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Amy's Cilantro Cream Sauce

Reviewed: Nov. 29, 2009

Simply amazing! Served this at a party and everyone raved! We love it on steak, replace mayo on turkey sandwiches, everything! It is staple in my fridge.

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Amazing little dip! I used provolone cheese, added lebanon baloney, basil, and drizzled about 1 to 2 tablespoons of vinegar, to taste. The ladies loved it; the hoagie without all the bread. My boys ate it up before I could serve it at a second party. It is better if made ahead and sits in the fridge for a couple of hours. I served it with sliced italian bread. Enjoy.

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1 user found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Sep. 11, 2004

Excellent recipe. I've used walnuts instead of pecans with no problem. I served it with Wasabi Tartar Sauce, from this site, as a dipping sauce on the side. The sweet of the salmon combined with the hot of the tartar sauce really woke up our mouth. Guests loved it.

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Southern California Cioppino

Reviewed: Aug. 3, 2004

Awesome soup! I used cans of diced cut tomatoes and Rotel Tomatoes and Green Chiles instead of the 28 oz. of crushed tomatoes. I liked the added chunkiness, and the added spice of the Rotel tomatoes. Excellent.

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Wasabi Tartar Sauce

Reviewed: Aug. 2, 2004

Execellent new tartar sauce/cocktail sauce I added to my recipe file. Severd it with a walnut crusted salmon. The sweet/hot together woke up the taste buds. Not a sauce to be spread on your fish and baked! It is meant to be served as a side dipping sauce. I tried to make it with yellow mustard once, and it wasn't as good. It needs the Dijon mustard. Hubby and friends really enjoyed it.

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11 users found this review helpful