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Swiss Cheese Green Bean Casserole

Reviewed: Dec. 18, 2013
I wanted to add a couple of things. This recipe was related to me over 20 years ago by a friend I met when we were both VERY pregnant with our first children in a childbirth class (Hi Nancy!). One day, while on a walk with our new babies, we started talking about holiday meals and decided to share our favorite recipes. I don't remember what I offered up, but I'm sure I got the better end of that deal. Those babies are all grown up now, but my family still looks forward to this casserole every holiday (and sometimes just because I couldn't resist some nice-looking green beans at the market). Doubtless, this recipe had been around for a long time before I knew about it, yet I wanted to share it as it had been shared with me. Next, blanching the beans will result in a crisper bean.
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5 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 20, 2012
I've made this twice, and it disappeared quickly. I used less chicken and more veggies the second time, which suited my family's tastes better. In fact, this recipe lends itself to customization, which is part of why I love it so much. It also calls for fresh veggies, while most chicken pot pie recipes I've seen use frozen or canned. It doesn't use canned soups as the gravy either - the broth/onion/flour gravy in this recipe is SO delicious! It is SO worth the extra prep time if you're a vegetable lover like me. Thanks, Robbie, for this WONDERFUL dish!!!
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4 users found this review helpful

Italian-Style Baked Crispy Chicken Breasts

Reviewed: Jun. 20, 2010
I made this for my daughter who is home from college and missing home cooking. It turned out incredibly well, and I am grateful for easy, delicious recipes like this one - my kids give me all the credit! The mayo/lemon/herb mixture made it SO moist, and contrasted nicely with the crunchy topping. I think I'll follow others' advice next time and substitute yogurt for some of the mayo. I didn't use the extra mayo mixture for the chicken, but it was great on asparagus! Also, the amount of bread-crumb/parmesan/nut topping was easily double what I needed for 4 chicken breasts. I also held back the nuts on two of them because my daughter didn't want any, but I thought the nuts really made the dish. I can't wait to try this recipe again!
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1 user found this review helpful

Cherry Rhubarb Crunch

Reviewed: Jun. 13, 2015
Fantastic! Thank you for posting this wonderful recipe. I'm always looking for something new with rhubarb in it. Next time I make it, I will take another reviewer's advice of making more (at least 50% more) of the crumble mixture - I also appreciate another reviewer's recommendation to use the "extra fruit" version of the cherry pie filling. Maybe more rhubarb as well, although it's selling for $5/lb this year (thank you climate change), and this recipe cost over $10 to make. Still, in a 9 x 13 pan, it's a lot of yumminess for the price!
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