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My whole family loved this. We eat jalapenos,habaneros, and cayenne all the time, but I was glad I halved the habanero in this recipe. It still had a little kick to it. Next time I'll make the tortillas from scratch also.

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3 users found this review helpful

Twelve Minute Pasta Toss

Reviewed: Jan. 6, 2004

This is a delicious recipe. I use leftover chicken bits from ones which I've roasted whole... it's still great.

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0 users found this review helpful

Jalapeno Chicken

Reviewed: Nov. 17, 2003

This was excellent. My family enjoys food a little spicier, so I increased the jalapeno, cumin, and chilli. Everyone loved it!

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Essene Bread

Reviewed: Apr. 13, 2003

It was fun making the sprouts with the kids. It was fun grinding the sprouts by hand with the kids. It was fun entering the baked results in the science fair with the kids. It had the flavor of a huge, wet, whole grain bran cereal conglomerate and the appearance of a lage horse pie. We ate it with brown sugar and milk for breakfast.

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19 users found this review helpful

Stuffed Jalapenos III

Reviewed: Mar. 15, 2003

Practically perfect in every way. Quick and delicious. I recommend a surgical mask along with the latex gloves while seeding: a lungful of capsaicin will make you cough.

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35 users found this review helpful

Stuffed Jalapenos II

Reviewed: Mar. 15, 2003

These are tasty. They'd be better with fresh bacon bits mixed into the cheese. They're time-consuming to make, but disappear quickly from the table.

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8 users found this review helpful

Bacon Chicken II

Reviewed: Mar. 15, 2003

My whole family loved this recipe. It's exceptionally simple.

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1 user found this review helpful

Chocolate Turtle Cheesecake

Reviewed: Aug. 26, 2001

An excellent cheesecake. Rich and beautiful with all the toppings swirled majestically overtop. We're all fat now and we don't care. A perfect yearly treat!!

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12 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Aug. 25, 2001

All of us loved it... even our mushroom-hating eight year old boy! It is rich and filling; I'll make it again. Next time I'll add more flour to the roux, simmer uncovered part of the time, and coat some very lucky penne pasta with it.

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2 users found this review helpful