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"Just absolutely hit the spot. I made a few enhancements to the gravy (little Country Bob's, and used beef broth instead of water), and added a couple of whole cloves of garlic to the veggies, but that's it. I was not a big pot roast fan, and now I look forward to making this once or so a month. Thanks."
"It's past time for me to review this wonderful idea on roasting a chicken. I have made a few very minor changes; oregano for thyme, chicken stock and white wine for basting, and a little extra garlic. The taste is wonderful, I do let it go a bit longer at 350 but Psycho chicken rocks and is a family favorite. The gravy is something my wife droo..."
"The sheer number of reviews tell the story... I added about a half cup of red wine (merlot) before the beans as indicated in other reviews. I also swapped out a can of lentils for one can of the white beans. In addition, I also used fresh tomatoes and green beans as they were available. This is fantastic."
"I thought this sounded good, but I couldn't believe until I tried it. It turned out so well in fact that I even served it to my future in-laws. They aren't necessarily picky, but they know good food and absolutely loved this. The only thing that I chose to do differently was to replace the sunflower seeds with roasted, sliced almonds. Excellen..."
"I use the olive oil spray so that I don't use too much oil. I really enjoy the crispness of the asparagus and utilizing the spray makes this turn out right. I also like to add some cracked black and coarse ground sea salt. Fresh parmesan is definitely the way to go to finish."
"This was really, really, OK... I (the chef) wasn't overly happy with the results, but on the bright side my wife was. I think I'll work on this a little more and get back to y'all."
"What a great idea.....I adapted it slightly by using lite mayo, adding spicy mustard and lemon juice. I also added some fresh grated parmesan, cracked black pepper to the pretzels and pulsed it in a food processor. From there on I followed the directions and the results were great. Thanks!!"
"B-B-Q is the man!!! You are absolutely dead on about the roux. I personally don't let mine get chocolate dark, but I'm with you on the patience being delicious part. I used Emeril's Bayou blast for creole seasoning and I did add okra with the shrimp at the end. To counteract the thickening aspects of the okra, I made double the quick shrimp st..."