JOSALYMEE Recipe Reviews (Pg. 1) - (1107870)

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Crabmeat and Corn Soup

Reviewed: Apr. 7, 2012
Good flavor. Heartier than expected. I served in bread bowls and cubed and toasted the bread that I hollowed out of the bowls in olive oil and sprinkled with rosemary and thyme. I spooned the chowder into the bowls, topped with a little shaving of swiss cheese, and a few of the homemade croutons.
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Veal Marsala

Reviewed: May 22, 2009
I've made this several times. I use Kentucky seasoned flour instead of the flour and seasoned salt. I have made with and without cream. If you add the cream, I would recommend taking the meat out beforehand as the light breading seems to suck up the sauce quite a bit with the cream added and the coating has a tendency to become a little mushy instead of crisp. All in all, it is one of my absolute favorite recipes for either veal or chicken cutlets.
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Reviewed: Jan. 5, 2004
Fantastic dip! I made it with real mayo several times. Once I was out of mayo and used Miracle Whip. (Big mistake!) It just wasn't the same. People still liked it, but I knew it wasn't as good as it could have been. Stick with the mayo!
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Baked Ziti IV

Reviewed: Dec. 24, 2002
My family loves this recipe! My husband now says, "My wife makes the BEST baked Ziti!" In fact, I am serving it at our Christmas dinner with my husband's Italian family this year.
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