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Chicken Piccata with Artichoke Hearts

Reviewed: Dec. 17, 2009

Excellent. I added half a can of diced tomatoes but only because I'm trying to duplicate a piccata that I used to buy frozen. Now that I'm retired I've banned frozen dinners, but I'd like to be able to cook it myself. I'll play with this a little more, it's very close. Thank you for the recipe.

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Pumpkin Dip

Reviewed: Nov. 4, 2009

Followed recommendations and served it in a pumpkin (lined with a plastic container) and served it with ginger snaps and apple slices. I think the secret to smooth results is to let the cream cheese go a few minutes in the electric mixer, add the sugar and let it mix for 3-4 more minutes. Came out very smooth and just the right consistency. Thank you for this recipe.

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Panzanella Salad

Reviewed: Aug. 21, 2009

Wow! We loved this and will make it once or twice a week as long as the tomatoes hold out. It is very important to use very chewy bread and best quality ingredients. I followed the recipe exactly except for the cheese, which I skipped, but I'm sure it would also be great with cheese. Thanks for this recipe. note: I have also added chicken to make it a main dish summer supper.

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Szechwan Shrimp

Reviewed: Aug. 7, 2009

This is the perfect recipe to use up shrimp that has been in the freezer too long. I stir-fried veggies in the pan first and then followed the recipe as is and it was great.

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Zesty Carrots

Reviewed: Jul. 10, 2009

My family has made this exact recipe for years. Everyone loves it. Here's a trick to make it easier: cut the carrots into 4 or 5 chunks and cook. The cooked carrots are soft and very easy to julienne. Takes a little longer to cook but the cutting part is much quicker.

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Holly's Smoked Salmon Pasta Salad

Reviewed: Jun. 21, 2009

Yum! I followed the recipe as closely as my pantry allowed, but had to substitute sundried tomatoes in oil for the fresh tomatoes. Used coarsely grated blue cheese with oil and red wine vinegar. Added chopped Vidalia onion. The flavors balance nicely. This is a recipe that can take some tinkering to suit individual tastes.

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Korean Salad

Reviewed: May 31, 2009

The version I've been making for years mixes the dressing in the blender with some onion and then adds a grated boiled egg. And everywhere I take it, everyone raves. My husband's complaint is that I don't make it just for us at home.

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Ripe Grape Pie

Reviewed: Oct. 20, 2008

The easiest way to peel the grapes is to mash them in a bowl with a potato masher and then pick out the skins. I haven't tried the recipe yet, but I do this when I make jam.

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