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I totally changed this recipe because I don't like potatoes to be sweet unless they are sweet potatoes. Butter is what is causing a lot of people to end up with potatoes that aren't crispy. Substitute extra virgin olive oil. I used about 1 T minced garlic, 1-2 T Italian seasoning, and 1-2 tsp balsamic vinegar. I shake it all in a bag (with the oil) and pour it onto a pan lined with foil and sprayed with Pam. I love my version and so does everyone that's tried it. If you try it, I hope you do, too!

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2 users found this review helpful

Creme Brulee French Toast

Reviewed: Jan. 16, 2006

My guests LOVED this dish, but I didn't care for it. I was WAY too sweet for me. I didn't use as much of the egg mixture (I thought it would be too much) but the extra actually becomes a custard on the bottom kind of like creme brulee. I would make it again upon request, but for just myself and my husband, I think we'll stick with something less sweet and less rich (it's tough to eat more than one slice).

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Baked Omelet Squares

Reviewed: Jan. 16, 2006

I made a lot of changes, but this one is great! I changed the cheese from sharp cheddar to a mix of sharp cheddar and low skim mozzarella. Instead of eggs, I used Southwestern style egg beaters (2 cartons), I used browned turkey bacon browned and cut into pieces and sauteed onions, pepper, and tomatoes together for the veggies. My company RAVED over this and I never told them that any of it was low fat or egg beaters. It was great! Try it!

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71 users found this review helpful

Honey Ginger Carrots

Reviewed: Dec. 25, 2005

This is a good recipe, but I would add maybe another tablespoon of lemon juice and then add a couple of tablespoons of brown sugar to make a syrup. The glaze in this recipe turned out very thin (even after reduction) and the carrots had only a mild honey-lemon-ginger flavor. If you like ginger, add more than a pinch. I did and it was good. I'll add more next time.

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1 user found this review helpful

Sweet and Spicy Green Beans

Reviewed: Dec. 25, 2005

I usually modify recipes, but this one is great the way it is! It is fast, easy, and tastes so yummy! I used frozen green beans as another reviewer suggested and they worked perfectly for me as well.

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Prime Rib Roast

Reviewed: Dec. 25, 2005

This was a very good roast, but the flavor wasn't nearly as strong as I had anticipated. I made a 4 lb roast, but used the same measurments and there was almost no flavor after marinating for 2 days. When I cooked it, I added 2 cups of water and basted it several times throughout cooking. Though the roast itself didn't taste much like the marinade, after straining the "au jus", it tasted great after being dipped in that! For a 4 lb roast, don't change the cooking times at all (my mistake!!). I would certainly make this again. Oh - and I would suggest getting a prime rib roast without a bone if you can. I'm terrible at carvinig and the bone made it a challenge.

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6 users found this review helpful

Sage Roasted Pork Tenderloin and Beans

Reviewed: Dec. 29, 2004

This is SO easy! I made a few changes. I used the zest of 2 lemons, squeezed the lemon juice onto the vegetables, omitted the tomatoes and used a jar of roasted red peppers instead. I also drained a can of pitted black olives and added those. SO easy and SO good!

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Bourbon Cream Cheese Frosting

Reviewed: Nov. 23, 2004

This is great on carrot cake if you reduce the amount of bourbon. I had to reduce the bourbon to 2T b/c the bourbon was overpowering and the icing became too thin. The icing is still really thin w/ 2T, but the taste more than compensates for the "thinning" look of the icing.

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23 users found this review helpful

Mediterranean Stuffed Chicken

Reviewed: Nov. 23, 2004

This is a great base recipe. I put the feta and cream cheese in a food processor and added fresh spinach, roasted red peppers, garlic, and basil to make a filling with which to stuff the chicken. To the pan, I added about 3 T of extra virgin olive oil and 3 T of lemon juice. I wilted some fresh spinach, added some feta and mixed it with a lemon rice and it was great. My dinner party guests raved over it and couldn't get enough of the "lemon sauce" for the chicken. If you are experienced with roux, you could thicken the lemon-chicken stock after cooking and that would be great, too.

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171 users found this review helpful