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Salisbury Steak Supreme

Reviewed: Feb. 1, 2006

This is a winner!

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1 user found this review helpful

My family liked it and labeled it "a make again recipe". The chops were a little thinner than l/2" so I limited the time of browning to 1 minute each side and baked for only 25 minutes in the convection oven. I used home made beef stock instead of water. I agree with other reviewers about the amount of liquid - 1/2 cup would be plenty. I also used a 12" iron skillet for the entire recipe because the boneless chops fit nicely in this skillet.

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1 user found this review helpful

Chicken Pot Pies with Puff Pastry

Reviewed: Apr. 7, 2005

I especially liked the ingredients and method of preparing the sauce (even though it has a high fat content). I used 16 oz. of cooked chicken, fresh cooked carrots and added some peas. The individual bowls worked well.

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12 users found this review helpful

Tater Tot Bake

Reviewed: Nov. 20, 2004

My family liked it. I did add some salsa on top when serving and this was a nice touch.

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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Nov. 20, 2004

Great flavor. I did trim the exterior fat and brown the roast before putting it it the crock pot. However there was a little more fat in the French Dip than I wanted. The next time I am going to prepare it one day ahead. This way I can skim the fat off the top of the liquid and the beef is easier to slice thin when it has been chilled. I liked other reviewers suggestions for adding onions, provolone cheese or mushrooms to the final sandwich.

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3 users found this review helpful

Bran Muffins III

Reviewed: May 1, 2004

I agree with GUPPY9's review posted on 6/2/02. The recipe needs more help as sugested by other reviewers.

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1 user found this review helpful

Chicken Supreme IV

Reviewed: Apr. 25, 2004

My family raved about it. The only change was - I used gruyere cheese, only because that is what was on hand. They want to try it with the monteray jack. This is on our winners list.

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1 user found this review helpful