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This is so delicious. I followed the recipe pretty much as stated. Added a few more vegetables and some kidney beans. The only difference was to add 6-8 Tablespoons of tomato puree to the stock...I like the reddish color and it added a nice taste. Thank you so much for a keeper. I doubled it to freeze and will be enjoying this all winter long.

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3 users found this review helpful

Marinated Greek Chicken Kabobs

Reviewed: Jun. 21, 2006

Loved this! Finally a kabob recipe that is different. Great with just a Greek salad. We did find that we needed to separate the chicken pieces from each other to get the middle ones done before the end ones were overcooked- but that was our fault. Thanks for sharing this one. We will be making it forever.

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2 users found this review helpful

Savory Garlic Marinated Steaks

Reviewed: May 4, 2005

This was very tasty, although after reading all of the reviews I guess I was somewhat let down..I was expecting out of this world steak. I marinated top sirloin 1 1/2 days. My husband and I both thought it had a mild teriyaki beef jerky taste to it. Next time I will probably use this in a pepper steak stir fry. I also halved the vinegar and honey as suggested by others and added a few dashes of monterey steak seasoning instead of all the pepper.

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Chicken or Turkey Tetrazzini

Reviewed: May 4, 2005

Not great and Not bad, just OK. I used one can each of 98% fat free cream of mushroom and cream of chicken soup to cut the fat. I also added mushrooms, broccoli and celery to get some vegetables in this for the kids. I also cut back on the cheese..the amount mixed in was more than enough - no need for the layer on top. 'Nothing special' sums this up.

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Banana Cream Pie III

Reviewed: Feb. 13, 2003

Excellent. I used 1 box french vanilla & 1/2 box banana pudding. Instead of lining pie crust, I folded banannas into the pudding once it had set (5-10min). I did not top with whip cream, instead just let everybody do it themselves when they take a piece of pie..much easier to cut and serve this was. [Also, Marie Callander's frozen pie crust was terrific!]

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24 users found this review helpful

Stuffed Pork Chops I

Reviewed: Feb. 10, 2003

Sorry, but this one ended up in the trash. Used Sam's thick cut pork chops and cooked entire meal according to direction. Pork chops were way over cooked and the whole meal tasted like cardboard topped with stuffing and mushroom soup. Even if this was not over-done I would never make it again.

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2 users found this review helpful

Restaurant Style Chicken Nachos

Reviewed: Jan. 31, 2003

Aweson recipe but changed...used green chile salsa (16 oz) added to a precooked rotisserie chicken (white meat only) from Sam's. Doubled the cheese which caused WOW tostisos to become somewhat soggy. Next time after making chicken mixture will melt cheese on top in the microwave and use chips to dip. Also, served on the side jalapenos. Reaaly easy and really good.

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4 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Dec. 11, 2002

Wow. I pounded chicken thin. Dipped one side in eggbeaters then crumbs. Placed ham & swiss inside before rolling and securing with toothpicks(2). Instead of pat of butter, use spray butter to cut down on fat (usually spray once during cooking also to keep moist).

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7 users found this review helpful

Chicken Parmigiana

Reviewed: Dec. 11, 2002

Dredged in eggbeaters then italian seasoned breadcrumbs. Used Ragu Robusto sauteed garlic & onion sauce. Broiled last couple of minutes to brown the top. As good as any restaurant and really, really easy.

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Linguine and Clam Sauce

Reviewed: Dec. 11, 2002

Excellent. I doubled the sauce, used 2 cans of minced clams(reserving juice from both) and 1 can of small clams. Added a couple squirts of lemon. Garnished with real clams in shells and served with a good crusty bread. As good as any restaurants.

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24 users found this review helpful