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I'll give this recipe five stars, because the resulting cookie really was delicious. However, if you're looking at the serving size as a guideline, I didn't find it accurate. I used balls that were definitely under a tablespoon each, and only got 5 dozen cookies. I was skeptical when I saw the quantities of the ingredients, and it turns out I was right. I didn't make the half moon shape, I just rolled each bit of dough into a ball and flattened them a bit. Took 12 minutes, and ended up delicious. Reminded me a bit of shortbread.

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Bacon-Wrapped Scallops with Cream Sauce

Reviewed: May 20, 2008

This cream sauce is absolutely excellent, I don't alter the recipe at all, and I've made it lots of times. Leaving it in the fridge overnight and reheating does help it thicken a bit. This is one of my husband's favourites. I've also used it as a sauce for bacon wrapped chicken bites, and it is just as delicious. Thank you!

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Herbal Shrimp Delight with Beer Sauce

Reviewed: Jan. 10, 2008

I couldn't find those herbs fresh, so I just added about a tbsp of each herb dried to the wine/oil mix, and used it as a dressing for the romaine/spinach combo. I also just cut each shrimp in half, because I love big bites of shrimp. The sauce was missing something, but I'm not sure what.

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Roquefort Pear Salad

Reviewed: Aug. 24, 2007

I made this without the avocado, and i even burnt the pecans a little, and it was still wonderful. i know i'll make this again.

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Crab Pasta Salad

Reviewed: Aug. 13, 2007

I used yellow pepper instead of green, and I added a bit of crumbled bacon and some shredded Swiss cheese. I also cooked the broccoli a little bit for colour/texture. I'll make this again for sure.

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3 users found this review helpful