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Snapper with Linguine and Citrus Cream Sauce

Reviewed: Jun. 21, 2009

Other than omitting the flour, I made this exactly as written, which is quite unusual for me. I fried the fish on the burner beside my barbeque to avoid the house smelling like fish for days. It was very flavorful and my husband said it had a gourmet feel. I'm going to try the sauce on noodles with roast chicken this weekend. Thanks for the recipe.

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Crispy Orange Beef

Reviewed: Apr. 7, 2009

My husband and I loved this recipe. I fried the beef in a small amount of peanut oil as suggested by another reviewer over medium high, but would do it over a little higher heat next time to get it a bit crispier. Also, I didn’t have any fresh ginger so I chopped up some drained pickled ginger. I often use this because the fresh ginger we get is often very dry and fibrous. I put the cornstarch in a fairly large Tupperware saver and shook the beef in it, letting the dust settle before opening it. My daughter doesn’t like orange, so I may try it with lemon or limeaid next time, or with pork tenderloin or chicken breasts. Thanks for a great recipe.

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Potato Salmon Patties

Reviewed: Oct. 17, 2008

Great recipe. I whipped some heavy cream with horseradish, lemon juice and salt and pepper to serve with it. My husband thought it was a gourmet event.

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7 users found this review helpful