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I have not tried these yet bue will soon. Looks like alot of happy customers. i have one thing to say about a review. Nutmeg could be a powerful spice!! When i use it, especially fresh grated, I always use 1/3 of what the recipe calls for. It is one of those spices that you like or dont like. I do have to say also that the plain donuts at dunkin donuts, nutmeg is the sutile ingredient. So next time you have one. you will see....

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Bacon Wrapped Pork Medallions

Reviewed: Jun. 5, 2010

For those of you who dont know,,pork tenderloin IS the filet of the pork..this is why it is so tender..When i cook pork, i like the typical pork seasoning, rosemary and thyme along with salt and pepper and garlic or garlic powder

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20 users found this review helpful

Pumpkin Rice Pudding

Reviewed: Nov. 8, 2009

Although you might like the healthy version, you must try the recipe as it is first!... That is my rule of thumb. All rice is different and is not as starchy or as absorbable as the rest! I can soak up 6 cups of milk with 1 cup of reg med grain rice..Brown rice takes longer to asborb liquid than thw white rices...Cooking is a chemistry, you have to know what your doing before u start changing things, plus have the experience in doin so. From a professinal cook and chef yours truly George

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6 users found this review helpful

Irish Cream Creme Brulee

Reviewed: Mar. 22, 2009

In reference to one of the comments. You dont have to cook the custards to 165 degrees, you are not making a filling for cream puffs. When you put your ramicans in the roasting pan w/water (water bath) it will cook in the oven. I have made my fill of creme brule's and you just need to dissolve the sugar,and you do need to strain it!

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5 users found this review helpful

Warm Flourless Chocolate Cake with Caramel Sauce

Reviewed: Oct. 3, 2008

I think if anyone DOESN't think this recipe is not sweet enough, then i think they need to chew on some sugar!!!!!!!!!! Or they have a problem with their taste buds!!!

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1 user found this review helpful