the key ingredient. Thank you for the great recipe.

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Roast Chicken with Rosemary

Reviewed: Jan. 11, 2009

This is a great Recipe as is. However, you can stuff the chicken with any type of fruit. Apples,grapefruit,oranges,lemons,onions etc..Garlic and butter under the skin is always good.Roasting this on the grill is always incredible. If you use a gas grill with 3 burners go Medium, off, Medium. Check temperture to keep it around 350-375 you will love it.

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Scalloped Potatoes and Onions

Reviewed: Dec. 3, 2007

Best Scalloped Potatoes I've ever had. We had them with a good old fashion meatloaf. Went very well.

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Mimi's Zucchini Pie

Reviewed: Nov. 26, 2007

I made one and as it came out of oven we ate it. So I had to make another that we have been eating for breakfast for two days now. My second one I added fresh garlic and the parm cheese to the batter. This is a very good recipe. I will make this again.

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Roasted Rack of Lamb

Reviewed: Nov. 5, 2007

When I opened the lamb package I found 2 racks of lamb.7-8 bones each. I was worried because there was only 3 of us eating. No worries though,we ate all but 6 ribs that were ate the next day. A very good recipe. I usally make my lamb in a greek style. But this is very good for a different spin. Very tender, a melt in your mouth good. I will make this again.

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2 users found this review helpful