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Refried Beans Without the Refry

Reviewed: Jan. 3, 2011

FIVE teaspoons of salt!?! NO!! Cut it down to 1/2 teaspoon and add some Mexican oregano and adobe seasoning. The bean flavor shines without the sodium mask.

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3 users found this review helpful

Silky and Creamy Wild Rice Soup

Reviewed: Nov. 28, 2004

Too much salt!!! Eliminate the 2 teaspoons and it is wonderful. Also use 4 cups of condensed milk, one cup chicken stock -- adds great texture.

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6 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Nov. 11, 2004

Excellent!! Light and not too sweet. I have used it both with carrot cake and pumpkin muffins.

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0 users found this review helpful

Sorry, I can't give a review based on experience due to my review of the nutritional information which eliminates this recipe from potential use. Do any of you realize that a serving of this soup provides over 2000 mg of sodium? Dangerous stuff for those of us who are watching our sodium intake or anyone else who plans to eat any food containing salt for the next 24 hours.

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5 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Aug. 5, 2001

Living in Alaska, we eat a lot of salmon so I am always searching for new ways to prepare it. This is absolutely wonderful! Substituted half of the oil with honey as had been recommended previously, it adds a subtle sweetness to the peppery flavor. It is now my husband and one son's favorite marinade; we have found that also works great with chicken breasts.

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0 users found this review helpful