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Made this for the first time today and just finished a bowl. It was delicious. I used a 20 oz package of hot turkey italian sausage. I used 2 cans of stewed tomatoes as suggested by other reviewers. I used 2 cans of low sodium beef broth and 2 cups of salt free free chicen broth. I added a can of kidney beans in addition to the great norther bean. I also added about of cup of elbow macaroni during the last 9 minutes. I added zucchini and celery. Finally, I added a bag of frozen spinash. My first reactiion was that the soup was a bit sweet and lacked salt. I added some salt which tamed the sweetness. To reduce the sweetness in the future I think I'll use plain diced tomatoes and add italian seasons. I'm looking forward to tomorrow because I think this is a soup that is even better left over. A great soup that I will make often!

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Strawberry-Banana Smoothie

Reviewed: Dec. 26, 2011

I just made a batch with the blender I received for Christmas and was extremely pleased with both! I made a few changes. I used Silk Plain Lowfat Soy Milk because that is what we usually drink. I added 4 packs of Splenda instead of honey, and added only a splash of OJ, which I will probably omit in the future and ad a bit more soy milk. It was wonderful. It was so thick I had to eat it with a spoon, which I prefer. I suggest adding more liquid if you want to sip through a straw. This is a keeper, which I will have as a treat several times a week.

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Scrambled Tofu

Reviewed: Jan. 24, 2010

I made this today and it was great! I used dry mustard instead of tumeric, as one reader suggested and also added a little creole seasoning for some heat. I omitted the tomatoes and cheese because I'm not wild about either in my eggs. I thoroughly enjoyed the dish and liked much better than egg beaters.

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Bacon Wrapped Barbeque Shrimp

Reviewed: Aug. 3, 2009

Great recipe. However, I have discovered some substitutions. I did microwave the bacon as many suggested. The first time I made it I ran out of BBQ seasoning about halfway through my shrimp, so I substituted mesquite and liked it better than the BBQ seasoning. I prefer the smokey mesquite flavor over the sweetness of the BBQ seasoning. Also, I decided that I did not want bacon on all of the shrimp so I dipped some in the bacon grease and rolled them in the seasoning. They were equally tastey. I served the shrimp to a group of friends last wek and they all raved over them. This recipe is a keeper! I encourage you to try it with the mesquite seasoning.

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Warm Crab Parmesan Dip

Reviewed: Mar. 5, 2009

Great Dip! I served it to two of my most finicky girlfriends today and they loved it. As most other reviewers I modified the recipe a bit. I used: 2 cans of crab meat; low fat sour cream; low fat spreadable cream cheese; 1 cup grated parmesan; 4 cloves garlic. I also added several dashes of worcestershire sauce and a dash of Louisiana style hot sauce. I omitted the mayo based on the suggestion of other reviewers. I mixed the ingredients the night before and baked for one hour before serving. I served it with small rounds of garlic toast, which I made myself. I was surprisingly pleased with the can crab but will try fresh next time to see if there is a significant difference. I may also add shrimp. This is a keeper that I will serve often.

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Run For The Roses Pie III

Reviewed: Nov. 29, 2008

Delicious, though not what I anticipated. I thought it would be similar to a pecan pie, but it is more like a deep dish chocolate chip cookie. I baked one for Thanksgiving day and another one the following day since I had ingrediants. I used Southern Comfort instead of Bourbon and it was just fine. I put 2 tablespoons in the second one and it did not alter the consistency. I are with a few dollops of cool whip. This is a keeper! Fast and delicious!

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