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Great Recipe. I don't like eggplant so I substituted with summer squash. Cut the parmesan to save a few extra calories and removed the foil the last 15 minutes to brown a little more (electric oven and the rack was set low). Everyone enjoyed this dish.

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Oven Fried Chicken III

Reviewed: Sep. 7, 2010

This is a great recipe! The only reason I gave it 4 stars is because I expected it to be more crispy. The bottom gets a little soggy but the chicken is so juicy I didn't mind. The second time I made them I tried to turn them half way through but still soggy and the breading started to slide off during turning. The third time...I added a little milk and a dash of worcestershire sauce ...still soggy. I'm determined!! Don't let this deterr you...The flavor is excellent!! I know...Mayo?? but it's tasty.

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Pat's Mushroom Saute

Reviewed: Feb. 7, 2009

funny this look familiar... I'll have to try the balsamic sometime. I use red wine vigegar and fresh parsley instead of oregano. Lotssss of garlic cuz I love some garlic. I've tried white/red wine but the vinegar gives it a little bite. I would probably use 2 lbs of mushrooms because I like them 'over cooked.'

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Unstuffing Side Dish

Reviewed: Nov. 26, 2008

My family has been making this recipe for over 40 years. Italian sausage and mushrooms MAKE the dish. I've never heard of anyone else making stuffing this way. Great minds think alike.

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Antipasto

Reviewed: May 28, 2008

Antipasto and old Italian family fav. Although my family has a 'wartime' variation on this that doesn't require any cooking, lot's of jars and cans... Mezzetta Giardiniera is a mix of carrots, celery, cauliflower already pickled and jarred. Marinated artichoke hearts, marinated mushrooms (drained,) pickled pearl onions, pimento stuffed green olives, pepperoncinni, black olives, tomato sauce, and tuna. Drain all the jars and cans, mix it up and chill in the fridge. If you don't like vinegar you'll hate this..lol.

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Army SOS Creamed Ground Beef

Reviewed: Mar. 6, 2008

oh no...this was like lumpy paste. I followed the recipe hoping it was like a dish a friends mom made when I was a kid...not it. If you're staring at a pan of this stuff right now wondering how you're going to choke it down.. 1. DISSOLVE 2 more cubes of boullion in about half of a cup of water and add slowly. 2. stir and let simmer a while longer to thicken up again. 3. Salt Salt Salt. It's not great and I still have the taste of kindergarten paste in my mouth but at least I didn't have to cook anything else tonight.

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5 users found this review helpful