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Asparagus Cashew Rice Pilaf

Reviewed: Jul. 24, 2009

This has quickly become a family favorite. It's great with or without the cashews and asparagus, but particularly with both!

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Garlic and Herb Marinade

Reviewed: Jun. 30, 2007

We've used this for a couple years now - definitely one of our favorites. It works well with red meats or poultry. I use olive oil and balsamic to enhance the flavors. Use fresh rosemary if you can!

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This is a great recipe. We're not huge barbecue sauce fans, so I added a few tablespoons at a time until the flavor felt right (I only used about half of an 18 oz bottle.) I also added a few vegetables to liven it up - a couple cubed zuchinni, chopped red pepper, can of diced green peppers, and mushrooms. I like more variety in my beans so I used 2 cans kidney, 2 cans butter (lima) and 1 can great northern. I cut back the ground beef to just 1 lb. Everyone said it was a keeper - makes a HUGE amount.

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Banana Sour Cream Bread

Reviewed: Dec. 27, 2002

I love this recipe! I am a banana bread fan, so it isn't hard to please me, but my mother and sister are definitely anti- banana bread. Even they had to admit that "for banana bread, this is pretty good." Another plus, this bread freezes wonderfully! I left it in my freezer for a few months, and it was still moist and held together well when I thawed it. I will definitely make this again.

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210 users found this review helpful

Autumn Muffins

Reviewed: Dec. 27, 2002

This is a very tasty muffin recipe! I love the textures and flavors of the all the fruits and nuts. We had a surplus of hazelnuts and this recipe is a perfect way to use them up. They are best when fresh, though. I baked some of the batter up as a loaf, but it does not hold the shape very well and crumbles. I also tried to freeze the baked muffins, and this recipe does not freeze very well. Oh well, I guess there are worse things than having to eat these freshly baked!

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28 users found this review helpful