Vicky Bryant's

6out of6

Reviews

Oyster Stew Supreme

Posted by Sherri Dodsworth  

Absolutely wonderful! I did not add the potatoes as I wanted oyster stew, which does not have potatoes. My son made this (yes, I was scared!) and he did great. He chopped the onion and celery larger than I would have but that's what gave it... — Vicky Bryant Jan 19, 2007

Recipe #83648

select

Lemon Risotto

(1 person found this helpful) Posted by FlemishMinx  

I just used this recipe tonight as a base. I added shrimp, lobster, asparagus, and when served drizzled with a fresh basil oil - THANKS for the wonderful recipe - it is a keeper!!!! — Vicky Bryant May 21, 2006

Recipe #119363

select

Marsala Sauce

(1 person found this helpful) Posted by Maine-iac  

This was great AND easy! I wasn't sure how much marsala I needed and I ran out (I cooked this for 60 people) and added some sherry and port - it still turned out wonderful! I did use chicken broth instead of beef - I had it already and figured... — Vicky Bryant May 21, 2006

Recipe #21805

select

Wasabi Salmon Cakes

(5 people found this helpful) Posted by its_me_susan  

Absolutely wonderful and they're good for you too!!! Excellent recipe! Great flavor. Now I'm glad I bought those cans of Alaska Salmon! when they were on sale! They are even better 2 days later - I mean wonderful! Can you tell I like them? — Vicky Bryant Sep 15, 2005

Recipe #63831

select

The Bomb Burgers

(3 people found this helpful) Posted by DiB's  

Diana, These sound absolutely wonderful and I am going to try these next Monday. I love hoisin sauce and sesame oil and I am just so excited - can't wait. Will let you know how they are!! (It's a shame to get this excited about food!!!) — Vicky Bryant Aug 5, 2001

Recipe #10443

select

Hot Artichoke Dip

(3 people found this helpful) Posted by Traci & Jeff Poole1  

I make this recipe too but only add a couple dashes Tabasco and some garlic powder. I'm going to be greedy and add all of your ingredients too!! This is the best and easiest thing to make and there is NEVER any left. — Vicky Bryant Jun 11, 2001

Recipe #3587

select