3KillerBs

"My recipe is very similar except that we always use a ham bone with a good deal of meat left and that the dumplings are made with milk and cut into strips rather than squares.

I've sometimes varied it by adding carrots or using a stew hen instead of a ham bone."

Dec 27, 2012 on Food.com

"My oldest son turned 21 yesterday and was interested in trying some cocktails. He had bought rum and triple sec so he decided to try this one. We all liked it though we were split on whether or not it ought to have been sweeter."

Aug 31, 2012 on Food.com

"This is a splendid, basic, breaded pork chop recipe. I made a few changes to adapt the flavor to my family's tastes that I don't think in any way affected the nature of the results. First, I used bone-in chops. Second, I used Italian seasoning and garlic instead of seasoned salt because I don't care for most seasoned salts. I think that there is g..."

Aug 22, 2012 on Food.com

"A pale and watery shadow of the pollo mole verde I've had at work when the best Mexican cook in the department brought it in for a potluck lunch. The sauce never thickened properly and the single serrano pepper didn't add enough spice that a person who didn't know they were eating a Mexican dish would guess that it was supposed to be spicy. This i..."

Jul 29, 2012 on Food.com

"I had to adapt ingredients a bit to match what I had -- Mexibell and Serrano peppers instead of Scotch Bonnet, a mix of lemon and pineapple juice instead of lime -- but the basic proportions worked and, after a sufficient amount of simmering, I got a nicely chunky, fruit-butter-textured sauce that brightened up my chicken beautifully. But I'm not ..."

Jul 15, 2012 on Food.com

"I made this last night and, even though I'm not really nuts about dry beans, it made the most delicious lunch today. I added tomatoes because I had tomatoes from my garden and I used a mix of white beans, black beans, and red beans because that's what I had available. It was good wrapped in a tortilla and it was good straight from the bowl on a sp..."

Jul 9, 2012 on Food.com

"Wow.

I had no idea how easy it was to make funnel cake. I made them for a bunch of college guys and it was universally agreed that they're just like the ones from the fair or the race track.

The batter was a little too thick to flow through the funnel though. I had to trickle it from a measuring cup."

Jun 6, 2012 on Food.com

"I'm rating the method rather than the specific recipe because I had to do a lot of adapting to make 5lbs of potatoes in an 11 X 14 pan. These turned out to be the best scalloped potatoes I've ever made. I've tried a dozen other recipes and most of them were watery. This was perfect."

Jun 3, 2012 on Food.com

"Like many others my first batch suffered from the problem of having little chunks of gelatin in the mix. The second time I reserved an equal amount of cream to the amount of gelatin mix -- about 3tbs for the doubled batch -- and mixed that together with the melted gelatin before drizzling it into the half-whipped cream. This worked beautifully.<br..."

Mar 18, 2012 on Food.com

"A nice, light batter that goes a long way. I fried a big zucchini, a big yellow straightneck, and two large patty pan squash -- enough for 6 adults and two kids -- and I have leftovers.

It only misses being 5-star by being bland. I ended up adding some garlic powder and Italian seasoning for a flavor boost. But it was perfectly crisp and..."

Nov 20, 2011 on Food.com