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Red Pepper-Salmon Pasta

Reviewed: Oct. 10, 2009

This was okay. Not so much worth the trouble. However, thank you for the recipe. It was worth a try. :)

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5 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Sep. 23, 2009

This was VERY good and SO easy. The sauce really cooks in there and the texture is great.

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1 user found this review helpful

Linguine Pasta with Shrimp and Tomatoes

Reviewed: Aug. 14, 2009

Made this tonight. It seemed too simple to be so good! I followed the recipe pretty much but didn't cook the shrimp separate - I added it to the heated up sauce when the noodles were almost done. I also added a lot of parm cheese.

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1 user found this review helpful

Jalapeno Popper Spread

Reviewed: Jun. 29, 2009

I actually served it cold and it went over so well at a party recently! I missed the part about serving with bread so I used Club and Ritz crackers. Because of its success and the fact that it's very easy to make, I'm making it again for another party this coming weekend.

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Gazpacho Pasta Salad

Reviewed: Jun. 29, 2009

This was very good. I included a package of cheese tortellini, cilantro and grated parmesan. I replaced the tomato juice with spicy V8. It had a great flavor and was very pretty.

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7 users found this review helpful

Wrapped Salmon

Reviewed: May 3, 2009

This went over very well! I used both salmon and tuna steak. I marinated the fish for several hours in soy, lime juice, garlic, worcestershire and rice vinegar. I cut the fish in strips about an inch or more thick. I put a strip of honey mustard on the fish (I thought it could use more but my guests thought it was perfect). I didn't find the phyllo dough as challenging as I thought it would be but. I cut the sheets in about a 5"x5" square so the fish was wrapped multiple times. For the tuna, I would recommend cooking at 400 - it was a little dry so cooking a little faster may have helped.

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Jambalaya Casserole

Reviewed: Mar. 29, 2009

This was VERY good and very easy. I used keilbasa instead of smoked sausage because I like it better. I cut it up and browned it a bit with a bit of veg oil prior to adding to casserole. I used dried "Sauce and Gravy" mix for the "Browning Sauce". I also cut up a lemon and placed them on the top of the casserole to bake. The recipe freezes great! I froze in portions and defrosted at 70% power and it was wonderful!

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African Curry

Reviewed: Feb. 21, 2003

Very good. I did saute bell pepper with the onion. Also I used chicken bullion and about 1/3 c. water instead of salt (this also made it a little less coconut-y). I added some cayenne pepper to give it a little kick and served it over rice. Very tasty. Thanks!

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5 users found this review helpful