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Classic Macaroni Salad

Reviewed: Jul. 11, 2012

The way it should be made!

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We both liked this, but I did follow others suggestions n added the onion n doubled the Tabasco. Next time I may eliminate the tomatoes, n double the mustard. Not too hot, but balanced the sweetness of the brown sugar. May add some cream, too

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Zesty Southern Pasta and Bean Salad

Reviewed: Jun. 30, 2012

Not "zesty" enough for my taste.

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Aussie Chicken

Reviewed: Jun. 16, 2012

Too sweet for me, but then I am diabetic. Good for all who like bacon n mushrooms.YUM tho. Hubby says " it's a keeper" I agree.

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Chorizo Stuffed Bell Peppers

Reviewed: Jun. 9, 2012

Just add more cheese on top. There were no left overs!

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Smirnoff Classic Martini

Reviewed: Jun. 12, 2010

I drink this classic vodka martini, but I prefer it extra dry, so there's less vermouth. The other review about gin vs vodka obviously is a stuffed shirt. If you prefer gin then specify.

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16 users found this review helpful

Beer Batter Crepes I

Reviewed: Jun. 2, 2010

These are the REAL deal. We had a French exchange student and this is how she'd make them, except she'd add a bit of rum to the batter. YUMMY - no leftovers.

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Remoulade Sauce a la New Orleans

Reviewed: Jan. 4, 2010

This is perfect and well worth the effort for an authentic New Orleans sauce. I disagree with one reviewer that put the ingredients thru a blender. The finely diced bits give it the proper texture for this recipe. The bursts of flavor from a caper or olive, for example, makes it perfect for seafood. First class all the way!

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4 users found this review helpful

Wake-Up Casserole

Reviewed: Dec. 26, 2009

I had to substitute bread for the rolls, so I can't judge the original recipe, but it was ok. My husband topped it with green Tabasco, otherwise it wasn''t seasoned enough. I won't make it again, as I didn't care for it.

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Chicken Dijon

Reviewed: Nov. 12, 2008

Excellent and easy. Great with beet salad with goat cheese. I just cooked 2 breasts and same amt. sauce, baked at 170. Very moist.

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Delectable Marinated Chicken

Reviewed: Mar. 31, 2008

Delectable marinade, indeed. The only changes I made was to remove the skin and baked the thighs as it was raining out. I would highly recommend this recipe.

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Flambeed Vanilla-Poached Pears with Apricot Sauce

Reviewed: Dec. 9, 2007

We had poached pears in a restaurant in New Orleans and thought it was outstanding. But that was before I made this recipe, which was even better. The flambe was really impressive. Will definitely make this again and would even make it for a fancy dinner party when we want to impress our guests.

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5 users found this review helpful