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I have made this recipe about 6 times, but only made it once following the directions. I now add 1/3 c parmesan, 1/4 c grated onion, 1 tsp garlic powder, and 3/4 tsp Italian seasoning. The original recipe is good, but this is such an easy, basic recipe to add to that I couldn't resist. I love making this bread when I make soup; it is a heavy and filling bread. Great with real butter!

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Grilled Shrimp Scampi

Reviewed: Jun. 1, 2009

This was some of the best shrimp I have had in a long time - absolutly wonderful! I followed the recipe exactly except doubled it, and reduced the olive oil to two tablespoons (watching fat intake). After marinating the shrimp, I placed the remaining marinade in a sauce pan and boiled it. I then removed it from the heat, added about 3 tbsp cold butter (for my family's sake), and served the sauce over linguine, and as a dip for the shrimp. Wonderful dish and I will make it many, many times!!

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Taco Seasoning I

Reviewed: Apr. 19, 2009

I had tacos for dinner last night and realized I didn't have any taco seasoning. I tried this recipe because it had the most 5 star reviews. I followed directions exactly, but I was disappointed in the flavor of the meat. It seemed to be lacking something that the taco seasoning packets have. Some ofhter recipes call for flour or cornstarch, and maybe that would have made the difference. I probably won't use this recipe again.

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Chicken Cordon Bleu II

Reviewed: Jul. 3, 2007

I have made this recipe many times and love it each time I made it. The last time I tried it, however, I used proscuitto instead of ham. I didn't like trying to keep the ham rolled up in the chicken and thought the proscuitto would be easier. It was! And the flavor was way better than when I used ham. I also substituted boneless, skinless thighs for the breasts. The boning process makes a perfect place to put the cheese and ham, plus the flavor of the thigh is better in my opinion. Great recipe!!

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