MaggieVolk

"Versatile Recipe!Super tastey way to use up a little of this and that. In my case I followed the basic mix, but then veered off tossing in a handfull of left over frozen shrimp, seared beef, peas, diced baby carrots, diced sweet onion and minced cilantro. Yummo!Didn't have light soy sauce on hand, but used the Tamari Soy I had on hand--withou..."

Jan 7, 2008 on Food.com

"Rich, Robust Recipe!Deviated only slightly--used a meatloaf blend of 1/3 ground beef, 1/3 ground veal and 1/3 ground pork. Drained the meat and used paper towels to pat dry the par-cooked meat.Hard to tell which was best--the aroma from cooking the blend of onions, pepper bits, parseley and garlic, or the long bake of the stuffed peppers and m..."

Jan 5, 2008 on Food.com

"It may be sub-zero outside, but with this creamy, soothing dish, it's warm and comfy inside. Didn't have boullion, so substituted 4 cups of water with 4 cups of chicken broth. List of ingredients may appear intimidating, but this recipe comes together very quickly. Aside from the frozen noodles and fresh parsely, most of the ingredients are alread..."

Jan 3, 2008 on Food.com

"Eggceptional! Reduced recipe to a single serving (using 1/8 tsp. baking powder. Eggs fluffed up beautifully--used cheese sparingly (didn't want to hide the glossy fluff. I'm a convert to the baking powder--no more rubbery, flat scrambled eggs buried in cheese. KittenCal does it again!"

Jan 3, 2008 on Food.com

"This is a classic blend for twice-baked potatoes. To avoid dry potato skins, (before the first baking, rub your hands with olive oil, then rub the potatoes in your hands. Only the thinnest coat of olive oil is needed. Any more, and you will fry the potato skins in the oven. Just rub the potatoes until they take on an oily sheen (less than 30 secs..."

Dec 31, 2007 on Food.com

"Wow! Do these disappear! Followed receipe (used only 8 oz. cream cheese and added approx. 2 oz. Feta cheese to taste--amazed at how rich Feta made the filling. Had an accident at the last minute, bumped the edge of my baking sheet on the oven and several mushroooms rolled over--ah!!! Good news....I just let them cool in that position and they eas..."

Dec 26, 2007 on Food.com

"Perfect Balance!I tried this recipe years ago, using 3 cups of Bisquick to 1 lb. of sausage. My husband hated them. I made MizzNezz recipe for Christmas Eve and my husband loved them. He couldn't get over the savory, moist and chewy goodness. Toss out the "standard" recipe and go with MizzNezz.Thanks for a great do-ahead that hits a home run!..."

Dec 26, 2007 on Food.com

"Once the weather turns cold, seafood lovers must have this bisque! Paula's recipe is not only awesome, delicious and cravingly memorable--it is cheap!!! A little tight on cash, but with a 1 lb. bag of shrimp in the freezer, I simply skipped the lobster and made a fabulously rich shrimp bisque. The second time, I made it with shrimp and crab. Now ..."

Dec 14, 2007 on FoodNetwork.com

"We love latkes for Christmas and I have been searching for Ina's recipe. I made it a couple of years ago and this year, my husband dropped a big hint--he would like s'more! These latkes are crispy, savory and thirsty for toppings. We'll be making s'more! Delicious. --MaggieVolk"

Dec 14, 2007 on FoodNetwork.com

"Outstanding Results! Chose the oven-baked option. Made only 1 whole cut-up chicken (8 pieces.Mixed 2 heaping tablespoons of spice rub into a stick of room temperature butter, rubbing it under the chicken skin and then all over the outside of the chicken. Basted accordingly and kept the faith as the chicken slowly-lowly baked. For convenience,..."

Dec 10, 2007 on Food.com