DFW Stark Profile - Allrecipes.com (10220877)

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DFW Stark

DFW Stark
Home Town: Levelland, Texas, USA
Living In: Dallas, Texas, USA
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Asian, Mexican, Italian, Southern
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Recipe Reviews 12 reviews
Guy Approved Meatloaf
Made it AS WRITTEN. I am a BIG meatloaf and BBQ fan so I was disappointed in the results. Mine came out a bit mushy. It is possible I used a bit more than 1.5 pounds of ground meat since I was using two packages we had in the freezer. We might not have divided up the packages exactly evenly so it's possible I used closer to 2 pounds of meat. I don't know if that would have made such a difference or not. The texture wasn't horribly bad but it didn't hold together the way my wife's recipe does--hers is more 'solid'. The main problem was the taste. I suppose the brand of BBQ sauce might have an effect of the taste but we just didn't like it. I cooked it covered for 1/2 of the time and then took the foil off for the last half so the bacon crisped up nicely. That was a really good part of the recipe--we have never tried putting bacon on a meatloaf before. I think we will keep the bacon idea and go back to my wife's recipe. Thanks for posting though.

1 user found this review helpful
Reviewed On: Mar. 3, 2010
Kickin' Collard Greens
This has become a standard, go-to recipe when we want to impress guests. It has enough spice to make it "Kickin'" but not so much that it overpowers. We make it as written and love it! It is quite easy to make and can sit a while after it is done if you have other dishes cooking. You can even buy pre-cut/pre-washed collards to save a bit of time/work. It is especially good as leftovers! This is our new Thanksgiving traditions. It's that good.

0 users found this review helpful
Reviewed On: Feb. 24, 2010
Mini Reubens
We have made these several times and they are ALWAYS a huge hit. Tips: Toast the bread a bit first or they can get soggy. Also, I think using thinly shaved corned beef makes them easier to assemble. If the meat is too think it doesn't want to stay folded. (I guess you could just cut it into little pieces and stack them up but then that adds another prep step.) The biggest problem with them is if you make a ton of them you need a really LARGE tray for transporting them. They don't do well stacked on top of each other.

14 users found this review helpful
Reviewed On: Nov. 17, 2009

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