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Chicken Biscuit Pie

Reviewed: May 8, 2011

An economical way to use leftover chicken. Any kind of vegetable can be used. 450 degrees was way too hot. I baked mine at 400 degrees and that was almost too hot.

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Country Quiche

Reviewed: Mar. 15, 2010

Way too little filling for a regular pie crust shell. I think it would be better without the shell whatsoever.

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2 users found this review helpful

Slow Cooker Chicken Cacciatore

Reviewed: Mar. 5, 2010

I followed one reviewer's suggestion and cut down on the spaghetti sauce, adding 1/2 green and yellow bell peppers and using the spices suggested and it still was very bland and watery. It definitely needs more spaghetti sauce. Don't think'll be making this recipe again.

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Asian Chicken Salad

Reviewed: Feb. 8, 2010

Very good and refreshing for a change not to mention semi-healthy!

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Herbed Mashed Potatoes

Reviewed: Nov. 27, 2009

My guests for Thanksgiving dinner and I didn't like the mix of the seasonings at all. Won't be making this again.

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1 user found this review helpful

Scim's Fettucine Alfredo with Shrimp

Reviewed: Oct. 7, 2009

Due to the HIGH fat content, I used 1/2 and 1/2 cream and low fat margarine. It still tasted absolutely wonderful since you also add parmesan cheese.

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7 users found this review helpful

Crustless Spinach Quiche

Reviewed: Sep. 16, 2009

Totally bad for you but absolutely wonderful! For that reason I won't make it very often. Most people need to watch their fat intake, including me.

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3 users found this review helpful

It's Chili by George!!

Reviewed: Sep. 5, 2009

I also used diced tomatoes instead of the tomato juice and didn't drain the kidney or pinto beans. Very good and hot enough for my husband and me. I have been looking for a good chili for a long time.

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0 users found this review helpful

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Mar. 31, 2009

Next time I'm going to use chicken breasts because I don't like having to deal with thigh bones and double the sauce. Otherwise it was great!!

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Best Tuna Melt (New Jersey Diner Style)

Reviewed: Mar. 19, 2009

I didn't like the vinegar taste at all and there was way too much cheese. Definitely won't be trying again.

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Quick Yeast Rolls

Reviewed: Mar. 12, 2009

There's no such thing as "quick yeast" rolls. It's worth the time and trouble to make yeast rolls from a starter. I followed the recipe as written and had no problem but they didn't have the yeasty taste I like.

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1 user found this review helpful

Garlic Top Sirloin Pot Roast

Reviewed: Feb. 23, 2009

One of the best roasts we've ever had. No changes, no substitutions and tweaking required. It really bugs me when people totally change a recipe. I don't even read long boring reviews. If you don't like the recipe, then simply make up a new one and submit it.

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14 users found this review helpful

Cornish Finnish Michigan Pasties

Reviewed: Sep. 15, 2008

I'm also from the UP and have made a similiar recipe to this one for almost 30 years now. I use cut up round steak and they are never dry because I always make a mushroom sauce to pour over the pasties. I agree with using less potatoes and more rutabagas.

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Sweet and Sour Sauce I

Reviewed: Jun. 25, 2008

I followed the suggestions of one of the reviewers by adding the brown sugar along with the white, pineapple juice instead of water and upped the ketchup to 1/4 cup and it turned out great! Thanks!!

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2 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Jan. 6, 2008

A bit of trouble to make for an ordinary breakfast but definitely worth it! I think adding some salsa when serving makes it not so dry. I'm going to make it again!

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Slow Cooker Sweet and Sour Pork Chops

Reviewed: Jan. 1, 2008

My husband really liked this recipe and he's very picky. I also cubed the pork chops and found that the combination of all the vegetables went very well together. I'll be making this again for sure!!

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2 users found this review helpful

Crabmeat Sycamore

Reviewed: Dec. 31, 2007

I love crab and still found this recipe way too fishy for my taste. My husband wouldn't touch it. Maybe cut down on the amount of crab in half. I do plan on making it again with half the amount of crabmeat.

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4 users found this review helpful