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I almost tossed this recipe out! Made it with a bottom layer of refried beans, then a layer of ground beef and continued to follow instructions. Thought the taste was so-so. BUT.....the next day I changed my mind. Served chilled with Tostitos Scoops - it was very good.

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3 users found this review helpful

Black Russian Cake I

Reviewed: Jan. 20, 2002

Everyone raves about this cake! I brush on the glaze slowly, allowing it to soak into the cake before adding more. The recipe will make 10-12 mini-bundt cakes. Freezes well.

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Cherry Coconut Bars

Reviewed: Jan. 20, 2002

Excellent flavor! Bake the base for 15-20 minutes before adding the remaining ingredients. Bake until golden brown on top. Cool on wire rack. Cut with a sharp knife and sprinkle with confectioners' sugar.

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7 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Nov. 18, 2001

Excellent flavors!!!! I used it as a base for a dish of chicken thighs, diced tomatoes, kalamata olives and feta cheese. Sesame garlic bread on the side. VG

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1 user found this review helpful

Gourmet Chicken Sandwich

Reviewed: Sep. 14, 2001

Very good but add some more spice to the rosemary-mustard-mayonnaise. Served with Cream of Asparagus soup submitted by Wm Anatooskin

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3 users found this review helpful

Barbeque Pork Two Ways

Reviewed: Sep. 14, 2001

Very Good! After cooking on top of the stove, I coarsely chopped the mixture in the Cuisinart.

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1 user found this review helpful

Cream of Asparagus Soup I

Reviewed: Sep. 14, 2001

Excellent recipe! I used 2 tablespoons of olive oil and 2 tablespoons of butter instead of margarine. Cooked and pureed the soup in the morning. Before serving for dinner, I added fat free half & half, soy, and the ground peppers. It's a winner.

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Mexican Chicken Corn Chowder

Reviewed: Sep. 14, 2001

I think the soup would taste better with shredded chicken. I like the idea of using pepperjack cheese.

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Tangerine Orange Cake

Reviewed: Apr. 6, 2001

I used tangelo juice and substituted Grand Marnier for the lemon extract. I also added 2 teaspoons of Grand Marnier to the glaze. Brush the glaze on in stages allowing the cake to absorb it slowly. Recipe makes 6 mini-bundt cakes plus 8 muffins. Freezes well.

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8 users found this review helpful