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Tomato Chicken Parmesan

Reviewed: Dec. 11, 2009

Fan-freakin'-tastic! Reduce the egg to 1 and the bread crumbs to half. Double the sauce. Used fat free mozzarella and Italian bread crumbs and it was the bomb!

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Coffee and Doughnuts Ice Cream

Reviewed: Dec. 10, 2009

The flavor is great, but the doughnut pieces froze solid like ice cubes. I might try it next time without soaking the doughnuts in coffee.

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Bacon 'n' Egg Salad Sandwiches

Reviewed: Sep. 26, 2009

As far as egg salad goes this is a 5-star winner. I used uncured bacon, having half the sodium of traditional bacon, and reduced the salt to 1/2 tsp. Additionally, I used bacon salt instead of table salt. I took it to a picnic and it was the hit of the day! Even my husband, who isn't an egg salad fan, liked it and wants me to make it again.

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Baked Chicken-Fried Steak with Mushroom Gravy

Reviewed: Sep. 11, 2009

Yum! The process of baking the steaks in the oven makes the meat nicely tender. We love gravy, so I doubled it using a can of cream of chicken and a can of cream of mushroom soup. (The cream of chicken soup really does add a nice flavor.) We also adore mushrooms, so I sauteed a pound of fresh mushrooms to substitute for the canned mushrooms asked for in the recipe. I served this with greens and mashed potatoes and will make it again and again.

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Blueberry Spinach Salad

Reviewed: Aug. 4, 2009

This salad is wonderful! I made it without substitutions, merely ommitting the salt. The combination of the sweet, toasted pecans and vinagrette, offsets the bite of the blue cheese and tart blueberries. Using raspberry vinegar, instead of ubiquitous balsamic, gives this salad an innovative and unique flair. I think the combination of ingredients as written is what elevates this salad from being just another, run of the mill fruit, nut, balsamic salad interpretaion.

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Blueberry Buckle

Reviewed: Aug. 3, 2009

Moist, chock full of blueberries and delicious! I used white whole wheat flour and a blend of Splenda and sugar. I needed to add more milk to give the batter the right texture. It came out perfectly. This is a winner!

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Buffalo Burgers

Reviewed: Jul. 31, 2009

I loved the concept, but the sauce was lacking. We love hot, vinegary Buffalo sauce. This bland sauce didn't resemble Buffalo sauce at all. We'll take the idea and next time get some bottled Buffalo sauce at the store.

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Crunchy Green Beans

Reviewed: Jul. 10, 2009

Wonderful flavor and the crunchy texture is perfect! We're mushroom lovers and adored their inclusion.

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Slow Cooker Beef Roast

Reviewed: Apr. 16, 2009

Couldn't be easier. The use of BBQ sauce is a nice change from the more commonly used onion or mushroom soups. We're on a low-sodium diet, so I watered down the worcestershire sauce using 1/2 water and 1/2 sauce.

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Bookbinder's Fabulous Cheesecake

Reviewed: Apr. 11, 2009

I used 1 tsp. bottled lemon juice and tasted no lemon flavor at all. Either you absolutely must use fresh, or you must use more than 1 tsp., or it needs a boost with some lemon extract. Otherwise, the cheesecake was great!

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Adas bil Hamod (Lebanese Lentil Lemon Soup)

Reviewed: Mar. 31, 2009

Quick, healthy, inexpensive and tasty. A great soup to include in regular rotation.

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Wilma's Fish Casserole

Reviewed: Mar. 7, 2009

I sprinkled the fish with some garlic wine seasoning and was generous with my "pinches" of herbs and seasonings with the bread crumbs. I used sourdough bread, adding a little Beau Monde seasoning, to make bread cubes, which for us pushed the dish from 4 stars to 5.

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Sausage Egg Puff

Reviewed: Dec. 25, 2008

Reasonably flavorful, easy to make and not too bad for you. It really does puff very nicely. I like strong flavors, so next time I might increase the amount of seasoning and perhaps use spicy sausage.

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Banana Split Ice Cream Pie

Reviewed: Nov. 12, 2008

Good and easy to make, but lacks sizzle. Perhaps offering a variety of ice cream sauces on the side?

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Easy Bake Brisket

Reviewed: Oct. 30, 2008

I used Italian style dice tomatoes and provided spaghetti as a side. It was a big hit!

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Kitchen Sink Soup

Reviewed: Sep. 29, 2008

Perfect for it's ease and simplicity for a casual Sunday night dinner! I used a higher end bouillon paste, ensured the presence of a complex protein through beans and a whole grain, threw in whatever vegetables we had in the refrigerator, and got a huge thumbs up! Combined with grilled cheese sandwiches, it was wonderful comfort food with little effort.

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Pecan Oven-Fried Fryer

Reviewed: Aug. 17, 2008

Loved it! I mixed powdered buttermilk into a boxed baking mix. The level of paprika gives the chicken a bolder taste than anticipated, offset by the sweet pecans. It was great!

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3 users found this review helpful