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This had so much flavor, my kids ate it up. Here are some tweake I made: I used 1 lb. ground chuck, added 3 Tbsp. of water and some sweet and spicy barbecue sauce. From now on will make this version instead of can.

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Chicken Pesto Paninis

Reviewed: Oct. 15, 2009

This was delicious and so easy to personalize. I used chicken breast lunch meat, baby spinach, red bell pepper with provolone cheese and added a smear of miracle whip to my basil pesto spread. I cooked on my stove top with a griddle. Will make again.

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Round Steak and Gravy II

Reviewed: Sep. 16, 2009

I have made this dish a number of times and my whole family loves it every time. Instead of canned French Onion Soup I always use the soup mix in all kinds of varieties and use broth instead of water. I do bake it on a higher temp and less time, then add cornstarch in the last 1/2 hour (and water if necessary) to thicken the gravy.

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Teriyaki Marinated Chicken

Reviewed: Jul. 28, 2009

I only marinated for about an hour so maybe that played a part on the flavors not coming through the chicken. Overall the whole family enjoyed and will make extra sauce next time for dipping/topping.

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Barbequed Pineapple

Reviewed: Jul. 28, 2009

I used aluminum foil to cook the pineapple on the grill and did not get the burnt ones everyone raved about. The flavors were very good and it was a great enhancement to the teriyaki chicken I made which also called for pinapple juice.

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Wonderful Short Ribs

Reviewed: Feb. 6, 2009

Good recipe, easy and full of flavor. I agree with other reviewers this cut of meat is too fatty; would have been better with country style ribs. I did brown the ribs beforehand and deglazed with red wine, I also slow cooked on low.

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Veronica's Hot Spinach, Artichoke and Chile Dip

Reviewed: Feb. 6, 2009

This was one of the best spinach, artichoke dips I've had. Everyone loved it. Awesome flavor and creamy.

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Chicken Marsala

Reviewed: Oct. 22, 2008

I really enjoyed this meal. I did follow some of the suggestions from other reviews such as adding onion and garlic and removed the chicken after browning; then continued to make sauce. I used a mushroom gravy packet b/c I did not have marsala wine on hand and added red wine per the packet; this helped to thicken the sauce as well. I served it over buttered noodles. Will add to my recipe box. Thank you.

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Beef and Parmesan Pasta

Reviewed: Oct. 5, 2008

My family and I liked it. It was easy and quick so that was very appealing; but there wasn't a lot of flavor. I did sautee a small amt. of onion and green pepper then browned the meat and added onion powder plus salt & pepper. I also added about 1/3 cup of red wine and some water b/c there wasn't enough liquid. Overall nice easy meal.

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Baked Beef Stew

Reviewed: Oct. 2, 2008

I was pleasantly surpirsed by the great flavor and ease of the dish. I have referred to many of my co-workers. I did use the other reviewers suggestions for tapioca substitute and browning the meat with flour, garlic salt and onion powder as well as changing the oven temperature to 325 degrees for 2 1/2 hours. Thanks, great dish I'll eat again!

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