TRHarrington Recipe Reviews (Pg. 1) - (12541214)

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Sausage and Rice Stuffed Peppers

Reviewed: Mar. 15, 2012
The recipe, as is, will fill about 20 large bell peppers, not 6. I recommend decreasing the amount of rice to 1 cup and also the water to 1 cup. As for the cheese, use 4 ounces in the recipe and about another 2 ounces to top the filling. As for blanching the bell peppers, it's a bad idea. Boiling for 15 minutes makes the peppers very soft. Do it for only 5 minutes or skip this step all together. The peppers will cook just fine in the oven. I agree with the other reviewers that the recipe takes way too long. Simmer only long enough to get the onions tender and meld the flavors, about 15 minutes.
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Cheesy Sausage Pasta

Reviewed: Aug. 9, 2011
Made pretty much as the recipe dictated and it came out great! I added about a teaspoon of Italian Seasoning and a few hot pepper flakes.
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5 users found this review helpful

Hearty Beans with Beef

Reviewed: May 12, 2011
Definitely needs bacon and perhaps some liquid hickory smoke. I added some Hickory Bacon Salt to my dish after it had cooked and that toned down the sweetness and gave it a nice smoke flavor.
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1 user found this review helpful

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