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Beef Stew IV

Reviewed: Jan. 9, 2011
Seasoned the meat before dredging. Added extra veg (celery, carrots & corn) as suggested by others. Brown well for flavour. I used a Hunter gravy package to thicken the broth. Remarkably simple but hearty stew. It's a keeper.
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Burgundy Pork Tenderloin

Reviewed: Jan. 24, 2004
Fantastic and easy to make. I browned the meat in some olive oil and fresh garlic, and seasoned with roasted garlic & red pepper seasonong. Did what others mentioned and cut the wine in half and added beef stock. I eliminated the celery, chopped the onion and added both Shitake and button mushrooms. Not a packaged gravy guy, I did add "hunters gravy' in a package and was pleasantly suprised. Definitely a keeper. I raved about it so much my neighbor is trying it tonite.
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1 user found this review helpful

Prime Rib

Reviewed: Apr. 6, 2003
Way undercooked. I used a 7.5 pound roast at 500 for 45 minutes and 2.5 hors in oven turned off. I like rare, but it was still cold inside. On the plus side, it was delicious. We cut off the outside, and recooked the rest. Will try again with longer cook time.
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2 users found this review helpful

Cabbage Patch Soup

Reviewed: Mar. 3, 2003
Excellent taste. Very full flavoured on the pallet. I will make a large batch next time to share as I ate 2/3rds of it the first nite. Highly recommended...
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5 users found this review helpful

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