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Shrimp Bisque

Reviewed: Oct. 2, 2014
Don't let the fact that this is such a simple recipe throw you, it is delicious! I did some slight modifications: I decreased the onion to a quarter of a good sized one and increased the red pepper by half, as I notice someone else did. Also used real half and half- come on- if I were going to make this weekly I'd go with the non-fat (which seems like an oxymoron to me, but otherwise.... I also left off the parmesan. I love cheese of any kind on just about everything , but this just doesn't need it, IMHO. I also left off the butter - if you use real half and half you really really don't need it! Probably wouldn't even use it with the fake stuff. Now, I did cap the bowls with puff pastry, because this is what one of my favorite restaurants does with their lobster bisque and boy, does that work well in both recipes.
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Perfect Ten Baked Cod

Reviewed: Dec. 27, 2012
Good recipe. Very easy and quite tasty. I didn't have the "buttery round crackers" (A k a "Ritz" ) on hand, so I used panko bread crumbs which worked great!
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Individual Upside-down Goat Cheese Souffles

Reviewed: Oct. 30, 2012
These souffles turned out great. Followed the recipe exactly. Served two for lunch after refrigerating for more than two days and they were even better. They really do puff up again after refrigerating when heated in the 425 degree oven.
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