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Spaghetti Pizza I

Reviewed: Feb. 15, 2011

Very easy, and it was a hit with all the kids & adults alike. I used plain canned tomato sauce which I flavored with pizza spices instead of pasta sauce, oregano, & basil.

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Very tender & flavorful. Not quite spicy enough for our tastes -- added about twice as much hot pepper sauce as called for, but will probably add more next time (or maybe replace chili powder w/ ground cayenne) for a little more kick. Also used 1/4 c ketchup + 1/4 c BBQ sauce instead of 1/2 c ketchup. Sauce was a bit thin (again, just personal preference), so may decrease the water a bit next time...but this is a definite keeper in our house!

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3 users found this review helpful

Honey Mustard Salad Dressing

Reviewed: Apr. 12, 2010

This was just what I was looking for to change it up from our usual vinaigrettes. It was creamy, but not too heavy and rather refreshing with the tangy vinegar and fresh parsely. I used apple cider vinegar, Dijon mustard, spring onion, and canola oil.

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Bean Soup With Kale

Reviewed: Mar. 17, 2009

This was so good that my meat-loving hubby didn't even complain about a meatless meal! A great use for all the kale we've been getting in our CSA box. Used about 1/2 can diced tomatoes (w/out juices) since we didn't have any fresh in the house.

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Slow-Cooked Short Ribs

Reviewed: Feb. 4, 2009

My first time making short ribs, and these were excellent. I dumped everything in the crockpot and refrigerated overnight without bothering to dredge and brown the meat so it was ready to go in the morning. Also used bone-in ribs and apple cider vinegar. I was too lazy to thicken the sauce, and it was great over the ribs and mashed potatoes as is.

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Whole Grain Banana Muffins

Reviewed: Oct. 26, 2008

I used the Sneaky Chef's Flour Mix in place of the whole wheat flours, blueberries instead of raisins, all yogurt instead of sour cream, and 2 lg bananas instead of 3 small. Also omitted the pecans so my toddler could eat them. These were very good, but in the future I'll add more bananas to really get that flavor to come out. Also realized, after baking them, that I'd forgotten to add the vanilla, so I'll add that next time :)

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Spicy Grilled Shrimp

Reviewed: Oct. 14, 2006

Excellent! I used this paste on shrimp, sea scallops, and yellowfin tuna, and it was delicious on all 3.

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White Chili

Reviewed: Apr. 13, 2005

This recipe was easy and delicious. I used Pepper Jack instead of cheddar and chicken stock in place of the water. Both the hubby and I loved it. Bought some light sour cream just in case we felt it needed it, but we didn't even open the container. Great recipe Tina!

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Tangy Sliced Pork Sandwiches

Reviewed: Mar. 18, 2003

This is a delicious recipe, and it's the ONLY way we use up leftover pork tenderloin now. I've even accidentally used leftover baked turkey breast (thinking it was pork) in this recipe -- definitely not as good as the pork, but still tasty. We slice the meat thinly and usually serve on lightly toasted Kaiser buns or open-faced on thickly sliced french bread also lightly toasted. I'm so glad to have finally found a way to use up the leftovers that a household of 2 will inevitably end up with from pork tenderloin!

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Breaded Rib Roast

Reviewed: Jan. 14, 2003

This was the most moist, delicious roast I've ever made, and I'll definitely be making it again! I used a cross rib roast, Italian seasoned breadcrumbs, and grated Parmesan instead of the Romano, and it was delicious. A quick gravy made from the pan drippings and some red wine went perfectly with the meat and the garlic mashed potatoes I served along with it. Excellent recipe, thanks Cathy!

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26 users found this review helpful

Chicken Jerusalem I

Reviewed: Jan. 14, 2003

This was a very easy and tasty recipe. I used cream of chicken soup and 1 cup of Ravenswood chardonnay, and the flavor of the wine in the sauce was perfect. I used only half the amount of chicken called for and used the extra sauce to put over rice. We (2 of us) must not be big eaters, because I still had chicken and sauce left over to use over angel hair the next day; I cut up the chicken, reheated it in the sauce, and added some fresh thyme before adding to the pasta -- delicious! Thanks Angela!

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Camembert Chicken

Reviewed: Oct. 11, 2002

I used brie (rind removed) instead of Camembert, and the sauce came out smooth, rich, and very tasty with a hint of spiciness from the mustard. I also used only 2 chicken breasts and used the extra sauce over steamed asparagus spears -- DELICIOUS!

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18 users found this review helpful