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Sangria by the Pros

Reviewed: Oct. 14, 2008

I love this recipe. Be careful eating the fruit! It is very strong! A definite keeper to enjoy year after year. Cheers!

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Wine Marinade

Reviewed: Oct. 14, 2008

A keeper! Love this recipe and have used it several times already.

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I used the steel blade in the processor and chopped the parsley up super fast stems and all (after trimming). This is wonderful! Very good nutrition. Better with age as the herbs infuse in the oils and release their flavor/nutrients. Nobody even knew it had anchovies in it and I wasn't going to say anything! One of mama's secrets! A keeper! I put a T. in my cup of soup and beans too. YUM! Excellent condiment. Thanks for sharing your recipe.

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Sicilian Spaghetti

Reviewed: Jun. 13, 2008

My family really loved this recipe. A definite keeper. I can see this being a good base to then add sundried tomatoes, olives and any kind of meat or chicken. DH doesn't even know yet there are anchovies in this dish! I wasn't going to tell him! Why spoil a good thing? So tasty and good for you! We made it with penne pasta. That's Italian!

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Whipped Cream Cream Cheese Frosting

Reviewed: Jun. 8, 2008

Beat the whipping cream so thick it's almost butter and add the cream cheese mixing just until fully blended. Very thick and creamy! Piped beautifully! Excellent recipe going down in history in our family! YUM OUT! Thanks, Tom!

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African Chicken Stew

Reviewed: Dec. 2, 2006

This recipe scratched some primordial wishbone food itch for me! It was FANTASTIC! So simple & so satisfying. I used leftover turkey that we smoked for thanksgiving. I will use this recpe again & again! Thank you! DELICIOUS!

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Mexican Shrimp Cocktail

Reviewed: Aug. 17, 2006

This is an excellent dish that I have already made more than once! Nexttime I will add some cucumber/celery as suggested in a review. YUM! Slurp! Chomp!

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3 users found this review helpful

Rhubarb Pineapple Upside-Down Cake

Reviewed: May 16, 2006

This is a delicious recipe! I was a little worried about the rhubarb being fully cooked so I went a head & poached it in boiling water for 10 minutes to make sure it was soft. (I had a pie not turn out so great before when I didn't know about poaching rhubarb.) This cake is beautiful! Some of the topping stuck to the bottom of the pan when I flipped it over but it came off easy & I just spread it right back on top of the cake. I also garnished the cake with pineapple rings since this is for Nana's 85th birthday. Thanks for the great recipe! A Keeper!

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24 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: May 16, 2006

This simple & easy recipe is elegant & delicious! Even my 2 y.o. loved it! We finished the leftovers for breakfast! Thanks for sharing! This will be a staple in our meal rotation. We served it with parmesan cheese & a luigi round of bread warmed in the oven! SO GOOD!

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1 user found this review helpful