PacemakerGuy's

17out of17

Reviews

Bratwurst With Apples, Onion, and Sauerkraut

Posted by MarraMamba  

Really easy to make. I only had two apples on hand, and not having the third one really made a difference in the "mouth feel". I would recommend mixing the ingredients just before serving. And it does really need the dark bread. — PacemakerGuy Aug 17, 2009

Recipe #264797

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Tony Roma's Baby Back Ribs Copycat

(2 people found this helpful) Posted by Swede16tc  

I make this recipe all the time. I make the sauce as in the recipe and marinate the ribs in individual 4-rib packets in foil overnight. Cook them in the oven at 275F for about 3 hours, then recoat them with the reserved sauce, and grill them... — PacemakerGuy Oct 8, 2007

Recipe #157144

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Pork Chile Verde

(1 person found this helpful) Posted by ~TigerJo~  

This dish was very good and very easy. I followed the directions as written and it came out perfect. Had it over rice-cooker white rice with the sour cream and cilantro. Leftovers nuked up really well, too. — PacemakerGuy Mar 31, 2007

Recipe #92293

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Mexican Crock Pot Chicken

Posted by ladypit  

I thought this dish had pretty good flavor, especially for the two minutes of prep time. I used boneless skinless chicken thighs, and found that 10 hours was way too long to cook. 6-7 would be plenty, as the chicken lost most of its texture... — PacemakerGuy Mar 31, 2007

Recipe #83849

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Mojo Marinated Snapper

Posted by A. Lynne  

Recipe did not say how long to marinate, so I did it for two hours. Sauteed the snapper in a frying pan since I did not have a grill or broiler available. Came out great, I will definitely do this one again. — PacemakerGuy Mar 4, 2007

Recipe #110823

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Tandoori - Tikka King Prawns

Posted by Lene  

Easy, and good. Didn't have the food coloring. Served it with some raita and cold beer — excellent. Thanks, Lene. — PacemakerGuy Mar 4, 2007

Recipe #107745

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Linguini With Tuna, Capers and Olives

Posted by dicentra  

This one did not come out as good as it sounded. It was kind of dry and bland. I used tri-color rotini rather than the linguine. One of my problems was that I keep my tuna packets in the fridge since I usually use them in cold salads. To warm... — PacemakerGuy Feb 24, 2007

Recipe #206936

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Shrimp Etouffeé

(6 people found this helpful) Posted by Chef Dine  

Excuse me if I gush. This dish was amazing. And, yes, it took the whole 1-1/2 hours as specified, but it was worth every second of it. We're talking the proverbial "Better then you-know-what" here. The only changes I made were to use homemade... — PacemakerGuy Feb 22, 2007

Recipe #187449

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Crab Mornay

(1 person found this helpful) Posted by Carmen B.  

Made this last night and it was great. Used homemade chicken stock in place of the bouillon and water, and canned crabmeat. Make sure you drain the crabmeat well, though. Had the second portion this morning with a poached egg on toast with a... — PacemakerGuy Feb 18, 2007

Recipe #153396

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Key West Shrimp

Posted by ratherbeswimmin'  

Wow!! This recipe was quick, easy, and really tasty. I limited my portion to seven ounces of raw shrimp for just me, but I can easily see how one could devour a pound or more. Goes great with a cold Corona, which I also used in the boil. Used... — PacemakerGuy Feb 9, 2007

Recipe #77365

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Low Fat Buffalo Chicken Tenders W/ Blue Cheese Dip

Posted by jonesies  

Made these for the Super Bowl this year, and found them a little dry. Used a high quality free-range chicken tender, so maybe it was pilot error and I over cooked them even though I watched them carefully. The spice level was just right and I... — PacemakerGuy Feb 9, 2007

Recipe #202862

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Don Pablo Queso Dip

Posted by DiB's  

I agree that it's not like the original, but I think it's better. Due to health concerns, I've had to start making it with the 2% Velveeta and reduced fat cheddar. Doesn't lose much flavor, but increases the salt. It's also good mixed with my... — PacemakerGuy Feb 8, 2007

Recipe #17902

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Aqua Negra Marinade

Posted by SusieQusie  

I use this all the time for beef fajitas. I've found that overnight is too long for either skirt steak (preferred if you can find it) or flank steak. I usually make it the night before and put the meat in the next morning for a lunch buffet.... — PacemakerGuy Feb 7, 2007

Recipe #111229

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Cajun Ratatouille

(1 person found this helpful) Posted by ratherbeswimmin'  

A definite keeper. Next time I would peel the eggplant. Also, 45 minutes was way too long for roasting the eggplant and zucchini. Make sure you use the tomatoes in puree, as it firms up the sauce nicely. — PacemakerGuy Feb 6, 2007

Recipe #180274

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Sirloin Soup Italiano

Posted by Deb's Recipes  

Great soup, and easy to make. Used homemade beef stock and left out the beans. Even picky wife thought it was good. Better than the supermarket low sodium choices. — PacemakerGuy Feb 6, 2007

Recipe #156586

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Mediterranean Nachos

Posted by Geema  

Made this for the Super Bowl and it came out great. I recommend not making the topping up too early, as it gets a little soggy. Still has great flavor, even when made with low fat cheese and fat free sour cream. — PacemakerGuy Feb 6, 2007

Recipe #178510

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Guinness-Brined Pork Chops

Posted by Veghead  

Made this tonight and it was great. Chops were juicy all the way through. Had trouble getting the paste to stick, added a small amount of oil to the paste. That did the trick. The garlic burns easily, but does not impart a burnt taste to the... — PacemakerGuy Jan 28, 2007

Recipe #189543

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