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    RedSoxsNation #33fan

    Brookline NH

    Boston Red Soxs Fan

    Chef #56734

    Brookline NH

    Joined: Oct 04, 2002

    Birthday: Jan 01

    54 reviews by RedSoxsNation #33fan

    1 - 10 of 54 sorted by Date | Rating | Helpful

    Reviewed Chicken Cordon Bleu Casserole
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      |  (1 person found this helpful) |  By Miss Annie

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    "My favorite meal is Cordon Bleu but I rarely make it due to the work that goes into it. This was ssssssoooo easy and sooooooooo good! I skipped the part of cooking it in the skillet and made it a one pan meal. I just cooked it in the oven for an extra 10 minutes. Thank you so much for posting it!"

    Feb 28, 2012 on Food.com

    Recipe #17917

    Reviewed Christmas Morning Rolls
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      |  By barefootmommawv

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    "I made this the other night to bring into work. Instead of using frozen dinner rolls, I used the pillsbury biscuits. One biscuit was three rolled balls. This was great! thank you for this!"

    Apr 6, 2009 on Food.com

    Recipe #268273

    Reviewed Blueberry Lemon Bread
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      |  By mstrcook

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    "I made this for a tea party that I was going to yesterday. I was nervous that the lemon was going to be a bit overwhelming but it wasn't atall, this was a great hit! I did use 2 cups of blueberries instead of one. Thank you this recipe!!"

    Apr 6, 2009 on Food.com

    Recipe #4663

    Reviewed Kittencal's Homemade Deep Rich Turkey Stock/Broth
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      |  By Kittencalskitchen

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    "I have always been a huge fan of Kittencal's recipes. I made this recipe for the turkey stock and loved the smell of the roasting carcass and then having it continue while making the stock. This was great! Thank you again Kittencal for another great recipe!"

    Dec 6, 2008 on Food.com

    Recipe #139755

    Reviewed Aloha Chicken Wings
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      |  (1 person found this helpful) |  By :(

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    "I've made these wings for the past two football seasons. And they are now my signature and is requested all the time. There are some people who suggest the apricot perserves instead of the pineapple. I actually couldn't find the pineapple reserve so I just used a can of pineapple, the ones that are in their own juice. I don't drain the juice but i..."

    Nov 16, 2008 on Food.com

    Recipe #77820

    Reviewed Olive Bread (For the Bread Machine
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      |  By Perfectionist cook

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    "Two years ago I was in Winnipeg for business and the hotel that I stayed at served this bread, I've been obessed in finding a recipe to recreate that memory. Thank you!"

    Nov 8, 2008 on Food.com

    Recipe #310955

    Reviewed Mozzarella Stuffed Meatballs
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      |  By SueVM

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    "I made these last weekend. The only thing that I would suggest is that you use a good quality mozzarella cheese. I got the cheapest one and it was really salty. When I made them again yesterday, I used a better quality and they came out 10 times better. Thank you for posting."

    Nov 2, 2008 on Food.com

    Recipe #327317

    Reviewed Butterscotch Apple Pecan Cobbler
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      |  By yooper

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    "I've made this recipe several times and never have any left. The last time I made it though, I decided to try something a little different. I love the taste of cinnanom with apples, so I did half a bag of the Butterscotch chips and half a bag of cinnanmon chips. Although you can still taste a little bit of the butterscotch taste doing it that w..."

    Nov 1, 2008 on Food.com

    Recipe #35065

    Reviewed Creamy Penne Pasta With Ham and Peas
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      |  By Aurora

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    "This was AWESOME. I added chicken and cut them up to 1 inch pieces and added that with the ham. I didn't realize that my milk was used up so i used half/half which the pasta water came in handy for that to thin it out. And I had frozen peas and carrort instead of just peas. The carrots added a little pop of color. This is certainly a keeper!"

    Sep 10, 2008 on Food.com

    Recipe #322931

    Reviewed Chicken Cordon Bleu
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      |  By Bev

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    "This was great! I loved it. I had to make it twice. The first time I did the cooking blunder of not having the heat up high enough to brown the sides so it made the chicken rubbery. But the second time when the sides had a bit of a crunch to it with the browning it was great! Thank you!"

    Jul 23, 2008 on Food.com

    Recipe #7678

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