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Classic Italian Pasta Salad

Reviewed: Aug. 26, 2012
It was okay, but there was a tinny flavor that I think came from the commercial dressing. I like the mix of ingredients, so I'll try it next time with homemade dressing.
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Tomato, Corn and Avocado Salsa

Reviewed: Aug. 8, 2011
Very tasty and colorful! I don't like olives, so I added a can of black beans. Also I forgot to add olive oil, and then didn't feel like I needed it.
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Delicious Ham and Potato Soup

Reviewed: Jul. 1, 2008
I can never follow a recipe, but I just made a few changes. I didn't peel the potatoes (I never do). I didn't have ham, so I fried up some Italian sausage. In the drip from the sausage, I sauteed veggies-- whatever I had in the fridge (onions, celery, broccoli, carrots). I saw someone had added corn, so I de-kerneled an ear of corn that should have been eaten yesterday. It was great with a nice artisan bread! Very filling and rich.
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Banana Pudding IV

Reviewed: May 28, 2014
Very good. I didn't do what the other reviewers said: Beat the room-temperature cream cheese thoroughly, and next time will to get rid of the little cream cheese bits. I'll beat that for 4 minutes or so. Otherwise, I did it by the book, though in the end I put a bit of caramel sauce on the top and surrounded that by Nilla wafers. Family loved it!
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Tomato Gorgonzola Soup

Reviewed: May 15, 2014
I shouldn't comment, because I thought I had almost no ingredients but tomato juice and cream cheese, but decided to try anyway. But I found some tomatoes in the can, and added that, and basil, and did locate some of the other ingredients. It was great. I did run it through the blender because the husband likes a smoother soup. The cream cheese with the tomato juice itself was so good, I almost stopped there. Anyway, now I'm going to put cream cheese in all my cream soups (as a sub for cream), because I loved that flavor. Served with bacon sandwiches.
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Artichoke and Roasted Red Pepper Dip

Reviewed: Mar. 11, 2014
This tasted good, but it was a bit too much "savory" for my tastes. If I make it again, I wouldn't just drain the artichokes, I'd rinse them to get off the vinegar. I'd also drain the butter from the combination before putting it in the pan for the oven.
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Traditional Indiana Breaded Tenderloin Sandwich

Reviewed: Oct. 16, 2012
I'm from Indiana, and I have to say, this is truly authentic!
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Tuna Piccata Pasta Salad

Reviewed: Sep. 3, 2012
Very tasty! I used bowtie pasta and about 6 oz of seared yellow-fin tuna, broken up. Also I used only about half the oil. Next time I'm going to add some peas, I think. It was a big hit at the barbeque pitch-in. I think I'll use the sauce on hot pasta too.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Sep. 14, 2008
I made a couple changes because I didn't have parsley, etc. But the basic recipe is so good, I'm pretty sure it was close to the original. One thing I did was just throw in a bunch of veggies, whatever I had in the fridge, broccoli, peas, peppers. I also added some cooked shrimp. It was great the first night. It was even better the second night, when the pasta had soaked up the sauce. Very good- thanks so much! I'm going to make it tomorrow. The recipe looks to be endlessly addable. I'm going to put in some mushrooms this time.
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