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Sauteed everything and browned the sirloin first then combined in crock pot. Well worth the time it takes to make. Awesome flavor. I also put in bell pepper because I like it. I serve over wide egg noodles.

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Traditional White Bread

Reviewed: Sep. 27, 2009

Yes. Traditional white bread. Good flavor. Now if I can just half it equally. I used lard and enough flour to get the dough the correct consistency. I tried oil once. When you taste it side by side, the lard is better. Shortening will work too. You always butter the top.

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Cinnamon Swirl Orange Bread

Reviewed: Sep. 27, 2009

The zest in the dough makes a big difference. The combination of the cinnamon and orange is great. I used a brush and lots of butter rather than water in between the rolls. Butter does not make it gooey at all. What would make it gooey is under baked. Make sure your oven is operating at the correct temperature. If not consult owners manual and how to adjust. I bought 4 oranges, used the zest of one, then the juice of all four. Strained. Better than the box or bottle.

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Homemade Horseradish

Reviewed: Sep. 22, 2009

YES! Finally! The same horseradish that the restaurants have! Don't plan on it tasting correctly for 2 days. Then. WOW! Very good. If you heat it in a jar in boiling water for 10 minutes it will keep longer.

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White Zinfandel Chicken

Reviewed: Sep. 20, 2009

A keeper. Only change was to add cream of chicken to the sauce. As a thickener and extender. Wonderful.

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Seasoned Couscous

Reviewed: Apr. 5, 2009

Almost what I was looking for. Light flavor. Great with lemon chicken or when you don't have gravy.

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Quick and Easy Alfredo Sauce

Reviewed: Mar. 30, 2009

I just threw away all my other Alfredo Sauce recipes. Doesn't matter if you use whipping cream, half and half, or whole milk. It tastes virtually the same. I've now made it with all three. I did add the 1/2 tsp nutmeg and a little more salt. But it IS the greatest sauce so far. Throw in some dried parsley and away you go. Use the powdered garlic tastes better. Next time I'll try the cream cheese and chives. Absolutely wonderful.

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Quick and Easy Chicken

Reviewed: Mar. 17, 2009

Very good. Use large or medium yellow onion. Definitely double the sauce. Sauce thins out so a thickener might help. Sauce has good flavor. Not too over bearing. Quite tame. Starts out strong then mellows as cooked. Good as is. Bar-B-Que like flavor.

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Beef Tips and Noodles

Reviewed: Mar. 8, 2009

Was good, but I didn't like all the mushrooms. Wasn't (to me) any good as left overs. Sorry.

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Chili Rellenos Casserole

Reviewed: Mar. 8, 2009

Awesome. Time consuming. USE THE STRING! Better than most restaurants. Definitely get rid of the seeds.

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Chicken with Herb Sauce

Reviewed: Mar. 8, 2009

Prepared as directed. (I have lime.) Very good. Slightly tangy. Herbs combine well with the lime and mustard. May do better to brown the chicken breasts, each side, then add sauce to skillet with chicken and simmer till chicken is done. That would infuse the chicken with added flavor. Use corn starch mixed with a little water to thicken sauce.

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Easy Ground Beef Stroganoff

Reviewed: Feb. 3, 2009

Simple, easy, tasty. Very good.

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Modenese Pork Chops

Reviewed: Jan. 26, 2009

I cannot believe that something so simple tastes so great! I really don't like pork chops. But this sure changes my mind. I did like the others and used Olive Oil instead of butter. I used a Chardonnay wine. To me it's fruitiness seems to really work well with the Rosemary. I doubled the wine,1 1/2 the Rosemary and garlic and added cornstarch to make the gravy thicker. Gravy the other food group.

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Restaurant-Style Prime Rib Roast

Reviewed: Dec. 27, 2008

Yes. I finally found out how to bake a prime rib. Worked as described. Put it on a rack in the roasting pan and all was fine. I see also need to let sit.

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Sirloin Tips and Mushrooms

Reviewed: Dec. 14, 2008

Wonderful flavor. Quite different. Has a tang to it. Gravy is still the best part.

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Easier Chicken Marsala

Reviewed: Dec. 14, 2008

Wonderful. I did as one person suggested and added the can of cream of mushroom and 1 cup of wine. The gravy is the best part.

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Turkey Brine

Reviewed: Dec. 8, 2008

Completely awesome. Made as shown. Soaked 14 hours. Definitely wash off the brine if you are going to make gravy! Used it with a free range turkey breast. None left!

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