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May 31, 2011 in Food Network Community Toolbox on FoodNetwork.com
“After browning the meat I made the roux with butter not margarine. It browned-black quickly and stuck to the bottom of my dutch oven. I thought I ruined my dutch oven and the dish. I continued to brown the roux.
My tip is to get the hot water rolling in a tea pot while you brown the meats. Let the roux cool like in the direction...”
Reviewed Salisbury Steak
Nov 18, 2010 in Food Network Community Toolbox on Food Network
“This recipe turned out perfect. I am concerned where my meat comes from so I used organic ground beef and organic beef broth. I was really pleased with the gravy which I attribute to the broth maker. I used organic beef broth made by Pacific Natural Foods found it at Whole Foods.
Can you buy diced cooked mushrooms? Yuck sounds gross....”