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I have made this recipe four or five times and it is delicious. I adjusted the broth and amount of tortellini because it came out more like a stew the first time I made it. Will definitely make this one again!

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40 users found this review helpful

Pork Tenderloin Stew

Reviewed: Oct. 17, 2006

This stew was really delicious. I seemed to have more meat and veggies for the amount of sauce, so added about 3/4 cup white wine and adjusted the milk to 3/4 cup and flour to 3 Tbs. to make more. Will difinitely make this one again.

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18 users found this review helpful

Taco Lasagna

Reviewed: Nov. 6, 2007

This was really good, but I didn't bother with adding the water (I was in a hurry) and used Emeril's Essence instead of taco seasoning. I didn't use quite as much salsa and sour cream in the lasagna, but served it on the side when finished. Also, substituted 8 large flour tortillas (cut in half) as I didn't have any corn tortillas.

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1 user found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Apr. 24, 2008

I make this recipe pretty much exactly as listed, other than changing the pasta to what I have on hand (fusilli, callentani, farfalle, etc.), and there are never any leftovers. Just the right amount of spicing!

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2 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Apr. 24, 2008

Delicious, and makes a wonderful gravy! I have also done this on the BBQ rotisserie and made gravy from the drip pan (just because I love my new BBQ).

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0 users found this review helpful

Chicken and Black Bean Casserole

Reviewed: Mar. 27, 2009

I used left-over roasted chicken and added the corn as recommended, and about a cup of chicken broth as there seemed to be too little liquid for the rice, and I don't know about you, but I always cover a dish that has rice in it, which cooks the rice through in 45 mins. Also added a little cayenne pepper, salt, and pepper for seasoning.

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1 user found this review helpful

Beef and Noodle Casserole

Reviewed: Apr. 24, 2008

Pretty good, but not enought spice for my taste. I saute whatever vegetables I have on hand after browning the beef, and don't bother with baking in the oven (it tends to dry it out), just a few minutes under the broiler. Quick and easy.

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Ginger Pork Stir Fry (with Mushroom)

Reviewed: Mar. 27, 2009

I also doubled the sauce as recommended, but found the dish kind of bland. I served it over vermicelli noodles, but it was just missing something. Probably needed a little heat, and maybe a bit of oyster or hoisin sauce.

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2 users found this review helpful