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Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Aug. 3, 2008

This is superb! I did cut down on the balsamic vinegar and I used chicken that had been grilled in a tarragon/balsamic vinegar marinade, otherwise pretty much left it as written. We love it!

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2 users found this review helpful

Teriyaki Pork Tenderloin

Reviewed: Mar. 15, 2008

This was really good!

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Rosemary Roasted Pork Tenderloin

Reviewed: Mar. 15, 2008

This was great; the only change I made was to use regular apple juice instead of concentrate.

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The roast itself was rather bland as some other reviewers have noted, but the leftovers were great for barbequed pork sandwiches. I shredded, added lots of BBQ sauce and heated in a nonstick pan on med low for about 1/2 hour. Topped with carmelized onions and provolone on a grilled hard roll...terrific.

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3 users found this review helpful

Roasted Red Pepper and Tomato Soup

Reviewed: Feb. 5, 2008

This was very good, though the thyme was a bit overpowering; I'd halve the thyme next time.

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Shiitake and Baby Bella Mushroom Risotto

Reviewed: Feb. 5, 2008

Much too salty for our taste, even leaving out the celery salt.

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15 users found this review helpful

Chicken with Lemon-Caper Sauce

Reviewed: Feb. 5, 2008

This recipe was great! I didn't serve with the wedges of lemon, I don't think it needs more lemon than in the sauce (I used 1 fresh squeezed lemon for the 1/4 cup instead of measuring).

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Grandma's Pork Chops in Mushroom Gravy

Reviewed: Feb. 5, 2008

These were very good; I used fresh portobello and baby bell mushrooms. The sauce was a little thin, but better the second day after being refrigerated (since I only cooked 2 chops, I had leftover sauce, which I used the next day on pan seared checked breasts).

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2 users found this review helpful