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williamhobbs

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Member since Nov 2011

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New Topic Question:500-?-?f- Eye-Of-Round- Roast in Cooking Q & A

Dec 9, 2012 on Food.com

"500°f Eye-Of-Round Roast

Suzy Cream Cheese, what's got into you?

:wink:"

Reviewed Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce

Nov 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was an excellent recipe. I made the mistake of under-cooking the white beans the first try, but the second attempt with the left over ingredients went perfectly. I should have cooked the white beans after reconstituting them for about an hour. I made a half of a gallon of the demi-glace to have on-hand. I had three medallions leftover, so on...

Reviewed Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce

Nov 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was an excellent recipe. I made the mistake of under-cooking the white beans the first try, but the second attempt with the left over ingredients went perfectly. I should have cooked the white beans after reconstituting them for about an hour. I made a half of a gallon of the demi-glace to have on-hand. I had three medallions leftover, so on...

Reviewed Demi-Glace

Nov 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

Excellent. I made half the recipe and used a half a cup of sherry at the end of the simmer. I cheated a bit and used a Better-Than-Bouillon stock. I am going to pour this into ice cube trays and freeze it, then put the cubes into freezer bags so I can take out what I need. I will try Emeril's other demi-glace next time. ""

Reviewed Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce

Nov 27, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was an excellent recipe. I made the mistake of under-cooking the white beans the first try, but the second attempt with the left over ingredients went perfectly. I should have cooked the white beans after reconstituting them for about an hour. I made a half of a gallon of the demi-glaze to have on-hand. I had three medallions leftover, so on...

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