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First time Artichoke-cooker. This recipe rocked as a fun appetizer for a campfire cook. We cooked & ate the artichokes while the steaks marinated. Cooked in cast-iron over the fire added a wonderful golden brown color. Check out my photo~

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1 user found this review helpful

Spinach and Mushroom Pinwheels

Reviewed: Mar. 17, 2005

This recipe (as is) is quite bland. It has a great presentation though and worth doctoring up and trying again. A little time consuming but once the seasonings are right will be worth it. The dough was dry & tasteless, but easy to roll out and work with. Would suggest adding seasonings to the dough & rolling a little thinner, also spice up the filling quite a bit.

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3 users found this review helpful

Marinated Grilled Shrimp

Reviewed: Sep. 24, 2002

I was surprised at how much flavor the shrimp absorbed so quickly. I had the shrimp and was looking for something to make with ingredients on hand. They turned out great & so easy to make.

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6 users found this review helpful

Bacon Quiche Tarts

Reviewed: Sep. 24, 2002

A delicious "flexible" recipe. I can make these a couple days ahead of time for breakfast on the run. They're just as good reheated in the microwave. I always make a spicy version along with this recipe as is. I substitue spicy breakfast sausage, pepperjack cheese, 4 oz chopped green chiles and 1 tsp. of creole seasong. Awesome. My co-workers went crazy for this recipe.

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70 users found this review helpful

Cajun Chicken Pasta

Reviewed: Sep. 24, 2002

Right up there with the restaurant version. Turns out great every time. I added the meat at the end so I could divide the sauce. I added the seasoned/cooked chicken to one half and crawfish tails to the other. Both were a big hit.

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2 users found this review helpful

Monterey Jack Salsa

Reviewed: Sep. 24, 2002

Definitely a dip that I have made time and again. Unique blend of flavors - even the kids gobbled this up.

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6 users found this review helpful

Rockin' Oysters Rockefeller

Reviewed: Mar. 11, 2002

These were delicious & made a wonderful presentation! I couldn't find Fontina cheese so used Gouda instead. They were a bit on the salty side so would recommend omitting the salt altogether.

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33 users found this review helpful