T. Woolfe's

27out of27

Reviews

Beef Curry and Potatoes

(2 people found this helpful) Posted by Kari Hinkens  

Gotta admit I tweaked this to fit one serving and what I had to use. A chunk of round that had been too rubbery to pound for Rouladin. 3 baby red potatoes nuked 4 min, cooled and sliced. Sweet peppers from a jar roasred naturally, and half a... — T. Woolfe Jun 14, 2004

Recipe #58585

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Oven Roast Greek Potatoes

(4 people found this helpful) Posted by Kate in Ontario  

Yep it's another of my very few 5s. Understand,I'm rateing the method rather than this particular seasoning. So far I have used Jamacian Jerk seasoning, Curry powder, Chili powder, one of my BBQ Rubs, Granulated Toasted Garlic and I'm lookin... — T. Woolfe Jan 14, 2004

Recipe #44819

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Bacon Fried Rice

(1 person found this helpful) Posted by Lady Di Shea  

Really nice change from my usual chicken based Rice. I did use roasted garlic. T. — T. Woolfe Jan 8, 2004

Recipe #52190

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Cashew Crusted Chicken

(5 people found this helpful) Posted by Geema  

I'm still lickin my chops after this one.It's that good. I cut the quantities to a third for one large breast, heated The marinde in a pyrex cup in the microwave,And spread it on the breast with the back of a spoon. Zapped the nuts in a... — T. Woolfe Jan 7, 2004

Recipe #55258

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Spicy and Tender Crock Pot Pork Chops

(4 people found this helpful) Posted by Missy Wright  

Really Good in spite of the fact that I rather wreaked havoc with the exact recipe. Starting with a 3.5lb bone in centercut loin. I Raised the quantities in everything but the tomato sauce. Added 5 baby Yukon gold potatoes shoved in beside the... — T. Woolfe Dec 10, 2003

Recipe #73970

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Dejah's Fried Rice

(3 people found this helpful) Posted by Dejah  

I halved this (cooking for one ya know)useing the raw egg version. Salting the wok like that was new to me but it makes sense. I also used soy paste rather than sauce to lower the overall salt content. NO MSG. — T. Woolfe Apr 8, 2003

Recipe #38162

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Mashed Potato Salad

(6 people found this helpful) Posted by jan007  

For 45 years I've been hunting for a potato salad I enjoyed at a neighborhood po-boy storefront in New Orleans. THIS IS IT!!! I don't stock Miracle Whip so I used Best Foods mayo with a tiny shot of Lemon Juice. I also added a wee bit of very... — T. Woolfe Mar 25, 2003

Recipe #33925

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Ham and Cheese Pockets

(1 person found this helpful) Posted by Dawn  

This worked quite nicely for a Sunday afternoon nosh. A 4*, my highest for taste. I thin sliced some ham off a chunk and used a cheddar/pepperjack mix. Goes ^G@@D^ with a nice dill pickle. T. — T. Woolfe Feb 16, 2003

Recipe #12857

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Hot German Potato Salad

(2 people found this helpful) Posted by bert  

DURN but that's GOOD. Made a half recipe and it scaled well. I had no Celery salt and used lightly smashed Celery seed. Please understand, 4 stars is the top of my taste meter. That elusive fifth is reserved for suprises. So,this would rate most... — T. Woolfe Jan 17, 2003

Recipe #21230

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Asian Pork Tenderloin

(2 people found this helpful) Posted by erinBOberrin  

Delicious, really good. I had a very small tenderloin end, about 13 oz, and figured it might dry out so I said to heck with healthy and wrapped a couple strips of bacon around it. I also had some very very small new potatoes so I precooked them 4... — T. Woolfe Jan 7, 2003

Recipe #19912

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Crock Pot Pulled Pork

Posted by T. Woolfe  

A substitution that works. Liquid smoke for the Mesquite powder and get a can of chipoltie in adobo and use 1 deseeded for the chipoltie powder. Chipolties are smoke dried Jalipinos not quite as hot as cayenne and with a nice smokey accent. — T. Woolfe Dec 20, 2002

Recipe #39466

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Louisiana Chicken and Sausage Gumbo(The Real Stuff)

(4 people found this helpful) Posted by Malriah  

GOTTA LOVE IT it's honest Gumbo. Da Woof does a 3 brew rouxdance for Kari. You put the File' powder on the table, doncha {Grynn}. — T. Woolfe Dec 9, 2002

Recipe #47656

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Golden Ginger Carrots

(2 people found this helpful) Posted by Georgie SkunkWoolfe  

This is a 4 {my highest for the eating} Plus the extra one for the *SUPRISE ME*. Candied/Crystallized Ginger. It's a great taste and almost no-one uses it. A trick to chop, if your recipe uses sugar, put the sugar and the ginger in a mini food... — T. Woolfe Nov 27, 2002

Recipe #47055

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Sauerkraut Relish

(3 people found this helpful) Posted by Sandy One  

This gets better as it sits. REALLY good on a cheezeburger on Rye with a little mustard. Just the thing when the deli's too far away for a Ruben — T. Woolfe Nov 19, 2002

Recipe #35656

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Italian Pickled Mushrooms

(2 people found this helpful) Posted by DiB's  

Tasty, very tasty. I used some little criminis and put one jar in the fridge and one on the shelf. The fridge jar became empty fairly quickly. I'm wondering how long the shelf life will be. — T. Woolfe Nov 15, 2002

Recipe #11953

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Outstanding Oatmeal Bread for Bread Machine

(1 person found this helpful) Posted by Sage  

This was really good bread. Well worth the bother of digging out my long unused bread machine. I added a handfull of raisns. I needed to cut down the quantity as my machine is a one pound. It did not last long here as I started eating before... — T. Woolfe Nov 8, 2002

Recipe #41893

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South of the Border Steak Rolls

Posted by yooper  

My Gawds but I wish either this could be made for one, or someone would invite me to a potluck or something so I could bring it. It's gotta be one of the most delicious sounding things I've seen. I can't rate it cause I haven't eaten it, but on... — T. Woolfe Aug 21, 2002

Recipe #36903

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Hearty Lentil Soup

(2 people found this helpful) Posted by Jo Ann L  

DELICIOUS I had to cut it down to a third as I was cooking for one but it came out beautifully. 2 very small changes. I cut the sausage into 1/4 julianne and used roasted rather than regular garlic. also Grilled some bread for the soppin. A... — T. Woolfe Aug 19, 2002

Recipe #23538

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Corned Beef and Cabbage/Pressure Cooker

(8 people found this helpful) Posted by Tish  

I know this one and love it. Makes a Great tender brisket. That 4 cups of water should be cold when you start. And if you can find some Parsnips they go well replaceing the carrots. It'll vanish quickly, {grynn)so save some for the sandwiches.. — T. Woolfe Aug 16, 2002

Recipe #37408

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Easy Refrigerator Pickles

(1 person found this helpful) Posted by joan in CNY  

This is a good'n and I like a good pickle. — T. Woolfe Aug 7, 2002

Recipe #36429

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