Laurel H Profile - (1259714)

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Laurel H

Laurel H
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Member Since: Sep. 2002
Cooking Level: Not Rated
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Recipe Reviews 18 reviews
Awesome Slow Cooker Pot Roast
I used a 2.5 lb london broil for this recipe because of its low fat content. I realized later that fatty meats are a better choice for the slow cooker (they become tender more quickly), so keep that in mind if you are using lean meat as well. I put quartered red potatoes and carrots in the bottom of the crock pot and covered it with the london broil sliced into fourths. I sprinkled the meat with seasoning salt, garlic powder, and the dry soup mix. I poured 1 can of mushroom soup, 1/2 can beef broth, 1 can french onion soup over the entire dish. I also added one bay leaf. I cooked this on low for 10 hours and was not satisfied with the texture. I then cut the meat up into smaller pieces and turned it to high heat for an extra two hours. Eventually it did become incredibly tender and it had a nice flavor. The carrots and potatoes turned out perfectly. If you prefer a thick gravy you will definitely need to add flour or cornstarch (the base was very watery in my version). Overall a very easy recipe with good flavor.

3 users found this review helpful
Reviewed On: Oct. 23, 2003
Awesome Korean Steak
I used 1.5 lbs of eye of round steak for this recipe. I sliced it as thinly as possible while half-frozen. I created the marinade exactly as directed (with exception of mirin- I did not have any!). I let the meat marinate for about 20 hours, and I stirred it twice during that time to ensure that it was being evenly saturated. When ready to cook I threw it into my wok for about 10 minutes. The flavor was delicious and I will definitely make this again. Next time I will try to slice the beef even thinner(I may ask the butcher to do it- I have heard that paper-thin is best). The flavors are rather strong so I recommend serving with something bland like steamed white rice and broccoli. Wonderful flavor- thank you for the recipe!

3 users found this review helpful
Reviewed On: Oct. 22, 2003
Apple Crisp II
I made this for my boyfriend (I don't particularly like cooked apples) and we ate every bite of it in two days. I made an 8x8 version with 5 large Granny Smith apples. As others have suggested, I only used 1/3 cup of white sugar in the mixture that goes on top of the apples, and I eliminated the water. I made the amount of topping in the original recipe and had some left over. The texture was perfect, and the flavor was absoulutely delicious! I think the Granny Smith apples were just right for this dish- they created a fantastic tart/sweet combination. Wonderful!

4 users found this review helpful
Reviewed On: Oct. 17, 2003

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