We had company for many breadfasts with visitors at our home so I needed something I could prepare the night before other than the typical sausage egg casserole. This was great esp for people eating at different times in the morning. Just slice reheat in micro and it is ready.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Roasted Brussels Sprouts

Reviewed: Nov. 28, 2009

Very bland, sauteeing them is much more flavorful.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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High Temperature Eye-of-Round Roast

Reviewed: Nov. 28, 2009

Excellent, we love this cut of meat.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Simple Country Ribs

Reviewed: Nov. 28, 2009

These ribs were excellent I will not make any other way again. I make my own BBQ sauce, watered it down and boiled them. Great method, I used to bake them on low covered for several hours but this is better, could extend the time boiling and still be great.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Wisconsin Bratwurst

Reviewed: Nov. 28, 2009

These were great, the beer added the perfect touch. Good with any grade of brats.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Pepperoni Stuffed Zucchini

Reviewed: Nov. 28, 2009

We did not enjoy these like I thought we would.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Dad's Excellent Scallops

Reviewed: Nov. 28, 2009

ok, but not as good as scallops with bacon and sauteed in butter. I will go back to my original.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Creamy Pesto Shrimp

Reviewed: Nov. 28, 2009

We were excited to make this because it sounded really yummy...wasn't :(

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Sweet and Sour Chicken III

Reviewed: Nov. 28, 2009

We thought this was just ok, not the flavor we were looking for with sweet and sour.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Original Homemade Italian Beef

Reviewed: Nov. 28, 2009

Very good, I was looking for this recipe that I had made some years earlier, pumped up the peppers and the flavor was perfect.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Indian Shrimp Curry

Reviewed: Nov. 28, 2009

This was fun to make. Everyone loved it except my daughter, she did not care for the curry. Excellent with some Naan bread.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Grilled Whole Turkey

Reviewed: Nov. 28, 2009

This was great, since there were only three of us for Thanksgiving I bought a 6 lb. roasting hen, cut everything in half and it was fab. We basted it with some olive oil to get a real good browning of the skin, then cooked like directed, removed from the pan and seared the outside about three min again. Fell off the bone with tenderness and moistness. Husband and son want to do it again. We are on an RV traveling so cooking on the grill was necessary due to oven space.

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debi210

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Rapid City, South Dakota, USA

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Sweet Potato Pecan Pie

Reviewed: Nov. 27, 2009

Perfect amount of spices in this pie, and the sweet potatoes work well with the pecans. We didn't go out of our way to buy the hazelnut liqueur and it was still fantastic with just the whipped topping. I'll probably surprise my boyfriend with another one of these once Christmas arrives.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Triple-Cheese Macaroni

Reviewed: Nov. 26, 2009

This was a very good recipe! It was probably my favorite mac and cheese recipe that I've tried. I did make a couple of changes. I used gluten free macaroni because of food allergies and it worked great. I followed the same cooking instructions with the rice pasta and it worked great. I also used colby cheese instead of the mild and sharp cheddar cheeses. Neither of these changes will alter the taste much so I feel like I got a good sense for the recipe. It was very very good. I'm not a fan of the creamy processed mac & cheese recipes, I like the old fashioned kind and this is a good old fashioned recipe. Great flavor, great recipe. The only change I would make is to reduce the amount of mustard in the recipe. It gives it a great kick, but was a little too strong. Maybe a little less than a tbsp. I will definitely make this one again! I got lots of compliments!

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KRISTEN-RENEE

Cooking Level: Intermediate

Home Town: Crawfordsville, Indiana, USA

Living In: Louisville, Kentucky, USA

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World's Best Pasta Sauce!

Reviewed: Nov. 25, 2009

Good sauce, went over very well with the kids. Even without the meat.

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Cheeseburger Meatloaf

Reviewed: Nov. 22, 2009

I didn't roll it and opted to split the beef mixture in half, make a well in the bottom and fill it with cheese, then add the top and seal all around. Didn't use all the cheese and added a little bit of Worcestershire sauce. I should have paid attention to the other reviews about letting it sit for a few minutes so the cheese doesn't goo right out. Can't wait to make again and experiment with different fillings.

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jvfalcon

Cooking Level: Intermediate

Home Town: Nutley, New Jersey, USA

Living In: Louisville, Kentucky, USA

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Frosted Cranberries

Reviewed: Nov. 22, 2009

I LOVE Frosting fruits--grapes, etc. are great using this recipe, too. Just a suggestion, if you want to make it a bit more "decadent". I like to replace the water with brandy, cognac, grand marnier, chambord, etc. Make sure it's chilled first, though. It really adds an expensive taste and presentation to frosted fruits--and is especially nice with frosted grapes.

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