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Torsk

Reviewed: Apr. 5, 2012

Yum! The verdict was that it didn't really taste like lobster but was absolutely delish anyhow. Even my picky son loved it. Great texture, too.

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Very tasty!!! I did add a bit of paprika (family tradition for au gratin potatoes), and also par-cooked the sliced potatoes in a big glass bowl to speed up the cooking time for a weeknight meal. These were a HUGE hit!

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Cake Balls

Reviewed: Dec. 20, 2010

I followed the same tips as many other reviewers, in terms of letting the cake cool a half hour, chilling the mixture for a few hours, and freezing the balls for at least an hour. In fact, we only took out a few at a time to dip. My biggest difficulty was the candy discs melting to a thick consistency. If this happens to you add a good tablespoon of shortening or even vegetable oil and it'll thin right out but still set up nicely.

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Hasselback Potatoes

Reviewed: Mar. 12, 2009

I've made these from a recipe in my trusty Better Homes & Gardens cookbook with the plaid cover. They come out amazing and are sooo tasty. One additional tip: I find it easier to place the handle of a wooden spoon on either side of the potatoes when slicing them to prevent the knife from going too far down. Much easier than using the bowl of a spoon.

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129 users found this review helpful

Garlic Chicken

Reviewed: Jan. 5, 2009

I love this chicken! My changes were using a cornflake crumb coating (due to gluten issues)and reducing heat to 385 halfway through. Maybe 425 was too high for only 2 chicken breasts? Anyhow, delicious and beautiful.

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