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"I make a slow cooker version -- put one bottle dark beer (don't skim and definitely don't go light), one can beef broth, and one can condensed onion soup in the slow cooker. Separate the pastrami slices (or use sliced beef if you aren't into cured meats) and add to slow cooker and set on low for a couple hours. You can even cook a r..."
"Brining makes all the difference with meats that tend to come out dry when cooked. I'd never "milk brined" before but it seemed to work just fine. Guess you could make a more traditional brine and then dip chops in milk before breading. I suggest using Kosher or sea salt for brining rather than table salt. Used bone-in chops which m..."
"Substituted vegetable oil for sesame. Marinated boneless thighs for two hours. Rather than baking I grilled the thighs. Served with spicy rice dish and steamed broccoli fresh from the garden. Very good!"
"Excellent recipe. I suggest adding 1/4 to 1/2 teaspoon salt to the boiling water and grits. Add a couple big dashes of hot sauce along with butter (1/3 cup butter is ok if you want to cut back some on fats). Good quality sharp or extra sharp cheddar is the classic way to make this, but to change up things try pepper jack. And adding up to a pound ..."
"Very tasty. I changed a bit based on what we had on hand. Thin chops seasoned with garlic salt and pepper and some leftover spaghetti sauce to which I added chopped fresh tomatoes. Since nearly all the ingredients were warm, I cut cooking time by about 10 minutes and it came out moist and hot."
"Good eaten'. Rather than kidney beans, I used small red beans. Added a hunk of jowl bacon for flavor. Cook time was a bit longer than in the recipe, even after soaking the beans for 18 hr. Other than those changes followed recipe closely. Flavor was good. Not quite hot enough for me, but about where my wife likes the heat. Few splashes of hot..."
"Good recipe with these modifications. Use fresh mushrooms (canned are rubbery and tasteless) for better flavor and texture; sauté with onions. Increase pepper and garlic by 2x or more according to your taste. Add 1 TBL Worcestershire sauce. As written this it very thick; add beef broth to thin to the desired consistency. Use 1/3 to 1/2 cup ..."
"I give it 4 stars on taste and the 5th star on ease of preparation and cleanup. While I prefer my grilled tenderloin for flavor, this is super easy and a meal-in-one like the chicken breasts I do while camping (and at home occasionally). The meat was moist and flavorful, all the veggies were fixed right along with it, and the foil wrap made cleanu..."