DJDave50 Recipe Reviews (Pg. 1) - (11774401)

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French Onion Soup Gratinee

Reviewed: Nov. 10, 2009
I loved this soup and made it per the recipe except I doubled it for a eight course dinner for eight. I failed with this recipe. I was plagued by some the same problems others have commented on. I cooked the onions for 2+ hours without getting them to caramalize. The end product DID turn cloudy and grey, unappealing even if it did taste heavenly. The leftovers tell the story. Only two bowls were cleaned out, and more than half the soup was still in the crock. I should have noticed how many ounces of liquid was going into the original recipe and realized that was more than enough for eight. Lastly, this was the most involved recipe in my dinner party, (part of the fun of this dinner party was all the recipes were untried). I would make this as a main course next time, not as a soup.
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Special Occasion Stuffed Crown Pork Roast

Reviewed: Feb. 23, 2013
I chose this recipe because it fit my 7 lb crown roast perfectly. Stuffing was good, meat was tasty but dry. 375 seemed high to me, but I followed the recipe. The roast was well done after the first two hours, internal temperature 190. The meat had expanded and filled the cavity so the stuffing was packed between the chopps. Presentation was a complete flop.
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