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Recipe Reviews 4 reviews
Tortilla Espanola (Spanish Tortilla)
I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to make it easier. #1 = less oil. #2 = cook the potatoes and onion together. #3 = Time for the eggs: No need to mix with the others first; just pour the eggs into the pan once the potatoes and onions are cooked. I always grate some manchego or parmesan cheese into it at this point too. #4 = cook on low heat after you add the eggs. #5 = when it is ready to flip over simply place a big plate on top of the pan, hold it in place, flip the pan over, put the pan back on top of the burner, and then slide the tortilla back into the pan. Don't be scared, just do it with gusto! Trust me, you can do it! Sides: It tastes great with a side of cut tomatoes with a drizzle of olive oil and a sprinkle of salt on them paired with a few slices of serrano.

141 users found this review helpful
Reviewed On: Feb. 20, 2011
Easy Alfredo Sauce I
I have been making my alfredo sauce the same way for years with some minor differences. I always use unsalted butter, which I place in the saucepan first. Once melted I place one slice of onion chopped finely. Note: I use a thin slice to ensure it simply adds flavor and does not overpower the sauce. I let the onions cook for a bit and then add one crushed garlic and two leaves of fresh basil (If I only have dried crushed basil on hand I omit it from the recipe). Once the onions turn translucent, remove the crushed garlic from the pan and add the cream. Stir until the sauce comes to a slow boil. Turn down flame, slowly add FRESHLY GRATED Parmesan cheese (fresh is key, do not substitute), 1/2 a cup at a time making sure to constantly stir. Do not add more cheese until the previous batch is fully melted into the sauce. Add two pinches of sea salt and a dash of pepper. Stir until combined. Remove from heat and let sit until desired consistency is reached.

13 users found this review helpful
Reviewed On: Sep. 19, 2010
Awesome Slow Cooker Pot Roast
This one is a keeper! I dredge in a mixture of flour, salt, and pepper. Quickly sear in butter on all sides, remove and put in slow cooker with fat side up. Pour a bit of red wine in the pan, scrap bottom to get meat 'leftovers' (30 seconds - 1 minute), pour can of beef broth, mushroom soup, and onion mix into pan. Stir to mix (1 minute). Pour over roast in slow cooker. Cook at whatever time stated works best for you (slow cooking time is always better/more tender). If you want less fat, cook for 6 hours on low, put in the fridge over night or until set, scrap fat off, put back on slow cooker for 2 hours at low. So yummy and the house smells great! Try it, you won't be sorry!

0 users found this review helpful
Reviewed On: Feb. 19, 2010

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