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Chicago-Style Pan Pizza

Reviewed: Oct. 28, 2009

Delicious! We used pre-seasoned diced tomatoes so omitted the garlic, salt and oregano. We also added some diced bell peppers and used only half an onion. I'll be making this one again for sure!

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I made this recipe twice and couldn't get it to turn out right. Using these baking directions, it had the consistency of pudding. It was tolerable the next time around, but I still threw most of it away.

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Jay's Hearty Breakfast Skillet

Reviewed: Oct. 28, 2009

Fantastic! My boyfriend says this is as good as our favorite breakfast restaurant. The great thing about the recipe is that you can substitute nearly anything for the suggested ingredients, as long as the potatoes, cheese and eggs stay the same. We've used breakfast sausage, mushrooms, bell peppers and spinach.

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Chicken Breasts With Herb Basting Sauce

Reviewed: Oct. 28, 2009

Very good. So easy that my boyfriend made it! We used a pound of boneless skinless chicken breasts and omitted the fresh parsley. We didn't baste at all while cooking, but the chicken was still nice and juicy. I actually thought the flavors were a little bit too strong, so I might cut back just a tad next time I make this.

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Marinated Pork Tenderloin

Reviewed: Jul. 14, 2009

I'm eating this right now, after making it the first time. I made it exactly as directed (except accidentally marinading for two days) and it's very good. I wasn't sure how the cinnamon would work with the other flavors, or if I would even be able to taste it. The cinnamon comes through clearly, although not overwhelmingly, and blends well with the other flavors. Recommended.

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Baked French Fries I

Reviewed: Jan. 22, 2009

These were tasty. I took advice from a few different comments: cut them thin, shook everything together in a tupperware, baked only 30 min. and flipped halfway. The spices weren't evenly distributed with the tupperware method. My fries were cooked, but soft. I'll make them again, but I'll play with the cooking time, temperature and the mixing method for crisper, more evenly coated fries.

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Szechwan Shrimp

Reviewed: Jan. 10, 2009

Great recipe! It was spicy, despite my doubts. I followed the advice of other reviewers, doubled the sauce and added frozen brocolli. I will be making this again for sure -- I may try adding additional vegetables (maybe mushrooms?) next time. UPDATE: Made again with mushrooms, asparagus, water chestnuts and broccoli. Doubled the sauce again. Excellent.

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Colonial Pumpkin Bars

Reviewed: Oct. 21, 2008

I've been making these bars for several years, but just joined AllRecipes. Every time I make them, people rave about them and ask for the recipe. Most recently, a coworker said, "I don't like pumpkin, but this is like cake. Really good cake." Highly recommend this recipe!

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