hodgemo2's

17out of17

Reviews

Mean Chef's Pulled Pork

Posted by ~Bekah~  

This hardly needs another 5 star rating, but here I am to give it another one! This was WONDERFUL! I used a 6 lb Shoulder Boston Butt cut (complete with bone), and cooked for about 7 1/2 hours. I actually strained the sauce before adding to the... — hodgemo2 Nov 16, 2009

Recipe #26257

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Killer Shrimp

Posted by mary winecoff  

Yum, yum! I made this almost exactly as the recipe said, except I forgot to get a lemon so I used container lemon juice and no 1/3 of a lemon. Still delicious though! It was just a bit too hot for hubby, so I might cut back a little bit on the... — hodgemo2 Nov 13, 2009

Recipe #96485

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Cajun Chicken Florentine

Posted by canarygirl  

This was a GREAT dish, but I have to give it 4 VS 5 stars because I made a few changes to it and it was a bit too hot (possibly from my changes). I had actually sliced the chicken breasts before seasoning them, and maybe the extra surface area... — hodgemo2 Nov 5, 2009

Recipe #32434

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Szechuan Noodles With Spicy Beef Sauce

(1 person found this helpful) Posted by Sharon123  

I made this pretty much identical to the original recipe (minus onions) and while I will try it again, I think it needs a little work. Probably a 4-4 1/2 star. It was a little bit hot, but I used the higher amount of red pepper, so I'll probably... — hodgemo2 Oct 26, 2009

Recipe #48760

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Beef Roast

Posted by Kelly Cameron  

I'd much rather give this 4 1/2 stars. This was very tender, but I kinda wish the gravy was a bit thicker and soaked into the roast a bit more. Don't get me wrong, the roast was still very moist, I just felt that the taste doesn't penetrate... — hodgemo2 Oct 17, 2009

Recipe #8579

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Outrageously Good Broiled Shrimp!

Posted by Marie  

If these aren't actually "outrageously good" they are darn close! I had 26-30/lb shrimp, and when I butterflied them, I actually placed them butterflied side down to broil. It made them look very fancy when they were done. This is a very quick... — hodgemo2 Oct 15, 2009

Recipe #45843

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Garlic Herbed Roasted Red Skin Potatoes

Posted by singling  

Very good! I used Italian seasoning for the herbs and cooked them about 50 minutes; 450F for 40 minutes, and then 475-500F for the last 10 or so to speed it up since I had my main dish earlier faster than I expected. I think that next time I may... — hodgemo2 Oct 11, 2009

Recipe #317120

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Olive Garden Chicken Scampi Yummy! - Copycat

Posted by kiwidutch  

There was probably something that I did incorrectly, but I just did not really like this dish. I read through the recipe first, and figured out the better plan was to make the scampi sauce, then to make the white sauce while scampi is simmering.... — hodgemo2 Oct 11, 2009

Recipe #179336

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Cajun Shrimp Penne Pasta

Posted by BaconTastesGood  

I guess it was a hung jury on whether it should be 4 or 5 stars. While I LOVED it, my hubby just gave it a "really good, but not wonderfully fantastic." (and he has given some recipes the 'wonderfully fantastic' label. I made a few changes... — hodgemo2 Jul 30, 2009

Recipe #160543

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Baked Buffalo Chicken

Posted by Sherribabi  

Let's see..my small changes: I didn't have celery seed (poor planning on my part) and I actually tripled the sauce. Oh, and I had really thick chicken breasts (2 at about 1/2 lb each) so I actually cut them up into smaller pieces. That may be... — hodgemo2 Jul 29, 2009

Recipe #135585

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Twice-Baked Alfredo Potatoes

Posted by Wildflour  

My first attempt at these did not go so well. I practically shredded the skins while scooping, and since I didn't seem to microwave them enough (or mash them with the rest of the stuff well enough) when I baked them I had large, uncooked potato... — hodgemo2 Jul 12, 2009

Recipe #101738

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Creamy Cajun Chicken Pasta

Posted by Lorac  

Meh. I'm not quite sure why, but this recipe and I didn't really gel. It was rather bland for my taste, and the chicken was kinda "squeaky." On the other hand, the hubby loved it so it is worth another chance. Maybe with some alterations. — hodgemo2 Jul 9, 2009

Recipe #39087

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Pepper Steak

Posted by DiB's  

This was a a very nice pepper steak recipe (though I don't use all the peppers, no tomato and no celery). The top round is a little bit too tough for my taste, and is much better with flank steak IMO. — hodgemo2 Jul 9, 2009

Recipe #12030

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P. F. Chang's Mongolian Beef

Posted by Tish  

Very good recipe! The cornstarch dusting really makes for a great stir fry. I would like a little bit more of a kick to the sauce (I may add a bit of red pepper) and maybe some sort of marinade to "tender up" the flank steak again. I'll... — hodgemo2 Jul 9, 2009

Recipe #66121

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Korean Sesame Grilled Beef

Posted by diner524  

I would give this 10 stars if I could!! I've been trying a whole slew of new recipes, so I haven't been repeating much, but this. This I have made a few times already! I use beef tenderloin, but it is somewhere between 1 and 1 1/2 lb (I cut up... — hodgemo2 Jul 9, 2009

Recipe #306292

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My Copycat Shrimp Paesano

(1 person found this helpful) Posted by Miss Annie  

I've never been to Paesano before, so I have no idea about the copycat quality of the recipe, but I do know that I enjoyed it very much! I used 31-40/lb shrimp and removed the tails, and at the end I let the shrimp soak in the sauce, then removed... — hodgemo2 Jul 9, 2009

Recipe #64300

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Jumbo Shrimp Parmesan

Posted by Marie  

Very excellent (and easy) recipe! I actually used smaller shrimp since I only ever seem to have the 31-40/lb shrimp. And while it was more of a pain to coat them and spread them on the pan they were still delicious! I also removed the tails. I... — hodgemo2 Jul 9, 2009

Recipe #42169

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