Scott Keith

"I doubled the recipe and cooked it in an electric skillet. I loved it, but next time I think I will use low-sodium soy sauce and just use garlic powder instead of garlic salt. It wasn't too salty to eat, but would be better with less salt taste. I served mine with parsley new potatoes and white kernel corn"

Mar 21, 2010 on Food.com

"I was searching recipes to use an eye of round roast with. I have rated probably 75 recipes on Zaar over the past 5 years. I usually only make recipes that have been rated more than 10 times and a gazillion recipes that have over 100 ratings. I was first impressed with its name dropping title. I don't know anything about this yacht and racquet clu..."

Aug 23, 2007 on Food.com

"I made this in a 13 x 9 and 1+1/2 the recipe. I used a small can of biscuits along with the 16oz grands. It baked for 42 min in a new oven. One thing I think should be said is this needs to be eaten right after the 10 min cooling period. If it cools too much it is hard to chew in spots. It is awesome. I too used less sugar and frozen blueberries...."

Jul 24, 2007 on Food.com

"This exact method also works with a tip roast cap off. Carved thinly it maked the juciect roast beef. It was delicious and fork tender I sliced it cold the next day for sandwiches. Next time I will try it on the right roast and post those results."

Jul 18, 2006 on Food.com

"This turned out excellent. It didnt specify how much garlic salt or onion salt. I used about 1 teaspoon each. I followed exactly except I had onion powder instead of o salt. I marinated 4 pounds boneless chicken breasts for 3 hours. I then grilled them on an electric griddle until they were well browned and even black. I admit I was worried but th..."

Jul 17, 2006 on Food.com

"Ok I'll give it 5 stars. It really tastes more like banana bead with icing. I put walnuts inside too. I did the freezer trick. I kept it refrigerated after the freezer. It did keep well for 5 days; stayed moist. I think it would last even longer and stay moist if it hadn't gotten eaten so fast. It probably could even be good with less mashed banan..."

Jul 12, 2006 on Food.com

"This was a decent recipe for beef straganoff. I made it exactly as posted. I used top sirloin. May need more spices."

Jul 12, 2006 on Food.com

"Ok where to begin... This recipe was in my cookbook. I mistook it for another recipe I guess cause this had major flaws and the other recipe I made a year ago was delicious and this recipe is not. I followed it exactly. The meat was watery tasting. Hardly any flavor. I think ground sirloin would work better. It needs more spice to the meat mixture..."

Jul 12, 2006 on Food.com

"So I finally got around to trying this. It was excellent. Simple too. I made 3 to feed 10 people and it was just enough rub. I meant to put the rub under the skin as well as outside but spaced it. I wish I had. I was still good but I believe it would be even better under the skin too. I did coat the insides well and was generous on the outside too..."

Jul 12, 2006 on Food.com

"A W E S O M E!I followed recipe exactly. I was unclear about the 8" pan. I assumed it was 8" square, but I couldn't find ours. I used 2-9" rounds for about 21-22 min at 350. I'm in Colorado's higher elevation.Split the topping between the 2 cakes and left in the pans to serve. Very moist. Thank you for sharing."

Jun 18, 2004 on Food.com