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This recipe is a labor of love, but it's well worth the efforts. I made it for a farewell party, and it was a big hit. I sauteed minced garlic and shallots in the butter before adding the chicken, and I think it enhanced the flavor. In any case, this was a BIG hit.

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Chicken Pot Pie II

Reviewed: Nov. 21, 2004

Positively delightful, not your average chicken pot pie. The gravy is very memorable, and I've used the boiling chicken in seasoned chicken broth technique on other recipes with much success.

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Sherry Wine Sauce Chicken

Reviewed: Nov. 21, 2004

Perfect! It's incredibly easy, but tastes very refined. I grilled the chicken first, so it had wonderful grill marks that added to the visual appeal. The first time I made this I halved the recipe but still used 2/3 cup sherry, so it tasted distinctly like sherry and got mixed reviews. The second time, however, it was amazing.

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Bev's Chocolate Pie

Reviewed: Nov. 21, 2004

I love this pie because it looks gorgeous and tastes absolutely decadent. I've made it at least five times, and it set every time but once. The key is the meringue topping. I put it in the oven for three minutes, turn it, and check it once every minute after that until it's perfectly golden. It gets positively rave reviews, and it has a distinct advantage over other made-from-scratch pies in that you don't have to make a lattice top.

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