StevieP65

"Believe it or not, ice cubes made with HOT water freeze faster than those made with cold water (something to do with the accelerating rate of cooling). They also freeze clearer, and harder.

seriously - next time you make ice, fill one tray with cold water, and the other with hot water. Come back in two hours, and see which tray has froze..."

Aug 17, 2012 on Food.com

"I've been looking for a new way to cook ribs. I've done all the various dry rubs and "barbecue" methods and really wanted to try something different.

These were delicious! The brining method really helps impart great flavor and tenderness to the end product. I had two racks totalling a little over four pounds (where do you find three one-pou"

Jul 19, 2011 on FoodNetwork.com

"I've been looking for a new way to cook ribs. I've done all the various dry rubs and "barbecue" methods and really wanted to try something different.

These were delicious! The brining method really helps impart great flavor and tenderness to the end product. I had two racks totalling a little over four pounds (where do you find three one-pou"

Jul 19, 2011 on FoodNetwork.com

"I've been looking for something to do with cubed steak besides making CFS, so when I saw this episode I watched it with interest.

I've got this cooking now. I don't care for bell peppers (regardless of color, so I omitted it, and added celery and mushrooms. I followed some of the other suggestions, and used a can of beef broth instead of the wa"

May 18, 2011 on FoodNetwork.com

"I've been looking for something to do with cubed steak besides making CFS, so when I saw this episode I watched it with interest.

I've got this cooking now. I don't care for bell peppers (regardless of color, so I omitted it, and added celery and mushrooms. I followed some of the other suggestions, and used a can of beef broth instead of the wa"

May 18, 2011 on FoodNetwork.com

"I've been looking for something to do with cubed steak besides making CFS, so when I saw this episode I watched it with interest.

I've got this cooking now. I don't care for bell peppers (regardless of color), so I omitted it, and added celery and mushrooms. I followed some of the other suggestions, and used a can of beef broth instead of the w"

May 18, 2011 on FoodNetwork.com

"We loved this recipe from the moment we saw its picture in this month's magazine.

I substituted a regular pork loin roast for the tenderloin, and carefully sliced it open so that when I put the mushroom stuffing in it, I could roll it up like a Swiss Meat Roll. I used butcher's twine to hold it together instead of the picks.

Recipe was easy enough to follow, and the tastes really went together nicely (you had me at bacon...). I had to shop special for the cremini mushrooms. They were OK, but you could just as easily use baby bella or even regular white mushrooms. I also roasted it in the oven at 375F until it got to 140 internal temp. Trying to grill this thing would have made a big 'ol mess.

I only wish I'd found a way to put some type of cheese inside, or serve it with a nice cream sauce or something. We served it with fettuccine alfredo as the side dish, with broccoli/cheese soup as our app/vegetable course."

Apr 18, 2011 on FoodNetwork.com

"We loved this recipe from the moment we saw its picture in this month's magazine.

I substituted a regular pork loin roast for the tenderloin, and carefully sliced it open so that when I put the mushroom stuffing in it, I could roll it up like a Swiss Meat Roll. I used butcher's twine to hold it together instead of the picks.

Recipe was easy enough to follow, and the tastes really went together nicely (you had me at bacon...). I had to shop special for the cremini mushrooms. They were OK, but you could just as easily use baby bella or even regular white mushrooms. I also roasted it in the oven at 375F until it got to 140 internal temp. Trying to grill this thing would have made a big 'ol mess.

I only wish I'd found a way to put some type of cheese inside, or serve it with a nice cream sauce or something. We served it with fettuccine alfredo as the side dish, with broccoli/cheese soup as our app/vegetable course."

Apr 18, 2011 on FoodNetwork.com