Kbboca Profile - Allrecipes.com (10249055)

cook's profile


Home Town:
Living In:
Member Since: Dec. 2007
Cooking Level: Not Rated
Cooking Interests:
  • Title
  • Type
  • Overall Rating
  • Member Rating
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 3 reviews
Oven Pot Roast
Oh SO delicious! I've been making pot roast for years, but had never used cream of mushroom soup before. This recipe caught my eye, and wow, I'm so glad I tried it. The cream of mushroom soup thickened the gravy and geve it a wonderful richness. I don't think I will now ever make pot roast again without the mushroom soup! I'm sure the recipe would be wonderful as written, but since I'd already bought vegetables and red wine which I'd planned to use before I discovered this recipe, I modified the recipe slightly as follows: 1) I seasoned the chuck roast with salt, pepper and garlic powder 2) I dredged the meat in flour. 3) I seared the meat over medium high heat in my dutch oven. 4) I took the meat out, and then browned a bunch of large chopped carrots, onions, celery and red potatoes. 5) I deglazed the pan with about 1/2 cup of red wine. 6) then I whisked in the can of mushroom soup, the packet of onion soup, and about 2 cups of beef broth, and stirred it until the sauce was smooth. I tossed in a few rosemary sprigs and a few bay leaves. 7) Put the meat and the vegetable back in the pot. 8) I cooked this about 1 hour at 325, and then lowered the heat to 250 and cooked for another 4 hours or so. Yum yum yum!

1 user found this review helpful
Reviewed On: Dec. 20, 2014
Golden Rum Cake
This was a hit for a friend's birthday party, and again a few weeks later for a potluck. So easy. So rich.

0 users found this review helpful
Reviewed On: Dec. 25, 2012
Chocolate Mint Cookies I
I first made these 4 or 5 years ago, and they heve been my favorite Christmas cookie ever since. I even make sure to take a stash of Andes candies with me to West Africa (where I work) so that the years I'm not in the U.S. for Christmas, I can still make these cookies!! Pretty much perfect as is... I use a half of a mint on top of each cookie. To get a nice minty swirl in the frosting, it works well to set the mints on the tops of the warm cookies quickly, and then go back and flip them when they are only slightly melted, and then swirl. These look fantastic if you sprinkle some red, white and green sprinkles on top. The cookie alone is SO good. I'm hoping to experiment with other toppings perhaps a peanut butter frosting, or some kind of cherry topping and hope to enjoy these year round.

0 users found this review helpful
Reviewed On: Dec. 22, 2007

In Season

Top Dessert Recipes
Top Dessert Recipes

Rated, reviewed, and ready to satisfy your sweet cravings.

Best Party Recipes
Best Party Recipes

Essential eats, sips, and tips for your next gathering.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States