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Mizithra Browned Butter Pasta

Reviewed: Aug. 16, 2010

Just as good as Old Spaghetti Factory's. YUM!

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5 users found this review helpful

Very Good and very easy. I pureed the soup after it was done cooking. I put it into a glass blender and slowly and carefully pureed the hot liquid. It was scrumptious! Plus a dollop of sour cream on the top was great!

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1 user found this review helpful

Lemon Garlic Tilapia

Reviewed: Aug. 15, 2010

Excellent and easy and a great compliment to the tilipia!

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1 user found this review helpful

Southwestern Chicken Lasagna

Reviewed: Apr. 12, 2010

Great dish! We only added about 1.5 onion and we love the suggestion of adding black beans and even corn to the mix b4 layering. And, at least (1) 4oz can of green chiles. We'd probably add 2 bcz we love them so much. We also like the idea of adding cilantro and sour cream on top. YUM!

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6 users found this review helpful

Butternut Squash Soup

Reviewed: Mar. 7, 2010

Very good. I used chicken broth instead of water/bullion. I adjusted the serving size to fit 4 people and I also used only 1 pkg of cream cheese. It was DELISH! I think the cayenne pepper and marjoram added great flavoring which is sometimes lacking in other soups!

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1 user found this review helpful

Apple Crisp II

Reviewed: Nov. 16, 2009

I too cut the brown sugar to 1/2 c and the white sugar to 1/4. I added about 10 medium apples and baked it in a 8x8 pan. YUM!

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1 user found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 5, 2009

Absolutely scrumptious! I added 1 tsp of cinnamon and vanilla as a prior reviewer suggested. Used frozen pie crusts (thawed), didn't use a lattice topping, just put the other pie crust over the top and it turned out GREAT! YUM!

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Cha Cha's White Chicken Chili

Reviewed: Oct. 27, 2009

This is the most delicious chili ever! We like things hot so we add a 1/2 can (4oz) of diced jalepenos and 2 (4oz) cans of green chiles. Delish! Plus I put all of the ingredients into a slow cooker and cook on high for 4 hours. Then, I take the chicken out and shred it with a fork, and return it to the crockpot for another 30-1 hr. YUM!

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Grilled Salmon I

Reviewed: Sep. 7, 2009

Wonderful recipe. I eat salmon all the time and this was a nice twist. I marinated it in a 13x9 pan with the skin side up for about 3 hours. Then baked it on a foil-lined cookie sheet, skin side down, at 400 for 20 minutes. I let it rest for about 5 minutes before serving. The marinade left a nice carmelized glaze on the top. Excellent!

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4 users found this review helpful