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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.

Quiche Lorraine I

Reviewed: Jan. 5, 2012
This is good, but I used 6 eggs and only one cup of half & half. 2 cups would totally overflow the pie crust. I also needed to increase my cooking time, and I also fried the onions in some of the bacon grease before adding to the quiche. Yummy!
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.

Cabbage Rolls II

Reviewed: Dec. 17, 2011
These are really, really good! I doubled the recipe, using 1 lb of ground beef and 1 lb of ground pork, and tripled the tomato sauce. Delicious! Will definitely be making these again. Thanks for the recipe :)
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2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Marinade for Steak I

Reviewed: Apr. 19, 2011
FANTASTIC!! I marinated inside round steak (notoriously tough) for 24 hours for steak fajitas. Threw them on the grill to medium rare...wonderful!
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0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

BBQ Pork for Sandwiches

Reviewed: Nov. 14, 2010
This is fantastic!! I used a can of condensed beef broth (I didn't add water) and a sliced onion on top of the pork. Amazing!
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7 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.

Creamy Mushroom Risotto

Reviewed: Oct. 15, 2010
This is NOT risotto!! This is like some sort of rice casserole.
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12 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 3.9 star rating.

One Dish Jambalaya

Reviewed: Sep. 13, 2010
I did not care for this. This is not jambalaya.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Dry Rub for Ribs

Reviewed: Jul. 19, 2009
This dry rub is REALLY good. I did however, put about half the amount of pepper in than the recipe calls for. Cooked in the oven (covered) at 250 degrees F for about 2.5 hours with 1/2 bottle of beer as liquid in the bottom of the roaster. Take them out, cover with BBQ sauce and throw them on a smokin' hot grill. SO, so good!
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2 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.

Greek Salad I

Reviewed: Jun. 30, 2009
Meh. Dressing is definitely missing something. Real Greek salad does not contain lettuce...I'll skip this one next time.
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3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.

North Italian Meat Sauce (Ragu Bolognese)

Reviewed: Nov. 16, 2008
This is very good and a very classic Bolognese sauce. Bolognese should be meat with tomato sauce - not tomato sauce with meat. The only thing with this sauce, is for a classic Bolognese, it should be diced pancetta instead of ham. Very good!
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1 user found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.

Peach Cobbler I

Reviewed: Aug. 10, 2008
This was not very good. We didn't care for the topping at ALL - it was gummy and pretty unappetizing. I won't be making this again.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.

Deviled Eggs I

Reviewed: Mar. 23, 2008
This is the CLASSIC Deviled Egg recipe! Perfect :)
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0 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.

Rich and Simple French Onion Soup

Reviewed: Mar. 22, 2008
This is quite good. One thing as some others pointed out...it's IMPERATIVE that you caramelize the onions! That is what will make all the difference between an ok soup, to a great soup. This takes time - don't rush it. It will take about 20-30 minutes to properly caramelize onions. Perfect!
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2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.

Honey Glazed Pork Tenderloin

Reviewed: Mar. 21, 2008
I thought this was really good. I did however add about 3 cloves of minced garlic and marinated the pork for 3 hours.
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1 user found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.

Roasted Pork Loin

Reviewed: Nov. 25, 2007
This was good, but 2 hours is WAY too long - no need to cook the out of pork the way that our grandmothers used to. Trichinosis is not an issue anymore the way that pork is farmed. It's very safe to eat pork slightly pink if you'd like. Definitely use fresh rosemary - the difference is like night and day!
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4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 16, 2006
This is really good - and doesn't get any easier than this! One tip - add garlic powder, salt, pepper and sear your roast over high heat in a skillet first. It makes a world of difference :)
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11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Maple Salmon

Reviewed: Aug. 25, 2006
This is really, really good! :) I marinate mine in a Ziplock bag, then take them out, put them on a foil lined pan, and bake.
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5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.9 star rating.

Roquefort Pear Salad

Reviewed: Jul. 26, 2006
This salad is DELICIOUS! I love the various textures and "mouth feel". I think she forgot to mention that you need to add about 1 tbsp of water to the sugar for the pecans - you can't melt the sugar without it ;) I'm making this again in a few day. Outstanding!
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7 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 3.4 star rating.

Thai Coconut Chicken

Reviewed: Jul. 17, 2006
HORRIBLY bland and tasteless. Will not be making this again.
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0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Beef Bourguignon II

Reviewed: Dec. 17, 2005
This is very, very good! Be sure to deglaze your pan with about 1/2 cup of red or white wine after browning the meat and the veggies. You want every little bit of flavour! The house smelled amazing :)
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116 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 4.5 star rating.

Prime Rib

Reviewed: Dec. 5, 2005
My suggestion is to cook at 475 for about half hour, then bring it down to 375 until desired doneness. Don't forget, take it out before you have it to your desired doneness. It will keep cooking while it rests.
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6 users found this review helpful

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