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Gourmet Mushroom Risotto

Reviewed: Dec. 28, 2011

Used just one pack of mushrooms but added sweet peas and shrimp to turn risotto into main dish. Delicious!!

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Gourmet Mushroom Risotto

Reviewed: Dec. 28, 2011

Used just one pack of mushrooms but added sweet peas and shrimp to turn risotto into main dish. Delicious!!

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1 user found this review helpful

Super recipe! I wasn't able to get cilantro, for more intense flavor I double the ingredients of the paste and used an additional dash of soy sauce at the end to round out the taste of the sauce. Great recipe for crowd pleasing cooking!

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1 user found this review helpful

Slow Cooker Lentils and Sausage

Reviewed: Jan. 14, 2004

Great recipe. Instead of water I used an ale beer. Added more carrots, a diced onion and peeled and diced potatoes. Turned out very well, although the potatoes turned brownish and for a more appealing look I would boil them separately the next time. Very flavorful!

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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 14, 2004

Absolutely fabulous and so easy! I like my sauce on the thicker side and used a bit less water and added a dollup of sour cream after the meat was cooked. (My husband isn't fond of slow cook recipies, because sometimes they turn out mushy and bland, but he even took the leftovers to the office the next day!)

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2 users found this review helpful

African Curry

Reviewed: Dec. 11, 2003

Used green chili paste and plenty of it and it turned out great! Also added carrots for texture and a hint of sweetness.

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2 users found this review helpful

Carrot Souffle

Reviewed: Dec. 11, 2003

I took the advice of other reviewers and only used half of the white sugar of the recipe. Still turned out very sweet. Got wonderful reviews. Would add cinnamon or maybe nutmeg next time to give it more of a "holiday flavor".

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15 users found this review helpful

Profanity Salmon

Reviewed: Dec. 11, 2003

I thought the sauce would overpower the salmon but it turned out wonderful!

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11 users found this review helpful

Herbed and Spiced Roasted Beef Tenderloin

Reviewed: Nov. 8, 2003

Very flavorful but not overpowering. Some unexpected spices make this a very interesting and tasteful meat dish. I served it with mashed potatoes and honey glaced carrots. It was wonderful and easily feeds a crowd. Got a lot of compliments for it.

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1 user found this review helpful

Octoberfest German Potato Salad

Reviewed: Oct. 21, 2003

Recipe was so easy and delicious. I am German and have tasted a lot of different potato salads. This is definietly one of my favorites!

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4 users found this review helpful

Barbeque Pork Two Ways

Reviewed: Oct. 21, 2003

Tried oven version as well as slow cooker and the slow cooker definitely was my favorite as the meat was much juicier. Added the North Caroline BBQ sauce instead of the ketchup based sauce to the recipe and it was perfect!

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2 users found this review helpful

Eastern North Carolina Barbeque Sauce

Reviewed: Oct. 21, 2003

Used this sauce on pork BBQ and it was great! Very spicy and tangy, but I like it like that and so did 20 guys! Next time I might add a bit more brown sugar and go a little lighter on the vinegar.

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13 users found this review helpful

Linguine and Clam Sauce

Reviewed: Dec. 28, 2002

Was too oily and bland.

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2 users found this review helpful

Au Gratin Potatoes

Reviewed: Dec. 21, 2002

I mixed the potatoes with all the ingredients (even the cheese) and used condensed celery soup and condensed cream of mushroom soup with added fresh chopped celery. It came out great and the crowd loved it. I adjusted the quantity to 35 and the preparing and cooking in bulk with this recipe was a breeze.

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3 users found this review helpful

Cashew Crusted Chicken

Reviewed: Dec. 20, 2002

I marinated the chicken overnight in the apricot and Dijonaise sauce and it turned out wonderful. Fed a croud of 30 easily and got lots of compliments!

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1 user found this review helpful

Brown Sugar Shortbread Cookies

Reviewed: Dec. 7, 2002

I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the dough in about 2 inch sausages and put it in the fridge for 2 hours, then cut the dough in 1/4 inch thick cookies. They came out perfectly and melt in your mouth!

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74 users found this review helpful