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This was a total disaster. The Par boiling time was way too long and the frying time was way too long. After Par-Boiling I noticed the Gizzards were too tough at the 15 minute time period. When frying, I found the browning time too long also and then the covered time was excessively way too long.

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24 users found this review helpful

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

Reviewed: Jun. 14, 2007

This was great but I made it a little better. First the sauce must be a clear color and takes over the flavor of the meat. The meat also needed a little help. This is what I did. For the meatballs, I added 1 TBS of Worcestershire Sauce and used 1 TBS Arrowroot instead of the other starches because there is no flavor and it is clear. For the sauce, I substituted again Arrowroot for the other starch mixture for a clear and no aftertaste thickener. I also changed the 1/2 cup sugar to 1/4 cup white sugar and 1/4 cup Brown sugar and I added 1 TBS Lemon Juice for tartness. This turned out clean, clear with a lot of sweet/sour flavor. My family of 62 people, all home styled Chefs thought it was great. I married a Russian. Need I say more?

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21 users found this review helpful

Apple Pie

Reviewed: May 21, 2007

This is the most original and most fantastic pie I have ever made. I am 59 years old and my great Grandmother and my Grandmother made it almost like this. We are talking over 150 years here. I did not change a thing except changing 7 cups of Apples to 7 Apples of different varieties and the juice of one whole lemon instead of 1 tablespoon. I will make this again and maybe add a little bit of raisin. SUPER!!!

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40 users found this review helpful

Old-Fashioned Beef Stew

Reviewed: Aug. 1, 2006

This reminds me of what my Grandmother used to serve us kids. My father loved it too and made my mom learn how to do it. She became an expert for our house. THANKS DAD!!

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3 users found this review helpful