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Pork Chops with Blue Cheese Gravy

Reviewed: Aug. 2, 2011

As unhealthy as this is, it is by far my favorite pork chop recipe. I tend to use about 3/4 cup low fat milk instead of 1 cup cream, and about twice as much blue cheese. Great with potatoes too!

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2 users found this review helpful

Shrimp Scampi V

Reviewed: Dec. 17, 2009

This is AWESOME. Good tip though: don't over-do the wine; it can really take away from or overpower the entire dish.

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2 users found this review helpful

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Jan. 8, 2009

This is a spectacular recipe, and this is my first time making it! I used brown rice, and was a bit worried about the slow cookingo of it because it was "instant" rice. I wound up using 4-5 cups of broth, and apple cider vinegar instead of white wine since I never have white wine in my home. We put some Old Bay on the chicken when we cooked it, and when I put everything together, I added some red pepper flakes. The red pepper wasn't necessary. This was surprisingly filling and the tang is just succulent! Definitely a keeper in my repertoire when I have the time for it! (That 20 minutes for the rice was probably closer to 30-40.)

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Shrimp Linguine

Reviewed: Dec. 30, 2008

Sinful, to say the least. We steamed the shrimp in a variety of spices, primarily Old Bay. I wish I had had more shrimp, but it wasn't necessary. I doubled the half and half, and used up my Monty Jack cheese, which turned out to be close to 2 cups, and evened out the Parmesan to about 1 cup too. There's so much that can be done with this recipe, I can tell that easily enough. Next time I will probably add more Old Bay to the actual sauce, if I don't cook the shrimp in it in a skillet instead of steaming it. Phenomenal!!!

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Crab Quiche I

Reviewed: Dec. 18, 2008

MAN this was awesome! It really does taste like a giant crabcake. I upped the crab to two 8oz jars, substituted half a large yellow onion for the green onions (couldn't find them in the store!), 3 eggs, real mayo, 1% milk, substituted Monty Jack for Swiss, 2tbsp flour, about a tsp of Old Bay, and skipped the pie crust. Cooked for about 65 minutes. Only thing I'll do the next time I can afford the crab will be to add more Old Bay; we live in MD after all! SUPERB

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Stuffed Peppers My Way

Reviewed: Oct. 23, 2008

I pretty much follow the recipe exactly (though I usually eyeball quantities), and also added half a large link of sausage diced up. SO TASTY! And all the food groups are represented!

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Bacon-Potato Burritos

Reviewed: Aug. 24, 2008

I used the basic idea of this recipe, and the suggestions from GodivaGirl, and went a little nuts with it. Cooked four small red potatoes in the microwave and let cool a bit. Chopped up a whole white onion, half a green bell pepper, about six stalks of scallions. Cooked a package of Bob Evans Sage sausage in a large saucepan and set aside, keeping the drippings in the pan. I then cooked up the chopped vegetables (should have held off on the green onions). Once they were about done, poured in a small carton (about 2 cups) of Egg Beaters, and approximately a tablespoon of Worcester sauce. Flipped that until the eggs were about set, then added the potatoes and sausage and let it all heat through. Used 10" whole grain tortillas, some sour cream and salsa, the meat and veggie mixture, and some shredded Muenster cheese (it was all I had). Pretty good overall! My boyfriend said it was great; I'm not big on breakfast, but it was definitely a good one.

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Asparagus Frittata

Reviewed: Aug. 5, 2008

I have always loved asparagus, and this is a WONDERFUL recipe for it! Changes I made were to use half a white onion and two stalks of green onion, plus a whole tomato. Added a little more egg substitute (total of 1 2/3 cups) to account for the slightly extra mass. I was worried about adding tomato because of the moisture, but I cleaned out the seeds and connecting pulp and it came out perfectly. HIGHLY recommended for anyone like me who loves asparagus but never considered it for a main dish (we've been trying to cut down on the meats).

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19 users found this review helpful

Wild Goose Breasts with Orange Glaze

Reviewed: Jan. 16, 2008

This recipe was way too tangy to be mixed with the gamey quality of the goose, and it didn't make it tender at all. Also, it took closer to an hour to cook, not 30 minutes. I won't be making this again.

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5 users found this review helpful