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My Grandmother's French Dressing

Reviewed: Feb. 22, 2011

Outstanding recipe. Thank you!

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Really enjoyed this. Like other reviewers, I thought the cooking time on the shrimp was a bit long so next time I'll take it out after the brandy step and add it back in towards the end. I didn't do the whole stick of butter, just half.

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Balsamic Roasted Pork Loin

Reviewed: Jan. 10, 2010

We didn't find this particularly flavorful but that might have changed if I'd had 24 hours to marinate it. That said, it still marinated for over 3 hours before cooking. I cooked it until 145 degrees, as the recipe indicated, but even with carry over cooking I still had to put it back in the oven- it was still too pink in the center and the juices weren't running clear. I had hoped to be able to make a sauce with the pan juices but the balsamic had mostly dried up and burned and all that was left in the pan was an oil bath. I might make this again but will use far less oil and I would marinate longer.

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Chicken Stroganoff II

Reviewed: Jul. 27, 2008

Scaled the recipe back to serve two. My husband enjoyed this recipe very much. I liked it rather well, too, but thought the tang of the tomato soup was a bit much. I used fresh mushrooms instead of canned and tossed in a few grape tomatoes, simply because I had them on hand. I would make this again but will go lighter on the tomato soup.

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Family's Creamed Spinach

Reviewed: Dec. 28, 2007

I made this the night before my family's Christmas party to give it a test run and it was quite good. My husband, a big fan of creamed spinach, thoroughly enjoyed it. I did add a couple of tablespoons of heavy cream at the end because it appeared rather dry. While I thought it lost something in quadrupling it for a big family dinner, however (even with the addition of heavy cream), my family gave it good reviews. Reheated beautifully.

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Warm Mushroom Spread

Reviewed: Dec. 17, 2007

Outstanding and so easy to make. Went over huge at a recent party. Definitely for mushroom lovers. This will go in the rotation!

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Fra Diavolo Sauce With Pasta

Reviewed: Nov. 18, 2006

My husband and I enjoyed this recipe very much. We thought it was very heavy on the garlic so I will scale back next time I make it. I sauteed about 1/2 cup finely diced red onion with the garlic which added a nice sweetness to the finished sauce. A tablespoon of balsamic rounded the sauce off nicely. Will definitely make this again! Thanks!

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Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Feb. 14, 2005

This was fantastic! I didn't use nearly as much oil called for and used a can of diced tomatoes with the juice. If things started to look a bit dry I'd give a splash of oil and, later, a few tablespoons of the pasta water. Thanks, this really was a terrific meal and so quick and easy to make. My husband couldn't stop raving about it and told me it MUST be put into the dinner "rotation"!

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Creamy Braised Chicken

Reviewed: Jan. 4, 2004

While the outcome was delicious, like the others who rated before me, I thought the recipe was way too time consuming, hence only 3 stars. I'd make it again, but bump up the amount of sliced onion and go without the hassle of separately cooking the pearl onions. (Or just use frozen.)

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Chicken Things

Reviewed: Apr. 23, 2003

Thought this recipe was fast, easy and good! Great served over rice. I'd reduce cooking time though- 20 minutes is a bit long. Perfect for those nights when I need to get something on the table fast.

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Broiled Chicken with Roasted Garlic Sauce

Reviewed: Mar. 1, 2001

Very easy to make and very tasty! Instead of serving the sauce over rice or pasta, I poured it over the chicken for a nicer (less "boring" looking) presentation of the chicken. Served with oven-roasted potatoes.

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