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Cajun Crawfish and Shrimp Etouffe

Reviewed: Jan. 25, 2010

Excellent! I will make this again. I found clam juice at Walmart instead of fish stock. Walmart frozen crawfish tails were perfect. Hot sauce was 1 Tbsp of Frank's. Everyone loved it served over white rice or cajun dirty rice.

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2 users found this review helpful

Awesome Honey Pecan Pork Chops

Reviewed: Jan. 14, 2010

The Wife liked it, or maybe she was just being nice. Maybe I did something wrong, but the honey glaze just tasted like honey, as if I'd squeezed the honey bear directly onto the meat. I think I should have added chicken broth or something, since there was hardly any drippings from the pork.

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1 user found this review helpful

Caramel Pecan Pie

Reviewed: Nov. 26, 2009

My first pie, and it came out perfectly! I recommend double the pecans, chopped rather than halves, half the sugar, and an 11 oz bag of Kraft meltable non-wrapped caramel pellets.

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3 users found this review helpful

Crepes Florentine

Reviewed: Nov. 2, 2009

Takes a while to make, but tastes great! And this really can be an entree. I added some chicken to the cheese sauce.

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9 users found this review helpful

Florentine Crepe Cups

Reviewed: Oct. 16, 2009

These are pretty good. But it's more like a quiche than a Florentine.

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1 user found this review helpful

Creme Brulee II

Reviewed: Aug. 5, 2009

EXCELLENT! I have made this recipe dozens of times, and would recommend a few modifications. Use 4 egg yolks so it will set up firmer. Substitute a real vanilla bean for the extract. It is not necessary to boil the water for the baking dish, and I never cover it with foil because I need to be able to see when it jiggles right. Make sure to bake it long enough, and if you double the recipe then bake 35-40 min at 325 F. And (important) use raw cane sugar instead of white sugar for the caramelized crust.

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4 users found this review helpful