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OK, I added a small onion while cooking the ground beef, I doubled the Cream Of Mushroom Soup, added garlic powder to taste, cracked black pepper to taste, a can of mushroom stems and pieces, 7 oz of Sour Cream, 1 oz cream cheese, held the Worcestershire until all was cooking down, then tasted, added a few shakes of Worcestershire, (it can take over the taste and negate the sour cream) and simmered while 8 oz of fettuccine noodles boiled. The main thing about Stroganoff is your want that beefy flavor and sour cream to come out. More cracked pepper if you want a kick...and a little milk if your want to make it more gravy like. GOOD FLAVOR!

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Chilies Rellenos

Reviewed: Aug. 14, 2011

This was a fantastic dish! I did brown and season a pound of ground beef with Taco Seasoning and added on top of Chili's, I used Poblano Peppers and cut lengthwise to make flat strips, not too curled or bowed and last, I added cracked pepper to he batter before pouring over cheese! Oh and all I had was a 9 x 13 casserole dish and it was fine. The batter absorbs the cheese and presents a fantastic flavor explosion!

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Restaurant-Style Buffalo Chicken Wings

Reviewed: May 18, 2011

I love this recipe, use it all the time, I let the wings soak in either an egg and water batter or buttermilk before coating with flour. I never add cayenne, my wing sauce if hot enough.

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7 users found this review helpful

Sweet and Spicy Tuna Salad

Reviewed: Mar. 31, 2011

I have actually added the Chili Garlic Sauce to Tuna Salad before, I used Huy Fong Foods, it still has the seeds and to me a little more kick, but the same taste! Good recipe!

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Blue Cheese Salad

Reviewed: Oct. 1, 2010

This is very good, great with a Steak! I added Greek Olives, Kalamata I think.

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7 users found this review helpful

Salisbury Steak

Reviewed: Jun. 11, 2010

This was very good. I was questioning whether you reduce heat after draining fat and adding sauce. I did turn down to 50% and then 40% after 10 mins. I added a small can of mushrooms and it topped it off well! Warning though, the sauce cooked down quite a bit! And instead of stirring; which is difficult, just turn the patties over a couple times.

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Easy Slow Cooker French Dip

Reviewed: Jan. 20, 2010

I used Chuck Roast (more tender) for this and bought a "Chef's Choice" Meat Slicer and it was incredible! Better than eating out anywhere! I did use the hoagie size hard rolls and added Baby Swiss. FANTASTIC!

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Drop Biscuits and Gravy

Reviewed: Apr. 18, 2009

Simple, and as tasty as any restaurant, or better!

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Marie's Easy Slow Cooker Pot Roast

Reviewed: Mar. 16, 2009

I used beer instead of water, it turned out so tender and flavorful, it produced a wonderful base for Au Jus if you want to dip.

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No-Fuss Meat Loaf

Reviewed: Mar. 16, 2009

I loved the flavor, very simple! I rated 5 stars for ease of preparing and wondeful flavor I used from the Sage Suffing Mix. I used a remote meat thermometer and once removed at 160 degrees, the meat continued to cook internally to 172 degrees or well done. Next time I will remove it from the oven at 150 degrees and hopefully it will not get much higher than 160 degrees (medium). Another thing, I had no ketchup, so I rubbed BBQ sauce on the meat loaf and it gave it a smokey BBQ flavor on the crust.

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Elk Chili

Reviewed: Mar. 9, 2009

This a good recipe and a great starter to build on. Elk is much different than beef for sure. I used 2 pounds of Elk Sausage and thought this was the best recipe to start with. I used more spice to accomodate for the extra meat. I did cut back on the brown sugar, but do not think it was necessary. I added ground sea salt to taste and paprika and used Fire Roasted Diced Tomatoes.

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3 users found this review helpful