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Best meatloaf I've ever had, Tonya! Thank you. [Alterations: substituted plain breadcrumbs, threw in some dried onion flakes, and splashed Worcestershire in the loaf mix; added a few dashes of Sriracha Hot Chili Sauce to the glaze.]

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Pita Chips

Reviewed: Apr. 12, 2008

My boyfriend and I made these in a variety of seasoning combinations for an art exhibition and they were a great success.

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Spicy Garlic Lime Chicken

Reviewed: Apr. 12, 2008

This recipe worked wonderfully for boneless, skinless thighs. It will be fun to experiment more with this dish.

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Breaded Brussels Sprouts

Reviewed: Apr. 12, 2008

Fabulous taste--even with bagged frozen sprouts. I omitted the seasoned salt. Next time, I'll add some white wine. Even though it's a total misnomer, I'm dubbing it "Sprouts Scampi."

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Crab Salad

Reviewed: Mar. 2, 2008

I used this recipe as the base for my first attempt at crab salad and it turned out fantastic. It's a drier salad, so adjust accordingly. Changes I made: out of c. seed--used a bit of c. salt instead; added part of a green onion, diced--it really permeates the salad; added bacon; added a dollop of sour cream.

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Bill's Sausage Gravy

Reviewed: Dec. 9, 2007

My boyfriend loved it more than his own method of making sausage gravy--and his is fantastic. The only modification I made was to use Williams' hot country sausage. Thanks, Bill!

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 12, 2007

This is the best roasted chicken I've ever made. I used double the seasoning (minus thyme) on and under the skin overnight, drizzled on olive oil, and placed the chicken on quartered potatoes. About half-way through the cooking time, I turned the chicken over. I added another fifteen minutes at 350 degrees F to get the bird's temperature to 180 degrees. Unless I get a larger slow cooker, this will be the only way I roast chicken.

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Hungry Man's Baked Chicken

Reviewed: Jul. 29, 2007

This simple recipe makes fantastic drumsticks. I couldn't help but to tamper with the seasonings by using salt, pepper, poultry seasoning, garlic powder, and paprika after removing the skin. Next time I will sauté the onions and garlic a bit before adding them.

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Easy Indian Style Okra

Reviewed: Jul. 15, 2007

This is a superb method of preparing fresh okra. It's easy, slime-free, and delicious! The only alteration I made to the recipe was to use chili powder since I ran out of cumin.

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Chicken Scampi II

Reviewed: May 23, 2001

Delicious and oh-so-easy! The only variations I made were: 1.) added two tablespoons of extra margarine and 2.) after the chicken was cooked, tossed it all into an oven-safe dish and broiled it for a few moments to brown the chicken. Thanks for sharing this great recipe!

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