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Yummy, very good. Used 2 green peppers, fresh tomatoes instead of the canned and Good Seasonings Italian salad dressing packet made as directed on the package. The only thing I didn't have was the can of jalapeno peppers. LOVED IT!!!

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Grill Master Chicken Wings

Reviewed: Apr. 24, 2010

used good seasonings packet made per salad dressing instructions (1 cup), 1/2 cup kikkoman soy sauce, 5 crushed garlic cloves, dash cayenne pepper, smidge brown sugar. Marinated a flat iron steak 6 hours. Delicious, tender, a tad too salty...may try reduced sodium soy next time. Thanks for a great marinade base.

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White Bean Tabbouleh

Reviewed: Feb. 11, 2010

Tastes so fresh. Great salad. Tasty way to get bulgar in your diet. Used chickpeas and the second time I mad it I added a chopped cucumber I wanted to use up.

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3 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 27, 2009

The idea is great but you really have to watch this stuffing. I have a rival smart pot crock pot. I put it on high for 45 mins and then on low but my stuffing was burnt around the edges in 2 hours. The middle part tasted great. Next time I think I'll just put it on low the entire time.

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Chocolate Chex® Caramel Crunch

Reviewed: Dec. 22, 2008

Since my oven is not working I decided to try this recipe. I used mix of wheat,rice and corn chex, mini pretzels and popcorn trying to keep it to 8 cups combined. I also added slightly crushed peanuts and toffee bits to the mix. The "carmel" coating wasn't the gooey carmel but a nice light glazed coating almost like a crunchy toffee. I was afraid that cooking the whole mix in the microwave at the end was going to make the mix "soggy" but it held its crunch. Very easy to make. Tastes good too.

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Cajun Deep-Fried Turkey

Reviewed: Nov. 22, 2008

Didn't try the recipe yet, just thought I'd add a note. To measure for the oil, place the turkey in the cooking basket and lower into the pot. Add enough water until it is one inch above the turkey. Remove the turkey and basket from the pot. Measure the water level from the top of the pot. This is the amount of oil you will need to use to fry your turkey. If your water level is above the recommended oil level marked on the pot, the turkey is too big and shouldn't be fryed. 12 lb or smaller turkey is recommended. This is less messy than measuring the turkey in the oil. Remember to thoroughly dry your turkey inside and out and dry the pot too. Never leave your pot unattended. Happy eating!!

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42 users found this review helpful

Easy Chocolate Butterscotch Cookies

Reviewed: May 23, 2007

I can't bake but even I can make these and they turned out great. I used olive oil and 1 1/2 cups butterscotch morsels which was more than enough for me. I may even cut back on the morsels next time. They puff up alot and may burn a bit on the bottom if you make your tablespoons too big. I ended up using slightly rounded 1/2 tablespoons and it worked out fine. They firm up nice as they cool so don't leave them in longer than 10 minutes.

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Grandma's Polish Perogies

Reviewed: Feb. 3, 2007

Because it can be quite time consuming making perogies, here's a suggestion. Make your filling the day before. That way you only have to mess with the dough the day you are going to make them. Also, after boiling the perogies, we always saute them with butter and onions before eating. Fry perogies until a light golden brown. Little crispy on the outside and soft on the inside. Don't burn your onions. gently saute until translucent. A dollop of sour cream when serving is a nice additon.

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480 users found this review helpful

Pork and Bean Bread

Reviewed: Oct. 1, 2006

Doesn't taste like pork and beans at all. Tastes like a nice cinnamon bread with a crunchy crust. I do like the fact that the pureed beans add protein and fiber to the bread. I used Bush's original recipe beans with brown sugar and bacon instead of the traditional tomato based pork and beans. Fiber + protein + good taste = 5 stars

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8 users found this review helpful

Pork and Shrimp Pancit

Reviewed: Sep. 16, 2006

I absolutely loved this! The sauce was delicate and flavorful. You could taste the other ingrediants because they weren't overwhelmed with sauce. I had never used bok choy before and wasn't sure which part to put in, so I cut up the dark leafy greens as well as the stalk-good to add for texture. When I tasted the bok choy raw, it tasted bitter so I chickened out and used half bok choy and half cabbage. I shouldn't of worried, the bok choy mellowed out with cooking--no bitter taste at all.

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22 users found this review helpful