If you are patient, your oven fries will get nicely crisped and golden brown. However, don't stir too soon, or the potatoes will stick to the pan. The recipe doesn't specify when you should start stirring, but I think it is best to wait about 20 minutes.

My husband liked this, I thought it could have been better. I wish the sauce had gotten thicker.

I thought these were quite tasty with the herb vinaigrette, easy to make without a lot of time and adaptable to whatever veggies I have on hand.

I was surprised that this dressing had no seasoning other than sugar and vinegar. I ended up mixing half plain yogurt with the mayo to cut the fat and adding salt, pepper and some Italian seasonings. I cut out the sugar altogether.

I will say right up front that I dropped the bowl containing the guacamole I was planning to serve with these tacos, so the tacos were undressed. Regardless, they were very bland.

A very simple recipe, easy to adapt. I added my own condiment (a spicy mayonnaise). I used sweet piquante peppers instead of bell peppers, and substituted chicken for the beef. Yummy.

A basic way to prepare chicken breasts, good alone or as the basis for many recipes. The flour adds a bit of a crust, although the chicken is also good without it. I usually brown the chicken over a higher heat first, then cover and turn the heat down to finish cooking. I think this keeps the chicken from drying out.

Gingerbread is not one of my favorite treats, but I made this at the request of my son. This recipe was a bit messy to mix together (blame my poor baking skills and a toddler's "help"), and it requires a lot of sugar in the form of molasses, honey and white sugar. However, it bakes up high and a beautiful caramel-brown color, and it doesn't taste over-sweet. The flavors of ginger and molasses aren't overwhelming either, which is what I usually object to in gingerbread. I would definitely make this again, if and when a gingerbread is called for.