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Beer and Brown Sugar Steak Marinade

Reviewed: Nov. 5, 2007

My boyfriend and I thoought that this was pretty good... we may do it again with a less choice cut of meat (we use omaha steaks rib-eyes, so they were already very tender). We added lots of garlic to the marinade, and increased the marinading time to a few hours. I reduced some more of the sauce and it made a very nice, thick, and sweet sauce as a topping.

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Sweet and Spicy Green Beans

Reviewed: Nov. 5, 2007

This recipe had amazing flavor, without overpowering the veggies. I added a can of drained water chestnuts to give the side a little more crunch. It goes great with any asian style entree.

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Thai Chicken Tenders

Reviewed: Nov. 3, 2007

This recipe just wasn't that good of flavor. The sauce was just too thick (although I didn't have the clumping problem that some people had). We didn't even save the leftovers... It tasted like peanut butter so much that you couldn't even taste the hoisin sauce. Won't make again.

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Creme Brulee French Toast

Reviewed: Oct. 14, 2007

I made this recipe a while ago for a family brunch. It was the favorite dish there! Everyone wanted the recipe. The kids especially loved it.

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Pirates' Pork Chops

Reviewed: Oct. 14, 2007

This sauce was very good, but it didn't flavor the pork chops enough. Next time I will cube the pork, coat with flour, and brown first to give the sauce something to stick to. I'll also add more curry powder next time, and a dash of cayenne pepper.

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Honey Roasted Red Potatoes

Reviewed: Oct. 14, 2007

This recipe is my new favorite way to cook red potatoes. We have potatoes different ways at least twice a week in our house, and this will become a regular recipe for us. I didn't have dry mustard so I just used regular deli mustard. It was delicious!

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