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ARCTICWOLF
 
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Member Since: Jul. 2004
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Recipe Reviews 9 reviews
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Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce
Quick and easy. I have made this 3 times now, and actually prefer making it with the Herb and Garlic Boursin, not the pepper Boursin, but both are quite tasty. I made it almost exactly as the recipe states, with the only adjustment being the Herb and Garlic boursin, and I use less portobello mushrooms, because they can be expensive.

1 user found this review helpful
Reviewed On: Dec. 29, 2010
Classic Spanish Sangria
This is such a favorite with my friends. I follow the recipe, and occasionally add more rum (for an extra fun time!). I've used all sorts of red wines, but typically stick to a cheap merlot.

2 users found this review helpful
Reviewed On: Oct. 9, 2010
Slow Cooker Stuffing
I make this every holiday, and it's always a big hit. I make it exactly as the recipe states, the only thing I adjust is the amount of broth (which I adjust based on if it looks too dry or not. If it looks too wet, I take the lid off for the last half-hour of cooking to help it evaporate). Sometimes I add apple chunks.

4 users found this review helpful
Reviewed On: Apr. 27, 2010
 
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