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Really really good, and easy. I did add the artichokes like others recommended. It still seemed like it was missing something, so I added a glug of balsamic vinegar and 2 glugs of red wine. That helped round out the flavor in my opinion. I think adding some kalamata olives or capers and mushrooms would be great too. We took the leftovers the next day, and added some additional tomato sauce and some fresh mussles...so good!

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Roast Sticky Chicken-Rotisserie Style

Reviewed: May 2, 2008

This has become my 'go-to' recipe for chicken. It simply doesnt fail. I have done it exactly as the recipe says and marinated overnight, and cooked over low heat. I have also done it by not marinating it at all, and cooking it at 375 when I was short on time. Both ways comes out perfect and delicious. I always try to rub some of the seasoning under the skin. I do usually try to double the seasonings. The leftovers are great in chicken pot pie. Try this recipe - you will love it!

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BAKER'S ONE BOWL Brownies

Reviewed: May 2, 2008

I consider myself a very good cook, and an awful baker. But these were foolproof! LOVED them! Very brownie like - dense and super moist and chocolatey. I had a little mishap with the vanilla and added a bit more (please refer back to note on being an awful baker;o) - probably had 2-3 tbsp of vanilla. I also added about 2 tablespoons of brewed coffee. I find it makes the chocolate flavor a little more complex. I omitted the nuts - I'm not a fan. FInally, when they were done, I piped about a half cup of nutella over the top and sprinkled with about 1/4 cup of chocolate chips. Put them back in the oven for about 3 minutes. They were wonderful!!!!!!! Thank you!

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7 users found this review helpful

French Breakfast Puffs

Reviewed: Apr. 4, 2007

Very very good. These taste similar to a coffee cake donut, but lighter in flavor and texture. The only thing I did differently was before I baked them, I sprinkled some cinnamon sugar on top. In doing so, they did not need to be rolled in the butter/sugar/cinnamon mixture which saved some fat calories. I did serve them warm, and cut a few open and put some Smart Balance on them which did make them extra yummy! Good recipe - will make again!

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6 users found this review helpful

Veal Chop with Portabello Mushrooms

Reviewed: Nov. 18, 2005

This was excellent! I did not have veal chops on hand, but I did have a good quality filet mignon that I used. I cooked the steak until very pink, rmoved them and set them aside while I made the sauce and the sides, then returned them to the pan to get to a medium rare doneness. I served with garlic mashed potatoes and salad. My only mistake was that I seasoned the steak with salt and pepper before cooking, and it did make it a little salty. No wonder the recipes says not to! :) Will absolutely make again!

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6 users found this review helpful

Indian Naan I

Reviewed: Feb. 10, 2003

I never in a jillion years thought that I could make naan. It came out fantastic!! Good thing too, because the rest of my Indian-inspired dinner wasn't so great - so we basically ate all the naan instead. I will be making this again. Oh - so easy if you use your kitchenaid to mix, too! Thanks!

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6 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Feb. 4, 2003

This was excellent! After one taste, my husband immediately said, "This is the dish we make for our next dinner party!" Which is a pretty big compliment because he really dislikes feta cheese. I used extra smoky bacon, which added tremendous flavor. Try this recipe! Its so easy, but looks and tastes very sophisticated.

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Crab and Swiss Quiche

Reviewed: Mar. 8, 2002

My husband and I really enjoyed this recipe. I made a homemade crust with it, that although came out delicious, made it a pretty high fat dish. I think if I do it again, which I will, I will use a packaged crust to cut out some of the fat. In addition, I steamed some fresh asparagus and added it to the filling - I would highly recommend that addition - the two flavors were great. Excellent dish overall. All you need is a side salad and some crusty bread!

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Peanut Butter Noodles

Reviewed: Mar. 7, 2002

Excellent! One of the easiest recipes I have ever made. I added chicken to mine--just sauteed chickn strips in a little olive oil and then added to peanut sauce. I must say that the sauce was a bit rich, but I believe that to be my fault, as I did not measure carefully at all. I'm a "throw in the pot" type of cook, and I was in a super rush when I made this. Still turned out great!

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