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I was expecting a more creamier soup, like bisque usually is. I added cornstarch to thicken it and also used a little Old Bay Seasoning. Otherwise it would not have enough flavor. I don't think I'll make this again. Kind of an expensive soup.

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5 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Feb. 4, 2005

This cake is fantastic. I brought it to work for someone's birthday and everyone asked for recipe. Very moist. I wouldn't change a thing.

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1 user found this review helpful

Better Than Best Fried Chicken

Reviewed: Dec. 29, 2004

I don't usually do fried cooking, but this was very easy to do in a pot with cut up chicken breast. I used thin chicken breast so my only suggestion would be is to lower the cooking time, or you will end up with rubbery chicken. The chicken was very good with a honey mustard sauce for dipping.

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Champagne Shrimp and Pasta

Reviewed: Jan. 5, 2004

This is a great recipe. My husband prefers thicker sauces, the sauce was a little thin for his tastes. I loved it. I might try thickening it with cornstarch the next time. The best part is if you have leftover champagne, it goes great with the meal!

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2 users found this review helpful

Barbecued Beef

Reviewed: Nov. 5, 2003

I made this recipe in my crockpot exactly to specifications. The meat was very tender, however it was very chewy. It could have been the cut of chuck roast that I had. My husband loved this. I would try this again, but maybe with a different type of meat.

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Better Than Sex Cake II

Reviewed: Nov. 4, 2003

I made this cake for my husband's birthday. After reading all the reviews, I was really hoping for something special. The cake was ok. Everyone said it was good, however I had a lot leftover. I followed the recipe exactly. I gave the recipe to a co-worker and she said her family thought the cake lived up to its title.

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Black Russian Cake I

Reviewed: Dec. 31, 2002

This cake was very easy to make. It was extremely moist. A few people asked me for the recipe. Let the cake absorb the glaze before serving. Otherwise it will just pool in the middle.

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8 users found this review helpful

Beef Tenderloin with Horseradish-and-Roasted Garlic Crust

Reviewed: Dec. 31, 2002

I made this for Christmas Eve. I used a 6 lb. tenderloin and trimmed all the fat. I used 5 garlic heads and pre-made the crust part the night before. I also used a decent brand of horseradish, which I think made a big difference. My husband cooked the tenderloin on the gas grill using an indirect heat. It took a little over an hour, using a meat thermometer. The meat turned out great. All our guests loved it. I am actually going to try using this recipe on pork tenderloin. I hope we get the same results.

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8 users found this review helpful

Kentucky Bourbon Sweet Potatoes

Reviewed: Nov. 21, 2002

I found this recipe to be overly sweet, it was a little too sugary. The bourbon and vanilla extract gave it a nice hint of flavor. The sauce was not absorbed and it did not get crusty and brown. I would not make this recipe again.

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1 user found this review helpful

Baked Fish with Shrimp

Reviewed: Aug. 16, 2002

After reading the reviews I decided to add sherry to the recipe as well as onion & garlic powder on the fish. I happened to use flounder. It came out delicious! It had a lot of flavor. I get bored with plain old baked fish. Will definitely make this again. Hubby loved it too.

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8 users found this review helpful