bax Recipe Reviews (Pg. 1) - Allrecipes.com (12076419)

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French Country Bread

Reviewed: Mar. 6, 2011
Thank you Stephen for sharing this recipe. I free formed two loaves and baked on bread stone in oven. The best rustic, chewy crusty bread ever.
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Mom's Italian Beef Barley Soup

Reviewed: Jan. 8, 2011
V.G. with delicious rich broth. I cut the marbled meat into very small dice and sealed in hot oil before deglazing pan and adding to crock pot. I also added teaspoon of vinegar to give added piquancy, and as added meat tenderizer. I used a good Bouillon base with a good beef, and lower sodium content, my choice - 'Better Than Bouillon', beef base. I cooked on high setting for one hour then simmered on low for four. I added a little thyme, and two Bay leaves that I removed towards the end of cooking, before I added the vegetables. I cooked diced vegetables such as celery and carrots, etc., ( and added to cooker for last half hour of cooking to blend flavors. Even better the following day. I freeze in single portions, so made double batch.
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Chicken Tagine

Reviewed: Jan. 8, 2011
I adapted the basic recipe to meet with what I had in my pantry/refrigerator. Also as I wanted a quickly made meal I made it as a casserole which I cooked at 375 for 35 minutes. I used leeks instead of the onion, and didn't have the eggplant. As my sister had said the cranberries were too sweet when she made the recipe I substituted currants, and also left out the carrots. I used fresh garlic which I sauteed with the leeks. Very delicious result. I'll try the slow cooker next time to compare results.
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