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This is really good! I cooked this recipe as directed. I agree with the comments that 1/2 Cup of oil is too much. I'll only use 1/4 next time. Also I would double seasonings as others have suggested. I don't know why people add meat, such as diced ham, to this recipe. It tastes great as a veggie side dish.

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Country Green Beans

Reviewed: Mar. 13, 2011

Very good. My family can't get enough and its so easy to make. I did sub campbells chicken broth for water as other suggested. I cooked these for about 30-40 minutes as my family likes green beans very tender. I guess its a matter of preference. BTW, for the vegetarians out there, I made these with veggie stock and no meat once and my meat-eating boyfriend says its just as good.

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Golden Sweet Cornbread

Reviewed: Feb. 23, 2010

Great recipe. If you are looking for the southern/ jiffy mix type tasting cornbread (not the sweet new england style) this is it. It taste like jiffy but 10x better. I was short on the suger (because i ran out of it) but like other reviewers stated, less sugar was just fine too

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Spiced Pecans

Reviewed: Nov. 26, 2009

good not great. This burn very easily. I suggest watching them and stirring constantly or dcrease the cook temp to 250 while increasing the cook time to one hour

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Sugar Coated Pecans

Reviewed: Nov. 26, 2009

Dont be fooled by other recipes on this site for sugar coarted pecans. I thought for sure that more spices would enhance the flavor of the pecans but this recipe is by far the best (i've tried them all). i made the same changes everyone has suggested ( sub vanilla for water and half brown/half white sugar) Although the sub vanilla for water change works, I suggest sticking to white sugar like the original recipe says- it tastes better. Also DO NOT increase the temp to 400 as others have suggested to cut cooking time- stick to 250. This is an easy way to BURN your pecans- trust me, i know from experience!!!

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5 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Oct. 3, 2009

good recipe. cook a little bit longer because i like sweet potatoes to be a little bit more mushy

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Pasta Primavera with Italian Turkey Sausage

Reviewed: Sep. 13, 2009

As is, this recipe is excellent and really impressed my boyfriend. For next time i think I will add fresh spinich during the last five minutes of cook time as well as add red bell pepper insted of green. Thanks!

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Bananas Foster II

Reviewed: Aug. 14, 2009

The rum taste in this is to die for. I wonder if corn starch would thicken it up a bit

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Super Duper Italian Nachos

Reviewed: Mar. 5, 2008

These are so good! I added roasted red pepper the veggies and also added cooked ground italian sausage before i topped the veggies. I was reluctant to make these because of lack of reviews. Now I think that's because this recipe doesn't have a picture. I'll add one shortly. Not only do these taste good they look even better!

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23 users found this review helpful

Sicilian Lemon Chicken with Raisin-Tomato Sauce

Reviewed: Jan. 18, 2008

This is a killer dish-- sure to impress a date. take the advice of others and increase the sauce amount ( double it). I agree with other remarks that the tomatoes probably shouldn't be drained- still a great dish though

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Brazilian White Rice

Reviewed: Oct. 10, 2007

great way for beginners, like myself, to start learning how to make plain white rice better. I use this as a base recipe and experiment with it adding different sauteed veggies and spices.

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Bianca's Green Chile Pork

Reviewed: Oct. 7, 2007

This was supergood. I think I cut the pieces too small. Next time I'll have to remember that the pork shrinks when its cooked ALOT.

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Smothered Green Beans

Reviewed: Oct. 4, 2007

Pretty decent recipe. Nothing spectacular though

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Tasty Collard Greens

Reviewed: Sep. 24, 2007

This is pretty good. I impressed my picky-eater boyfriend. he's begging me to cook more. The only thing i did different was use smoked turkey tails instead of drumstick only because that's what my mom used in her greens! I also always used one TBL of brown sugar to cut the bitterness. yum!

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