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    Rumpole

    Michigan, United States

    Chef #69376

    Michigan, United States

    Joined: Jan 26, 2003

    11 reviews by Rumpole

    1 - 10 of 11 sorted by Date | Rating | Helpful

    Reviewed Seared Tuna With Japanese Salsa
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      |  By Vicki in CT

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    "We had a Asian dinner for a group of friends from church. We assigned recipes for everyone to make and bring. One women made and brought this recipet - it was pure Rock Star. Absolutely amazing."

    Jan 20, 2009 on Food.com

    Recipe #236271

    Reviewed Master Brine Recipe for Meats
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      |  By Dib's

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    "Used this for a Christmas turkey. Marinated for 48 hours and then roasted, covered, at 275 degrees for 1/2 hour per pound of turkey. Uncover for last half hour and baste frequently. When we tried to take the turkey out of the roaster, it literally fell apart. It was the juiciest, most flavorful turkey I've ever eaten. Using this brine ..."

    Jan 17, 2008 on Food.com

    Recipe #11266

    Reviewed Summer Herb Roast Chicken
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      |  (1 person found this helpful) |  By ratherbeswimmin'

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    "O.K., folks. If you're looking for a wonderfully flavored, moist, tender, "Oh, my - is this good or what?" chicken, look no farther. The potatoes need more than 30-45 minutes given in the recipe to fully cook. Last time we made this, I doubled the recipe for oil mixture, put the spuds in at the beginning and liberally coated them with the oil and ..."

    Jan 17, 2008 on Food.com

    Recipe #26473

    Reviewed Tortured Chicken - Beer Can
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      |  By debra dolman

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    "Have you ever wanted to torture a chicken? I mean - REALLY TORTURE a chicken? Fear not - here's your chance - this one is fun and satisfying, too. Just CRAM that beer can right on UP there!!!! You know you want to!!! Wonderful recipe - but my 4.5 lb chicken (where the heck do you people find 2lb. chickens, anyway? needed more than an hour to cook..."

    Jan 17, 2008 on Food.com

    Recipe #20099

    Reviewed Amaretto Rum Cherry Cream Pie
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      |  By L DJ

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    "Ooooohhhh - Goooood!!!! Made it for a dinner party and got rave reviews. Just don't eat four pieces and then try to drive. Or walk."

    Nov 13, 2007 on Food.com

    Recipe #16406

    Reviewed Vanilla Rum Balls
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      |  (2 people found this helpful) |  By Charishma_Ramchandani

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    "O.k, Gang - listen very carefully - if you eat these in less than a week after they are made, they will taste very "rummy". Maybe, even too rummy. Rummy enough to make you whine, "Wellll....they're good, but....ya' know...they're a little strong. Maybe we shouldn't keep this recipe." Oh, ye of little faith. Allow them to sit in an airtight con..."

    Jan 12, 2004 on Food.com

    Recipe #48343

    Reviewed Chocolate Ganache
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      |  By Sharon123

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    "We made this for an Appetizer and Desserts Party over the New Year's weekend. The flavor was intensely chocolate - but delightful in an "Ooooohhh..." sort of way. Some of the butter separated out and floated on the top of the chocolate as it cooled, but we attributed that to pouring the mixture into the crust before the crust had totally cooled. ..."

    Jan 6, 2004 on Food.com

    Recipe #28514

    Reviewed Pecan Pie
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      |  By ann hugo

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    "A wonderful pecan pie - smooth, almost custard-like without being "too sweet" like corn syrup pies. We added a quarter cup of bourbon and served it warm and ala mode. Sort like good sex - but on a plate."

    Nov 9, 2003 on Food.com

    Recipe #13639

    Reviewed Barbecue Baked Beans
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      |  (1 person found this helpful) |  By taylortwo

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    "These were a great hit at the cookout on Saturday. I doubled the recipe thinking the original wasn't going to be big enough. It all went - fast!!!I did the whole thing start to finish in a cast iron Dutch oven. Just spooned off the bacon fat until there was "about that much" remaining and then added and mixed the remaining ingredients and put ..."

    Nov 3, 2003 on Food.com

    Recipe #51182

    Reviewed Dad's Best Brisket
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      |  (1 person found this helpful) |  By ratherbeswimmin'

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    "I made this for an office potluck to resounding cheers from "the gang". Even the senior partner of the firm that shares the floor, a normally reserved chap, slapped his forehead and exclaimed, "It's INCREDIBLE!!!!!" "

    Aug 11, 2003 on Food.com

    Recipe #26337

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