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Even though my guests enjoyed the dish, I was disappointed in it. First off, the jasmine rice came out very sticky, more like sushi rice. When frying the cooked rice in the canola oil, it never toasted. Second, although I doubled the amount of pineapple I found the dish to be lacking in flavor. I ended up putting soy sauce on the table for anyone wanting to add more flavor. Sorry because I was really looking forward to this dish.

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5 users found this review helpful

Milk Chocolate Pecan Pie

Reviewed: Jun. 16, 2010

A friend served this pie one day and I had to have the recipe. Only change she made was to increase chocolate chips to 1 cup and instead of mixing them in the filling, she layered them on the bottom crust before adding the filling. Best Pie I have ever had! When I made it, I followed her directions and got rave reviews. Everyone wanted the recipe. This is definately a keeper!!!

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6 users found this review helpful

Ghirardelli® Chocolate Pecan Pie

Reviewed: Apr. 5, 2010

I cooked it for 60 minutes and the center still wasn't set. Definately won't be making this one again.

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4 users found this review helpful

Chocolate Pecan Pie I

Reviewed: Mar. 10, 2010

The only reason I am giving 3 stars is because this pie was tasty but that was about it. I had to bake my pie for 60 minutes and the center was still soft. My pie came out runny. Did not dare bake it any longer because my pie crust was very dark and I used a pie crust ring the entire baking time. Was not what I was looking for. Sorry

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1 user found this review helpful

Amazing Sun-Dried Tomato Cream Sauce

Reviewed: Sep. 11, 2009

I had this at a friends house and had to ask for the recipe! It is absolutely decadent! I thought I might try adding some goat cheese and pouring this sauce over cooked boneless chicken for a mediteranean taste. Wonderful recipe!!! Thanks

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1 user found this review helpful

Clark's Quiche

Reviewed: Dec. 23, 2008

I actually thought this recipe was terrible. The bottom crust was soggy, and the whole thing overall lacked flavor. Sorry!

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0 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Mar. 19, 2007

I followed the recipe exactly and I found this cake to be on the dry side and the glaze much too sweet. It reminded me of a dry Krispy Creme donut. There are a lot of great cake recipes out there but this is not one of them. Sorry

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1 user found this review helpful

White Peach Sangria

Reviewed: Sep. 13, 2005

I made this for a casual wedding reception with a Mexican theme and it was a huge hit. I used Peach schnapps instead of vodka. I left it in the fridge overnight at least 12 to 18 hours and it was excellent. The fruits had time to soak up the liquor and were absolutely wonderful. I made the Classic Spanish Sangria for red and this one for the white Sangria. They were both excellent but this one was the favorite. This is a definate keeper and the only White Sangria I'll ever make.

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49 users found this review helpful

Classic Spanish Sangria

Reviewed: Sep. 13, 2005

I made this for a casual wedding reception with a Mexican theme and it was a huge hit. I did cut the rum to 3/4 cup like everyone suggested. Along with lemons and limes, I used fruits that were more edible, like sliced oranges, white peaches, apples, and halved grapes. I left it in the fridge overnight at least 12 to 18 hours and it was excellent. The fruits had time to soak up the liquor and were absolutely wonderful. This is a real keeper!!!

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4 users found this review helpful

Sour Cream-Rhubarb Squares

Reviewed: May 29, 2004

I have a lot of great rhubarb recipes but this one will not be added to my file. I found it extremely dry and tasteless. I couldn't even taste the rhubarb. Probably needed another egg, some oil and a lot more rhubarb.

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1 user found this review helpful