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Recipe Reviews 18 reviews
Artichoke & Spinach Dip Restaurant Style
First time I made this I followed the recipe exactly. It was ok but I didn't really like the flavor the alfredo sauce (Bertolli) added. Second time I made it I substituted heavy cream for the alfredo sauce and added a couple pinches of salt and my family devoured it, added benefit is that cream is better for you than jarred sauce.

0 users found this review helpful
Reviewed On: Dec. 21, 2014
Jo's Rosemary Bread
So yummy. I used fresh rosemary and followed other reviewers advice only adding 2 1/2 tsp of rosemary, it didn't quite give it enough flavor for my liking. Next time I will use the amount called for. I also used spelt flour, because that was all I had. Brushed the top with oil and sprinkled coarse salt on top and baked it on an oiled cookie sheet at 375 for 30 min. My family loved it.

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Reviewed On: Jul. 17, 2014
White Sauce for Pasta
Quick and easy recipe, a good base. The bullion cube adds a unique flavor but I wanted a little more so I added a clove of garlic, pinch of salt, little basil, used heavy whipping cream instead of milk and black instead of white pepper and poured it over bow tie pasta. My pickiest eater who never asks for seconds on any kind of pasta loved it and had seconds. I added raw diced yellow bell pepper to my individual serving and thought it added a nice flavor. So many possibilities with this recipe.

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Reviewed On: Jul. 17, 2014

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