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Best pot roast I have ever made. I did double the amount of fresh thyme and rosemary as per another reader's suggestion. The gravy was spectacular; I loved the fresh taste without the overload of salt you get when you add dried soup mixes or condensed soups. Served with yukon gold mashed potatoes. Awesome meal!

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3 users found this review helpful

Oh-So-Good Chicken

Reviewed: Feb. 29, 2012

Very good, similar to Chicken Tacos. For dishes like that one and this one, I like to use shredded up rotisserie chicken. A little more fat this way, but much better flavor, and easier, too!

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5 users found this review helpful

Restaurant Style Chicken Nachos

Reviewed: Feb. 5, 2012

4 stars as is, but 5 stars when I substituted shredded rotisserie chicken for the chicken breast (easier, too!) I also like to kick it up a notch with taco seasoning, diced canned green chilis, corn niblets. We like Fritos crushed on top too! This makes a great dip with tortilla chips but is super as tacos, too. Great thing to keep made in the fridge for snacking or a quick meal especially for hungry teenagers.

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6 users found this review helpful

Chicken and Gnocchi Soup

Reviewed: Nov. 10, 2011

Comfort food at its best! I used fat free half and half as others recommended and I am glad I did; it tasted great and was so much healthier this way. I also used shredded rotisserie chicken which has a lot better flavor than just cooked chicken breast. I poured the drippings from the bag right into the soup and then simmered the chicken carcass in water, reduced the stock to intensify the flavor, and added this stock to the soup at the end (I did use store bought stock for the original 4 cups). I did not add the cornstarch mix or a roux because I found that the potato gnocchi (I used frozen gnocci and they worked great) helped to thicken it sufficiently for our taste. What a great recipe; so glad to add it to my recipe box!

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Creamiest Rice Pudding

Reviewed: Aug. 13, 2009

This has become the top-selling dessert at my cafe...we've been using arborio rice instead of the long-grain variety, and finishing off with heavy cream instead of milk, and vanilla bean paste instead of extract. I think it's got a better texture, looks better after cooking for so long, and seems to be an even starchier variety of rice...it comes out even CREAMIER in the end with these changes.

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3 users found this review helpful