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Open-Faced Pizza Burgers

Reviewed: Aug. 9, 2009

Nothing special, just a sloppy joe with some different seasonings. I added fresh parmesan and romano cheese, garlic, italian seasoning, basil and olive oil and it still wasn't much.

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This is a good basic recipe, but has room for elaboration. For those of you who keep trying to put all 6 cups of flower into the recipe, don't. Whenever you make bread recipes the final flower addition varies depending on your location and the flower you are using. The best thing to do is add 1.5 cups of flower and then add the flower gradually until the dough gets to the consistency you desire. Also, adding an egg wash to the loaves after they are formed and before they are baked works really good with this recipe.

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Easy Paella

Reviewed: Aug. 23, 2006

I lived in Spain for 2 years and I have to admit that this is not the most authentic reipe I've ever seen. It's too spicey. But, as a dish on it's own it is good. I made it for an iron chef competition where the theme was yellow, and it got top marks for both color and taste. I used the pre-mixed safron rice dinners that you can buy at the super market. This saves a lot of money and a little bit of time, and the taste is just as outstanding.

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Quick Lemon Dijon Chicken

Reviewed: Jul. 12, 2006

It's an o.k. taste, but definately not something to eat alone. I put it into a salad with mushrooms and honey mustard dressing. It wasn't too bad, but I think something else would go better with it than mushrooms.

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Frozen Peanut Butter Cheesecake

Reviewed: Jun. 2, 2006

Great dish. I made it this last weekend and I had rave reviews from all. Some people thought I bought it and dind't make it. I would recommend using a small puffed rice cereal though. I used a larger grain and the crust was very card to cut and rather chewy.

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