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Swidgen

United States

Member since Oct 2010

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Reviewed Company Pot Roast

Tuesday, Sep 4, 2012 on FoodNetwork.com

"OMG this dish is fabulous! I can't see myself making pot roast any other way from now on. I did cut back the salt to barely nothing, because we normally do that to all recipes anyway, so I can't really comment on whether I think it was too salty as written. Thanks, Ina!!"

Saved Recipe Pinto Bean Jambalaya by smellyvegetarian

Wednesday, Apr 11, 2012 on Food.com

Reviewed Vegetable Lasagna

Saturday, Feb 25, 2012 on Cooking Channel

"This lasagna was good, we'll definitely be making it again but we both agreed that it was slightly lacking in flavor. I think we'll add some dried Italian spices and maybe some red pepper to spice it up a bit. Also I like a bit more mozzarella but that's just a personal preference. I cut my squash in tiny matchsticks on my mandolin slicer and ""

Reviewed Braised Chuck Roast

Monday, Feb 21, 2011 on FoodNetwork.com

"I've made this recipe 4 times now, it's really really good. I use olive oil instead of duck fat (where do you get duck fat?), and substitute beef stock for veal stock (again, not easy to find around here). The meat is very tender. I also like to cut the carrots in large pieces so I can save them to go on the side. This is an easy way to turn a cheap cut of meat into a wonderful meal! I thank Mr. Bunnell for sharing!"

Reviewed Braised Chuck Roast

Monday, Feb 21, 2011 on FoodNetwork.com

"I've made this recipe 4 times now, it's really really good. I use olive oil instead of duck fat (where do you get duck fat?), and substitute beef stock for veal stock (again, not easy to find around here). I braise it in my dutch oven on the stovetop for 1.5 hours and the meat is very tender. I also like to cut the carrots in large pieces so I can save them to go on the side. This is an easy way to turn a cheap cut of meat into a wonderful meal! I thank Mr. Bunnell for sharing!"

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