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Chicken Breasts Pierre

Reviewed: Mar. 5, 2012

This was awesome! Is on my make again list!!! Everyone loved it including my picky eater, my 12 yr old!

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We loved this salad - full of superfoods! Here's how to make Honey Roasted Almonds - use them in this salad or anywhere! Soaking almonds overnight releases more of the almond's "goodness" for you. 2 c. whole skin on almonds 1/4 c. sugar 1/2 tsp. salt 2 tbsp. honey 2 tbsp. water 2 tsp. almond or vegetable oil Spread the almonds in a single layer in a shallow ungreased baking pan and place in a cold oven. Bake at 350 degrees, stirring occasionally, until the internal color of nuts is tan (12 to 15 minutes). Remove from oven and set aside. Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium size pan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all the liquid has been absorbed by the nuts (about 5 minutes). Immediately transfer to a medium bowl and sprinkle sugar mixture over all and toss. Spread on wax paper and cool. Be careful as you can burn the mixture quickly while getting the liquid absorbed into the nut.

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18 users found this review helpful

Portuguese Chicken I

Reviewed: Jan. 9, 2008

OH YUM!!!! Only thing I did was add more garlic cloves as the ones I had were small. Served with Rice, upon which I put a bit of the sauce, and for a veggie I steamed red, yellow, and green peppers and sprinkled some of the Italian Herb spice you can buy for Salads. Really good! A keeper!

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Parsleyed Rice Pilaf

Reviewed: Jan. 8, 2008

Excellent! The first time I've made Rice Pilaf - I didn't realize how easy it was...followed recipe as stated.

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Garlic Shrimp Linguine

Reviewed: Jan. 8, 2008

This is wonderful. Who needs Red Lobster when you have this recipe! I pretty much followed the recipe bearing in mind previous comments regarding needing more sauce. I increased the butter 3x and the same with the wine. I increased the other ingredients, except the shrimp, 2x. Wonderful...though, since I was serving a family of 5 I still need more sauce. So will increase 1 more time in the same proportions that I used. Even my picky 7 year old ate it. Served with garlic toast topped with cheddar cheese - melted. Oh and I didn't have Linguine on hand so I used angel hair spaggetti. Presentation was lovely. A keeper for my family!

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Baked Scalloped Potatoes

Reviewed: Jul. 10, 2006

This is a good old fashioned recipe...however, I used Cheddar Cheese soup...NUMMERS!! Sometimes scalloped potatoes can be flat...using this soup rather than cream of chicken or mushroom adds the zip I've always been looking for. They were gone in a flash!

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Grandma's Lemon Meringue Pie

Reviewed: Jun. 17, 2006

Excellent!!! Put me back into gramma's kitchen in one taste!

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Baked Dijon Salmon

Reviewed: Jun. 17, 2006

My entire family LOVED this recipe. The family includes a very picky 6 year old! For us, this was the perfect blend of flavors! I served it with the Roast Vegetables from All Recipes...again, for us, a perfect blend of flavors. I used the finely chopped Pecans called "cookie chopped"...they were about the same size as bread crumbs. Both of the recipes (salmon and vegetables)were so easy...easily done when you get home from work! Definitely will make this again!!

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Roasted Vegetables

Reviewed: Jun. 17, 2006

Excellent!!!!! Made as directed - no changes.

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Chicken Florentine Casserole

Reviewed: Jan. 24, 2005

Excellent recipe. I used fresh spinach to help reduce the salt and also used Cream of Chicken Soup rather than mushroom. Definately a hit with my family. My 4 year old said, "Mommy this is the bestest chicken ever!". The dish looks wonderful presentation wise as well. I served over noodles.

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Sensational Sirloin Kabobs

Reviewed: Jun. 20, 2004

This recipe is a HOME RUN! To die for! I used the toughest english broil roast you could imagine and it all but melted in your mouth with a taste the kept on giving! Because I was using such a tough cut of meat, I marinated for 24 hours instead of 8. What I really liked about this marinate (besides the awesome taste) was the lack of salt as compared to many marinates. I immediately begin to feel the effects of too much salt by puffing up - this was not the case at all. Great recipe!

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3 users found this review helpful