chefblackhat Recipe Reviews (Pg. 1) - (10808231)

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Cola-Brined Chicken Wings

Reviewed: Dec. 30, 2009
This is one lovely, simple, and outstanding brine for grilling chicken drumettes. I have my own grilling rub, but this brine is superb. If you're not familiar with how to brine, learn about how it works and brining ratios and times! :) Thanks for this nice recipe!
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Awesome Slow Cooker Pot Roast

Reviewed: Aug. 13, 2009
Very nice, Brenda! Here are my variations: 1. I buy eye of round roasts when they are marked down (usually packaged in twos). 2. I season them liberally with dried seasoning mixes (Mrs. Dash and Montreal Steak Seasoning), wrap them in two layers of plastic wrap, then waxed freezer paper, label and freeze. The pre-seasoned roasts are a snap way to begin this recipe even solid frozen! 3. I unwrap the frozen roasts, add the water/beef broth and cook on low 8-9 hrs, adding veggies in the last hour and thicken with cornstarch at the very end. I have used your recipe verbatim for a nice thick chuck roast and cooked it in a dutch oven covered tightly in the oven at 225 F for about a day and it is simply scrumptious! Thank you. Great job!
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10 users found this review helpful

Spaetzle and Chicken Soup

Reviewed: Nov. 21, 2006
After years (I'm serious) this is the very first recipe for spaetzle that exactly matches my mother's (and her's) way of making it! I'm psyched. This recipe is almost identical to the thickened chicken stew I make today, having watched at my mom's apron strings. Our family is PA Dutch and I wonder if this unique preparation of spaetzle is regional... sometimes I will do the noodles on their own in boiling water, straing them, then fry until golden in butter. Yum. Thank you. GREAT recipe!!
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