Cherylkv

"I must have done something wrong. By the time I was starting the 2nd cooking process I knew it would take longer than the 1 3/4 hrs. I didn't bother with the 3rd time, my navels weren't as thick as some are. I cooked them in the syrup until it was practically gone like the recipe said and ended up with a hard candy. I think my altitude must ma..."

Mar 28, 2009 on Food.com

"I thought the honey mustard was good when I made it but got sweeter as it sat. The barbecue sauce was really good, I added about twice as much lemon juice and lots of hot sauce. The garlic dill sauce was in need of lots of salt, especially on meat that was unsalted. I think next time I'll salt my meat after I cut it into chunks and skip the hon..."

Jan 1, 2009 on Food.com

"My crab eaters loved this. I put all of the ingredients except the crab in a mini-crock pot and let it heat until the cheese mixture could be stirred smooh. Then I added the crab and stirred it in carefully. If you don't have a crab to clean and add you could use the canned crab from Costco like I did. (I used about 8 oz. and it was plenty."

Jan 1, 2009 on Food.com

"My family's favorite, though I thought the apple flavor was overwhelming. I will make it again but will substitute vernors ginger ale (my favorite white wine substitute for at least half of the juice next time."

Jan 1, 2009 on Food.com

"I don't know what happened, my Camembert was at room temperature for at least 2 hours before I tried putting the cream sauce over it. The sauce had almost no flavor, even with the truffle oil and the cheese wasn't even softened by the hot sauce. A real disappointment."

Jan 1, 2009 on Food.com

"My favorite from our fondue night. I pre-boiled the potatoes, just until the skewer went in, then tossed them in the oil and put them in the oven to reheat later. I estimate they were in the oven for about 15 minutes (cold oven to 350. They were perfectly cooked by that time."

Jan 1, 2009 on Food.com

"Let me start by saying that I don't care for nuts but I thought my family would like these so I made them. I started with a larger brownie mix so mine are in a 9x13 cooling on the counter as we speak. I did steal a corner to taste so I could accurately rate them. The 4 stars are for taste (I don't like nuts or they'd be higher, unfortunately I..."

May 28, 2005 on Food.com

"I've had this recipe printed for the last 2 batches of ripe bananas and finally got to it. They are like eating a chocolate-covered banana, and I ate mine warm which made it even better. I might have added too much banana, I got distracted and thought I'd added enough but it would stir to get moist so I added an additional 2/3 C (I doubled the r..."

Mar 9, 2005 on Food.com

"Let me preface by saying I really didn't follow the instructions. I was short on time but wanted to try this so I used canned pork (drained the liquid to use as the broth, and scraped the fat to brown the meat, which I tossed in the flour mixture then browned. Added the canned cooked potatoes and the canned enchilada sauce and some more broth t..."

Mar 9, 2005 on Food.com

"My family of 5 males finished off 4 pounds of chicken thighs this way. I browned them in batches in my non-stick grill pan to reduce the fat, adding the onions with the last batch. I did triple the sauce but that was unnecessary. I released the pressure on the cooker by placing it under running water rather than waiting. I also thickened the ..."

Jan 11, 2005 on Food.com