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Joined Date: Sep 09, 2006
"I have made this many times. Great stuff, and the leftovers are good for many things. I have adapted it for crock pot too."
Reviewed Braised Short Ribs
"I would give this 100 stars if I could. Yummiest sauce ever. I have made it with the short ribs, but tonight I used a thick roast. I cut the roast into short-rib-sized pieces (about 4" x 4") and it worked great. I serve this over chunks of boiled parsleyed potatoes. "
"Make this with chicken breast, leek instead of scallions, and served over potatoes. A nice fall meal! I also added some chicken stock before putting in the oven. Not sure how much salt I used. I salt each layer accordingly, as I go along.
Reviewed Dry-Rubbed Rib-Eye
"Made this tonight with Porterhouse steaks. I had cut back a little on the salt based on other reviews, but it was still VERY salty. The flavors were great though. The kids liked it too. It has a slight BBQ flavor to it. Next time I would cut the salt in half.
Oh, and I refridgerated it for about 36 hours. the flavors were incorporated in the meat"
Reviewed Sauteed Carrots
"made this tonight mixed with cauliflower. I used a little chicken stock with the water to add some flavor. Yum! Kids ate it too."
Favorited The Ultimate Potato Gratin
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