A blustery weekend in Wisconsin, good for roasting a ham on the grill. This ham was GREAT! I used honey (local)instead of maple syrup. As others suggested, added some horserdish, 1 tbsp, a well. Roasted on barbi to 160F, 3 hrs (9 lb. ham)

Reviewed On: Oct. 5, 2009

I was seeking a potato salad to experiment with as I wanted to try grilled/smoked potatoes. This one was excellent! Followed exactly except I Par boiled the reds and put on kabob skewers. Grilled them on direct heat with mesquite wood chips until easily pierced with fork. Tendious but worth the lovely, smoky flavor!

Reviewed On: Aug. 12, 2009

AHH! This sounded so French to me, so I sauteed mushrooms in butter and fine white wine, which I added at the very end and mixed together. I followed advice from many posts, ie no salt, a little roasted chicken(leftover) instead of smoked salmon, and nutmeg. Of course I always use garlic, freshly sauteed as well. It's gone, family loved it, so I get a sandwich for lunch tomorrow. It is not your thick alfredo sauce most of us are acustom to, more of a thin, rich(wine is nice) French sauce.

Reviewed On: Jul. 10, 2007