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    Chef Bronco

    Southwest USA

    Chef #557649

    Southwest USA

    Joined: Aug 11, 2007

    Birthday: Jul 05

    22 reviews by Chef Bronco

    1 - 10 of 22 sorted by Date | Rating | Helpful

    Reviewed 2 Ingredient 3 Minute Fudge
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      |  By Nyteglori

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    "I have made this with butterscotch chips and vanilla frosting. I had to put the pan in the freezer to cool quickly, as per my husband. After it was cooled, than pan lasted about 5 hours with only me getting 2 pieces and my husband and step son eating the rest of the entire pan. I have also made it with half semi sweet chocolate chips and half p..."

    Aug 26, 2012 on Food.com

    Recipe #266037

    Reviewed Cabbage & Pepper Slaw
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      |  By abe ray

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    "This is an old Amish recipe for their 7 sweets and 7 sours they usually serve at meals. Tangy sweet/sour. Only difference I see is they add celery seed. I use a little red pepper, sometimes, to give it a little color. EXCELLENT RECIPE! Happy Cooking!"

    Apr 11, 2012 on Food.com

    Recipe #477696

    Reviewed "you Want Me to Do What to the Buttered Noodles"
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      |  (2 people found this helpful) |  By Bekah Balmer

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    "Good and Plenty is one of the BEST Amish Restaurants in the Lancaster area. And this is one of my FAVORITE dishes there. I was born and raised in Gettysburg, PA, and went there many times. This is an extremely easy recipe and GOOD recipe for its simplicity, like the Amish lifestyle. I also do this with peeled, quartered potatoes too. Browned ..."

    Feb 16, 2012 on Food.com

    Recipe #474258

    Reviewed Knorr Spinach Dip
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      |  (1 person found this helpful) |  By AmyZoe

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    "This is one of my favorite dips. I add other ingredients to it though sometimes. I always use fresh spinach, julienned, instead of frozen or canned. Not as mushy then, to me. I sometimes add bacon bits, and whipped cream cheese to make it a little more solid. I have added chicken bouillon powder, just a little, to it too. Finely diced celery..."

    Apr 11, 2011 on Food.com

    Recipe #453403

    Reviewed Cushaw Pie
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      |  By *Lena*

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    "Oh this brings memories back. I also agree that Cushaw Pie tastes better then Pumpkin. I have even tried to grow Cushaws out here in AZ, but they will not grow past the 2 inch size and then die. And they can't be found anywhere in AZ that I have been. :( Cushaws were grown by my grandmas, on both sides, they make the BEST pies. I will be savi..."

    Mar 19, 2011 on Food.com

    Recipe #409247

    Reviewed Praline Graham Crackers
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      |  By 1 tuff cookie

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    "I have made there before, but used sliced almonds. I ladle the sauce over each cracker, then put the sliced almonds on each one. These are VERY good!
    I have also used a Butter Cracker instead of the graham cracker."

    Nov 23, 2010 on Food.com

    Recipe #442542

    Reviewed Quick Salt Pork
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      |  By DrGaellon

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    "This is very similar to the Canadian Bacon Cure I have used in the past. But I use Morton's Quick Cure Salt and brown sugar. No other spices. Same concept, except after every 3 days, you recoat the meat again with salt and brown sugar. Turned out VERY good!"

    Nov 11, 2010 on Food.com

    Recipe #441587

    Reviewed Secret Ingredient Chocolate Cake
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      |  By Chef mariajane

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    "I haven't made this in years. While I use only regular saurkraut, I put it in the blender, add water, and chop it there then drain in a wire mesh colander and rinse again. This is a wonderfully moist cake. You don't taste the saurkraut at all! Now I am hungry for it and will probably make it this week and top it with my ice cream frosting---ev..."

    Oct 25, 2010 on Food.com

    Recipe #440315

    Reviewed Secret Ingredient Chocolate Cake
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      |  By Chef mariajane

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    "I haven't made this in years. While I use only regular saurkraut, I put it in the blender, add water, and chop it there then drain in a wire mesh colander and rinse again. This is a wonderfully moist cake. You don't taste the saurkraut at all! Now I am hungry for it and will probably make it this week and top it with my ice cream frosting---ev..."

    Oct 25, 2010 on Food.com

    Recipe #415558

    Reviewed Chicken Corn Rivel Soup
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      |  By Chef mariajane

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    "Sounds almost like mine, only I use a little turmeric and I put diced hard boiled eggs and small diced potatoes too. I also use my chicken stock from cooking the chicken to make the rivels. Broth is already seasoned just has to be slightly cool before you put it in the flour to make the dough for the rivels."

    Apr 16, 2010 on Food.com

    Recipe #420484

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