KathyMcC Profile - Allrecipes.com (11686760)

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Member Since: Jan. 2010
Cooking Level: Not Rated
Cooking Interests: Asian, Italian, Nouvelle
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Recipe Reviews 2 reviews
Oven Pot Roast
This is scrumptious! I've made this three times now, each time using a different type of roast depending on what was on sale, and it is always heavenly! The vermouth makes this taste more sophisticated and richer than the typical roast. Naturally, I modify the recipe slightly: I add some garlic powder to the flour for dredging & browning; And, I double the 'sauce' by using 2 cans of mushroom soup, a cup of vermouth and the entire packet of onion soup mix - It's nice to have the extra sauce to put over egg noodles, etc. to create a kind of stroganoff with the left-overs. I also chop up a container of white button mushrooms and put it in with the roast. This is simply the best pot roast ever!! Thank you for sharing it!

11 users found this review helpful
Reviewed On: Dec. 24, 2012
Grilled Wild Duck Breast
Fantastic! This recipe is simple and delicious. I had been looking to do a little something different for dinner after getting a bit tired of chicken, pork, fish and beef most nights, and the duck breast was just the ticket! I also soaked the breasts in icy salt water for an hour per the suggestion of another reviewer, which was easy and they did not taste 'gamey' at all. Please note that since duck has thick/fatty skin that it did catch 'fire' and char on that side, BUT that did NOT affect the cook time. Next time, I'll grill the meat-side down first for 5 minutes and then grill the skin side for 3 minutes at most, to avoid the char. While the recipe was incredible by itself, I also served it with some Hoisin Sauce on the side to dip pieces into, which was fantastic. In China, they serve duck with scallions or chives, which would also taste good chopped over the finished duck. Thank you for sharing this recipe - we'll be having this again!

2 users found this review helpful
Reviewed On: Jan. 29, 2010

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