ttaylor55 Recipe Reviews (Pg. 1) - (13670752)

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Cornish Finnish Michigan Pasties

Reviewed: Nov. 3, 2013
I've used this recipe 5 or 6 times and have to say they're a success in my house. I use premade pie crusts, which are unauthentic as heck but convenient. I also changed the ratio of ground beef and pork to 1 pound each. I think it makes for a moister pastie. I omit the MSG and also add about a tablespoon of A-1 sauce. Admittedly, they're not as good as those made by the fine ladies at the Gwinn VFW, but they're pretty darned close.
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D's Famous Salsa

Reviewed: Aug. 28, 2011
As written, I'm giving this recipe 3 out of 5 stars. It's a good base recipe but not very spicy or flavorful. We used this recipe a second time but added 1 tsp each of chili powder and cumin. Also substituted 4 jalapenos (two whole and two seeded) for the green chiles and squeezed in the juice of a whole lime. These changes jazzed it up somewhat but we may experiment with different types of peppers next time.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Aug. 29, 2010
Very good sauce. Right out of the pot, it tastes a little too ketchupy but after a few days in the fridge, it's great. I omit the cayenne since the little ones can't take the heat, but it's still very good.
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Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: May 2, 2010
This recipe makes a very bland sauce. We've made is twice – the first time we doubled the garlic and thee sauce came out creamy but bland. We made it a second time thinking we missed something first time around. Nope, still bland. I do not recommend the recipe.
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