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Chicken Pot Pie IX

Reviewed: Jan. 8, 2014
This is a great base recipe. I took advice of other reviewers and pre-baked the bottom crust for about 6 minutes. I did not have celery, celery seed, or onion so I used about a 1/2 tsp of garlic powder and 1 tsp of onion powder. I also did not have regular milk so I used cream instead. No water, only broth. I boiled the veggies in broth and added all of that to the sauce. I also stretched my sauce by adding a little more cream, flour and broth (eyeballed it). In the end, I used about 1.5 cups of broth and nearly 1 cup of cream. I also topped the crust with an egg wash before baking. My hubby loved it and my picky son ate it too. A new regular on the menu. PS> I also used a rotisserie chicken, which saved on time!
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Brown Sugar Meatloaf

Reviewed: Mar. 2, 2012
I made this with 2 lbs of ground turkey, one egg, and added beef broth, Worchestire and garlic. It was fabulous. The brown sugar/ketchup mixture was perfect. Even my picky 3 year old gobbled it up. Will definitely keep on the regular menu.
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Basic Microwave Risotto

Reviewed: Jan. 22, 2012
Great recipe. The only problem is that it took about 6 minutes longer, which required the addition of about 2 cups +/- of more broth (I used chicken broth). Also, I agree with a previous reviewer; it's best at the end, to check it every 2-3 minutes to make sure the amount of liquid is appropriate, and add the Parmesan cheese at the end! The flavor and texture was great, and much less work than traditional risotto.
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Traditional Mashed Potatoes

Reviewed: Dec. 25, 2011
Quick, easy, delicious. My family loved them. I did add a little more butter.
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