SBATES26 Recipe Reviewed - Community

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Key Lime Pie VII

Reviewed: Nov. 11, 2009

My husband loved this. I used 2-14 oz cans of sweet condensed milk because thats all I had. My husband said just a tad less lime juice so I would recommend 1/2 c. rather than 3/4 c.

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Zucchini Boats on the Grill

Reviewed: Jul. 9, 2009

I'm not a big fan of zucchini but my husband and two sons love this recipe. I have shared it with others and I always get rave reviews. Never changed a thing.

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Smoked Turkey

Reviewed: Jul. 9, 2009

We use this every time we smoke turkey. Love it.

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Savory Crab Stuffed Mushrooms

Reviewed: Jul. 9, 2009

These were ok, missing something but couldn't figure out what.

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Pork Chops with Dill Pickle Marinade

Reviewed: Jul. 9, 2009

We were excited to try a new, unique recipe. It's so easy how can you not try it? Pork chops were tender and juicy. The only thing it needed was some additional spice so we added garlic pepper and it was perfect. Without it tasted too bland for our liking. I like that the dill flavor wasn't too strong.

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Pitcher Perfect Margaritas

Reviewed: Apr. 18, 2009

I really needed an idea of where to start with the measuring proration for a pitcher. This is a good base, but was a little strong for my taste.

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5 users found this review helpful

Beer Margaritas

Reviewed: Mar. 31, 2009

A friend shared her recipe and I've been making them ever since. To make a pitcher I use 1 can limeade, 4 lime beers (miller chill, corona, etc) and 1 cup tequila. Perfect everytime. People are absolutely amazed when they try it.

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Dave's Low Country Boil

Reviewed: Dec. 26, 2008

We needed this recipe for a party after trying it at a family members in Georgia. This recipe was a good guide to follow.

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1 user found this review helpful

Chicken and Dumplings II

Reviewed: Dec. 26, 2008

Great base to start from. I have made this recipe a ton of times, but have altered the recipe to meet my family's tastes.

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Portobello Mushroom Sauce

Reviewed: Dec. 26, 2008

Our family did not care for this sauce. I imagine the taste depends on the type of port used. The sauce had a very bland not so good flavor.

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Chicken Cordon Bleu II

Reviewed: Dec. 26, 2008

This recipe is awesome. It will now become a regular. I did use mozzerella instead of swiss because our family prefers mozzerella. I also pan fried the chicken breast to brown and then baked it while I cooked the sauce separately.

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3 users found this review helpful