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The flavor was nice and the prep was easy, but the recipe seems off. I only used about half of the bread crumbs and the rest went to waste since I had already added the oil. This recipe doesn't make enough sauce to cover pasta or rice so a separate side dish rounded out the meal. Not quite the recipe I was hoping for, but still enjoyable.

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2 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Dec. 1, 2009

So delicious! I skipped the cream and it was still very thick and rich from the flour and rice. When preparing the stock, I added 2 teaspoons of salt, 1 tsp of black pepper and one rough chopped onion to add more flavor. Excellent soup. This is going in the Thanksgiving recipe collection for sure.

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Creamed Pearl Onions

Reviewed: Nov. 26, 2009

Super easy and very delicious. I used this recipe for the first time on Thanksgiving day and made it early in the day. I let the onions sit in the sauce for about an hour or so before reheating and serving with dinner. It was very flavorful. Thanks for sharing this recipe, Suzan. It's a keeper.

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13 users found this review helpful

Baked Havarti Chicken

Reviewed: Nov. 26, 2009

Amazingly rich and wonderful flavor. This dish tastes like it's been cooking all day. The recipe is perfect as is, but if you double the sauce, as I did, you might want to cut back on the Worcestershire. Using 2 tbs ended up making it too salty. Thanks BCWebb for sharing this recipe. It's a new favorite!

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Chicken Marsala

Reviewed: Nov. 21, 2009

Delicious flavor, but the recipe instructions are a little misleading. After adding the wine, it should simmer longer than 2 minutes, otherwise the alcohol doesn't cook off and it tastes too boozy. Marsala can be strong, so it needs time to settle in with the rest of the flavors. Like the other reviewers, I doubled the sauce. There's enough for the chicken, but we wanted extra to put over angel hair.

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26 users found this review helpful

The Best Meatballs

Reviewed: Oct. 18, 2009

These are excellent and made me think of Sunday dinner at Nanni's house! One caveat ... start with just 1/4 tsp of salt. Add more if needed, but the Romano cheese is very salty so go easy. Excellent recipe and very easy. Thanks, Geanine!

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2 users found this review helpful

Chicken Oreganato

Reviewed: Oct. 5, 2009

Very nice flavor and easy to make. I used boneless, skinless chicken breast and baked at 350 for 30 minutes. I added some wine to the sauce and used a whole lemon. This was very flavorful. Those who say this was bland might consider the age of their spices. Oregano gets old and loses flavor very quickly.

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2 users found this review helpful

Chinese Chicken Salad III

Reviewed: Sep. 7, 2009

Excellent salad that is satisfying enough for a main dish. There are so many delicious flavors and textures mixed in here. To make life a little easier, I skipped the wontons and added chinese noodles instead. I'm making it again tonight!

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Pecan Pie V

Reviewed: Jun. 21, 2009

This pie is delicious, but there's a little glitch in the instructions. It says to preheat oven to 350, but it should be 400, as that should be the temp when the pie first goes in the oven. Mis-info like that can throw a novice bake like me into a panic! Also the ingredient list should say melted butter. Those fixes are minor, and as I said, this pie is absolutely wonderful. I took the leftovers to work because I was afraid I would eat the whole thing in a day!

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Never Fail Pie Crust II

Reviewed: Jun. 21, 2009

I was pie-crust phobic until I tried this recipe. It's very easy and the results are excellent. It's not a flaky pie crust, like the traditional recipes, but it's very flavorful and easy to work with. I have made this four times now and found it works best when everything is fully chilled. It also helps to cut the shortening into cubes before mixing it in. There has always been some dough leftover, so I started making "pop tarts" with it. Any pie filling or jam works great. Just bake at 400 for 10-15 minutes until brown. Thanks to Mary for this recipe!

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