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sharon

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Member Since: Apr. 2006

Cooking Level: Not Rated

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Recipe Box 55 recipes

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Title
Type
Overall Rating
Member Rating

Warm Crab Parmesan Dip
By: NOELLE
Kitchen Approved

Crab Dip
By: Laurie O'Grady
Kitchen Approved

Cheese Dipping Sauce
By: Jackie Smith
Kitchen Approved

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Recipe Reviews 6 reviews

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North Italian Meat Sauce (Ragu Bolognese)

I used the chicken livers and thought it gave an extra depth. When the sauce was simmering it looked like it could use a little more liquid so I threw in some red wine. I thought it made it even more delicious. I also wanted it a little thicker so I also added a little cornstarch. Finished product is yummy. If the cream is too fattening/heavy for you, it's tasty even without it.

1 user found this review helpful

Reviewed On: Jan. 15, 2011

Brandied Bananas

So yummy! I used a little more butter, bourbon instead of brandy (that's what I had) and no nuts. So yummy! Next time I will try with nuts!

4 users found this review helpful

Reviewed On: Jan. 10, 2011

Best Ever Split Pea

Very good! I didn't have leaks (used a little celery) or bay leaves, but was still very good. Could have lost the rosemary. I only used three strips of bacon, but still very tasty... though I'm sure even better with 6. I also used some yellow split peas too.

1 user found this review helpful

Reviewed On: Oct. 24, 2009

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