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Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Jan. 24, 2005

This was an ok dish. When other reviewers said to watch the temperature, they meant it. Once the brown sugar is even slightly burnt, the sauce is not as good.

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These carrots were quick and yummy! When I was sautéing the carrots I added 1/4 cup of water and covered with the lid, stirring occasionally for 10 min. Then I uncovered and turned the heat on high to dissolve most of the water. I added the balsamic vinegar and probably about 3 Tbs of brown sugar (I was too lazy to get the measuring spoon). It was so good. Wasn't too sweet, but then our family likes sweet things. My 19 mo. daughter and 3 year old niece ate 2 helpings (and my niece only likes to eat bread). Thanks for the recipe will use again.

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Basic Baked Spaghetti

Reviewed: Aug. 24, 2010

A great "back bone" recipe! I actually had some left over cooked ground beef from a recipe from the night before. Because it wasn't a full pound of meat I added half a chopped green bell pepper, half a chopped red bell pepper and half a chopped onion. I saute them in some olive oil w/ a dash of Italian Seasoning. Used my jar of spaghetti sauce. Oh, I had to substitute the spaghetti noodles w/ rotini noodles. Baked for 20 min (to prevent the over drying) and it came out wonderfully!!! Fast and filling for those busy weeknights. Plus it makes for great left overs.

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Chicken Supreme III

Reviewed: Dec. 8, 2004

Too greasy. I raised the temperature to 375, added more bread crumbs to the sides (where it was really greasy) and left it in about 10 minutes longer. The taste was wonderful, however, the texture was still too mushy. Perhaps less butter and water to the bread mix?

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