jasonsgirl Profile - Allrecipes.com (10457892)

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jasonsgirl


jasonsgirl
 
Home Town: Tonopah, Nevada, USA
Living In: Houston, Texas, USA
Member Since: Jun. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean
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Recipe Reviews 5 reviews
Awesome Slow Cooker Pot Roast
This roast always comes out amazing, even though I have to substitute out the onion soup (gluten allergies) for chopped onions, Worcestershire sauce, Kitchen Bouquet, and garlic. Throw in some whole baby potatoes when you start it, nuke some green beans, and you have a fantastic dinner on the table in minutes when you get home after a busy day! Thanks much Brenda for a fab recipe!

1 user found this review helpful
Reviewed On: Mar. 28, 2012
Fruit Cobbler
Wow, this was the easiest cobbler I've ever made and it was also one of the most delicious. It's very versatile - I would imagine you could use just about any fresh or frozen fruit you have on hand. I used a bag of unsweetened peaches and a bag of unsweetened mixed berries. A little more fruit than the recipe called for, but ended up being perfect. I ran out of milk, so I ended up using 1/2 milk and 1/2 half-n-half. This is a really fantastic, simple, and flexible recipe. Thanks for sharing Lenna!

3 users found this review helpful
Reviewed On: Jun. 27, 2011
Giblet Gravy I
This recipe is delicious, thanks for posting it Mary48! If you can't get your gravy to thicken with the amount of cornstarch in the recipe, it's likely because you're not doing it right. :^) I always use cornstarch to thicken (I have a gluten intolerant child, but even before then I used it) because it doesn't lump nearly like flour tends to. The gravy needs to be just boiling, the cornstarch needs to be dissolved in a little water or milk and stirred into the boiling gravy. If you're used to thickening by starting with a roux it may take a couple tries to learn the technique, but it's actually much easier IMO.

3 users found this review helpful
Reviewed On: Nov. 23, 2010
 
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