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Renee Ridgeway

Home Town: Boston, Massachusetts, USA

Member Since: Dec. 2005

Cooking Level: Expert

Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet

Hobbies: Walking, Reading Books, Music, Wine Tasting

Recipe Box 619 recipes

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Title
Type
Overall Rating
Member Rating

Baked Ziti I
By: Colleen B. Smith
Kitchen Approved

Baked Orange Roughy Italian-Style
By: TKFraz
Kitchen Approved

Mini Shrimp Rolls
By: Jennifer Jones
Kitchen Approved

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Recipe Reviews 152 reviews

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Japanese Zucchini and Onions

Excellent! In fact, these were so good that my husband enjoyed them,(even had seconds), and he DOESN'T EVEN LIKE ZUCCHINI! However, he did like it cooked this way... now that sure speaks volumes regarding this recipe! On the other hand, I LOVE zucchini every which way; raw or cooked in every variation... never tried any that I did not not like. But this definitely stands out as a great side dish; well worthy of a 5 star rating. I'll be serving this a lot this summer!

2 users found this review helpful

Reviewed On: Jul. 29, 2009

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Very good indeed! The only thing I altered was to add one tsp. of hot sauce rather than just the half it called for. We like spicy food, so it seemed like the right thing to do. Although the glaze was good, we really didn't find it to be very spicy at all. (Even with doubling up on the hot sauce). I think the apricot preserves were just so sweet that it sort of overpowered the spicyness. Still excellent and extremely flavorful, but if you were hesitant about the level of heat in this dish, don't be. Also, we had lots of glaze left over, (probably about half of it), so I think I'll try it on something else next. I bet it'll be wonderful on some grilled shrimp skewers! Okay, now I have tomorrow's dinner planned! Thanks for posting this one... we loved it!

2 users found this review helpful

Reviewed On: Jul. 23, 2009

Bacon Ranch Pea Salad

I have to thank "RogerK" for his review; he suggested using a couple of chopped hard boiled eggs. I put them in mine and I am SO glad I did. It was a wonderful addition that I wouldn't have thought of on my own! I used "Kraft Light Ranch" dressing AND I added about half a packet of "Good Seasons" dry Italian dressing mix. (The name "Good Seasons" doesn't lie; this stuff adds the best seasoning to most everything I've tried it in). This is a 5 star recipe all the way around... flavor, ease of preparation and a pretty presentation for your next potluck dinner.

1 user found this review helpful

Reviewed On: Jul. 21, 2009