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Absolutely Fabulous Greek/House Dressing

Reviewed: Apr. 17, 2012
I can't believe this dressing has such a high rating. It is soooooo tart. It's strange to see a salad dressing resipe where the amount of vinegar exceeds the amount of oil. I've just made it for the 2nd time thinking maybe I did something wrong the first time but NOPE. It's too tart even though I have now almost doubled the amount of oil and added a bit of water as well.
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Famous Chicken Francaise

Reviewed: Apr. 10, 2011
Chicken Francaise is my all time favorite restaurant dinner. I'm surpised to see how few restaurants offer it. I usually have to ask if the chef will make it for me. Most know how to. Actually I prefer it as a shrimp dish. Since pounded chicken and jumbro shrimp cook at about the same time and temp, the recipe works for both. But the recipe I have used at home includes finely grated romano cheese in the flour dredging mix which I highly recommend.
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Basic Corn Muffins

Reviewed: Jan. 16, 2011
I read the ingredients and thought "this doesn't seem like it's going to make a great muffin". I looked at all the posted photos and I thought "these muffins don't look very good". But 260 people had reviewed the recipe and gave it 5 stars so they must be good. Right? I made them exactly to the recipe with only one exception. I used skim milk. They were not good. Not moist. Not flavorful. I think they should be called bisquits, not muffins. They are dense, dry, and with only the slightest sweetness. 1/3 cup of sugar for 12 muffins makes a muffin that can only be called savory. So if you know that going in you won't be surprised. And there's nothing wrong with savory. But if you expect them to taste like a breakfast muffin, I'd double the sugar.
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