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Absolutely the best brisket recipe I've ever had, seen or heard of! My husband couldn't get enough. First I used 1 tbsp each onion powder and garlic powder, salt and pepper to taste along with the liquid smoke. I only marinated it for 3 hours, then I cooked it in 300* oven for 5 hours. I let it cool for 25 minutes, then sliced it. The brisket tasted amazing as it was, so I didn't bother cooking it with the sauce for the extra hour, really was good at that point. I did double the bbq sauce, and this was a real winner too! I served the sauce on the side. I will use only this recipe for brisket from now on!!!

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2 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Dec. 16, 2010

oh wow! This is so good! I followed the recipe basicly as written, except I needed to make it glutin free. I used 2 tbs of corn starch instead of the 1/4 cup flour and used Helmanns real mayo. next time I will add a little more salt. This is definatly a keeper. Thanks!

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4 users found this review helpful

Southern Ham and Brown Beans

Reviewed: Jan. 27, 2010

I vaguely followed the directions because I soaked the beans in plain water. Rinse the beans after soaking to reduce gas. I added fresh water to cook with, a teaspoon of baking soda and everything else listed except I had a ham bone from a spiral cut ham that was left over. I put the onion in whole because I just wanted the flavor and removed it later. the rest of the directions are perfect. Also add some red pepper flakes too. Serve with cornbread and fried potatoes and diced onions on top the beans. Superb!!

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1 user found this review helpful

Curry Kabobs

Reviewed: Sep. 16, 2009

WOW!!! This is so good, I love this chicken. Like others suggested I doubled the curry. Also I used miracle whip instead of mayo. I have made this 3 times, the first time on the grill, the second time in the oven, and then the third time I used chicken tenderloins and just grilled them. I definiatly think the chix tenders over the fire is the best tasting and easier. Add some zuchini strips, onion slices, bell peppers, whole mushrooms to the grill brushed with evoo and salt and pepper and wow what a meal! Thanks for a terrific recipe.

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5 users found this review helpful

Campfire Baked Potatoes

Reviewed: May 20, 2008

We always make our potatoes this way-when we are camping, except I use vegetable oil and sea salt. We even have a small round grill we use mainly for the potatoes. We put them on a grate and cover. Just turn them once in a while and when you pick them up to turn, if they are soft- then they are done. We make enough to refridgerate a couple to slice for breakfast fries. Simple and delicious.

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14 users found this review helpful

Easy Asparagus

Reviewed: Mar. 3, 2008

I really liked the wine sauce, I think that's what made the recipe. My husband doesn't like parmesan, so I left that and the crackers out. I also used olive oil and some leftover bacon grease. yumm.

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1 user found this review helpful

Tourtiere (Meat Pie)

Reviewed: Mar. 3, 2008

This turned out beautiful. The taste was what I expected, (from the ingredients listed) but I think it needs a sauce of some kind, some gravy or something to bind it together. Oh, I only used pork and no cloves. I hate buying spices for one recipe and never useing them again. All in all it was good. Thanks! AND can someone tell me the correct way to pronounce tourtiere?

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1 user found this review helpful

Eggs with Tomatoes

Reviewed: Aug. 3, 2007

This was ok. For people who raise chickens and garden it's practicaly free!!

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2 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Aug. 3, 2007

This was sooo good! My husband even loved it. I will be making this again. Oh and the mustard sauce was very good too.

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1 user found this review helpful

Baked Meaty Beans

Reviewed: Jul. 11, 2006

This is my first review, and I HAD to say thank you!! These are the best baked beans ever! I got raves from everyone at the 4th of July picnic. The secret is the meat sauce. I used regular syrup and whatever beans I had onhand. Oh, the chipotle was a little too hot, but soooo good.

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8 users found this review helpful