Bill Hilbrich's

77out of77

Reviews

Shrimp Bourbon

(1 person found this helpful) Posted by Sherrybeth  

I was able to successfully reduce the amounts so that I could make a nice lunch. I used a quality 100 proof bourbon, and although the experience was pleasant,it was not awe-inspiring. I was not able to get the sauce to thicken, and that certainly... — Bill Hilbrich Dec 19, 2006

Recipe #183625

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Manhattan

(2 people found this helpful) Posted by Gay Gilmore  

I tend to not fuss around with the natural flavor of a good bourbon, but I approached this with an open mind. I backed off on the bourbon/vermouth ratio and settled on 8 to 1, and the addition of bitters was great. The drink had just a hint of... — Bill Hilbrich Dec 12, 2006

Recipe #8877

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Shrimp Scampi W/Spaghetti

Posted by ItalianMomof2  

I was able to scale down the recipe to a single serving without any problems. That suits my solo lifestyle and because I put the spaghetti right into my bowl, and poured the shrimp and sauce on top, I solved another potential concern. I was... — Bill Hilbrich Sep 18, 2006

Recipe #145492

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Celery Salt

(1 person found this helpful) Posted by Theresa/ Thunderbird  

Out of a field of over 176,000 recipes, only one for Celery Salt. And although I suspected that there was more salt than celery seed, I could have spent hours playing with the proportions. THANK YOU !! — Bill Hilbrich Aug 25, 2006

Recipe #44459

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Easy Cheesy Beef Stroganoff

Posted by geckoluvr2000  

I think what little flavor was gained by browning the meat was lost when the meat was boiled. I suggest that the meat be browned until cooked through, and cook the noodles in a separate step. — Bill Hilbrich Jun 1, 2006

Recipe #168194

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Frito Pie

(1 person found this helpful) Posted by JustaQT  

The chili I was making from scratch was almost done and just as I was reaching for some beans, this recipe came to my mind. Thank You for a great tasting change of plans. — Bill Hilbrich Apr 5, 2006

Recipe #59661

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Trailer Trash Mixup

(1 person found this helpful) Posted by yooper  

What is not to love .. at least for us in Minnesota. Cream of Mushroom Soup which is the mother of all hot dishes, and of course gramma's Thanksgiving Mushroom Stuffing, with cheese ( I used the midwest standard cheddar) and ground beef. And as... — Bill Hilbrich Apr 2, 2006

Recipe #26212

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Citrus Steak

Posted by Derek Dahle  

This was an excellent recipe for a one dish meal, and I made only one small change in procedure. I sliced the meat first and then set it aside with one tablespoon of the worcestershire mixed with 1/8 teasoon of corn starch. The rest of the prep... — Bill Hilbrich Mar 3, 2006

Recipe #158215

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Kangaroo (aka Vodkatini)

(1 person found this helpful) Posted by Gay Gilmore  

I brought the Vodka home to work on my sauce skills, but last night we decided to play. Thank You, Gay. I am with Bergy on this one. Cutting back on the Vermouth gives the lemon a place to shine. Very good. — Bill Hilbrich Feb 14, 2006

Recipe #8875

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Two Cheese Green Beans & Tomatoes -- Hot or Cold

(1 person found this helpful) Posted by Derf  

I will definitely continue to prepare this recipe. I agree that warmed is better than cold. However, I suggest that the best way to insure that the tomatoes do not release their liquid and the cheese does not become stringy is to use the microwave... — Bill Hilbrich Oct 13, 2005

Recipe #132011

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Nadia's Quick Chicken Curry

(1 person found this helpful) Posted by Angela Sara  

Excellent.. Using the meat from one boneless chicken breast, and adding a side of sliced tomatoes, I enjoyed a wonderful solo lunch. One medium potato cooked in 1/2 cup of water was fork tender in about 6 minutes. Thank You, Nadia for perking up... — Bill Hilbrich Sep 1, 2005

Recipe #20863

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Jolean's Baked Spam Loaf

(3 people found this helpful) Posted by Stacky5  

Oh, Yes ... A blast from the past when canned meat was seen as a convience rather than something to hide in the cupboard. My mother made this, although I do not recall the star shape, back in the 1950's, and I loved it. Thank You for preserving a... — Bill Hilbrich Jun 22, 2005

Recipe #126618

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Microwave Poached Egg on Toast

(1 person found this helpful) Posted by Trisha W  

BRAVO !! This recipe really made my day. I have a whole kitchen full of gadgets, even sold them at a retail store for awhile, but I have never been able to make the Microwave Egg Poacher work correctly. But now I don't have to worry about. Throw... — Bill Hilbrich Dec 25, 2004

Recipe #104248

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Spaetzle

(1 person found this helpful) Posted by MBP  

A decent recipe, but you really lose points for bad advice. I have seen more than one professional chef punch holes in a pie pan and push the batter through with a plastic dough scrapper. — Bill Hilbrich Nov 10, 2004

Recipe #16676

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Midwest Living's Bouja / Burgoo

Posted by Hey Jude  

Here in Central Minnesota, where the stew is called BOUJA, we put a handful of Pickling spices into a mesh bag and leave it there until the taste is almost addictive. But, the the meats and vegetable collection looks about right. I think the... — Bill Hilbrich Jul 3, 2004

Recipe #82625

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Chicago-Style Hot Dogs

(1 person found this helpful) Posted by Hey Jude  

OH YES!!! Right off the lunch cart on Michigan Avenue by the park!!. I had almost forgotten about the celery seeds, but I do remember that my vendor gave the dogs a shot of olive oil. Thank You, My Dear .. it has been a long time. Bill — Bill Hilbrich Jun 27, 2004

Recipe #73410

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Lickety-Split Beef Stroganoff

(2 people found this helpful) Posted by Recipewrestler  

Very quick and tasty !! If you are not quite so worried about the fat, I would suggest a variation on the procedure. Place the whole chuck eye steak, covered with just a little olive oil, in a hot pan and cook about 3 to 4 minutes on a side. Let... — Bill Hilbrich Jun 27, 2004

Recipe #21510

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Poutine

(1 person found this helpful) Posted by Xena Remple  

Yes, I realize that this recipe is more of a concept than instructions. However for this Minnesota'n who is will to try almost anything once .. a little more narrative would be helpful. Is it the custom to just pour a little gravy as one would... — Bill Hilbrich Apr 26, 2004

Recipe #39812

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Poached Eggs in Catsup

(2 people found this helpful) Posted by Darlene Summers  

WOW !! Such a simple idea, but oh so good. The catsup has enough flavor that no additional salt or pepper is needed, and the butter makes a very smooth sauce. I did add just a tablespoon of water to make sure that the sauce covered the bottom of... — Bill Hilbrich Apr 12, 2004

Recipe #44432

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Liz's Pesto Lasagna

(1 person found this helpful) Posted by wickedliz  

I was served this dish not long ago, and when my mouth bit into the Smooth and Creamy part, I wondered if this was the main part of the meal or had I skipped right to a fabulous dessert. The pesto is a nice alternative to the traditional tomato... — Bill Hilbrich Mar 2, 2004

Recipe #84458

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