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Recent Reviews

Re:Bacon-Wrapped Meatloaf with Mushroom Gravy

Very good meatloaf recipe. Mine fell apart more than a traditional recipe as I had to substitute gluten-free breadcrumbs, but still very tasty and every bit was gone!

Posted: 06:06 pm on February 16th 2009

Re:Classic French Chicken in White Wine Sauce

Agree with the other ratings. Very, very good dinner and simple.

Posted: 06:03 pm on February 16th 2009

Re:Peanut-Crusted Tilapia with Frizzled Ginger and Scallions

Excellent. Have made this several times now and the flavors of the scallions and ginger get better every time. Unless you have a machine to julienne them, be prepared to take a bit of time getting it done. But worth it!

Posted: 06:48 pm on August 22nd 2008

Re:Pork Cutlets with Apples & Onions

Very good recipe. I'm surprised no one else has commented. Tasty, not hard, and a bit different from the normal "meat and potatoes" meal. Try it. I think even kids would like it as it has subtle tastes, not overpowering.

Posted: 06:45 pm on August 22nd 2008

Re:Classic Baked Macaroni & Cheese

Very nice flavor, but as most others have written, a bit dry. Maybe we are all too used to store-bought mac & cheese, but I like a little ooze in mine.

Posted: 06:44 pm on August 22nd 2008

Re:Creamy Potato Soup with Pancetta Croutons

Excellent soup and not hard. Even good with gluten-free croutons, home made of course for those of us with the celiac thing going on. Look forward to making this again as the cold weather starts.

Posted: 06:42 pm on August 22nd 2008

Re:Linguine with Shrimp & Chorizo

Excellent; however, my taste for spice is probably a bit lower than most, so I'd recommend reducing the spice a bit. Very good.

Posted: 06:41 pm on August 22nd 2008

Re:Braised Bok Choy with Sherry & Prosciutto

A great way with bok choi, and a nice vegetable change of pace. Yes, do it. Keep prosciutto in the freezer divided in parchment into "right" sizes for easy access when needed. And cooks very quickly. Keeper.

Posted: 06:39 pm on August 22nd 2008

Re:Pork Scaloppine with Prosciutto, Sage & Caramelized Lemon

This is a real keeper. The lemons may not turn out as pretty in the picture, but the flavors are wonderful, and it is much more tender than its sister, veal Scaloppine. Try this; you will love it.

Posted: 06:37 pm on August 22nd 2008

Re:Rice Pilaf with Sage, Parmigiano & Prosciutto

An excellent, excellent pilaf. Followed the directions to a "t", even included the salt which I sometimes try to reduce or eliminate. Highly recommend this. Served it with chicken piccata and asparagus for a wonderful dinner on a too-cold spring evening. And leftovers were just as good the next day.

Posted: 06:13 pm on March 30th 2008