Bulgogi (Korean BBQ)

Reviewed: Nov. 12, 2007

Please cut the soy sauce in half, it will make all the difference. Also double the pear juice! Overall take somewhat like the restaurants.

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Wow! My hubby hates mushrooms AND onions but he said this was better than MY beef tips recipe, LOL. A keeper for sure. Oh, he said it tasted "home made" like momma used to make. Delish!! EDIT - I am making this ONCE again. The past couple of times I halved the water and cooked it in the crock pot. Low for 6 hours, awesome everytime!!

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Broccoli Cheese Soup V

Reviewed: Nov. 1, 2007

Delicious!!

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Mom's Best Pork Chops

Reviewed: Oct. 31, 2007

I made this recipe last night and it was absolutely delicious! Everyone loved it!! The only thing is everyone; not so good as leftovers though. Make only what'cha need! Still absolutely scrum-dilly-umptious! 555555555 stars!!

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~Susakins~

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Baked French Toast

Reviewed: Sep. 1, 2007

Extremely disappointed with this recipe. If I could give 0 stars, I would. The quantity of liquid is too much for the quantity of bread. The top of the dish looked beautiful with a wonderful carmel color, but the inside of the dish was a mushy, mealy texture. Was hoping for a great breakfast idea to make on Sunday mornings to help with the morning rush for church, but not so. From the raves reviews, thought it would be a great dish, but it was a unappealing, nasty mess of mush. Would have been better off making French toast the old fashioned way.

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Pirates' Pork Chops

Reviewed: Aug. 10, 2007

We found this recipe to be very tasty and easy to make. I added 1 cup of left-over white wine to the mix and ran out of honey so I substituted and added some Karo Syrup to the honey I had. The entire family said it was a winner and wanted more.

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Snakman76547

Cooking Level: Expert

Living In: Killeen, Texas, USA

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Mexican Rice III

Reviewed: Jul. 9, 2007

easy and yummy

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LWINTERS1216

Cooking Level: Expert

Home Town: Panama City, Florida, USA

Living In: Killeen, Texas, USA

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Ham N Cheese Potato Bake

Reviewed: Apr. 19, 2007

Great basic one-pot recipe. I always love basic recipes that you can use and by adding things make my own. The first time I made this, I used all the ingredients called for in the original recipe. The second time I made this, I did not have sour cream or a can of condensed potato soup. So, instead I used a package of cream cheese, a half of pint of heavy cream and a can of condensed mushroom soup. Both times I also used 16 oz of shredded cheddar cheese. It turned out great both ways!!! A totally yum recipe that can be made for breakfast, lunch or dinner. I am going to make it for my mother's group. Thanks for sharing!!!

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Mom's Coleslaw

Reviewed: Apr. 15, 2007

This is an awesome an super quick recipe. I am very picky about my slaw and prefer the slaw from Long John Silver's Restuarant. This slaw taste just like their slaw, sweet and tangy. I used pre-shredded cabbage and carrots, light mayo and splenda sugar. I also added a bit a black pepper because I like pepper in my slaw. It was perfect after just putting it together and I am sure it will be even better tomorrow. THANKS!!!

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Shrimp and Crab Bisque

Reviewed: Mar. 11, 2007

I followed this recipe to the letter- using Chardonnay for my white wine- and essentially ended up with wine soup. Terrible! It was also way too thin for a bisque. I feel if the wine was omitted or cut back to 1-2 tbs. I might have liked it. What a waste of all that beautiful seafood!

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Kristi

Cooking Level: Intermediate

Home Town: Killeen, Texas, USA

Living In: North Richland Hills, Texas, USA

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Make Ahead Breakfast Casserole

Reviewed: Feb. 19, 2007

This is a really great recipe. It is versatile by allowing the cook to add whatever ingredients (meat, veggies) that is desired. That aside, it does have a tendency to come out a bit more running than most breakfast casseroles. To alleviate this problem, I use a 16oz bag of herb seasoned croutons. I also like my casseroles a bit more meaty and cheesy. Therefore, I use 1 pound of turkey sausage and 1 pound of bacon along with 16oz of shredded cheese. I also add a bit of paprika to the mix. The eggs and milk provide ample moisture for the crouton mixture to bake up moist but not soggy. As for execution, I mix everything except the croutons together and then mix in the croutons so that the add-ins are distributed throughout the casserole. Then I pour everything into a 9x13 baking dish. I take this casserole to MOPS (Mothers of Preschoolers) everytime it is my turn to cook and I never come home with any left overs.

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Peppermint Chocolate Fudge

Reviewed: Feb. 18, 2007

Awesome stuff. Wrapped nicely, this makes a great holiday gift or package topper. MAKE A DOUBLE BATCH or you will regret it!

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Kristi

Cooking Level: Intermediate

Home Town: Killeen, Texas, USA

Living In: North Richland Hills, Texas, USA

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Easy Alfredo Sauce I

Reviewed: Jan. 9, 2007

My husband requested I make Chicken Fettuccine for his birthday. I used this sauce and he said it was better than the restaurant sauce. The trick is to heat the cream slowly until it is almost simmering, then whisk the butter into the cream in small pieces until melted. Then whisk the cheese in until melted and use freshly grated cheese if available. The sauce comes out creamy, thick and delightful. A great recipe....

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Deviled Eggs I

Reviewed: Jul. 18, 2006

My husband and I love deviled eggs. However, I like mine with more mustard than he does. I made these for a dinner party and all my guests and husband loved them. In fact, when my husband returned from Iraq, he requested I make this recipe for him!!! I gave it 4 stars only becuase I prefer more mustard.

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Easy Guacamole

Reviewed: Jul. 18, 2006

I made this recipe for a Fajita Fiesta for my friends. Everybody loved this recipe and at the end of the night, it was completely gone. AWESOME recipe.

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Jamie's Minestrone

Reviewed: Jun. 13, 2006

What an awesome recipe. Some complain that there is too many veggies, but I added more than the recipe calls for and was completely delighted. What a wonderful alternative to a veggie soup!!! The flavor was terrific as well.

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Amazing Sun-Dried Tomato Cream Sauce

Reviewed: May 29, 2006

This recipe is delicious, just like something you would order at a restaurant. Plus it is quick and easy to make in the amount of time you can cook the pasta. For some added flavor I add fresh crushed garlic and bacon to the cream sauce.

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hottie7979

Cooking Level: Expert

Home Town: Braham, Minnesota, USA

Living In: Killeen, Texas, USA

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Guacamole

Reviewed: May 19, 2006

Being a Texas girl living in Japan, I decided to through a Fajita Fiesta for my birthday. I made the whole spread including this recipe. The Guac got rave reviews from everybody and was completely eaten by the end of the night...even by the Lt. who doesn't like Mexican food!!! What an awesome recipe....

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B Powell

Cooking Level: Expert

Home Town: Killeen, Texas, USA

Living In: Camp Foster, Okinawa, Japan

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Fantastic Black Bean Chili

Reviewed: Feb. 19, 2006

GREAT CHILI! (Now, I've never heard of making chili without a jalapeno or two and a bottle of beer- so I made those adjustments to my pot and left out the vinegar. WONDERFUL!) Thanks!

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