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World's Best Lasagna

Reviewed: Feb. 20, 2006

The name says it all. This is the world's best lasagna!

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Pork Chops with Raspberry Sauce

Reviewed: Feb. 20, 2006

This is a winner. The only thing I did differently was add all of the spices to about 1/4 cup of flour and then dredge the chops in the mixture. I feel that they fry up better that way. They were very juicy and tender, but the chops were about 3/4 of an inch thick.

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2 users found this review helpful

Dijon Breaded Roast Pork Tenderloin with Thyme

Reviewed: Dec. 28, 2005

This was VERY good! I did not slice and flatten the tenderloin, I used as is and cooked a bit longer. I also substituted seasoned breadcrumbs for plain because that was all I had. The only other thing I did differently, was to add about 1 tbsp of balsamic vinegar to the apple cider reduction. When it was fully reduced I sprinkled in a little bit of flour to thicken it. What a simple, but elegant and tasty meal!

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2 users found this review helpful

Sirloin Tips and Mushrooms

Reviewed: Oct. 15, 2005

Very good, but the meat was a little dry. Next time I will cook for less time.

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1 user found this review helpful

Cranberry BBQ Chicken

Reviewed: Oct. 13, 2005

Absolutely delicious! I did not fry in a pan to brown, instead I browned it in the broiler, then added the sauce. Next time I will add the breasts a little bit later so that they are more moist.

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Sweet and Sour Meatloaf

Reviewed: Oct. 9, 2005

This was one of the best meatloaf recipies I ever had. One member of my family thought it was too sweet.

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1 user found this review helpful

Fruit Glazed Pork Roast

Reviewed: Apr. 28, 2005

This recipe was a little confusing. It said to cook a 5 lb roast for 1 hour or until internal temp reaches 160. This took exactly 2 hours for me. The roast was so dry when it came out that we could barely eat it. I marinated for two days, but there was no evidence of any flavor in the meat at all. I will not be making again!

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5 users found this review helpful

Elegant Lemon Pork Chop Bake

Reviewed: Mar. 28, 2005

This was excellent. When I browned the chops I also threw in some onion slices and added them to the top of the pork chops in the oven. I also added 1 tsp of chilli powder and 1 tsp of worstershire sauce to the ketchup mixture. Served it over egg noodles. Very tasty; ketchup and all!

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8 users found this review helpful

Sun-Dried Tomato Cheesecake Squares

Reviewed: Feb. 22, 2005

Not very good.

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1 user found this review helpful

Chili With Pulled Beef & Pork for a Crowd

Reviewed: Feb. 22, 2005

Vert time cosuming, and not very good.

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27 users found this review helpful

False Cabbage Rolls

Reviewed: Apr. 30, 2004

Very good comfort food. I used a can of italian tomatoes in place of a can of soup.

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0 users found this review helpful

Sugar Coated Pecans

Reviewed: Apr. 30, 2004

The pigs at my house could not eat Easter brunch because they filled up on too many nuts! WARNING - ADDICTIVE!!! I also doubled the egg and used vanilla. Thanks for a new family keeper!

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6 users found this review helpful

Rempel Family Meatloaf

Reviewed: Apr. 30, 2004

Two thumbs up for the Rempels. Hands down the best meatloaf we have ever had, and we rarely make the same meatloaf twice. Our search has ended!

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0 users found this review helpful

Baked Sesame Chicken

Reviewed: Mar. 9, 2004

Very bland. We added some Yoshida's Gormet sauce after we started eating which made it OK at best.

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1 user found this review helpful

Easy Beef Strogonoff

Reviewed: Mar. 9, 2004

Not very good; way too pasty.

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0 users found this review helpful

Gingered Pork Chops in Orange Juice

Reviewed: Mar. 4, 2004

No flavor at all. I let the pork chops cook about 30 min longer and they were very tender, you could almost cut them with a fork, but it still didn't help the lack of flavor. The sauce was very watery, so after I removed the chops I added some flour. Will never make again.

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1 user found this review helpful

Jollof Rice

Reviewed: Feb. 23, 2004

This was EXCELLENT! The chicken was falling off the bone. Don't change a thing! I used the same pot that I use when I make sauce; 8 qrt. The flavor was unbeleivable!

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Easy Caramelized Onion Pork Chops

Reviewed: Feb. 19, 2004

I think people are missing the point with this recipe. Don't pull the pork chops out and let the onions carmelize; Leave them in until the liquid is evaporated(it takes much longer than the recipe calls for). The pork chops will seem dry at first, but when you leave them in long enough with the liquid, they become stewed and practically fall off the bone. Definetly double the onions, and don't cut them too thin. This recipe was wonderful if you do it right!

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4 users found this review helpful