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Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce

Reviewed: Jun. 10, 2010

Wow! This was fabulous! H did not have Shiso leaves so I substituted 1/4 t. dried basil, and 1/4 t. dried mint. I sauteed these with the shallots, ginger lemon juice and wine. I also had no black sesame seeds so used only the white ones. This turned out great. I am going to cook it again next week. Thanks!

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Risotto with Tomato, Corn and Basil

Reviewed: Mar. 28, 2009

Oh my goodness, this was fabulous! Absolutely the best risotto, restaurant or otherwise, that I have eaten. The only change that I made to this recipe is that I did not have fresh basil, so I used dried. When my husband saw me making it, he turned up his nose because he does not like tomatos and even he licked his plate clean! Will add this to our "fav" collection. Thanks for sharing!

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Merwin's Shrimp Gumbo

Reviewed: May 28, 2007

Fabulous! I made this recipe almost exactly as it was posted with a few minor changes. I browned four chicken thighs, skin and all, I did not save the meat rather after I was finished cooking with it, I skinned and de-boned the thighs and set the meat aside with the shrimp. I also sauteed the smoked sausage then set it aside with the shrimp & chicken (this keeps the flavor from being boiled out of the sausage). I added all of the meat together at the end for the final few minutes. As far as this recipe being bland, all good cooks know that you have to taste as you cook and add more seasoning to meet your family's taste (expecially salt & pepper). I love things a little warmer, but I know that my family will only tolerate 1/8 teaspoon of cayenne in a dish like this, so that is what I use. If you want this dish spicier... add more! This is a great gumbo recipe! Thanks for sharing!

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37 users found this review helpful

Potato Salad With Bacon, Olives, and Radishes

Reviewed: May 28, 2007

Sorry, but this just did not do it for my family. Typically if a recipe is just a little bit different from the norm and is rated high on All Recipes, we tend to agree. But not on this one. It was way too dry and just sort of blah.

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1 user found this review helpful

Tipsy Peaches

Reviewed: Feb. 23, 2005

I didn't measure the peaches, just sliced 4 peaches, used spiced rum instead of the whiskey and my family loved this! It reminded me of a really good peach cobbler with out the crust! I've made it twice now. We used a dab of whipped cream on top the first time, and a small scoop of vanilla ice cream on top for the the second go round. Both were great!

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5 users found this review helpful

Chess Pie

Reviewed: Sep. 24, 2004

This is an excellent recipe and very easy to make. I am a little surprised at some of the negative comments. This pie recipe is very typical and delicious for one of the custard-type pies. Try using heavy whipping cream rather than evaporated milk, this will help with the texture and the cracking. Also, PRE-HEAT your oven to 450 degrees, place pie plate on a cookie sheet, place in oven and immediately turn oven down to 350 degrees and bake 45-50 minutes. The top will be a medium brown as the cornmeal surfaces and browns, and the pie should be set. I had no problems with it and my family absolutely loves it. Thanks for the great recipe!

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155 users found this review helpful

Antipasto Pasta Salad

Reviewed: Jul. 11, 2003

Every time we make this it is the hit of the party! I always have requests for copies of this recipe. It is great! A big hit at campouts of BBQs!

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Vanilla Ice Cream IV

Reviewed: Jul. 11, 2003

Best of the Best!! We have tried several vanilla ice cream recipes even the one directly from Eagle Brand and this one tops them all. It is even great a week later after it has been sitting in the freezer. YUM!!!

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5 users found this review helpful