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Herb Rubbed Sirloin Tip Roast

Reviewed: Nov. 8, 2010

Very good! I'll definitely be making this again!

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Best Steak Marinade in Existence

Reviewed: Jun. 18, 2009

My parents use a very similar marinade, except they also throw in some red wine vinegar and dry mustard, and omit the basil and hot pepper sauce. And the garlic is NOT optional. They use their marinade for a skewer feast--all sorts of veggies, steak, chicken, shrimp and scallops. Mmmmm... Everything gets marinated overnight, and it tastes so good the next night right off the grill.

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MMMMM... Brownies

Reviewed: Feb. 3, 2009

Really, really good. Fudgy. Mmmmmm, indeed!

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French Bread Rolls to Die For

Reviewed: Dec. 7, 2008

Proofed the yeast and dumped everything into the bread machine, set it for dough, and let it do the work. I split the dough into 14 rolls and they turned out perfectly crusty. I highly recommend using a baking stone, as I used both a baking sheet and a stone, and the rolls on the stone turned out much better. Will be using these tomorrow night for french dip roast beef sandwiches; used them tonight for open-face poached egg sandwiches.

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 26, 2008

I wasn't so crazy about the dough (which may be a good thing), but these are some fine cookies (and huge if you use a 1/4 c measuring cup).

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Super Easy Spinach and Red Pepper Salad

Reviewed: May 11, 2008

Very easy; I might add some green onion next time.

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Buttermilk Honey Wheat Bread

Reviewed: Sep. 8, 2006

We paid no attention to the reviews and just followed the recipe (but only because we didn't have time for some reason to read others' suggestions that night). I'm glad, too. We've made two loaves following the original directions and they've been fantastic. All we changed was to use bread machine yeast instead of active dry yeast. Used real buttermilk. Used whole wheat flour and all purpose flour. May have technically used more than called for--we don't have measuring cups (at the moment) and so just used the tea cups for approximation. Also, Roger insists that the yeast has to go first, and in the west "corner" of the pan.

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Pumpkin Chili

Reviewed: Jan. 26, 2004

A subtle, pleasant alternative to the chili I grew up with; this is the first chili I've made on my own (sad--I've been on my own for years!) and I will definitely make it again. I used a whole 29 oz can of pumpkin and doubled the chili powder. Next time I think I will use more beef and fewer beans.

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Chicken and Shrimp Linguine

Reviewed: Sep. 22, 2003

This recipe tastes fabulous! I used fat free Land O' Lakes half & half instead of the heavy whipping cream, which made it thinner (added a little bit of cornstarch, as previous suggested). I also cooked the chicken in the olive oil before adding the wine (Pink Catawba was all I had). Didn't bother cooking the shrimp separately since I used a bag of cocktail shrimp instead; I just threw in the de-tailed shrimp, 4 oz mushrooms and 1 1/2 cup broccoli with the chicken. (Next time I'll use a full 8 oz of mushrooms and 2-3 cups of broccoli.) And I used farfalle since I'm not a huge fan of long stringy pastas. Added parmesean to the mix--yummy! I'm sending this one to my mom! (My colleagues all looked jealous of my lunch today.)

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Salsa Chicken

Reviewed: May 3, 2002

Wow! I find myself making this about once a week. The leftovers are great, and it's so quick! Taco seasoning to taste--I find myself using a little more than the recipe calls for.

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2 users found this review helpful