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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 12, 2009

I have not made these yet but wanted to respond to Jamiesd. Yes, using all butter instead of half butter, half shortening would cause the cookies to flatten. Butter melts at a lower temperature than shortening and does not provide the same structure and body. Better luck next time!

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Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Tomatoes

Reviewed: Jun. 9, 2007

This salad was a refreshing main dish for warm days. I added freshly ground mixed pepper and freshly grated parmesan cheese (in addition to more salt). I also sprinkled the toasted pine nuts over the top right before serving, so they wouldn't get soft. This recipe makes a lot, so it is perfect for sharing. Definitely a keeper.

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Sun-Dried Tomato Dip

Reviewed: Mar. 18, 2006

I served this dip with Mini Toasts from Trader Joe's. Everyone said it was addicting. (Even the kids loved it.) The flavor ripens beautifully when the dip is made a few days ahead. Also great as dinner with a nice glass of pinot! :)

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1 user found this review helpful

Coconut Macaroons III

Reviewed: Jun. 28, 2001

The ease of making these decadent cookies belies how wonderful they are: Blue Ribbon Winner for sure! My husband, who likes coconut only in very small doses and only toasted, could not stop eating them. I found that the recipe yielded 18 cookies that were larger than golf balls and that took the full 15 minutes to bake. Also, a 14-ounce package of coconut equaled the 5 1/2 cups. Perfect! Thanks for sharing.

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456 users found this review helpful

Tomato Chicken Parmesan

Reviewed: May 1, 2001

A great chicken parmesan that is so easy! I added Italian herb seasoning and garlic to the tomato sauce and then spooned it over the breasts before serving. My husband raved and said it was the best chicken parmesan he's ever had.

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Strawberry Spinach Salad I

Reviewed: May 1, 2001

A beautiful and delicious salad perfect for celebrating spring. I use baby spinach and balsamic vinegar, cut the sugar in half, and toasted the almonds. For an alternate when strawberries aren't in season, I substitute diced just-ripe pear and add crumbled gorgonzola. So refreshing! I get many requests for this recipe.

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5 users found this review helpful

Roasted Tomato Salsa I

Reviewed: May 1, 2001

This was a tasty salsa perfect for when vine-ripened tomatoes aren't in season. To make prep easier, I would advise steming and coring the jalapeno and tomatoes, respectively, before roasting. The roasting brings out the natural sugar in the tomatoes, making for a sweeter salsa. If you prefer your salsas less sweet, prepare the day before, refrigerate, and bring to room temperature before serving. A definite keeper!

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4 users found this review helpful

Lover's Beef Burgundy Filet

Reviewed: Feb. 17, 2001

This is by far the ultimate steak recipe. My husband said this is the best steak he has ever eaten, and we always go for filet mignon when we're eating out. It was tender and so flavorful, yet the flavors of the marinade and butter did not overpower the true taste of the meat. I was wondering whether you could freeze the marinade for reuse. Any ideas?

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2 users found this review helpful

Homemade Focaccia Bread

Reviewed: Jul. 18, 2000

I have made a lowfat version of this bread, and we love it. I use only 1 tablespoon of vegetable oil in the dough and 1 tablespoon of olive oil on the top. I add 1 minced clove of garlic to the olive oil for the top (in addition to the rosemary), bake the bread for 15 to 16 minutes, and cover the warm bread with a dishtowel once I move it to a wire rack to cool. This makes the top soft, since using less oil dries it out. I serve it for sandwiches made with garlic-roasted veggies, pesto, and freshly grated parmesan. Yum Yum!

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96 users found this review helpful

Sausage Gravy I

Reviewed: Jun. 21, 2000

Absolutely the best sausage gravy. This recipe replaced my standard. I serve it over scratch buttermilk biscuits and it is heavenly. When I don't have bacon fat, I substitute butter. It works beautifully.

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5 users found this review helpful

Mexican Bean Salad

Reviewed: Jun. 21, 2000

This has quickly become a favorite. I have made it three times, and I receive numerous requests for the recipe. It is great at potlucks and with barbecue. Not only does it contain the perfect combination of flavors, but it is attractive with all its colors, too.

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4 users found this review helpful