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Roast Leg of Lamb with Rosemary

Reviewed: Jan. 4, 2007

I used a boneless leg of lamb and added a squeeze of lemon and a T of balsamic vinegar as suggested. Next time I will leave out the vinegar. This was easy and very very good.

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Corn Pudding V

Reviewed: Aug. 11, 2006

I used 2 ears of fresh corn instead of the can of corn and did add an egg. This was very good. Next time I will add pepper (jalapeno, maybe?) and or onion and top with cheddar.

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Sesame Broccoli Salad

Reviewed: Jun. 19, 2006

Eh. The taste of the sesame oil wasn't the problem - it was just nothing special. It is easy to serve as it can be made ahead of time.

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Grilled Asian Chicken

Reviewed: Jun. 19, 2006

Very good! I marinated this for 7 hours and boiled the left over marinade to use as a sauce. Served with grilled pineapple, which was perfect! Even better on salmon the next day.

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22 users found this review helpful

Grilled Orange-and-Bourbon Salmon

Reviewed: Jun. 5, 2006

Made this twice. This works on chicken and salmon. I let it marinade for 4 + hours and the salmon did not get mushy. I did use 1/2 the brown sugar called for, as suggested (thank you) by other recipe raters. Can't imagine using more that that. I think it needed some ginger and will add that next time. Do boil down the marinade and serve as a sauce - very good!

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Roasted Vegetables

Reviewed: Dec. 20, 2005

Very good. I will make often. I used garnet yams, red potatoes, red onion, asparagus, red pepper, beets and summer squash. I added mushrooms 1/2 way through. EXCELLENT! This is also good served with pasta - add pesto and a bit more vinegar and top with chopped walnuts and parmesian cheese. Next time I will use less oil. It did not look like too much oil before it cooked - and was quite oily when done. Using a convection oven did not save time.

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Chocolate Raisin Fudge

Reviewed: Dec. 6, 2005

Sadly, I need to agree with HAMPS. Lovely combination of raisins and nuts. Good taste and VERY dry, crumbly fudge. (I even added more chocolate covered raisins at another reader's suggestion.) LOVED Aunt Teen's Fudge (recipe on this site) and will add raisins to that.

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Tomato, Basil, and Feta Salad

Reviewed: Jul. 22, 2005

Very easy. Very good. I used grape tomatoes cut in 1/2 - also next time I will reduce the amount of oil. (I increased the amount of vinegar to get the flavour I wanted.)

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6 users found this review helpful

Quick Cassoulet

Reviewed: Nov. 23, 2004

Easy. Yummy. I have made this many, many times and throw in whatever beans or whatever tomatoes I have on hand. Try adding corn, salsa, creamed corn or jalepeno too. Serve with rice and a side salad and you have a feast!

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Creamy Orange Fudge

Reviewed: Dec. 11, 2001

Sickly sweet. Grainy texture. I would cut down on the sugar - I will not make this again. It is like eating a handful of hard frosting.

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9 users found this review helpful

Caramels

Reviewed: Dec. 1, 2001

I now have a huge pan full of toffee. This really came out hard, hard, hard - Great taste, though!

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Wine Jelly

Reviewed: Dec. 1, 2001

I have made this with Burgandy and Chardonnay. It is so odd - with the burgandy you think you are eating grape jelly (because of the colour) - and then you get this wine after-kick. It is really very good and very easy - they are very pretty made up, also!

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109 users found this review helpful

Hot Pepper Jelly

Reviewed: Dec. 1, 2001

Excellent, excellent taste - and it is not hot at all. I made a second batch and added 2 more jalepenos - and left the seds in those - still not very hot. Very pretty and very good - just not hot!

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 1, 2001

Easy - Very good. I have made this a dozen times over the past 3 years! I haved used all milk chocolate chips too and it sets up fine. Also try adding 1/4 of a cup of diced dried cherries - it flavors the entire batch of fudge! A doubled batch does not work well and do add the vanilla at the very end of the texture will be "off."

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Garlic Jelly

Reviewed: Nov. 18, 2001

* Really excellent! * Make a double batch. Your friends will take it home with them! * Also try the exact same recipe - but add a head of so of roasted garlic - and float a few cloves, as well. It really mellows the flavour.

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28 users found this review helpful