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Broccoli Chicken Fettuccini Alfredo

Reviewed: Feb. 28, 2009

I rated this 5* because for the ease of prep, time and cost involved, it is an excellent recipe. I added a handful of freshly grated parm and roasted garlic. I sauted the chicken in butter with garlic salt and a dash of creole seasoning. The sauce was salty, as all cream soup sauces are, so I did not salt the pasta. Turned out perfectly and tastes like a mushroom alfredo sauce, not a typical alfredo, which I usually find somewhat bland. Would also make a great side dish without the chicken. I will make again. Yum!

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0 users found this review helpful

Barbecued Beef Ribs for Two

Reviewed: Dec. 29, 2007

I've made this several times and found that the boiling time for the ribs varies depending on the ribs. Sometimes it takes longer to reach desired tenderness, sometimes not. That being said, the sauce is awesome. Much better than a bottled sauce and a much better companion for the beef. My husband declared this better than any resteraunt and requests it often. I'm not a big beef eater, but I must say this recipe is beef at its best! Thank you!

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39 users found this review helpful

My Chili

Reviewed: Feb. 24, 2007

I did not make this exactly as written so maybe I should not rate this. But bottom line is...I liked this recipe. I added the spices we like and doubled the beans and it turned out great. Thank you.

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1 user found this review helpful

Chicken Fried Chicken

Reviewed: Jan. 23, 2007

My daughters gave this a 5 star rating. My husband gave it a 3.5 stars, but that translates to 4.5 becuase he's not gonna give anything a 5 star unless HE does the cooking! I say 5 stars. I used Ritz crackers and my favorite seasoning blend. I even omitted the egg and dredged first in milk. I used boneless thighs and boneless breast pieces and they all turned out wonderfully. I will definitely be making my fried chicken this way from now on! Thanks for a keeper!

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3 users found this review helpful

Cream Cheese Pound Cake III

Reviewed: Sep. 17, 2006

Very good, dense, moist. Just like my grandmother's. Very, very good the second day. I used 3tsp. vanilla & 1 tsp. almond flavoring. I baked for 1 hour 25 minutes. This is a very good pound cake recipe.

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Penne with Chicken and Pesto

Reviewed: Apr. 1, 2006

Very good, but very, very rich. I halved the recipe and used jarred Barilla brand pesto. I used half and half rather than cream and also substituted cubed cooked rotisserie chicken from the deli to save time. Delish! Next time I'll add broccoli or maybe a handful of green peas.

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2 users found this review helpful