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Bar-B-Que Sauce

Reviewed: Dec. 14, 2009

Doubled the recipe and added a dash of liquid smoke. We cooked ribs in the sauce. It was a very good basic recipe. We'll be making it again, but spicing it up a bit.

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Slow Cooker Barbecue Ribs

Reviewed: Dec. 14, 2009

Pre-cooking the ribs was good. We used this Bar-B-Que sauce instead of the sauce listed in this recipe. Turned out well. Good basic recipe.

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This was delicious -- exactly what I was craving. I took everyone's advice and only used 1/2 c. sugar. I didn't have celery seed, so I used 1 tsp celery salt and omitted the salt. It might actually be a little too creamy, so I think I'll add a little more macaroni plus extra celery and bell pepper next time.

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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Dec. 9, 2009

SO good and SO easy. I only did two chicken breasts in a small crock pot, 1/4 packet of ranch mix and 1/2 to 3/4 bottle of Franks wing sauce. I forgot to add the butter, but it was excellent even without it. It was spicy but not too spicy, moist but not runny... just perfect. This is going to become a regular recipe for me.

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It's Chili by George!!

Reviewed: Nov. 23, 2009

Agree with everyone -- an excellent starting point for personalizing chili. I added a 10oz. can of Rotel and subtracted 10oz. from the tomato juice. I used chili beans instead of pinto beans and brown sugar instead of white. I cooked in a crock pot and it was a bit runny, so I cooked with the lid off for the last hour or so, which helped thicken it up.

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Baked Potato Soup

Reviewed: Nov. 23, 2009

Great flavors! Just the right amount of spice in an often bland dish. The directions don't include baking the potatoes before including in the soup, but this is a KEY step! I'll be making this again, but I'll bake the potatoes first next time.

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Flat Iron Steak and Spinach Salad

Reviewed: Nov. 23, 2009

This was delicious! I couldn't find anything labeled "flat iron" at the grocery store, so I used flank steak. We seasoned the steak with some dry Italian dressing mix before cooking. We grilled on a George Foreman which worked but probably isn't recommended. There was almost no liquid left after taking the onions and peppers out of the skillet, so I just mixed wine with some additional dressing. I made double the recommended amount of dressing and would have still liked a bit more. Despite the generous portion of steak, it wasn't overly filling. Served two, plus biscuits, as a meal.

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Hot Spinach Red Pepper Dip

Reviewed: Nov. 17, 2009

Excellent recipe! I always underestimate red pepper flakes, so unless you really like it hot, don't use extra. Also, I'd recommend cooking over low heat to avoid scorching the milk/cheese.

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Chicago-Style Pan Pizza

Reviewed: Oct. 28, 2009

Delicious! We used pre-seasoned diced tomatoes so omitted the garlic, salt and oregano. We also added some diced bell peppers and used only half an onion. I'll be making this one again for sure!

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Strawberry Cheesecake

Reviewed: Oct. 28, 2009

I made this recipe twice and couldn't get it to turn out right. Using these baking directions, it had the consistency of pudding. It was tolerable the next time around, but I still threw most of it away.

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Jay's Hearty Breakfast Skillet

Reviewed: Oct. 28, 2009

Fantastic! My boyfriend says this is as good as our favorite breakfast restaurant. The great thing about the recipe is that you can substitute nearly anything for the suggested ingredients, as long as the potatoes, cheese and eggs stay the same. We've used breakfast sausage, mushrooms, bell peppers and spinach.

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Chicken Breasts With Herb Basting Sauce

Reviewed: Oct. 28, 2009

Very good. So easy that my boyfriend made it! We used a pound of boneless skinless chicken breasts and omitted the fresh parsley. We didn't baste at all while cooking, but the chicken was still nice and juicy. I actually thought the flavors were a little bit too strong, so I might cut back just a tad next time I make this.

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Marinated Pork Tenderloin

Reviewed: Jul. 14, 2009

I'm eating this right now, after making it the first time. I made it exactly as directed (except accidentally marinading for two days) and it's very good. I wasn't sure how the cinnamon would work with the other flavors, or if I would even be able to taste it. The cinnamon comes through clearly, although not overwhelmingly, and blends well with the other flavors. Recommended.

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Baked French Fries I

Reviewed: Jan. 22, 2009

These were tasty. I took advice from a few different comments: cut them thin, shook everything together in a tupperware, baked only 30 min. and flipped halfway. The spices weren't evenly distributed with the tupperware method. My fries were cooked, but soft. I'll make them again, but I'll play with the cooking time, temperature and the mixing method for crisper, more evenly coated fries.

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Szechwan Shrimp

Reviewed: Jan. 10, 2009

Great recipe! It was spicy, despite my doubts. I followed the advice of other reviewers, doubled the sauce and added frozen brocolli. I will be making this again for sure -- I may try adding additional vegetables (maybe mushrooms?) next time. UPDATE: Made again with mushrooms, asparagus, water chestnuts and broccoli. Doubled the sauce again. Excellent.

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Colonial Pumpkin Bars

Reviewed: Oct. 21, 2008

I've been making these bars for several years, but just joined AllRecipes. Every time I make them, people rave about them and ask for the recipe. Most recently, a coworker said, "I don't like pumpkin, but this is like cake. Really good cake." Highly recommend this recipe!

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