DIZ♥

Very spicy and loaded with flavor. I have to agree with others that this is a smaller recipe than indicated. You will want to use a small casserole dish if made as written. I’ve made this recipe many times and use an 11 x 8 oval casserole dish. It takes 9 or 10 large poblano peppers. I also use 2lbs of ground beef and slightly heap the tablespoon/teaspoon when measuring. I don’t measure the cheese, but can say with certainty that I use more than stated in the recipe. I like to cook the ground beef first and drain off the fat. Then I proceed with adding the onions, seasonings, and tomatoes. I will drain off all of the liquid again before layering in the casserole dish. If you don’t, you will end up with a watery casserole. In my opinion, poblano peppers are the hardest to roast and peel. I find it is easier to roast the peppers whole, then cut in half and remove the seeds. Either way is messy. It is worth the effort.

These were awesome! Rich and chocolatey! Best on the second day. I wanted a thicker brownie so I used an 8x8 pan and followed the baking time and temperature on the back of the box. I did not have a Hershey’s chocolate bar so I used chocolate chips. Since I used a smaller pan, I just tossed a handful of marshmallows, chocolate chips, and graham crackers on top. These really need to cool completely before cutting or they fall apart. Better the second day. Easier to cut and more flavorful.

These are just okay. You can barely taste the peanut butter which is surprising since this recipe uses twice as much as most other recipes. I see other reviewers have described the texture as chalky or pasty. I would agree. The cookies didn’t really spread or raise when baked. This recipe also uses less sugar than most so if you like a not-so-sweet cookie, you might like it. After baking the first pan, I decided to roll the remaining cookies in sugar before baking. We liked those much better, but not enough to make again.

This is absolutely divine! One of the most elegant, yet super easy venison recipes I've made. I've been fortunate enough to have an inner tenderloin every time I've made this. If you don't have one, no worries. The cream sauce would work for any kind of venison steak. I question the one hour cook time. Mine have been done in 15 - 20 min. I use the inner tenderloin which is the true tenderloin. It is a very narrow strip of meat that is approximately 1 - 1.5 inches in diameter. Some people, myself included, also refer to the backstraps as the tenderloin even though it's not. Backstraps are much larger in size and would take longer to cook. Don't go by the cook time stated on the recipe. Cook according the size of meat.

This sweet 'n sour sauce is absolutely divine. I served this with "Orange Rice Medley" from this site and it made for the perfect combination.