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Champagne Shrimp and Pasta

Reviewed: Jan. 17, 2011

This was epic! Thanks!

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9 users found this review helpful

Simple BBQ Ribs

Reviewed: Jun. 23, 2010

Easy! Used Sticky Fingers Carolina Sweet BBQ sauce. Yum-o!

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2 users found this review helpful

WOW!! This recipe is one of the best I've tried on this site. It's so quick and simple. The freshly made croutons w/ parmesan adds a nice little crunch that blends perfectly with the blue cheese and steak. YUM! Thank you so much.

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5 users found this review helpful

Pistachio Crusted Chicken

Reviewed: Aug. 4, 2008

WOW! Thanks so much! I think the temp was just perfect. 500 on pre-heat and then down to 375 made the chicken so tender and juicy! I also made the raspberry sauce with the seedless jam plus red wine vinegar. Nice touch!

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1 user found this review helpful

Baked Potato Soup V

Reviewed: Feb. 6, 2008

I used only six potatoes and it came out awesome!!!! Thank you!

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1 user found this review helpful

Lemonade Pork Chops

Reviewed: Apr. 5, 2006

Loved it. Also inspired me to try orange frozen concentrate. Yum!

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1 user found this review helpful

Easier Chicken Marsala

Reviewed: Mar. 9, 2004

This is the easiest Marsala I've made and it's fantastic! My husband likes this better than the more complicated recipes. It's simple and so flavorful!

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0 users found this review helpful

Banana Cake VI

Reviewed: Feb. 17, 2004

This was my first cake from total scratch... WORD OF CAUTION: Be sure you definitely use all-purpose flour, not self-rising! I thought flour was flour and didn't check what I had. My cake was foaming, but quite good. I'm giving it five stars because it was still tasty even after my screw up!

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1 user found this review helpful

Beef Wellington

Reviewed: Dec. 24, 2003

I used a broiler pan to help keep the pastry from becoming soggy---worked wonderfully! I'm not a big liver fan, however my husband loved it.

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3 users found this review helpful

Bacon and Tomato Cups

Reviewed: Dec. 17, 2003

Excellent and super easy to make! I used a store brand version of Grands biscuits, eased up on the mayo and added more bacon and cheese. I made these ahead of time and popped in the oven just before my party. It was a huge hit. One guest said they tasted like little Chicago deep dish pizza bites.

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2 users found this review helpful

Chicken Marsala

Reviewed: Dec. 6, 2003

I followed DOCTORDAVE's advice and doubled up on the sauce---most excellent! Thank god, I don't have to order this out anymore. Thanks, Lisa!

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0 users found this review helpful

Cheddar Biscuits

Reviewed: Dec. 5, 2003

I plan to cut back on the salt next time. Other than that, it's a quick, easy and delicious side! Thanks!

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0 users found this review helpful

Angel Chicken Pasta

Reviewed: Dec. 3, 2003

So easy and so flavorful! Thanks, Marian!

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1 user found this review helpful

Golden Rum Cake

Reviewed: Dec. 3, 2003

Followed recipe as is, except I decided to use banana rum, instead of dark rum. My company went, well, "bananas" over it! The rum flavor was just right for us, not overpowering as some have suggested. Also, the whole presentation with the glaze and walnuts looked like I bought it at a fancy bakery... I'm gonna try Malibu rum and toasted coconuts (instead of walnuts) next time! Thanks, Jackie!

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Basic Crepes

Reviewed: Dec. 2, 2003

So easy and versatile for lots of fillings! Thanks!

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1 user found this review helpful

Cheese Filling

Reviewed: Dec. 2, 2003

I added this cheese filling to my cherry crepes, and cut half the sugar and left out the egg yolk. Still came out fantastic---thanks, Audrey!

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1 user found this review helpful

Four Cheese Macaroni

Reviewed: Nov. 30, 2003

I'm from the Deep South where comfort food is the norm. I followed this recipe all the way through, and my dish came out kind of dry and not really creamy. The cheeses tasted better when we re-heated the left overs. Overall, I give this recipe ***** for ease, *** for taste, and **** for leftovers!

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2 users found this review helpful

Beer and Brown Sugar Steak Marinade

Reviewed: Nov. 30, 2003

Creative recipe! We tried sirloin, but I think we'll try this marinade with a different cut of beef next time.

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1 user found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 29, 2003

"If you ain't no gourmet chef, this recipe will make you feel like one!" The sauce is simply magic. I'm usually a fast eater, but I took my time consuming so I could get lost in the flavor. Thanks, Christine!

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1 user found this review helpful