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SuzyBPack

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Added Recipe Photo to French Chicken in a Pot (America's Test Kitchen)

Mar 20, 2013 on Food.com

Reviewed Emeril's Atlanta's Port Wine Glazed Roasted Duck with Pureed Sweet Potatoes, Haricots Verts and Roasted Shallots

Apr 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Loved the duck, the seasoning, the Port glaze, and the Duck Jus. It was delicious. The sweet potatoes weren't wonderful and unnecessarily higher in fat than I care for. My shallots never turned golden nor did they melt in my mouth:/ I reduced the Port wine most of the way in a medium sized pan, then transferred it to a small pan to finish it an"

Reviewed Easy Peasy Split Pea Soup

Apr 6, 2012 in Food Network Community Toolbox on FoodNetwork.com

I soaked the peas while getting the veggies and bacon ready and it still took 1:15 to get the peas done. I just cut my bacon up and cooked it, rendering as much fat out of it as I could then cooked the veggies in just a bit of it (to make it more "Heart Healthy) then added it all back for flavor by the end!! I threw the bacon in with the peas to...

Reviewed Company Pot Roast

Mar 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I limited the salt to just the bit on the pre-browned beef for a dietary restriction. I used "Julia's" brown beef stock in place of the chicken broth/bouillion. I only had diced tomatoes and the leeks were ugly in the sauce, so I pureed everything except the carrots and beef. I served the sliced beef and carrots with some sauce and served additi...

Reviewed Company Pot Roast

Mar 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I limited the salt to just the bit on the pre-browned beef for a dietary restriction. I only had diced tomatoes and the leeks were ugly in the sauce, so I pureed everything except the carrots and beef. I used "Julia's brown beef stock in place of the chicken broth/bouillion. I served the sliced beef and carrots with some sauce and served additio...

Reviewed Company Pot Roast

Mar 27, 2012 in Food Network Community Toolbox on FoodNetwork.com

I limited the salt to just the bit on the pre-browned beef for a dietary restriction. I only had diced tomatoes and the leeks were ugly in the sauce, so I pureed everything except the carrots and beef. I served the sliced beef and carrots with some sauce and served additional sauce on the side. Wow! was it good!!! It also pureed nicely for my...

Reviewed Cream of Chicken Soup

Mar 21, 2012 in Food Network Community Toolbox on FoodNetwork.com

Cooking pureed foods for a salt-free elderly person: I put herbs in a cheese cloth sack tied with string. After cooking vegetables in the low sodium broth, I removed the herbs, pureed the soup and strained it back into pan. I added my (raw) diced chicken and cooked it until done, about 5 minutes (very tender this way). I re-pureed the soup and ...

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