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Chicken Gravy

Reviewed: Mar. 3, 2008

This is a great subsitute for gravy made the old fashion way. It's quick and easy!

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0 users found this review helpful

This is definitely a five star recipe; and it's really easy to prepare. I did a couple things differently. I saw no need to peel the zucchini, and as a result it was not mushy, but nice and crisp. The unpeeled zucchini also gave great color to the dish! I cooked the rice separately. I brought a 15 oz. can of Swanson's 97% chicken broth and added enough water to make two cups of liquid. To the 2 cups of boiling liquid I added a tsp. salt, and one cup of long grain rice and cooked the rice until it was just tender. After the vegetables finish cooking I combined them with the hot cooked rice. Then as a finishing touch, I added 3/4 cup of Monterey Jack(suggestion of a previous Reviewer). I've cooked "Zucchini Saute" twice to raving reviews. It's a very tasty dish!

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32 users found this review helpful

Honey Cornbread

Reviewed: Jan. 6, 2006

This is a great recipe. I tasted the baking powder so I'll scale it down to 2-1/2 tsp next time I cook it. I used 2 percent milk instead of the cream. Also, I felt it needed a little salt, so I'll start our with 1/2 teaspoon next time. All in all, I think the basic recipe lays the foundation for a great Cornbread.

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43 users found this review helpful

Armadillo Eggs

Reviewed: Dec. 14, 2005

This recipe is fabulous. My Hubby and I love it.

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3 users found this review helpful

All Day Versatile Sauce

Reviewed: Dec. 10, 2005

What I have been looking for is a spaghetti sauce recipe. This recipe is just what the title suggests. It's "Versatile". The sauce can be used for a whole range of dishes, by adding or subtracting certain ingredients. By far, it is a great sauce. I added 2-1/2 teaspoons of salt, 2-1/2 tsp. dried basil,1/2 teaspoon pepper, 2 Bay leaves, and 1/2 teaspoon red pepper flakes to the sauce. Some people suggested not adding the 3 cups of water--I added the water and put the lid on askew so steam could escape while the sauce simmered for 6 hours. My husband raved about the sauce. Thanks Nan, I finally have a sauce I can serve with pride.

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8 users found this review helpful

Carrots in Dill Butter

Reviewed: Oct. 29, 2005

My whole family enjoyed this recipe. I would suggest that one start checking the carrots at 20 minutes so there is just a slight bit of crunch to the carrots. Otherwise it is easy to overcook them.

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27 users found this review helpful

Green Potatoes

Reviewed: Oct. 29, 2005

I used the parsley, but my potatoes never turned green. I really didn't matter because the garlic was what make this recipe special. Next time I'll do away with the added expense of buying the parsley. A keeper for sure.

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3 users found this review helpful

Outstanding Chicken Dinner

Reviewed: Oct. 29, 2005

Great recipe. Although a little thick, the cream sauce has a really fantastic. Next time I will add a little more chicken broth! But, this is going to become one of my favorite recipes.

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2 users found this review helpful

Pan-Seared Chicken Breasts with Shallots

Reviewed: Mar. 3, 2005

This is one fantastic recipe. I have prepared it twice and my family loves it.

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0 users found this review helpful

Sauteed Apples

Reviewed: Mar. 3, 2005

Great Recipe. The only change I made was to add 2 Tbls white sugar because my apples were so sour. I serve it with the Pan-Seared Chicken Breats with Shallots and the two recipes complimented it other beautifully.

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Orange Roughy with Montreal Salsa

Reviewed: Feb. 27, 2005

I love Orange Roughy and this is by far the best recipe I have tasted. I have both grilled the fish, as stated in the recipe, and baked it for 15 minutes. I prefer it baked. This recipe is a keeper.

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3 users found this review helpful