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Marinated Mushrooms

Reviewed: Apr. 30, 2003

Yum yum - very tasty, ready quickly, good marinade - highly recommended!

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12 users found this review helpful

Alaine's Blue Cheese Dressing

Reviewed: Apr. 30, 2003

Too mayonaise-y, it masks the blue cheese flavor - add half sour cream instead

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18 users found this review helpful

Red Cabbage With Apricots And Balsamic Vinegar

Reviewed: Apr. 16, 2003

EXCELLENT mix of flavors. Dish is tastier with crispier cabbage (I've made this several times, as you can tell)

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11 users found this review helpful

Chicken and Dumplings II

Reviewed: Feb. 27, 2003

A well-crafted recipe! I would remove and clean the whole chicken before dropping in the dough the next time I made it.

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11 users found this review helpful

Great recipe, but can get a bit mushy in the oven during the baking. I used less butter the next time I made it, and that was helpful. Be sure to use a spicy mustard mix - one time I accidentally used a dijon (Grey Poupon, if you please!) and it was too mayonaise-y for my taste

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1 user found this review helpful

Cream of Pumpkin Curry Soup

Reviewed: Jan. 14, 2003

LOVELY flavor! I like to be a bit heavier on the curry for my own personal affection with the spice. I also cut out about half of the butter and use skim milk - the flavor does not suffer! To thicken slightly I combine 1 tsp of cornstarch with the skim milk to make up for the cut fat.

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5 users found this review helpful

Beef Fillets With Stilton-Portobello Sauce

Reviewed: Jan. 14, 2003

Very delicious, with strong flavors. The recipe tends to overcook the meat, though, making it tougher than it might be. Careful not to overcook!

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3 users found this review helpful

Ibby's Pumpkin Mushroom Stuffing

Reviewed: Dec. 16, 2002

Very interesting mix of flavors, and very colorful. I would double the amount of vegetables if making again - especially the mushrooms! The pumpkin bread makes this stuffing sweet, and it was slightly overpowering if you don't like sweet dishes.

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3 users found this review helpful

Baked Brie with Mushrooms and Almonds

Reviewed: Dec. 16, 2002

Very elegant recipe, appropriate for fancy dinner parties. I had difficulty removing the brie coating, but the mix of flavors was superb and worth the effort. I used fresh mushrooms without a problem, and also substituted apple jack flavored brandy. Be careful not to burn the almonds when toasting - they brown quickly if left on a high heat.

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41 users found this review helpful

Chuck's Come On Ice Cream (or Night of the Red Death) Chili

Reviewed: Aug. 2, 2002

Absolutely the MOST FANTASTIC chili! I serve it every other Friday night when my husband and I entertain 8 very hungry, very chili-loving guys. I have never cooked a better chili recipe - not even when experimenting with chocolate or beer. Spicy and very flavorful. Adding beans lends good texture and good nutrition without changing the flavor. PS - The best way to make it is to marinate the meat overnight for at least 12 hours, then saute the meat in the morning. Word to the wise - use 2 saute pans simultaneously to cut down on the time you are standing over the stove. Put all the ingredients into a crock pot and simmer all day in on low.

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32 users found this review helpful