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I always struggle with what to do with fish. This recipe was really, really good. I followed the recipe as is, but did use 1/2 fat mayonaise. My broiler doesn't work that well, so I just baked in the oven at 400 for about 15 mins. Then broiled the top until it had some brown bits on top. I would definately make this again for an ocassion where I wasn't watching fat & calories.

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2 users found this review helpful

Jif® Peanut Butter and Jelly Cookies

Reviewed: Feb. 3, 2011

These turned out as adverstised. Chewy and full of peanut flavor. I used raspberry and peach jams on top. Peach was not right, but ok. I also used only butter, not shortening. They turned out fine.

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6 users found this review helpful

Baked Spaghetti Squash with Beef and Veggies

Reviewed: Nov. 11, 2007

Wonderful dish. It's never going to be pasta but it's a nice lighter alternative. This is a very forgiving recipe you like to experiment with your own sauce versions.

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0 users found this review helpful

Portuguese Chicken I

Reviewed: Mar. 1, 2007

This was excellent. I cut down on the fat a little, such as frying in a smaller amount of butter mixed with olive oil, then drained the fat off before proceeding. The sauce turned out fine in terms of thickness. The key is to reduce the broth quite a bit before adding any cream. I would serve this to guests any time. The chicken was succulent and tender. We had it with steamed baby potatos instead of rice. This one's a keeper for me!

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13 users found this review helpful

Cream Cheese Chocolate Chip Cookies

Reviewed: Feb. 28, 2007

These were very strange in texture. I used an ice cream scoop to form the balls and they did not change in shape at all, once cooked. They were sort of like a drier cake, not at all chewy. My guests called them "cookie cakes". I could not taste any cream cheese but my husband said he could. They froze up nicely though. I probably won't make again but they were worth a try.

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1 user found this review helpful

Pork Normandy

Reviewed: Feb. 28, 2007

This recipe was pretty good. I found the 'sauce' to be more like a thick applesauce than a gravy type of sauce but it was flavorful. I doubt I'd bother food processing the mixture next time and would just keep it whole and pour over the pork. I did think that 45 minutes was too long - it was slightly overdone but maybe my loin was slightly smaller. I'd check it after 30 minutes and go from there.

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15 users found this review helpful

Seminary Muffins

Reviewed: Feb. 18, 2007

These were ok but had a 'rubbery' texture- you could definately tell that they were on the 'light' side but I did enjoy the addition of the oats. I omitted the nuts.

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1 user found this review helpful

Classic Spanish Sangria

Reviewed: Nov. 19, 2004

I recently attended a dinner with a Spanish theme and made this recipe. I thought it sounded horrible (rum with wine? wine with OJ? Yuck) but I wanted to do something authentic. It was a huge, huge hit. Even the beer drinking guys wanted seconds of this. I did not cut it with any flavored sodas as some of the reviews said. I did use frozen cherries, blueberries, lemons and limes. I used merot wine and dark rum. I made two batches and everyone was dissapointed that it was all gone. I would highly recommend this recipe.

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4 users found this review helpful

Greek Style Potatoes

Reviewed: Aug. 18, 2004

I love this recipe and have been using it for some time now. Instead of 6 potatoes cut up, I use a bag of baby potatoes (red or white). Nice served with flank steak slices.

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1 user found this review helpful

Chili I

Reviewed: Jun. 4, 2003

After seeing coffee, beer and cocoa in this recipe I thought it was a little weird but I tell you it's AWESOME! For years my chili has been too tomatoee, this solves that problem. It's beefy and rich. For a family of 4 I cut everything back by half except the meat (we love meat) and it was plenty. Thanks BOB.

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0 users found this review helpful

Caesar Salad Supreme

Reviewed: Jul. 23, 2002

Great recipe. I too found it a little thick but just added a little more olive oil to thin it down a bit. Also, I substituted anchovy paste which is just as good. Will make again for sure! Thanks.

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11 users found this review helpful