"YUM - I had some leftover rice to use up, and wasn't in the mood for anything complicated. I happened to see this episode. I used chicken tenders, and whatever color peppers I had on hand (couple mini orange and yellow, along with some green). Didn't want to open a big container of beef broth for a small amount, so I used a boullion cube. Othe"

"Other than the allspice, this is exactly my mom's classic stew recipe.

Money saving tip: Instead of buying stew meat, buy a roast and cut it up yourself. You can control the fat that way, and will probably save quite a bit per pound. With a good knife, it only takes a couple of minutes."

"Delicious and very easy as well. I made a few tweaks. I used crab legs instead of shrimp, and doubled the sherry because I had no cognac. Also, I had dehydrated leek flakes to use up, and reconstituted them in a bit of the stock. I added about half a fresh onion just to add some fresh flavor. Also added a bit of Old Bay along with the cayenne"

"Tasty? Yes. Quick? Hardly. Honestly, I don't think the terms "quick" and "roasted" really belong in the same title, but this was not a good thing to try on a weeknight. It took an hour to get any char at all on the veggies, and even then, my quartered onions were still firm.

I didn't see the episode, so I thought maybe I missed something,"

"YUM. I'm having a hard time not picking at this too much as I wait for the rouladen to finish! The kitchen smells amazing."

"You can't go wrong with good ol' mashed potatoes. I don't have a ricer so I use my old-fashioned potato masher. I like leaving it a bit chunky."

"This sounds great, but here's Grandma's version:

Country style ribs, with the bone - more flavor
Cover in pot with sauerkraut - including the juice
Stew for an hour or so until meat is falling off the bone and tender.

That's it! No other ingredients needed!

As for the potatoes, I do them in a separate pot because otherwise the sauer""

"Very good, and nice and simple. I had yellow corn instead of white, but other than that I stuck to the recipe. I thought the consistency was fine, but if you prefer something thicker, dice up a potato and add it with the corn cobs. You can smash the potato after it cooks to thicken the soup. Only other recommendation - corn on the cob needs bu""