Shelly J.

"This is spectacular. I've been using this recipe for a couple of years now. Can't believe I never reviewed it!

This is NOT a cheese sauce or the California style white sauce. This sauce is probably found in other areas but the only place I've ever seen it served in a restaurant is in the Hampton Roads area of southeastern Va.
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Jun 7, 2012 on Food.com

"I can't believe I never reviewed the recipe. This is a great crab cake recipe and I've been using it for a couple of years. I'm from Maryland and I LOVE crabs. I sometimes I substitute celery for the bell peppers if I have some on hand. A lot of people have mentioned that they fall apart. I have some tricks to getting any crab cake to hold toge ..."

May 2, 2011 on FoodNetwork.com

"This is so good! We definitely did not miss the pasta! I used 1 lbs of ground beef, double the spices, and added salt. Before the salt the meat was pretty bland. I used ricotta because it had slightly less carbs than the cottage cheese I looked at. Also, I used a colby-jack blend because I'm not a huge mozzerella. This is definitely a keeper..."

Apr 21, 2010 on Food.com

"What a great treat! It DOES have that Splenda aftertaste at first but you have to expect that. It's nice and light and tart. It reminds me of Yoplait Light Thick and Creamy Key Lime Pie yogurt which is my absolute favorite. But that's too high carb! This is fantastic."

Apr 18, 2010 on Food.com

"Excellent! Just like Outback! I used turkey bacon, fresh sauteed mushrooms, and a homemade honey mustard. It was delicious!!!! The honey mustard I made was 3/4 c mayo, 1/3 cup dijon mustard, 1/4 cup honey, 1/4 cup agave syrup, and a healthy pinch of pepper. I let the sauce sit in the fridge for a couple hours before dinner. To servce I spoo..."

Apr 18, 2010 on Food.com

"I really loved this but my husband says it's a high 3 or a low 4. Based on the other reviews I used equal parts ketchup and salsa. The salsa I had was a medium southwest style with corn and beans mixed in. Very tasty. I didn't have dijon so I used spicy brown mustard. It came out great. I served it with brown rice cooked in chicken broth an..."

Dec 11, 2009 on Food.com

"I had to sub a lot of ingredients but the basics are the same. I tasted the mix as I went along and this is what I ended up with - 1/2 of a rotisserie chicken, 3 oz of neufchatel cheese, 1 small can of green chilies, a little less than 1 tbsp onion powder, and a sprinle of shredded sharp cheddar, 1/4 cup of broccoli chopped, and reduced fat cres..."

Oct 8, 2009 on Food.com

"This has become a regular in our house! I used this recipe for the basic method but I load mine up with veggies. I quadruple the sauce because we add some many vegetables. I use carrots, 2 bell peppers, 2 celery stalks, and 4-6 green onions. Sometimes I also add sliced mushrooms. I've made this with chicken, shrimp, and bay scallops. Shrimp ..."

Sep 13, 2009 on Food.com

"I had to make some substitutions but this was so great! I didn't have any stock or boullion so I used a few good pinches of poultry seasoning - not really the same, I know, but it was tasty. I used a can of green chilies instead of the bell pepper. I'm glad I had them b/c otherwise the sauce would have been too sweet for my taste. In fact, nex..."

Sep 13, 2009 on Food.com

"Every summer my church has a tomato themed potluck and this was my contribution this year. I made the cake as directed but left off the glaze. I know it's a treat but I just couldn't bring myself to add more butter to it. I dusted the top with a little powered sugar - just enought to make the edges look pretty. It was a huge hit! This is defi ..."

Sep 11, 2009 on FoodNetwork.com