Sandra DeFalco Profile - Allrecipes.com (10776898)

cook's profile

Sandra DeFalco


Sandra DeFalco
 
Home Town: Totowa Boro, New Jersey, USA
Living In: Toms River, New Jersey, USA
Member Since: Jul. 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Italian, Quick & Easy
Hobbies: Walking, Photography
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I became a Redhead in 2011
About this Cook
My favorite things to cook
anything Italian!
Recipe Reviews 9 reviews
Awesome Slow Cooker Pot Roast
I read reviews and followed a couple of them, but added an extra step of my own. I was cooking for 2, so I halved the recipe. I used a bottom round roast and marinated it overnight in vegetable oil, merlot wine, salt, pepper, and garlic powder. I added 1 can condensed cream of mushroom soup, 1/2 package of onion soup mix, 1/2 cup of part merlot wine and water to the slow cooker. Next, I floured the roast and browned it before placing in the slow cooker. I cooked it on LOW for 8 hours. I'm picky with meat and often worry that it will come out tough or stringy. Not this dish! I had 3 big slices with the gravy, oh yeah, I thickened the gravy with corn starch and water before serving. This will be a once a week meal, if I could give it more than 5 stars I would. The meat was fork tender, and I really enjoyed the added flavor of the merlot wine. Merlot was all I had on hand. I didn't think there would be enough gravy, but we had the leftover meat the next night, and I have so much gravy left. I didn't add any vegetables to the slow cooker because of one review that said it altered the flavor of the dish. This is such a good meal, and so easy to fix.

2 users found this review helpful
Reviewed On: Mar. 29, 2010
Artichoke, Cheese and Olive Antipasto
As per other reviewers, I used kalamata olives instead of black olives. Also, I used extra sharp provolone cheese in big chunks, and white balsamic vinegar too. These were my only substitutions. Everybody loved this salad!

24 users found this review helpful
Reviewed On: Jul. 5, 2008
Slow-Cooked, Texas-Style Beef Brisket
There is no option to give NO Stars, because this one was a total waste. I wasted good money on this cut of meat! I wasted 25 hours of electricity! The meat was burnt on the bottom, it was chewy like leather. The only moist part was the FAT on the meat. Now I have to get take-out. I followed the directions to a tee. I used the servings converter to 4 servings for my husband and me. This is the first recipe I've tried on here that I totally hated it!

56 users found this review helpful
Reviewed On: May 10, 2008
 
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