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this is my staple enchilada sauce now. i dont buy the canned junk anymore. i have made this many times once i added too much tomato sauce, it was still great. this last time i didn't quite have enough chili powder so i put in an extra dash of cumin & a pinch of taco seasoning & it was still wonderful. hard to mess this one up!

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Pesto Sauce

Reviewed: Jan. 6, 2010

I cut recipe in half, used pecans instead of walnuts and it came out excellent! i have made w/ pine nuts but pecans were cheaper and had them on hand. EXCELLENT. mixed some pesto with a little cream, little pasta water and little extra salt so it would be 'pourable' for ravoli from trader joe's. super yum. will make again.

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Bacon Cheese Frittata

Reviewed: Feb. 28, 2009

Great recipe! Made exactly as it called for, but i oiled the 9x13 instead of butter. Will do a little butter next time. The green onion (tips) are a must! Made a great breakfast sandwich, too.

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Pretzel Crust

Reviewed: Feb. 22, 2009

Very good! Great way to use up pretzels. I used it for a fruit pizza with pineapple, blueberries & grapes & coolwhip/cream cheese mixture. I took the advice of another user who said they only cook it 6-8 minutes, but I should have gone the full 10. I just moved to Oregon and should have realized with the high altitude that it needed longer cooking time. just FYI! Thanks for sharing. Want to try it for quiche some time! p.s. i halved recipe & cooked in 8x8. worked well.

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Crumb-Coated Chicken Thighs

Reviewed: Feb. 12, 2009

The coating sticks beautifully to the boneless thighs. There is enough fat/liquid in the meat so that when it cooks out it causes the breading to not be too dry, but just right. I had (really) good cumin & used the whole tsp. It was too strong. Great idea & concept. i think i will keep the concept & tweak the spices next time and go for more of a cajun taste and less of a middle eastern/indian taste. Thanks for sharing!

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'Out of Salad Dressing' Salad Dressing

Reviewed: Feb. 7, 2009

This turned out great! i took others' advice and added a clove of garlic, minced finely along with some ground black pepper and a few dried parsley flakes. it kinda reminded me of the base for the ranch dressing i use i make of outback steakhouse's recipe on topsecretrecipes.com. also didn't have parm. used pecorino. didn't really remind me of caesar as someone else suggested; was very creamy & mild. def a keeper!

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Chicken Spinach Quiche

Reviewed: Nov. 5, 2008

I added an extra egg, as other suggested but didn't cut down on the milk or mayo. Next time i will definitely cut back on both of those because i like a more 'solid' quiche. Flavor was great. Doubled recipe and made 2 pies - made one vegetarian for a friend. For that one I used only the spinach, a four cheese blend (1 1/2-2 cups), and added some toasted pine nuts. I think it turned out better than the one with the chicken!

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