lkaumans Recipe Reviews (Pg. 1) - (11856710)

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Cola Pot Roast I

Reviewed: Feb. 18, 2014
This is a wonderfully flavorful and easy pot roast. Great for a busy work day where you can mix it up and put it in the crock pot. When I make it on weekdays, I skip the browning, put the meat in the crock pot, pour the remaining ingredients on top, then cook on low 6-8 hours while I'm at work. When I read the ingredients, I wondered about the tomatoes and spaghetti sauce mix, but it all makes for a great flavor. Not too overpowering. Makes a wonderful gravy and I also used the sauce as a base for beef soup. Delicious!
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Scottish Shortbread III

Reviewed: Dec. 16, 2013
I tried this recipe tonight and loved it. I followed suggestions of others and only used 4 cups of flour. The consistency of the dough was perfect. I rolled them into balls and used cookie presses to flatten them out, then baked for less time. Delicious! I may try to add a little bit of vanilla or almond flavoring the next time I make this.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: May 24, 2012
This is a fantastic recipe and a huge hit at our house. Even our picky 13 year old will eat it, in spite of the onions! For the tomatoes, I've used both diced and crushed and it's wonderful either way. I also substitute half of the sausage with spicy sausage. If you're looking for fewer calories, this is also great with turkey italian sausage. The only other change I make is to use basil instead of parsley (dried works great since this is what I usually have).
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Strawberries with Balsamic Vinegar

Reviewed: May 2, 2011
Sounds weird. Tastes DELICIOUS! I will be taking this to my next dinner group. YUMMY! Can't wait to try it over vanilla ice cream.
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Slow-Cooked, Texas-Style Beef Brisket

Reviewed: Aug. 3, 2010
I love beef brisket but have never cooked it in a slow cooker until I tried this recipe. I followed the instructions for cooking the meat exactly, though I did add a dry rub to the meet. My brisket was about 4 pounds so I cut everything in half. I set my crock pot on low and began the process. After about 16 hours of cooking, I realized the house smelled like the meat was burning. Boy was I glad I checked it! The coffee had all burned off, the drippings in the crock pot had burned, and the meat was starting to burn. Fortunately, I was able to salvage the meal, but if I hadn't been home and just trusted this to cook for 24 hours, my family dinner would have been completely ruined. I've read the other comments about burned meat and I'm wondering if you need to cut down the cooking time when you use a smaller brisket. Also, I used a different, bolder recipe for the sauce (also on this website). It turned out great, but if I try it again, I'll either cut down the cooking time or stick with the oven. The advantage to the crock pot is it doesn't heat up the whole house.
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