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Excellent. I love it. I used a white grape/razberry concentrate. Only used 1/2 of it. I also only did 3/4 cups of sugar and 10 tea bags. Next time, I might do 12 tea bags and steep it a little longer. It's very tasty!!!

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Delicious Easy Chicken Francese

Reviewed: May 15, 2007

This was a big hit. Yummy Yummy. I did have to change a few things around. I also ready from the person who originally wrote it that there was a type so pay attention to that. I had 2 very big boneless breasts that I cut thru the middle to make 4 thin pieces of chix. I don't really know the weight for the chicken I used. I did juice from one good size lemon and used only 1 1/2 cups of chix broth. When I made my cornstarch mixture...it was a good 4 teaspoons mixed with 4-5 teaspoons of water. I didn't bake anything. I just made the sauce. Seared the chicken. Than added sauce to chick pan and put on low with cover on until done. OH SO YUMMY!!!!

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Shrimp Bisque II

Reviewed: May 7, 2007

Wow it was great. If your organized and you get all your ingrediants ready, it isn't too bad. I did everything except the cream and shrimps in the morning. Than at night, I reheated it on the stove, added the cream and the final ingrediants such as the sherry, worcester sauce....and cooked the shrimp and added that. I served it over cooked white rice and steamed brocolli pieces that I mixed in with the rice. It came out on the thick side, which was perfect for the meal. I had to bring the recipe down to 5 people. It's definetely a RICH recipe. My husband loved it and so didn't his parents.

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Rosemary Ranch Chicken Kabobs

Reviewed: Apr. 11, 2007

It was very good and I'll make it again. I did something a little different though. I cooked chix on the stove for 4 minutes each side to sear it. i than marinated it and than threw it all in the oven on 350 for 1/2 hour or so. I scaled it down to 2 people but put a little extra ranch dressing in it. Next time, I might marinade it in the refrigerator before searing it for awhile. It's a keeper in our house.

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