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Nice flavor and very easy to make, but way too rich for my taste. Not the recipe for those seeking a light chocolate cream pie. I served with banana slices to combat the intensity of the chocolate flavor a bit.

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Donna's Lasagna

Reviewed: Mar. 11, 2002

Great classic lasagne. I used more ricotta (went for the 32 oz. container) and made bit more of that great meat sauce. Worth the trouble. Way better than even the best frozen lasagne.

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Clone of a Cinnabon

Reviewed: Jan. 25, 2002

Cooking time is a bit too short, but the dough for these is incredible.

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Cornish Game Hens with Garlic and Rosemary

Reviewed: Sep. 2, 2001

So great. The high heat cooking really makes a difference. Never fails to impress.

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Baby Back Ribs

Reviewed: Sep. 2, 2001

Meat turns out a bit too tender. A shortened cooking time combined with five minutes under a broiler before serving makes them more crispy, like restaurant style ribs.

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Crab Stuffed Mushrooms II

Reviewed: Aug. 23, 2001

These are great appetizers. I ommitted the pimento and the water chestnuts, adding a bit more parmesan.

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Best Peach Cobbler Ever

Reviewed: Aug. 23, 2001

Certainly easy and very buttery. But just not the best peach cobbler ever.

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Chocolate Cavity Maker Cake

Reviewed: Aug. 23, 2001

Buttery and rich. So easy. No need for icing. Great with a dollop of unsweetened whipped cream.

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Chocolate Chip Cheesecake Brownies

Reviewed: Aug. 23, 2001

A big hit at a recent bake sale. Cut into large rectangles, they look good enough to sell at a high price.

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Chocolate Pudding Fudge Cake

Reviewed: Aug. 23, 2001

There are many variations of this recipe, and they are all good. This one is buttery, rich, and delicious. No need for the icing. Great served with a bit of unsweetened whipped cream.

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Buttery Cooked Carrots

Reviewed: Aug. 23, 2001

An easy and tasty side dish. Butter can be substituted for margarine. Adult carrots sliced on the bias make a nice presentation if you don't have baby carrots.

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Absolutely The Best Shrimp Scampi

Reviewed: Aug. 23, 2001

A great recipe. Coating the shrimp in flour gives the sauce a bit of extra body and the shrimp more flavor. Brandy can be ommitted. Lemon, garlic, and wine can easily be adjusted. The best!

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2 users found this review helpful