Kelley Maillard

"I'm a St. Louis native living overseas, and this recipe was just the remedy I needed to cure a touch of homesickness! To speed up the breading process, I put the flour, the eggs and the breadcrumbs in the three separate tupperware containers with tight-fitting lids. I put the raviolis in the first container and shook vigorously, then I repeat..."

May 9, 2013 on Food.com

"My husband doesn't like sweet foods, so he never, ever has dessert - or rather, he didn't until I made this recipe. He devoured this cobbler and went back for 2nds and 3rds, and then asked me if I could make some more! I have made this 3 times so far, and it has come out great every time. It's moist, delicious and easy to make. The first time I ma..."

Jul 20, 2007 on Food.com

"This yummy potato salad is easy to make and oh, so creamy - just the way I like it! It's also easily adaptable to one's own particular tastes. I omitted the celery since my husband and I don't really like celery, and I added a couple of diced tomatoes that I wanted to use up. The result was delicious! I will defiitely serve this at our next summer..."

Apr 24, 2005 on Food.com

"I made this for Easter dinner and it was a big hit! It is so yummy, and I like the fact that the rice is cooked separately. Instead of one whole chicken, I used about 6 boneless, skinless chicken breasts cut into bite-sized pieces. I'm not a fan of andouille sausage, so I opted for a mild chorizo. I guess I didn't use enough chicken because, while..."

Apr 18, 2005 on Food.com

"Yummy! Yummy! When I moved to France, Raclette quickly became one of my favorite winter meals! It's also very good with quail's eggs (the shells are really tough to break, though!, and some also like it with tomatoes.I think making a Raclette in the oven, as this recipe suggests, is a good idea, because the table-top Raclette appliances tend to..."

Dec 15, 2003 on Food.com

"I had an unbelievable chocolate craving, and these brownies sure did the trick! Very easy to make, and very tasty! Instead of walnuts, I used some slivered almonds that I wanted to use up. After pouring on the glaze, I sprinkled a few more almonds on top. Next time, I think I will make a double batch, as suggested in step 6 - a single batch just d..."

Feb 14, 2003 on Food.com

"I don't usually like oranges, but this dessert is an exception. I made it for my husband and his family (who love oranges, and it was a big hit! This original dessert is light and refreshing - perfect after a rich or heavy meal. I bet it makes a great summertime treat, too. I was afraid that the champagne (I used a brut from Epernay would overpo..."

Feb 14, 2003 on Food.com

"My husband and I really enjoyed this! The apples were so tender, and the chicken stayed nice and juicy! I didn't have cheddar cheese or white wine on hand, so I used shredded Swiss cheese and apple juice. It came out great! Thanks for sharing this recipe - it's a real treat!"

Feb 10, 2003 on Food.com

"Here's proof that sometimes less really is more. Very easy to make, this is the perfect dessert to finish a big, hearty meal, because it's so light and yet so full of flavor! I particularly liked that the topping stayed so crunchy - it was a nice contrast with the tender apples. Thanks for sharing this recipe!"

Feb 5, 2003 on Food.com

"This pie is as easy to make as it is a pleasure to eat! I made it tonight for my family and they raved about it. I topped it with meringue, as suggested in step 11. Then I grated a little chocolate and sprinkled it over the meringue after it had cooled. Also, I used 4 bananas instead of 3 because French pie plates are larger in diameter than US pl..."

Jan 18, 2003 on Food.com