Emjay99

"I passed this recipe along to a young lady in my office who bravely used it for her first try at a roast beef dinner for her visiting family. I say "brave" because sometimes beef roasts can be tricky. She absolutely loved it as did her guests who raved about it for the rest of the evening. As for me? I'm a blue rare fan and believe meat over cooke..."

May 15, 2007 on Food.com

"I've made these twice now and thought it was time to rate them! I substituted the milk for a 160ml can of evaporated milk and doubled everything else. These are fabulous, mellow and tender. Thanks so much for sharing!"

Mar 8, 2007 on Food.com

"I've been meaning to review this as I have made it many times! Super easy with on hand ingredients. Must be lower fat because no extra oil is added! Moist and with an authentic bakery style crumb cake flavour. Strongly recommend using Betty Crocker Golden Cake Mix and doubling the crumb topping. My German husband loves it - tastes very European. F..."

Feb 17, 2007 on Food.com

"Excellent - better than any restaurant version. I, too added a teaspoon of sugar to cut the acidity. I also used more garlic and basil and I only added the salt before serving because it tends to make the tomatoes weep. Oh yes! I broiled them a little with feta on top. Wonderful flavour, wonderful recipe, thanks so much!"

Aug 31, 2006 on Food.com

"You have got to try this recipe with Kraft Fat Free Catalina dressing! That was all I had on hand and boy was it ever delicious. This sauce has the taste and sheen of Chinese restaurant style sweet and sour sauce. The ingredient proportions were perfect even though I halved the recipe. I used my own frikadelle (South African meatball recipe #1355..."

May 2, 2006 on Food.com

"I must admit that pretty much everything of yours that I try deserves at least 5 stars, Kittencal - this will be the only coleslaw recipe for this family from now on. Only changes I made were lower fat Hellmann's, 160 ml can evaporated milk instead of 1/2 and 1/2 and I added some horseradish and Dijon mustard. Wonderful recipe, thanks so much!"

Apr 29, 2006 on Food.com

"I have always wanted to make a beef roast similar to those served in restaurants: browned crust perfect rareness and this was it! I added a half packet of Au Jus mix by Club House when making the gravy - superb! Also cheated with Club House Yorkshire pudding mix and made 8 perfect little puddings in a muffin pan. Thank you for a 10 star recipe! "

Feb 19, 2006 on Food.com

"I have been looking for a quick cookie bar using graham cracker crumbs and this was better than I hoped for! I just used the plain graham cracker crumbs I had on hand and added 1/2 cup chopped pecan pieces. I omitted the milk because I was looking for a crunchy texture and thought the milk might make them soft. Lastly - I pressed the dough into a ..."

Jan 8, 2006 on Food.com

"Really, really good! I used 3 100ml applesauce fruit cups and cut the "bars" into triangles. I also trimmed down the cinnamon to 1/2 teaspoon and added 1/8 teaspoon allspice. Baked them at 350 not 375 - 15 minutes for the base and about 30 minutes with the topping. Wonderful apple crumble flavour and chewy texture. Thanks for a great little gem of..."

Dec 26, 2005 on Food.com

"Wonderful sauce which I doubled for 4 very thick loin chops. Great make ahead too. Thank you so much Brad! "

Dec 8, 2005 on Food.com