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miraclelady

San Clemente, California

Member since Nov 2009

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Replied to perfect pot roast

Jun 27, 2014 on FoodNetwork.com

With pot roast you need to cook it until it is nearly falling apart. If after 3 hours it isn't tender, put the lid back on and continue cooking until it is. Maybe another hour or so. Good luck!

Reviewed Tequila Shrimp

Oct 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

I made this last night. It was good but lacks a lot of flavor. Next time I would add red chili flakes or maybe Sriracha. This was good cold the next day too. "

Reviewed Fettuccine Alfredo

Mar 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

The sauce was just as it should be, thick, rich and creamy. I will definitely use this recipe again. Easiest sauce ever!"

Reviewed Maple-Glazed Pork Chops with Brussels Sprouts

Jan 18, 2011 in Food Network Community Toolbox on FoodNetwork.com

This is very easy to make. I was sick and tired and I still managed to pull it off. My boyfriend and I both enjoyed the flavor of the glaze and he doesn't even like dijon mustard! The pork chops were tender and juicy and I usually end up over cooking my chops. I served the chops with steam in bag green beens and had dinner on the table pronto. Definately...

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