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Lobster Bisque

Reviewed: May 14, 2012
NatalieMac - If you're going to use the broth created by cooking the lobster make sure you don't add salt. I cooked a whole lobster using the recipe from this site which calls for adding 1 TBSP of salt per quart of water. Adding that broth to this soup nearly got me sick it was soooooo salty. I also have a larger family so if I were to do this again I would look at doing double the recipe without doubling the lobster.
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5 users found this review helpful

Mustard Oil Dressing

Reviewed: Jul. 9, 2008
Great base recipe with a beautiful pink color. I like the ratio of vinegar, olive oil and vegetable oil. I prefer a bit of a vinegar punch. I add a honey mustard to sweeten it up a bit, a little more than a pinch of garlic and onion salt and then I crack fresh pepper over the salad at serving time to taste.
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4 users found this review helpful

Julie's Chicken Salad

Reviewed: Oct. 5, 2007
Fantastic recipe. I made a few changes: 1. Baked Chicken 45 Min @ 350 with walnuts next to chicken in a big toaster oven. 2. While that was cooking I prepared the rest of the salad and put it all in a bowl except the mayo. (didn't mix it yet). When finished in the frig it goes.3. Let the chicken cool until you can handle it, cube it and then toss it in the bowl with the mayo (I used half the recommended mayo). Mix and EAT!
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30 users found this review helpful

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