Chris Recipe Reviews (Pg. 1) - (188736003)

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Army SOS Creamed Ground Beef

Reviewed: Aug. 18, 2013
Absolutely love this simple quick recipe!!! I made it to go on top of Au Gratin cheesy potatoes or biscuits, with spinach and green beans. My family loves the simple foods. So this recipe fit the bill perfectly. Thank you!!
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Old-Fashioned Chocolate Fudge

Reviewed: Jul. 5, 2013
I finally go this recipe right. IT IS AMAZING!!!! It does take a lot of work, patience, and listening to what others have advised, if you are a first time fudge maker. I am a first time fudge maker. I doubled the recipe to make a 9x13 inch pan of it. I totally thought I messed this recipe up because it would not set and solidify. So I followed another reviewers advice, I stuck it back in a pot nuts added and all and boiled it again. I then pulled it off the stove when my candy thermometer reaches 240 degree (F). I waited until it cooled again to 110 degrees (F). I put it in my kitchen aid blender with the flat blending attachment and set it at 4 speed. It took about 30 minutes until it got very thick like it would almost set in the mixer bowl. Then I poured it in the pan. Another 10 minutes to let it set for sure and I had excellent fudge. Everyone absolutely love it. This has been a rewarding experience. GREAT FUDGE sure to be a hit.
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Sourdough Wheat Bread

Reviewed: Mar. 30, 2013
My bread machine has been broken so I handmade this. I mixed everything as I would for my bread machine. Except I only used 1 1/2 cup all-purpose flour and 2 1/4 cup whole wheat flour. I wanted a mostly wheat bread. I had to heat up 1/2 cup whole milk and add it in slowly. Baked it at 350 degrees for 35 minutes. It turned out great. It tastes mostly like wheat bread not really like sourdough at all. But it still made a great bread, nice and fluffy. Next time I am going to try making all 3 3/4 cups whole wheat flour.
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