barb Profile - (18678029)


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Member Since: Aug. 2005
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Recipe Reviews 27 reviews
Slow Cooker Italian Beef for Sandwiches
I thought this was bland. My chuck roast was just over 2-1/2 pounds, but I used all the measurements of ingredients for five pounds as called for in the recipe. I took the advice of some others and omitted the salt. Beef broth was used in place of water, and I used two packets of salad dressing mix. It cooked on low for about 8-1/2 hours. I then took out the meat to shred, and found that it was very bland - tasted like a regular beef roast to me. I added the salt plus more garlic powder, oregano, and pepperoncini (about 4 mild with juice), then cooked it on low for about another hour. It was much better after that, but there is still something missing. Next time I make this (and I WILL make it again), I will add hotter pepperoncini right at the beginning, and maybe add a little crushed red pepper. I'll also double up on all the seasonings. Maybe there was too much liquid for this size roast? Maybe my seasonings are too old? This recipe has a lot of potential. Thank you for sharing!

2 users found this review helpful
Reviewed On: Jul. 8, 2014
Heinz(R) Classic Meatloaf
I can't really say that I love or dislike this recipe because I didn't follow the directions. For one thing, I mixed up the measurements on the onion and peppers, so it had half the amount of onion (that's entirely on me). Please be careful of this because it results in a lot less flavor. I didn't care for the idea of the sauce, so I sauteed the vegetables and put them in the mixture with the ketchup and about a tablespoon of Lea & Perrins. I also left out the celery. The flavor would have been much better had I used the right amount of onion. One other thing is that the meatloaf is crumbly. I don't know what I did wrong. I had two pounds of meat instead of a pound and a half. Maybe I should have used two eggs? I will try this recipe again, only next time I'll be more aware of my measurements. If done properly, it could be very tasty.

0 users found this review helpful
Reviewed On: Jun. 29, 2014
Best Grilled Pork Chops
These chops are terrific! In fact, while we were eating I was asked to make them again. I didn't have lemon pepper, so I put the juice of a lemon in it and added a lot of ground black pepper. Next time I go to the store I'm going to get the lemon pepper because I think it will taste even better. I let them marinate for about 8 or 9 hours in a plastic storage bag, and kept turning it over about every hour or two. I didn't know what a teaspoon of garlic looked like, so I pressed four cloves in it. You can really taste the garlic :) My son grilled them, and they turned out perfectly. Very tender and fragrant. I made three chops - one for each of us. Next time I'm going to double that so we have left overs {I THINK we'll have left overs}. This would be good on a green salad. I'd like to try it with beef also. Thanks so much for sharing this recipe... well done!

2 users found this review helpful
Reviewed On: Jun. 28, 2014

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