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Feta and Sun-Dried Tomato Stuffed Chicken

Reviewed: Mar. 26, 2009

Very delicious and beautiful presentation! Perfect for guests or for a gourmet dinner at home. I followed the recipe exactly and it had a great balance of flavors. I served it with couscous and a greek salad and I felt so proud of myself! My husband doesn't eat olives and he ate the entire dish with gusto. Excellent recipe!

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12 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Mar. 19, 2009

Mmmm! I made it with boil-in-a-bag brown rice and there was no need to refrigerate rice as suggested by other reviewers. The ground ginger and sesame oil is a must. I also took out the peas and carrots because of personal preference and added edamame and bell pepper. Delicious! However, I did try to remake this with white rice and I had a slimy clump of rice that was inedible. Go with the brown rice!

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0 users found this review helpful

Oatmeal Chocolate Chip Cookies III

Reviewed: Mar. 10, 2009

This recipe was simple and DELICIOUS! I cooked them 10 minutes and they came out chewy and stayed together well. I skipped the step where you dissolved the baking soda in water and added it directly to the batter and they did fine. I will definitely make these cookies again! Oh, and the raw batter is safe and delicious to eat as well.

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1 user found this review helpful

Buckeye Delights (Cookie Mix)

Reviewed: Dec. 25, 2008

Do NOT believe that these are easier than buckeyes to make! The proportions are way off, making these cookies extremely messy. The chocolate mixture in step 3 was more like a sauce, and after trying to harden it for over 2 hours (I even put it in the freezer) I gave up and trashed it. Overall, this is not nearly as good as a buckeye and takes a huge commitment for something that should have been a breeze.

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3 users found this review helpful

Aioli (Garlic Mayonnaise)

Reviewed: Jun. 17, 2007

I was expecting a mayo consistency but all I got when this was done was an oily mess. Perhaps I didn't whisk fast enough (but I did eventually use a blender). Maybe I'm not a pro chef, but if you aren't either, I'd think twice aboout trying this recipe.

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4 users found this review helpful