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I used twice the amount of shrimp, and would even add more, I think, just because I really like shrimp. Also, I used a little more chili powder to up the kick. I don't think I've ever had anything quite like this before, and we loved the mix of fruity and spicy. Awesome recipe--thank you!

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Grilled Chicken Over Spinach

Reviewed: Apr. 29, 2007

I just made the chicken portion of this recipe and served it with some pasta--delicious! I used a little more oil and vinegar to really coat the chicken and marinated it for an hour. When it was fresh off the grill, I melted some grated gouda cheese over it as well, per the other reviewers, but truthfully, I think it would have been just as great without it. This is cheap, easy, and fabulous--will definitely make again!

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Darn Good Chili

Reviewed: Feb. 20, 2007

This chili is the perfect level of spicy for most palates if you use medium salsa and medium taco sauce. Tobasco or other seasoning can be added to individual servings for those who like it even hotter.

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Pesto Sauce

Reviewed: Feb. 20, 2007

I doubled this recipe, as the original didn't seem to make much sauce. The sauce is delicious, though!

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Egg Noodles

Reviewed: Feb. 20, 2007

Easy recipe that tastes great; I tend to roll 'em thin and eat them with sauce. I especially loved the tip about rolling the dough and slicing noodles off the end to work quickly and make the noodles more consistent--gives the noodles a professional look.

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Tomato-Cream Sauce for Pasta

Reviewed: Feb. 15, 2007

For my tastes, this recipe used far too much onion, but I just added some more tomatoes, garlic, basil, and oregano to even it back out and put it in the blender. Based on advice in the other reviews, I also added a chopped red bell pepper and pureed the sauce before adding the heavy cream and butter. A big hit at my house!

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