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mrmoonshine

Home Town: Waukesha, Wisconsin, USA
About me:
 Retired Maint. Mech. Electrician

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JBOULTS

Cooking Level: Expert
Home Town: Waukesha, Wisconsin, USA
About me: Married, mother of two girls, 12 years apart in age

brendybloc

Cooking Level: Intermediate
Home Town: Waukesha, Wisconsin, USA
Living In: Minneapolis, Minnesota, USA
About me: I have three daughters and four grandkids. I work with special needs children and adults. I have been in Mn little under three yrs.
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Katie

Cooking Level: Intermediate
Home Town: Milwaukee, Wisconsin, USA
Living In: Waukesha, Wisconsin, USA
About me: I love Jesus! He has redeemed me and saved my soul and for that I am eternally grateful! He has done so much for me and continues to do new things which cause me to stand in aw…
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.

Maple Roast Turkey

Reviewed on Dec. 4, 2008 by wisweetp
The compound butter is very good, so it gets 4 stars for that part. I didn't have marjoram and subbed with fresh parsley, and I did not use the lemon peel. I used a turkey breast and while it was very moist, I didn't think the butter flavor came through at all except in the skin, which I don't like, unfortunately. I'll definitely keep the recipe for the butter, but I think I'll find other uses for it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.

Steak Pie

Reviewed on Dec. 3, 2008 by SHADOWMERV
My husband and I really enjoyed this. I did, however, simmer the beef for a few hours to make it more tender and added a few shakes of herbs de provence. I also decided to add some steamed, chopped potatoes and carrots at the end which I'm glad I did. I made up some more gravy to add to the mixture as well. With these changes, it becomes a five star recipe, IMO.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.

Eggnog Quick Bread

Reviewed on Nov. 30, 2008 by wisweetp
This is a good not-too-sweet bread. I used premium eggnog made by a local dairy and spiced rum instead of extract. I always add more vanilla and use soft-wheat flour (makes for more tender baked goods, and I upped the nutmeg a bit (using fresh nutmeg is key, also) I tried a slice after cooling (haven't stored overnight yet), and the bread is finely-textured almost a cross between quick bread and pound cake and is not dry at all. The flavor is very nice, and I'll make again.
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