SNDMILLER Recipe Reviews (Pg. 1) - Allrecipes.com (1587552)

cook's profile

SNDMILLER

Reviews

Menus

 
View All Reviews Learn more

Breakfast Pizza

Reviewed: Dec. 6, 2007
I made this recipe years ago and lost the recipe. I'm so glad I found it again. I use the big crescent rolls - they are just easier to spread out in the pan. I've used sausage and ham for this - if I'm in a hurry I use the pre-packaged diced ham from the deli section - works great! I usually use 4 eggs - have done it with 5 - just takes an extra 5 mins or so in the oven to the get eggs done. I like it plain but my husband insists on covering it with ketchup - which is how he eats most things with eggs. :)
Was this review helpful? [ YES ]
0 users found this review helpful

Amazing Pork Chops in Cream Sauce

Reviewed: Nov. 16, 2007
We enjoyed this recipe. I browned 4 pork loin slices, that had been tenderized, in butter - seasoning with salt, pepper and garlic powder. I added a can of beef broth and simmered for about 6 minutes. I removed the meat and strained the broth into another sauce pan. I sauted fresh mushrooms in a litle butter - returned the beef broth to the pan with 1 cup of heavy cream and a little Marsala wine. I cooked it until it reduced a little and thickened. This sauce is wonderfull. Served with garlic mashed potatoes and a veggie.
Was this review helpful? [ YES ]
32 users found this review helpful

Kalua Pork

Reviewed: Oct. 31, 2007
I've made this a dozen times - always in my 5 quart crock pot. I use a 5-6 pound boneless shoulder. I drizzle liquid smoke all over the roast until it's coated - and then cover the roast with sea salt - I never measure. I put little if any water on the roast and cook it on low for about 10 hours. I always remove the roast from the crockpot - remove and discard the fat (before my husband can see it) and shred the meat (usually it's already falling apart.) I add a little of the liquid (put it through a strainer) to the pork for flavor/moistness. I always serve with bbq sauce (sometimes I make my own - sometime I don't.) Depending on who I'm serving it to (home or work) I add 2 bottles of bbq sauce to the meat - or leave the meat plain and let them top the meat with sauce. Makes amazing sandwiches - I take this to work often on football Saturdays for the whole department (at least my watch.)
Was this review helpful? [ YES ]
87 users found this review helpful

French Beef Stew

Reviewed: Sep. 13, 2007
I use 2-2 1/2 lbs of stew meat - and add garlic powder/salt/pepper to the flour(I use about 3/4 cup flour.) After browning the meat I add 2 cans of petite diced tomatoes w/juice, 2 cans beef broth, about 1/2 cup burgandy wine, and leave it to simmer while I get the potatoes and carrots ready. I dice 4-6 potatoes (depending on size)and use most of a bag of petite baby carrots -that I generally leave whole. I put the potatoes and carrots into a 5 quart crockpot and pour the beef mixture in - stirring everything together. I cook on low for 8-10 hours. I add about 2 Tbls of Grey Poupon Mild & Creamy mustard 1/2 hour before I'm ready to serve. I've been making this recipe for a couple of years - and always get lots of compliments on it. We love it as much the 2nd and 3rd day as the 1st. I made this for a family birthday - about 20 guests - and everyone raved about it. I took garlic powder along so people could add it to their taste.
Was this review helpful? [ YES ]
1 user found this review helpful

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Oct. 7, 2005
Sauce review only: We loved this sauce! I had no problem getting it to thicken. I chopped the mushrooms as opposed to slicing them. We had the sauce over ribeye steaks - since that is what I had thawed. They weren't something that could be stuffed so we had to skip the crab stuffing - which sounds like the stuffing they use to stuff shrimp at one of my favorite places - so we're looking forward to trying that next time. Thanks for a great recipe!
Was this review helpful? [ YES ]
1 user found this review helpful

Pan-Fried Steak with Marsala Sauce

Reviewed: Jul. 5, 2003
This is definitely one of our favorites. My husband raved about the taste of the sauce. We used round steak the first time we made it and that turned out well. Used top sirloin the next time which was a lot thicker and tended to be tougher. We doubled the chicken broth to 1 cup and the marsala wine to 1 cup and added a can of mushrooms when we sauted the garlic. Served with garlic mashed potatoes this is a family favorite -we made twice the first week we tried it! Can't wait to try the sauce with chicken and pork!
Was this review helpful? [ YES ]
12 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States