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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.

Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 20, 2006
This recipe was good and I will make it again with a couple of changes. The next time I would omit the chicken as I don't think it added a whole lot to the flavor. I will also increase the amount of enchilada sauce, decreasing the amount of water and add some cheddar cheese right to the soup pot.
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6 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Mar. 13, 2006
This truley is amazing. My husband is hard to please and he loved it. The simple-ness of it has won me over. I had a smaller tenderloin and it still was fantastic and I didn't have onion soup mix so I used a cup of chicken stock instead of the soup mix and water. I bet it would be even better with the soup mix. Out of this world - definately a keeper.
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2 users found this review helpful

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Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.

Louisiana Shrimp Casserole

Reviewed: Mar. 13, 2006
This is one of those great recipes you can't mess up. I used regular rice, it's what I had. I also used cream of Mushroom soup because it is what I had. I used frozen salad shrimp and just reduced the cooktime, they just had to warm. I also didn't have sour cream so I just used a little milk to mix the sauce. Even though I masacared the recipe it turned out great and my kids loved it. They are big shrimp fans and big rice fans. You can't go wrong.
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8 users found this review helpful

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Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.

Simple Hamburger Stroganoff

Reviewed: Feb. 26, 2006
This recipe is awesome. I decided to make this before I read the reviews. I do that a lot because sometimes the reviews are misleading because everyone's tastes are different. I did change a couple things because of what I had on hand. I used two pounds of ground beef and I used a can of cheddar cheese soup instead of one of the cans of cream of mushroom. yummy and enough to feed an army.
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0 users found this review helpful

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Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.

Creamy Vidalia Onion Soup

Reviewed: Jul. 20, 2005
My family enjoyed this recipe and will make it again, I would however double the amount of onions that I used; I will probably use 1 or 2 white onion as the soup may get to sweet using all Vidalia’s. The onions that I used the first time would be what I consider medium size (about the size of a hardball). I like the idea in T.PROCTOR’S review of adding cognac – will try that next time also. Thanks Holly!
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6 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Grilled Onions

Reviewed: Jul. 15, 2005
I made the following changes to this recipe; its not that I didn’t like this recipe as it was published, but I wanted more of a beef flavor in the onions so it taste more like French onion soup. Therefore, I made the following changes. I use Beef base instead of the bullion (about tablespoon for a medium size onion) this gives it more of an intense beef flavor like French onion soup, also mixed in some mozzarella cheese along with the soup base before placing it in the center, then topped it with the butter. It is imperative that the onions be wrapped tight with at least two layers of foil to insure the juice remains within the package when cooking.
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32 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 0 stars. This recipe averages a 4.58 star rating.

Herb Rubbed Sirloin Tip Roast

Reviewed: Jul. 11, 2005
As submitter of this recipe, I would like to make the following comments based on the reviews that I have read. Many of the reviews state that it is too salty; I admittedly love salt so the amount of salt may indeed be too much for some. I would point out that if you are using table salt to cut the amount of salt in 1/2. Many users also ask if this is good on other cuts of meat, I use it on all cuts of meat (beef and pork) especially roast. For poultry, I might suggest replacing the oregano with sage.
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702 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.

Quick Crescent Taco Pie

Reviewed: May 25, 2005
My family really enjoyed this recipe. I used an 8X8 Pyrex dish instead of a pie plate; 1 ½ LB ground beef and two packs of taco seasoning. After making the recipe a couple of times, I found this amount fits best in that size dish. I also recommend reducing the amount of water used with the taco seasoning; it may be to “soupy” for this dish (the seasoning packet I use calls for ¾ cup water for each pound of ground beef, I use ½ cup per pound). If you are planning to have leftovers, I recommend that you not add the Tortilla chips the whole dish, as they tend to get soggy at re-warming.
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9 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.

Broccoli and Tortellini Salad

Reviewed: May 24, 2005
Delightful! I made this recipe twice in one week! The first time I made it I followed the recipe to the "T". The second time I used 1/2 Tortellini and 1/2 Garden Rotini mixing the dressing in about 1 hour before serving I preferred the second time I made it but would not hesitate to give the original recipe to a friend. This recipe will make a great "Pot-Luck'er".
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.

Buffalo Style Chicken Pizza

Reviewed: May 23, 2005
My Wife loved it - I Thought it was "above average" and will make it again with a couple of modifications. I, like many others used a pre made pizza crust (12") and reduced the amount of dressing; I used about 8 oz on the 12" crust and even that was a little much, next time I will cut it back to about 6 ounces. I first marinated the chicken breast about 4 hours in Basil infused sunflower oil and a generous amount of pesto seasoning, I then grilled the chicken. 3 - breast was plenty of the 12" crust. Liking things I the spicier side, I will add a little more hot sauce to mine next time. I also missed the tomato flavor and will try adding a little tomato paste to the hot sauce and butter mixture before putting on the pizza.
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2 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.

Absolutely Awesome BBQ Sauce

Reviewed: May 20, 2005
Wow this is the best BBQ sauce recipe I have ever made! I used it on ribs and I am sold - all the other recipes I have for BBQ sauce are out the door as this one is the one I will use for ever! I would like to offer an update to a couple comments received from the reviewers. 1) This is a sweeter sauce feel free to reduce the amount of brown sugar; may even consider replacing some of the brown sugar with honey. For those with a concern of it being too thin, I have placed it on the stove bringing, it to a boil then simmering until you get your desired consistency.
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26 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Buffalo Chicken Wings I

Reviewed: May 17, 2005
I use “Crystal” hot sauce for this recipe using the same amount as the recipe calls for. Additionally, instead of white vinegar I use apple cider vinegar. For cooking, I grill them. First, I salt and pepper the wings then put them over direct heat getting some good color on the wings. I then put them in a foil pan, pour the hot sauce over the top, and finish cooking them this way. Also, serve Ranch and Marie Blue Cheese dressing on the side. They are easy to keep warm in a crock put if you are serving them at a party – your guest will love them!
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Sausage Gravy I

Reviewed: Jul. 12, 2003
Awsome! The only thing I change to suit my taste buds was to double the amount of black pepper (fresh ground).
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5 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.

Awesome Chicken Noodle Soup

Reviewed: Dec. 16, 2002
Great Soup on a cold winters day! The only changes I made was I added some chicken breast (which I precooked), instead of the lemon grass I added some lemon juice at the end, I also add some fresh ginger which realy kicks it up.
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21 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.

Hungarian Mushroom Soup

Reviewed: Nov. 21, 2002
I have added this recipe to my soup recipe collection and will be sharing it with my company this holiday season. The only changes I made were using ½ the amount of dill and I used sliced baby Portabella mushrooms as I prefer their taste to button mushrooms. The next time I make the recipe I may use thyme instead of the dill.
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14 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

New England Clam Chowder I

Reviewed: Oct. 11, 2002
Reading the reviews before making this recipe I made the following changes: I used bottled clam juice instead of the water (1 ½ cups); 2 cups half-and-half and one-cup heavy cream instead of 3 cups half-and-half, and 3 - 10oz. cans of clams. The other adjustment I made was to use 1-cup ham instead of bacon as I find that bacon gets to soggy in soups, the ham is a perfect substitute and give the soup a bit more bite.
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190 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Chicken Enchiladas I

Reviewed: Sep. 28, 2002
After I started making the recipe I found out that I had no chili powder so I substituted taco seasoning. I believe the ending results were the same as it would have been with chili powder as the taste was very pleasing! The only thing I would change next time is to increase the amount of chicken to give the sauce a little more body.
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

Barbequed Marinated Flank Steak

Reviewed: Jul. 4, 2001
I agree with many of the comments that this needs to cook longer than 20 minutes. Althought the taste was good I found it a little disapointing in that I thought it would have had a much more intence flavor.
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1 user found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.

Strawberry Spinach Salad I

Reviewed: Jun. 28, 2001
Although im not a chef I would offer these tips to those that have had a problem with desolving the sugar in the dressing. First use a good quality honey and second try desolving the sugar in the vinagar before adding the oil.
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4 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.89 star rating.

Turkey in a Smoker

Reviewed: Jun. 28, 2001
WORTH THE TIME! Plan on a day relaxing in your favorite lawn chair getting up once every hour only to throw on some more woodchips and getting another beer. Although this recipe takes 10+ hours its a sinch and worth every moment. The only alteration I made is soaking the turkey in salt water a couple of hours before smoking (1 1/2 to 2 cups Kosher salt desolved in enough water to cover the turkey).
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23 users found this review helpful

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Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA
Living In: Freeport, Illinois, USA

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