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    Galig

    Titusville, Fl

    Chef #2287774

    Titusville, Fl

    Joined: Jun 08, 2012

    8 reviews by Galig

    1 - 8 of 8 sorted by Date | Rating | Helpful

    Reviewed Roast Sirloin Beef with Rub
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      |  By heather in Ont,

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    "Did not use sirloin but eye of round. Rub was excellent and cooking times vary with size of roast. Used probe thermaometer"

    Jan 3, 2013 on Food.com

    Recipe #73240

    Reviewed French Dip Au Jus
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      |  By Amyk4

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    "This is an excellent au- jus. Totally agree with using beef base. I used Minion, what I had. Out side of that followed recipe. Don't understand where all the other add-on's enhance the taste of original. Then again each chef has their own stick ."

    Jan 3, 2013 on Food.com

    Recipe #242950

    Reviewed My Mama's Meat Sauce
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      |  (1 person found this helpful) |  By Miraklegirl

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    "Loved the simplicity of the recipe and the thickness of the meat sauce. The flavor was excellent and just as good or better than some of "true Italian" meat sauces. My passion is garlic and will confess I added more than was called for. Also found that during simmering process, added up to cup water. The longer the simmer, the better the fla..."

    Oct 9, 2012 on Food.com

    Recipe #56546

    Reviewed Down Home Grilled Hamburgers
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      |  By Daydasa

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    "Absolutely do not like way burger seasoned. Sour Cream did not add and neither did green onion, although I am a lover of both. Salt and lemon pepper were sufficient. Will not make again."

    Sep 2, 2012 on Food.com

    Recipe #109393

    Reviewed Pa Dutch Chicken & Waffles
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      |  By Ocean~Ivy

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    "Excellent taste. I am from Lewisburg, Central Pa. We are Dutch, as much as Lancaster, with weekly markets, etc. My only comment, the next time I make it, I am doubling the flour in the thickener. The gravy was way to thin. To thicken correctly, by simmering, you have no sauce left because of cooking time for flour recommended. This is defini..."

    Jun 15, 2012 on Food.com

    Recipe #36166

    Reviewed The Blue Mill Tavern Loosemeat Sandwich
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      |  By plantfreek

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    "Made the recipe as is and it was very good. In fact will make it again. Unfortunately I am from Pa and we have our own loose meat recipe called hamburg barbecue. Different spices. Widely available, sporting events church socials, picnics etc. However I enjoy the differnt tastes of America, and you have a definite keeper."

    Jun 13, 2012 on Food.com

    Recipe #87075

    Reviewed My Grandma's Pa Dutch Potato Salad
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      |  By Cabin Cat

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    "Being from central Pa with alot of Amish and Mennonites, the recipe was simplicity in motion and very good. Did use bacon as suggested and, my own preference was to add a little vinegar. Next time I make it, going to eliminate bacon and my vinegar add on, and use Pa Dutch Hot bacon dressing. Agree with cabin cat -- the KISS principal is the be..."

    Jun 13, 2012 on Food.com

    Recipe #390547

    Reviewed Vegetable Beef Soup - Pressure Cooker Recipe- Bill Knapp's
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      |  By Uncle 12

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    "Made recipe as written. Always do that before making my own adjustments. Basic recipe is good but way to much liquid for amount of vegetables. Next time will add shredded cabbage, green beans and corn. I liked the simplicity of the spices which makes it more Eastern European and German, vs Italian (which I also like that one respondent recomme..."

    Jun 8, 2012 on Food.com

    Recipe #354772

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