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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 22, 2009

omg! another double batch GONE!!!

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I like this recipe a lot. I think folks who say deep frying makes the wings greasy are not deep frying them right. Deep frying is tricky, because you have to get the oil VERY hot, like to the smoking point, then you have to have A LOT of oil. If done right, the food doesnt get greasy at all. And these wings were dee- lish- us. i just fry them the way i normally do with chicken seasoning, coat them in seasoned flour and then follow the recipe thereafter....

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4 users found this review helpful

Cowboy Oatmeal Cookies

Reviewed: May 28, 2008

this is my second batch in one week. each one WAS A DOUBLE BATCH!! EASY, QUICK, LIVELY TASTE, PERFECT TEXTURE! EXCELLENT! i'm home on maternity leave, baking and snacking. THESE WERE SO GOOD I GAVE THEM OUT AS BABY SHOWER THANK YOU'S. !!!!! THESE ARE GOOD... i added more cinnamon, no butterscotch, and a splash of milk. OMG...

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Corn and Crab Bisque

Reviewed: Feb. 23, 2008

THIS RECIPE IS SOOOOOO GOOD! It was so easy and was ready very quickly. I sweated onions and added flour to make a rue, then added the broth... My goodness! Rich, creamy, a little sweet and a spicy. GOOD JOB!

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1 user found this review helpful

Crab Dip

Reviewed: Dec. 13, 2007

Add some Old Bay Seasoning and this is perfect! I brown in off in the broiler at the end. It's the first thing to go at a party...

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Bread Pudding with Whiskey Sauce

Reviewed: Dec. 13, 2007

Excellent! This recipe makes a moist, light and rich bread pudding. I use rum instead of whiskey, and its over the top good. I've replaced my granny's recipe with this one!

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5 users found this review helpful

Sugar-Free Bread Pudding with Whiskey Sauce

Reviewed: Dec. 13, 2007

excellent! easy to make, very moist and light, but still rich. I've replaced my granny's recipe with this one!

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Shrimp and Crab Bisque

Reviewed: Nov. 11, 2007

I'm a Baltimorean and this recipe is pretty darn good. I agree with a recent review that something is missing, though. For me and my chef friend its the fish stock. We start with a couple leftover steamed blue crabs (if there is such a thing) and the shells from the shrimp. Boiled this down with the wine, water and seasonings, then add this to the rue. Reduce this to your liking, then dump the seafood in. Now THATs B'more style.

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3 users found this review helpful