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Nov 4, 2012 on FoodNetwork.com
“Had a roast that was just over 2.5 lbs, so it was at temperature in 1hr10min. Almost all of the liquid remained and the onions had dissolved.
Got worried when slicing because the meat was light brown inside and looked dry but it wasn't, maybe because it had absorbed the gravy.
All in all, we found the roast tasty and the gravy rich...”
Oct 23, 2012 on FoodNetwork.com
“Great combination of textures and flavours. Nice spice level, too. Found that the amount of dressing is a little shy for the volume of the salad, so I increased the amounts by half.
Tried it first with a pound of shrimp and found that the portions were just a tad generous. Then tried it as specified with the chicken and no one could...”