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    Potatohead

    Illinois

    A true Mid-westerner. I love potatoes, BACON, and eggs. I do not allow Vegan's in my home!

    Chef #98851

    Illinois

    Joined: Aug 12, 2003

    24 reviews by Potatohead

    1 - 10 of 24 sorted by Date | Rating | Helpful

    Reviewed Homemade Sauerkraut Pierogies / Perogies - Old Fashioned Recipe
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      |  By Mimi Bobeck

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    "Wow, these turned out great. I was afraid of over- mixing dough, so had a few "lumps" in it after kneeding. But, let it rest and went ahead with rolling them out. Very smooth, delicate dough. Got 37 out of recipe using a 3 1/4" cutter. Thought it looked like too much filling, but worked out perfect in the end. First time I've tried making pierogie..."

    Jan 31, 2013 on Food.com

    Recipe #66653

    Reviewed Shredded Brussels Sprouts With Bacon and Onions
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      |  By GaylaJ

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    "This is so much more pleasant than biting into a whole brussel sprout! Thanks for posting."

    Nov 6, 2012 on Food.com

    Recipe #193511

    Reviewed Frankfurter Wurstchen Im Schlafrock (Hot and Crusty Frankfurter
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      |  By Amis

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    "My mom used to do something like this for quick dinners. It was something that she could have us kids make. I'm not going to use the recipe as is, but am going to use chopped sauerkraut instead of pickles. I have raw brats, that I'm going to simmer in beer first. Thanks for posting the recipe, and reminding me of a simple dinner idea. Sometimes, w..."

    Aug 7, 2012 on Food.com

    Recipe #141052

    Reviewed Roast Chestnuts
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      |  By Chef #208121

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    "I honestly haven't tried this recipe...However, I have thouroughly enjoyed reading both the recipe directions; and some of the comments. Thanks for making cooking fun my friends!"

    Dec 17, 2011 on Food.com

    Recipe #146220

    Reviewed Crustless Swiss Chard Quiche
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      |  (1 person found this helpful) |  By Keeferop

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    "Split in half as it's just 2 of us. Fit nicely in a 6" square casserole. Baked it in the toaster oven. Nice way to use the chard. Used half hot as a side with dinner. The next day the leftover was good cold as a lunch. Thanks for posting."

    Jul 2, 2010 on Food.com

    Recipe #311434

    Reviewed Rhubarb Pineapple Custard Pie
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      |  By ~Leslie~

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    "I loved the flavor, but wouldn't add the topping next time. Guess I just don't have that much of a sweet tooth. I prefer the crunchy topping that the custard forms as it bakes. Mine took a bit longer to bake- but my oven may be off. Seems noone else had time issues. Will definately make again. Added a touch of nutmeg."

    Jul 2, 2010 on Food.com

    Recipe #168203

    Reviewed Boneless Hoisin Country Ribs
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      |  By ninja

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    "Didn't follow cooking directions at all. But, did use the recipe to marinate my boneless ribs. Let them marinate in fridg. for 8 hours prior to grilling. Great flavor, aroma, and coloring. Will use again for pork chops and chicken. Served with grilled pineapple and vidalia onions!"

    Jun 24, 2010 on Food.com

    Recipe #313039

    Reviewed Lanai Baked Beans
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      |  By Celticevergreen

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    "I also found these to be extremely sweet. I used SPAM to make it more authentically Hawaiian."

    Mar 23, 2010 on Food.com

    Recipe #272682

    Reviewed Kittencal's Best Brown Sugar Turkey Brine
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      |  (1 person found this helpful) |  By Kittencalskitchen

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    "Wow, this is great. We cut the recipe in half, and used it on a turkey breast rather than a whole turkey. We also did it on the rotissere on the gas grill. Browned up nice; and the 7-8 pound breast took about 1 1/2 hours with medium heat. So juicy! Thanks"

    Nov 29, 2009 on Food.com

    Recipe #148225

    Reviewed Braised Lamb Shanks
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      |  By JustJanS

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    "I also did in a crock pot. Instead of the wine, I used a dark beer. Reduced unstrained cooking liquid on the stove. Made some coarsely mashed potato to seve along with meat and sauce. EXCELLENT!"

    Nov 27, 2009 on Food.com

    Recipe #77446

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