TEC's

13out of13

Reviews

Japanese Mum's Chicken

Posted by JustJanS  

I made this once before and was not happy with the texture of the chicken or skin, but loved the flavor. Below are my changes. Make sauce and set aside 3/4 cup. Marinate the chicken thighs or legs overnight in the remaining sauce. Roast seasoned... — TEC Sep 21, 2005

Recipe #68955

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Easy Hot Wings

Posted by Karen From Colorado  

In order to get wings with a crispy skin, and little fat bake them on a rack at 425 degrees F. The rack will allow the grease to drain off ontot the bottom sheet. If you start with frozen wings they'll take longer(50-55 minutes). Fresh or... — TEC Jan 24, 2005

Recipe #15021

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The Real Italian Bruschetta

(13 people found this helpful) Posted by Glenna Reasland  

This was probably the best tomato bruschetta I've ever had although I would make some changes. First, I would reduce the amount of olive oil by half because it was overpowering. Then I would suggest you make the tomato mixture and let the flavors... — TEC Jul 24, 2004

Recipe #40112

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Artichoke Bruschetta

(1 person found this helpful) Posted by Michelle S.  

I must say that I wasn't thrilled with the appetizer. After I mixed the original recipe I baked one piece off. I then doubled the amount of artichokes, added some heat and realized that the onion was the dominant flavor. Not impressed with this... — TEC Jul 8, 2004

Recipe #84951

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Becka's Macaroni & Cheese

Posted by Tracy K  

I lived in Alabama for 6 years and I have never had a better Mac and Cheese. Due to a gluten intolerance, I use corn pasta and add extra cheese in place of the soup. I also use corn starch in place of the flour. This dish is a hit every time I... — TEC May 1, 2004

Recipe #26513

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Scallop Gratins with Lemon-Garlic Butter

Posted by Tracy K  

I've made this dish several times with great outcomes. A few times I have used shrimp, instead of scallops. When I did I reduced the cooking time to 12-14 minutes. Keep the coumpound butter in the freezer for a simple, but delicious week night... — TEC May 1, 2004

Recipe #26367

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Caesar Salad Dressing

(2 people found this helpful) Posted by Kim D.  

I followed this recipe exactly as written. The dressing had great flavor, and was so simple to make. I would make this again in a flash. Thanks for another great recipe! — TEC Mar 24, 2004

Recipe #83436

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Chocolate Fondue

(1 person found this helpful) Posted by ms_bold  

Mean, This was the most devine chocolate fondue that I have ever let touch my lips. I served it with dried Minneolas, fresh pineapple, grapes, strawberries, bannanas and homemade marshmallows, and I made it with the lesser amount of whole milk.... — TEC Mar 22, 2004

Recipe #79410

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Mean Chef's Spinach and Artichoke Dip

(2 people found this helpful) Posted by newspapergal  

I followed the recipe exactly as written with the exception of leaving the 1/2 c. of Asiago Cheese of the top. While the flavor melding together deliciously, I found the dish to be quite to rich for my pallete. If I made this again I would... — TEC Mar 22, 2004

Recipe #52020

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Southern Buttermilk Biscuits

Posted by P4  

This is the best biscuit recipe I've ever used. They come out light and airy with a beautiful golden color. I generally get about 6 biscuits out of this recipe. We love them big! — TEC Mar 22, 2004

Recipe #26110

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Chicago-Style Hot Dogs

Posted by Sue L  

Have lived in Chicago all of my life and have never seen a dog with brown mustard. Chicago dogs always have yellow mustard. Points for the celery salt. — TEC Mar 21, 2004

Recipe #25972

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Double-T BLT

(1 person found this helpful) Posted by Hey Jude  

Probably because we both travel for a living, BLT's have become a standard lunch and dinner sandwich in our home. This mayo mixture was good, but I would season with S and P next time. — TEC Mar 21, 2004

Recipe #63681

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Roasted Asparagus with Brown Butter and Pecorino

Posted by PaulaG  

This is a great and somewhat healthy side dish for quick mid-week meals. I've used the same concept with other vegetable with much success. Thanks for sharing. — TEC Mar 18, 2004

Recipe #61267

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