theanna

"These were very good and freeze well. I loved the soaking the raisins and will be using that method whenever I use raisins in a recipe. However I happened to have a few left in the freezer from my old recipe, so we had a taste test. All my family and guests agreed that my original recipe had better texture and taste, but thought the raisins we..."

Apr 14, 2009 on Food.com

"OMG...you don't know how long I've looked for this recipe. I'm a born and bred North Carolinian but live in Florida now. When I was growing up, my mom made this casserole all the time. She called it "leftover casserole." Instead of mushroom soup, she used onion soup. and whatever meat we had leftover. It's good with beef, pork, chicke..."

Mar 21, 2009 on Food.com

"To be honest, I have run across this recipe several times and always thought, "No spaghetti could be that good." I finally got around to trying it today...and boy was I wrong...it is that good!I used a pound of ground chuck and a half pound mild Italian sausage. I also added about 1/2 cup chopped fresh mushrooms...otherwise followed the reci..."

Jan 28, 2009 on Food.com

"These were excellent!! We used fresh oregano from our garden. We halved the recipe since there was only the two of us. We used olive oil instead of butter. Watch your cooking time, as ours turned out a little over done, but still delicious. Next time, I will reduce the cooking time and maybe try some Panko bread crunbs on top. Really yummy K..."

Sep 15, 2008 on Food.com

"My hubby is the "latke king;" and, he makes these frequently. He does it by eye, and doesn't follow a recipe, but this is very similar. He uses egg whites rather than whole eggs for fat reduction and only uses parsley if we happen to have it on hand. This is one of my absolute favorite meals, and is extremely economical and nutritious. One la..."

Sep 9, 2008 on Food.com

"This recipe caught my eye since it is very similar to one I use frequently. To the reviewer with the question, Fish can be contrary. What I have learned from cooking fish at least twice a week with a seafood loving husband is to use a non-stick pan, don't have your heat too high, and don't try to turn too quickly. Your change in oil choice sho..."

Sep 9, 2008 on Food.com

"All you need is another review, but this cake was absolutely wonderful. I was in a huge hurry making this cake so I managed to get my glaza too thin. If 2 tablespoons don't make the right sonsistency, add by the drop. I added too mush and had a pool at the bottom of my cake plate, It was yummy even with my mistake. Thanks for a quick and easy..."

Jul 14, 2008 on Food.com

"We loved this dish, We only had two pork chops so that is what we used. We did not half the sauce recipe but used as written. The sauce was absolutely wonderful and the chops were so tender. For those of you who make this dish with four pork chops, you may wish to double the sauce recipe, as it was really divine. Truly a company presentation ..."

Apr 18, 2008 on Food.com

"We really liked these. They were a nice change. I was a little concerned that we wouldn't care for the mustard on potatoes, but there was no mustard taste at all when cooked. I used Yukon Gold potatoes cut into wedges rather than halved. They cooked in about 30 minutes but I imagine it was because they were cut smaller. I followed the directi..."

Apr 17, 2008 on Food.com

"I have been using this method for years for bell peppers, onions and mushrooms. A couple of hints I've learned through the years...make sure the peppers are very dry before freezing and freeze pieces individually on a parchment lined cookie sheet before putting into freezer bag. This makes it easy to pour out just the amount you need for a recip..."

Apr 14, 2008 on Food.com