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I really hoped that I'd like this, but I honestly did not enjoy this at all. It was definitely hot enough, but I agree that the tomato flavor was just too much, and I think it really needed some seasoning.

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4 users found this review helpful

Stuffed Hot Peppers

Reviewed: Aug. 23, 2010

This is really really good, but I have to agree with some other reviewers that it is a touch salty. Maybe its the combo of seasoned bread crumbs and then all that garlic salt on top of that. I'll definitely scale back the garlic salt next time, but will definitely make again. Great recipe...thanks for sharing!!!

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3 users found this review helpful

Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Aug. 23, 2010

This was really fabulous. I used peaches in light syrup but kept everything else the same. The depth of flavor and complexity was great. Love, it, love it. Definitely use gloves when chopping the habs!!!

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1 user found this review helpful

Curry Pork Tenderloin

Reviewed: Dec. 29, 2008

This was excellent. I was very pleased. Did add 2 tsps of ground cayenne to turn up the heat. Yummy-yum-yum.

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D' Best Chicken N' Dumplings

Reviewed: Aug. 4, 2008

Pretty good. Like many of the others, I also added both carrots to the broth, and thickened with cornstarch. I also simply rolled my dumplings into little balls by hand - way more fun that way! I thought the dumplings wre an excellent consistency. Thanks for the great recipe!

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Filet Mignon with Rich Balsamic Glaze

Reviewed: Jul. 31, 2008

I was sorely disappointed in this. I love filet and I love balsamic vinegar, so I thought it would be a match made in heaven. Not so much... The balsamic completely overpowered the filet, which is such a heavenly meat, it begs for its own flavors to be showcased. Very, very disappointing,

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Jambalaya

Reviewed: Apr. 28, 2008

Wonderful, wonderful, wonderful. I did a few things different though. I added shrimp, 3 bay leaves, half of a yellow bell pepper (for color) and doubled the crushed red pepper flakes (I like my food hotter than most). I also found that I could not get the rice to cook with the recipe as is, so I made the dish without, and then added 3 boil-in-bags of rice during the last 20 minutes of cooking. But overall very, very tasty.

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Shrimp, Clams, and Scallops Pasta

Reviewed: Apr. 24, 2008

I made this dish as a celebration dinner for me and my honey for our first night in our new home. It was absolutely wonderful, and knocked his socks off. I stepped out of character and actually followed the recipe to the letter, and it turned out just perfectly. This will definetely be one of my new favorite dishes to make. Bravo and thanks for the great recipe!!!

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