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Meringue II

Reviewed: Dec. 26, 2011
Easy to make, great consistency, nice flavor. I used it for my key lime pie, to rave reviews!
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6 users found this review helpful

Key Lime Pie IX

Reviewed: Sep. 20, 2011
This pie is delicious. I'm in agreement with the other reviewers who recommend slightly reducing the amount of lime juice to firm up the filling and reduce the amount of juice that leaks out when you slice the pie. I also recommend chilling the pie overnight--the flavors were better the second day. One more change, suggested by another reviewer--I used the Meringue II recipe on this website for the meringue portion of the recipe-probably the most fool-proof meringue recipe out there!
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3 users found this review helpful

Brandy Flamed Peppercorn Steak

Reviewed: Apr. 11, 2011
Amazing. The sauce is one of the best I've ever tasted. I did not have the shallots or green onions but otherwise made it exactly as suggested. The sauce started to look a little ugly half way through cooking the steak but it came together nicely after the cream was added. The brandy did create a spectacular flame (about 18" high and as wide as the skillet). I had a large lid and my small fire extinguisher on hand, just in case I needed them. :)
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Asian Ginger Dressing

Reviewed: Oct. 17, 2012
Delicious dressing. One of the best asian salad dressings I have ever made. My husband loved it, too. It paired nicely with a seared tuna steak I made for dinner. My only change (and I see others did the same): sesame oil instead of olive oil.
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