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yummy! Just what I was looking for. Followed the suggestions and added garlic powder with the onion and mushrooms; and Worcestershire sauce and a little ketchup with the beef broth and sour cream. (I always eat my stroganoff on rice).

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Red, White and Blue Ambrosia

Reviewed: Apr. 17, 2009

Loved this recipe. Left out the coconut and increased the sugar, and added toasted pecans as others have recommended. "sauce" tasted a bit like sour cream out of the bowl, but after the dish mellowed it was perfect..and I think the sour cream made the cream stable (even the next day it wasn't watery).

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13 users found this review helpful

Restaurant-Style Potato Skins

Reviewed: Jan. 9, 2005

this was a big hit. The crispier skins were the best, so not too thick on the potato shell, and fry it long enough to look brown.

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Cabbage Roll Casserole

Reviewed: Jan. 9, 2005

My daughter and I love this recipe but the rest of the family is not so sure (you've got to like cabbage, and its not the most beautiful presentation).

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3 users found this review helpful

Creme Brulee French Toast

Reviewed: Jan. 9, 2005

taste was good, but the bread turns into soft custard (I'm sure some people like it this way). I think I might try it again with a little less egg mixture.

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Garlic Prime Rib

Reviewed: Dec. 26, 2003

The flavor of the marinade was good, but be aware that 500 degrees is very hot and could cause the garlic to burn and create a dense cloud of smoke in your home (as happened to a friend I sent this recipe to). For myself, since I was forewarned, as soon as it seemed to be getting pretty smokey I dropped the temp to 400 for the initial high temp browning. We also both found that the cooking times were low, even for rarer meat.

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10 users found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 1, 2002

Wonderful recipie, tastes as good as "in the turkey". Used the large crockpot and followed the suggestion of others to use 3 boxes of Mrs. Cubbisons cube stuffing with three cans of broth.

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1 user found this review helpful

Texas Pork Ribs

Reviewed: Jun. 15, 2001

This was really wonderful. Very easy too, since I used a bottled barbeque sauce (Tony Roma's) and most of the cooking was done slowly in the oven. I'm not sure the barbeque step is even needed. The rub added very tasty but subtle flavor (I ran out of paprika so only used a little, and used only a sprinkle of cayenne pepper).

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