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Joined Date: Jun 27, 2010
Reviewed French Onion Soup
"Completing the first try and following this recipe exactly I found the soup to be too thick and too sweet. Very good recipe but on the next go round I'm going to reduce the apple cider by half and increase the fluids by adding 20 oz of beef stock in addition to the chicken stock. On my rating scale I gave the first shot a B- but with some adjust"
Reviewed Spicy Cocktail Meatballs
"Fabulous recipe for more than one reason. Meatballs are great in the sauce but the sauce is what makes the dish so good. I make extra sauce and use it on pork chops. FANTASTIC! I'll also spice it up and use it as a dipping sauce for steak...INCREDIBLE. The sauce is seet, sour, hot and with just the texture you want to make it by slicing the onion""
"I used the aging and heat cycle in making prime rib from this recipe and it was FABULOUS! I cooked it in a cast iron dutch oven which turned out perfect. Be prepared to do this way in advance because it did take about 3 hours to do a 4 rib roast. I started a little higher (250) to get the process started but as soon as the temperature moved a degree or two throttled it down to 200. It takes a while after getting to 118 for the rise to stop and reverse then searing at 500 so again leave yourself plenty of time.