Darline Heatley

As soon as I saw peppers and onion listed as ingredients I KNEW this was a one-star, at best recipe! Having grown up in Southern Maryland, we know you don't add things to mask the flavor or good crabs! They stand on their own just fine! Nothing green or red belongs in them and nothing with strong flavor such as onion. I do have a tip: Instead of breadcrumbs, boil a medium-sized potato without the skin, let it cool, and mash with a fork. Use that instead of breadcrumbs as your binder. You won't even know it is there and it will hold your crabcake together beautifully!

If we're having a roast, this is how we cook it most of the time. Since we're cooking for 2, using a smaller roast, I reduce the Ranch and Au jus to just half a packet, otherwise it is too salty. Do not skip the pepperoncini, they enhance the flavors but do not overpower them. If you don't like peppers and are nervous, choose a couple of smaller ones from the jar.

Simple and delicious! I didn’t change a thing!

I have yet to make this, however, my friends and I went to a "Hot Chocolate Crawl" yesterday and one of the stops served this recipe! It was SO GOOD!! I often pass up peppermint-flavored goodies but my friend tried it and immediately raved about how good it was, so, I decided to give it a try! Oh. My. Goodness! Smooth and not too minty. I believe even if you don't like, or think you like white chocolate you will love this! The ingredients are on my shopping list for this week so I can make some!

We are new to cooking turnips and this recipe was quick, easy and very tasty! We will definitely prepare them again. I followed the recipe exactly as given and hubby and I were both very pleased with the result.