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Best crust ever! I just threw all the ingredients in the bread machine and turned it on before we left for church. So it ran the whole 90 min. dough cycle, but that didnt seem to be a problem. I rolled it out and let it rise for about 10 minutes, then prebaked for 6 mins., loaded on the toppings, then baked for 6 more minutes. Came out perfect. Great thick, chewy crust. We thought it was a tiny bit too sweet for us, so the only change will be to use a little less sugar. This will be our alltime favorite pizza crust recipe! 10 stars!

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Garlic Grits

Reviewed: Feb. 9, 2006

Excellent! Used two cloves of garlic, and it was VERY garlicky. I might add another egg next time, because we were hoping it would be a little fluffier. It was perfect (to us) the next day, however. Definite keeper!

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Butter Flaky Pie Crust

Reviewed: Jan. 24, 2006

I made this crust to top a pot pie, and it couldn't have been better! I did have to add an extra Tbsp. water, and only chilled for 1 hour, but it still came out great!

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Turkey Pot Pie I

Reviewed: Jan. 24, 2006

Excellent! Just remember to increase your thickening mixture if you add extra broth! Made with Flaky Butter Crust from this site and my husband said it was the best pot pie he's ever had!

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3 users found this review helpful

Spanish Rice II

Reviewed: Jun. 21, 2005

This was very tasty and easy to make! My husband and I loved it. I added about 1/2 cup of very spicy salsa along w/ the diced tomatoes to really give it a kick. Great recipe!

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2 users found this review helpful

Chicken Kabobs Mexicana

Reviewed: Jun. 21, 2005

This was amazing! My husband said the kabobs were "restaurant quality." I marinated the chicken and veggies for about 5 hours, then skewered and grilled. While grilling, I squeezed fresh lime on them...they turned out so tender and moist! Will definately make again.

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Chicken Breasts With Herb Basting Sauce

Reviewed: Feb. 9, 2005

This came out very oily and greasy. I used bone-in breasts and even removed the skin but they were still too oily for us. I would try either a dry rub with the herbs and then grilling, or less oil and maybe some cream of mushroom soup.

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Bev's Orange Chicken

Reviewed: Oct. 28, 2004

I laid orange slices on top of the thighs to give them extra tanginess. I also doubled the OJ and Soy Sauce so that I had extra sauce to pour over rice. Great recipe!

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2 users found this review helpful