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This was very good, I have made it twice.Both times I used bonless breast because thats what we always have on hand. the first time I used regular (spanish) Paprika, and it was pretty good. The second time i used Hungarian paprika, Oh my god what a difference. the second time i made it it was for 9 hungry firemen. They devoured it. I know alot of people say to make good paparikash you need to use bone in chicken, but i'm here to say that this was outstanding with bonless breast. I will be making this for years to come. Thanks for sharing

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185 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Dec. 11, 2008

Followed the directions to the T. We really loved this. Thanks for sharing

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1 user found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Dec. 11, 2008

Very good, will make again, Thanks for sharing

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2 users found this review helpful

Super Sausage Gravy

Reviewed: Jan. 16, 2008

Very good and very easy. It's a keeper

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1 user found this review helpful

Famous Pork Chops

Reviewed: Jan. 16, 2008

This was pretty good, Very tasty

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1 user found this review helpful

Breaded Rib Roast

Reviewed: Jan. 16, 2008

This was pretty good

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2 users found this review helpful

Golden Pork Chops

Reviewed: Aug. 1, 2007

This recipe was OK but i was not a 5 star

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1 user found this review helpful

Grilled Rib Eye Steaks

Reviewed: Jul. 27, 2007

As with most recipes I get from this sight, I try them out on the the guys I work with at the firehouse. 10 guys and everyone of them loved the steak. I tripled this recipe for 10 Ribeyes and followed it to the T. This one is a keeper. Thank you

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14 users found this review helpful

Neat Sloppy Joes

Reviewed: Jul. 24, 2007

Made them for the men at the firehouse and they loved them. Followed the recipe exactly, But added green pepper. It's a keeper

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1 user found this review helpful

Mom's Best Spaghetti Sauce

Reviewed: Mar. 13, 2007

I made this at the Firehouse for the men and they all loved it. The only thing i changed was that i put raw meatballs and sausage in it and let it cook 5 hours. This is a deffinate keeper. Thanks

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5 users found this review helpful