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Authentic, No Shortcuts, Louisiana Red Beans and Rice

Reviewed: Sep. 16, 2011
this is a good recipe, although being from new orleans we always did it on the stove. but one trick to thick, rich, red beans that restaurants do is when it is cooking watch for the beans to split. that is about and hour or so into it, maybe more in the crockpot, then add 1/2 to 1 whole stick of butter. makes a world of difference.
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Alice Chicken

Reviewed: Mar. 20, 2011
i followed this recipe to the T. I did not care for the taste of all the ingredients together. even my husband thought it was a lot of costly ingredients. needless to say i would not recommend it.
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Cranberry Sauce I

Reviewed: Nov. 26, 2010
loved your recipe, it was everything it said and more. i had always used canned for many years. i found your recipe and it was wonderful, wouldnt change a thing but then i think it rude to do that. thanks for a new tradition in my house.
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Linguine Pasta with Shrimp and Tomatoes

Reviewed: Jul. 18, 2010
wonderful recipe, i used fresh very ripe homegrown tomatoes, i also added some italian seasoning to the sauce. i think the wine is important to this recipe too. i asked a cook that is familiar with wine to recommend a dry white wine. so good went well with texas toast.
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Strawberries and Wine

Reviewed: Apr. 3, 2010
tried this with white zinfandel wine wasnt as sweet as i would have liked but did make the wine tasty
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