Mexican Pot Roast

Reviewed: Apr. 28, 2013

Gutpyle says- this sounds XLENT! Only thing I would try is putting a Chuck Roast & a Pork Shoulder together. Can't wait to try it!

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2 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

English Muffin Breakfast Strata

Reviewed: Jan. 11, 2013

I followed the recipe as written (except I used 1 package of english muffins), and it was fantastic. I will make this again and not change anything!

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4 users found this review helpful

Reviewer:

ALWAYSHUNGRY1

Cooking Level: Intermediate

Living In: Brookfield, Wisconsin, USA

Out of this World Turkey Brine

Reviewed: Nov. 21, 2012

Da Polish Guy say's- that this is OUTSTANDING! Adding some apple juice concentrate is an added bonus.

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5 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

I just made this using the heals from 5 loaves of bread and it turned out perfect! It had the right amount of moistness and sweetness. I really don't see how this recipe could be improved. Delicious!!

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6 users found this review helpful

Reviewer:

ALWAYSHUNGRY1

Cooking Level: Intermediate

Living In: Brookfield, Wisconsin, USA

Fresh Salsa

Reviewed: Mar. 1, 2012

I never heard of a fresh salsa without cilantro in it!

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14 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Baked Mushroom Thighs

Reviewed: Jan. 26, 2012

Skin on or off the chicken??????????????

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13 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Sour Cream Mushroom Dip

Reviewed: Jan. 22, 2012

Simple and impressively good. Works great with pretzels, too!

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12 users found this review helpful

Reviewer:

Rissa P.

Cooking Level: Beginning

Home Town: Brookfield, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

Kris' Amazing Shredded Mexican Beef

Reviewed: Jan. 21, 2012

Sounds xlent! Looks like there's corn in the picture but not in the recipe.

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1 user found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Fabulous Fargozas

Reviewed: Jan. 10, 2012

Did anyone ever try making this into a loaf of bread????? Sounds like it would be really good for sandwiches.

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2 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Slow Cooker Turkey Legs

Reviewed: Dec. 10, 2011

I made this yesterday. I used 1 pkg of legs & 1 pkg of thighs. I sprayed the foil with nonstick spray. Also I sprayed the turkey pieces a little so the seasonings would stick better to the meat. I tried 4 different seasonings out of my cabinet put a different seasoning on each piece of turkey to see which one turns out the best. After removing the pieces from the slow cooker & removing the foil, the turkey fell right off the bone. The bottom of the slow cooker was full of juices from the turkey pieces. I do believe that the turkey was in the slow cooker TOO long. The skin on the turkey was almost completely gone. When the bones were removed from the turkey they looked like they were all cooked out & dry. The meat was juicy & tender. Next time I make this I'll take the turkey out when the internal temp is 170 degrees in the thickest part of a thigh. Yes, I would make this again. Tom, from Wisconsin

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30 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

English Roast Beef

Reviewed: Nov. 6, 2011

This sounds really good & reading the reviews looks like everyone enjoys it. I only have one question- does this turn out like the Roast Beef you would get from a Deli? Nice & Med Rare in the center. Thanks, Gutpyle

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3 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Barbecue Chicken Wings

Reviewed: Aug. 17, 2011

I wasn't a fan of this recipe. I double-checked the sauce ingredients to figure out what I could've done wrong but I measured everything exactly and the sauce just tasted weird and too sweet. It didn't taste like bbq; it tasted too strongly of ketchup. If I ever made it again, I'd definitely leave out some ketchup. It also wasn't spicy at all, and I had even added extra hot sauce. Instead it just tasted peppery. My husband liked it, though, so I'll give some stars for that.

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2 users found this review helpful

Reviewer:

JOANIENOEL

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Living In: Brookfield, Wisconsin, USA

Breakfast Sausage

Reviewed: Jul. 18, 2011

When making sausage of any kind being, Italian,Brats or Breakfast Patties. It is always best to let your seasoned meat rest in the fridge over night to flavor thru before putting it in casings or making patties.

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7 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Banana Cupcakes

Reviewed: Jun. 29, 2011

These were delicious. Made just as written and LOVED them!

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3 users found this review helpful

Reviewer:

Laura B.

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Hazelwood, Missouri, USA

Creamed Chipped Beef On Toast

Reviewed: Apr. 14, 2011

This also is xlent if you use Pork Breakfast Sausage. Fry it, drain it & crumble it into the sauce.

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3 users found this review helpful

Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

End of the Line Ham Casserole

Reviewed: Jan. 3, 2011

I loved this casserole but instead of using celery soup, I made my own sauce. 2 T butter, 2 T flour, 1/4 cup half & half, 3/4 cup skim mlk and 1/2 cup vegetable broth. Sauted flour in melted butter over medium heat. Added milks and broth, and cooked until thickened. Seasoned with salt and herb blend (like basil, thyme, oregano, etc.) and lots of pepper. Yummy!

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30 users found this review helpful

Reviewer:

Barbara

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Brookfield, Wisconsin, USA

Mandi's Cheesy Potato Soup

Reviewed: Dec. 12, 2010

omw! I sauteed the veggies in the bacon fat before simmering in beef broth instead of the water, added 1/2 parmeasn cheese, 2tsp of franks red hot sauce...and wow! very savory!

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21 users found this review helpful

Reviewer:

bemijo

Cooking Level: Expert

Home Town: Portales, New Mexico, USA

Living In: Brookfield, Wisconsin, USA

Cilantro Lime Cod

Reviewed: Dec. 7, 2010

Excellent dish - I recommend marinating it in lime juice, olive oil, cilantro, salt, and pepper for awhile before baking. I also added some cayenne since I love spice which turned out pretty well. Again, used only 1 pound of fish so 20 minutes cook time (even less perhaps) worked out perfectly!

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33 users found this review helpful

Reviewer:

Rissa P.

Cooking Level: Beginning

Home Town: Brookfield, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

Lemonade Cake II

Reviewed: Jul. 19, 2010

I made the cake as instructed. Only change I made was I added a glaze of lemonade and powder sugar and drizzeled it over the top. The sauce you pour over the cake after it bakes - well the part that got on the outside of the cake was gritty when you ate it. I did not think the cake was more moist than any other box cake. Although it was liked by those who ate it, I feel it fell short of my expectations.

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4 users found this review helpful

Reviewer:

Laura B.

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Hazelwood, Missouri, USA

Amber's Sesame Chicken

Reviewed: Jul. 9, 2010

I loved it! Better than take-out! Based on other reviews, I only used half the flour and I tripled the sauce. It took visits to a couple of stores to find the 5 spice Chinese powder, but it was definitely worth the hassle! My 9 yr old also loved it, but my DH thought it was too spicy.

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6 users found this review helpful