HPITTS Recipe Reviewed - Community

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Very good. I did follow the suggestions and increase the eggs & cheese. I also decreased the milk by 1/2 cup. I added dried onion flakes to the egg mixture. I baked it at 375 for 45+ minutes and broiled for <5 minutes to finish it. My husband was skeptical, but after trying it was pleasantly surprised. We will definitely make this recipe again.

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Gordo's Good Venison

Reviewed: Jan. 21, 2009

Absolutely fabulous!! I didn't have time to marinade it very long, so I can only imagine that it could have been even better. Even my 2&4-yr-olds asked for 2nd and 3rds. I used it on back strap. I didn't need 6 pounds of meat for just us, so I decreased the water to less than one cup and just added chicken bullion to that instead of the water and chicken stock. I also didn't have fresh parsley, basil & rosemary, so I used dried. I will definitely use this recipe again!

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Southern Fried Cabbage

Reviewed: Jan. 15, 2009

I'm what my husband would call a yankee, so I'm not sure what this is suppose to taste like, but I thought it was pretty good. I used shredded red cabbage b/c that's what I had on hand.

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Peanut Butter Pie 2000

Reviewed: Jan. 14, 2009

Very good. Make sure to chill it before serving.

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Chili I

Reviewed: Jan. 14, 2009

Too sweet for me. I'd leave out the brown sugar next time. My husband really liked it though.

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Tasty White Bread

Reviewed: Dec. 7, 2008

Very good, very easy! I've only made yeast bread a few times & haven't tried it in years, but this recipe was simple and easy to do. The bread is delicious! The crust is crusty, the center soft and moist.

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Leftover Chicken a la King

Reviewed: Sep. 12, 2007

Very good! I tend to eye rather than measure, so I may not have added the amounts exactly, but this was delicious! I served it over homemade buttermilk biscuts. I used a combination of chicken stock and white wine for the base and added about 1/3 cup of frozen onion seasoning mix and a pinch of garlic powder and red pepper.

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Amazingly Easy Irish Soda Bread

Reviewed: Feb. 10, 2003

Bread had a biscuit texture. Rich and good--my company enjoyed it. I basted the bread 3-4 times through baking, but that may have lowered the temperature of the bread in baking too much because I ended up with a small doughy part in the middle of the bread even though the outside was well done.

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9 users found this review helpful