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Hazelnut Crusted Halibut with Garlic Mashed Potatoes

Reviewed: Jan. 2, 2012

Substituted the hazelnuts with slivered almonds and it was fantastic. I also never thought to make a garlic/salt paste to add to mashed potatoes after cooking... it's way better than dropping garlic in while boiling.

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Pork Medallions

Reviewed: Nov. 14, 2011

I used fresh rosemary and added a splash of sherry wine at the end. I also recommend doubling the amount of mushrooms. It was absolutely delish! Went well with the herbed mashed potatoes I served alongside the pork (used rosemary, parsley, sour cream, butter, garlic, and a splash of milk with red potatoes and smashed with a fork). Yum!

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Baked Acorn Squash

Reviewed: Nov. 14, 2011

I would recommend cutting back just a bit on the butter (say, only use 4-5 Tbs), but other than that it was absolutely fantastic!

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Green Grog

Reviewed: Nov. 10, 2011

It was quite tasty. I definitely agree with the reviews that have you nearly double the amount of rum to cut the tartness. It almost reminded me of a margarita.

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3 users found this review helpful

Easy Focaccia

Reviewed: May 10, 2011

Mixed some of the rosemary and Parmesan into the dough and using the rest on top. Also added some garlic powder on top. Delish!

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Chocolate Surprise Cupcakes

Reviewed: Nov. 13, 2010

Fabulous cupcake recipe! Only thing I changed was that I added a splash of vanilla to the cheesecake mixture. Yum!

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Apple Filled Chicken in Pecan Creme Sauce

Reviewed: May 2, 2010

I substituted some onion for the shallots and swiss cheese for the provolone (because that's all I had available in the kitchen). After reading other comments, I decided to pull back on the sweetness by reducing the sugar to 2 Tbs and the vanilla to just over 1/4 tsp. I also added a splash of milk to thin the sauce out so that it wasn't too custard-like. The result was phenomenal! I will definitely make this recipe again... what a different way to prepare chicken.

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Chocolate Mint Cookies I

Reviewed: Jun. 12, 2009

Much tastier when served cold.

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Chicken Marsala

Reviewed: Jun. 12, 2009

Delicious with a side of mushroom risotto. I definitely suggest adding a some extra mushrooms and a little fresh minced garlic.

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Chicken Pot Pie IX

Reviewed: May 11, 2009

After reading other suggestions, I brushed the bottom of a deep-dish pie crust with an egg-white wash and prebaked it for 7 minutes. I added 1/4 tsp garlic powder and 1/2 tsp poultry seasoning to the sauce. I tried doubling the sauce like other readers suggested, but found it to be a little too much (had about 2 cups of unused sauce). Oh, and I used a pea/corn blend instead of just peas. The recipe was fantastic and I can't wait to make it again.

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Peanut Butter Cup Cookies

Reviewed: Feb. 11, 2009

Moist and decadent! I used a medium sized scooper to portion the cookies. They came out perfectly, even in a full-sized silicone muffin pan. Like other reviews mention... freeze the peanut butter cups beforehand, bake the cookies no more than 8 minutes, press candies into the cookies immediately after pulling them from the oven, and refridgerate ASAP to prevent melting. It's almost impossible to mess up this recipe.

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Too Much Chocolate Cake

Reviewed: May 18, 2008

Delicious and super moist even without any glaze or frosting.

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Apple Enchilada Dessert

Reviewed: Jul. 30, 2001

This recipe was a hit with the family. I did an all-out mexican dinner, and the dessert was the family favorite. With a little vanilla ice cream on the side, this dessert is pure bliss!

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