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Apple Pork Chops

Reviewed: Jul. 12, 2006

This was truly awful. I think it was the cloves. Whatever, I'll make my applesauce on the side from now on.

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I always wanted to marinate and grill a chuck steak but was disappointed with this marinade. My ANGUS chuck didn't get very tender after 3 days and and the edges had too much lemon flavor.It did taste good sliced super thin with melted provalone cheese on a hoagy, though.

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Steak Tip Marinade

Reviewed: Nov. 3, 2005

I was totally disappointed in this recipe. It didn't tenderize the meat at all (I used a fair cut of tenderloin) and it masked the flavor. I think this is for the people who like to douse their steaks in A-1.

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2 users found this review helpful

Beer Batter Fish Made Great

Reviewed: Jun. 17, 2005

Great! I was having a problem with it being greasy although I drained it on paper bags. Then I switched to 2 egg whites instead of a whole egg and it solved the problem - found out from tv that egg yolks hold the oil.

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47 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Nov. 17, 2003

I tried this as listed and my husband thought it was KFC. Now we're trying to cut carbs so I subbed Splenda for sugar and heavy(whipping) cream for the milk and buttermilk and it tastes just as great-also not as watery. This is really simple to make, too.

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2 users found this review helpful

All Protein Meatloaf

Reviewed: Oct. 22, 2003

I gave this 5 stars because the no carb concept is great and with changes for our personal taste it turned out perfect. I left the chili powder out, added 1/2 teas. ground mustard, garlic powder instead of salt and used 1/2 ground chuck and 1/2 ground pork like I would for any meatloaf. Put a little more tomato sauce on top and YUM! Next time I might up the pork skins and see what happens.

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2 users found this review helpful

Barbeque Sauce II

Reviewed: May 26, 2003

Different. Not one I'd rave over.

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4 users found this review helpful

Barbecue Ribs

Reviewed: May 26, 2003

This is an excellent recipe if you like a sweeter BBQ sauce.

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0 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Apr. 18, 2003

I've been making turkey this way for 2 years now and EVERYONE loves it. The only change I make is to decrease the broth to 1 1/2 cups. That way I get those crusty bits on the bottom of the pan which is so essential to a good gravy.

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1 user found this review helpful

Peppermint Meringues

Reviewed: Apr. 17, 2003

These taste great and are very versatile. I've subbed toffee bits for the peppermint-so good. Also, this can be made with Splenda instead of sugar if you want to cut even more carbs.

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3 users found this review helpful

Di's Delicious Deluxe Deviled Eggs

Reviewed: Apr. 17, 2003

Yum! The only change I made was to add some fresh ground pepper. The hot pepper sauce was a great idea to give it some kick-add to individual preference.

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1 user found this review helpful

Deviled Eggs II

Reviewed: Apr. 17, 2003

If you like prepared mustard on eggs, this is for you. Otherwise, this recipe runs a very poor second to Di's Delicious Deluxe Deviled Eggs. It gets its kicks from a dash of hot sauce.

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2 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Apr. 15, 2003

Excellent! It has a thick, complex taste-needs no meat. I did sub chicken broth for wine and added basil(because I love basil).

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5 users found this review helpful

Pesto

Reviewed: Apr. 10, 2003

Wow! I love fresh basil and this is a great way to add that fresh taste to my cooking. I omitted the parsley and cut back a little on the cheese.

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1 user found this review helpful

Chicken and Broccoli Braid

Reviewed: Apr. 9, 2003

This was an excellent recipe. When making for a party, I make the filling a day ahead then just put it together and bake. I have made this many times and haven't had a problem with doughiness. Check your oven if you have a problem-it's probably too hot. P.S. I'm sick of reviewers pushing their overpriced Pampered Chef products.

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14 users found this review helpful

Chicken and Dumplings III

Reviewed: Jan. 23, 2003

What an easy and good soup! If using chicken with a bone, cook a little longer. I used 5-6 cups water and 3 chicken bouillon cubes tnen kept the extra stock when reserving the 3-4 cups in the pot. It was so easy to make on a cold Michigan day and I didn't have to leave the house to buy any ingredients.

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3 users found this review helpful

Chicken Enchiladas II

Reviewed: Jan. 20, 2003

I've been making this recipe for a long time now and it's a favorite but... We've been keeping track of carbs lately and there's no way a serving is 72 carbs;it's more like 22. So for those who care, double check your nutrition rating yourself as I've noticed many mistakes.

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11 users found this review helpful

Banana Nut Bread Baked in a Jar

Reviewed: Jan. 18, 2003

This was a great change from cookies in a jar. The bread really stayed moist. I'd adjust the spices, though, as the banana taste had a hard time coming through-tasted more like spice bread. For my second batch, I subbed pumpkin for the banana, used my favorite spices and it was even better than the banana bread. This made a great gift but it's also nice to keep some and have fresh bread in a couple weeks with no work.

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3 users found this review helpful

Slow Cooker Stuffing

Reviewed: Oct. 30, 2002

I've never been able to make stuffing outside the bird but this recipe changed all that! I changed the spices to match my favorite recipe, used 2 1/2 to 3 cups broth (added more as needed while cooking) and it was great. Stuffing in the bird is still the best but this recipe runs a close second.

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4 users found this review helpful

Double Tomato Bruschetta

Reviewed: Aug. 22, 2002

Great tasting recipe and very easy. I didn't have any sun dried tomatoes so I skipped it but added a dash of sugar to sweeten the Balsamic vinegar. The vinegar is definitely key to the recipe. Also, if you just grill your garlic bread and add the tomatoe mix,cold,(no cheese) it tastes just like Papa Vinos. Either way it's excellent.

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54 users found this review helpful

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