SuperGaijin's

20out of20

Reviews

Patti Labelle's Macaroni and Cheese

Posted by yooper  

being a mac and cheese connoisseur i am always willing to try a new recipe. i followed this recipe to a T (even with the velveeta which i was hesitant about) and it turned out quite nicely. taste is definitely along the lines of stouffer's - a... — SuperGaijin Nov 25, 2009

Recipe #17186

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BLT Pasta Salad

Posted by Laura36  

Made this for a 4th of July party and it was a hit! I doubled all ingredients except for the dressing - I don't like pasta salads with too much mayo. My girlfriend suggested in the future to add some ranch seasoning which sounds just as tasty! — SuperGaijin Jul 5, 2009

Recipe #27195

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Individual Mini Cherry Cheesecakes

(1 person found this helpful) Posted by RecipeNut  

Made these for a 4th of july party and they were a huge hit. I am not a fan of processed pie filling so instead I used some Reddi-Whip and half a fresh strawberry on top. Be sure to do this right before serving though. Use Foil baking cups for... — SuperGaijin Jul 5, 2009

Recipe #17253

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Lee's Hot Crab Dip

Posted by www.crabplace.com  

A quintessential party dip - creamy, cheesy, and crabby! I used backfin crab meat in mine. Such a snap to prepare and everyone loved it. — SuperGaijin Jun 14, 2009

Recipe #246

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Rich and Creamy Chicken or Turkey Tetrazzini

(1 person found this helpful) Posted by Julesong  

I took a chance and made this for the first time for company and was not disappointed. I made it in advance and put it into the oven as guests arrived - 30 min later dinner is served! Very creamy and flavorful but not too rich (I used Half and... — SuperGaijin Apr 22, 2009

Recipe #44925

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Chicken Divan

Posted by susan  

I admit I am not a fan of the processed soup/mayo casseroles but this made for some great comfort food! I doubled the amount of sauce because the amounts given didn't seem to quite be enough. Everyone loved it! — SuperGaijin Apr 21, 2009

Recipe #17165

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Japanese Mum's Chicken

Posted by JustJanS  

This one is a classic! So simple and soooo good - you will never have leftovers. If doubling the recipe, be sure to allow a little extra time for the sauce to reduce. I was worried that my sauce was not doing anything then POOF! - sauce reduced! — SuperGaijin Mar 30, 2009

Recipe #68955

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Bourbon - Glazed Salmon

Posted by Bobbie  

I am always up for trying a new salmon recipe and this one is tip-top. Very glad I followed the advice of doubling the sauce - we like it saucy 'round these parts! Will definitely make again. — SuperGaijin Mar 30, 2009

Recipe #255066

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Uncle Bill's Green Split Pea With Hambone Soup

Posted by William (Uncle Bill) Anatooskin  

As far as taste and value this recipe wins hands down. So easy to make - smoked ham hocks are super cheap as well as the rest of the ingredients. I served this for dinner along with some crusty rolls and everyone loved it. If you are tempted to... — SuperGaijin Mar 30, 2009

Recipe #79563

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Applebee's Honey Grilled Salmon

(3 people found this helpful) Posted by DonnaR  

Another favorite salmon recipe. This sauce has the perfect amount of kick to it. Instead of grilling, I bake it at 400 for 15-20 min or until i can flake the fish with a fork. I add extra sauce to salmon right before serving. — SuperGaijin Mar 26, 2009

Recipe #46739

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Maple Glazed Salmon

Posted by echo echo  

Of all the salmon recipes I have, my husband loves this one the best. Incredibly simple, but the flavors complement salmon perfectly. I love making this for dinner guests because I can spend more time talking with them instead of cooking. — SuperGaijin Mar 26, 2009

Recipe #102139

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Penne With Smoked Salmon and Peas

(1 person found this helpful) Posted by ~Rita~  

This is a keeper! I was looking for a way to use up some smoked salmon I received as a gift. This is a perfect summer dish - very light, with bright clean flavors. And incredibly simple to make. — SuperGaijin Mar 26, 2009

Recipe #64920

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Kittencal's Easy and Delicious Ranch-Parmesan Chicken

Posted by KITTENCAL  

Very nice alternative to frying - the chicken did indeed stay very moist. I used light ranch dressing, barely a tablespoon of butter, and it was still delicious. I also put them on backing rack on top of a cookie sheet to prevent "soggy bottom"... — SuperGaijin Mar 26, 2009

Recipe #200296

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Martha Stewart's Egg Salad

(1 person found this helpful) Posted by Pumpkie  

This makes some of the best egg salad ever; I agree with Sugarpea in her recommendation of curry powder. For a lighter version use 9 eggs, but only 3 yolks. — SuperGaijin Nov 9, 2008

Recipe #115961

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Meatloaf: Yes, Virginia There is a Great Meatloaf!

(1 person found this helpful) Posted by Nita Holleman  

it must have been a long time since i have had meatloaf because i don't remember having anything this good. such a simple recipe but so delicious; this should please any palate. i followed the advice of others and sauteed my onions before adding... — SuperGaijin Nov 4, 2008

Recipe #54257

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Pan Seared Scallops

Posted by GaylaJ  

i am not a huge scallops fan but my husband is and he enjoyed this. i did roll the scallops in flour and egg which kept them crispy. however, the lemon caused some of the coating to come off and stick to the bottom of the pan. if i make this again... — SuperGaijin Oct 20, 2008

Recipe #134951

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Bourbon Chicken

Posted by LinMarie  

just made this tonight and my husband and i loved it. the sweetness and the heat reminds me of a healthier general tso's chicken. also very easy and quick to make - will definitely make again. — SuperGaijin Oct 19, 2008

Recipe #45809

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Cooking Light Magazine's Chicken Parmesan

Posted by Amber W.  

my husband LOVED this! i combined this recipe with a similar one on the cooking light web site. if you are using plain breadcrumbs, add some garlic salt and italian seasoning for better flavor. i also added a handful of fresh-grated parmesan and... — SuperGaijin Oct 16, 2008

Recipe #204310

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Crock Pot Cheesy Chicken

Posted by Kathleen Traylor  

this dish is what it is - a good option if you're in a hurry or have a limited amount of ingredients on hand. not sure if i would make this again - if i did i would try to add some veggies to it like red or yellow pepper or mushrooms. — SuperGaijin Oct 16, 2008

Recipe #9836

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Light Chicken Tetrazzini

Posted by Anne G.  

Pretty good overall; I used reduced fat sour cream because I can't bear the sugary taste of fat-free. Made a very nice casserole - definitely something to make at night then throw it in the oven for dinner the next day. — SuperGaijin Sep 14, 2008

Recipe #51487

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