Roger D. Profile - Allrecipes.com (12974433)

Roger D.


Roger D.
 
Home Town:
Living In: Amundsen, , Antarctica
Member Since: Mar. 2011
Cooking Level: Expert
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Bliss in Hawaii
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Recipe Reviews 7 reviews
High Temperature Eye-of-Round Roast
A 2.5 eye round turned out perfectly. Try this. You will not be disappointed. I'll never buy deli roast beef again. Salt, pepper, and garlic powder did the trick wonderfully. The true test? My dog sits patiently waiting for a slice to "fall off" the carving board. Deli roast beef? He won't eat it. (What does he know that I don't?)

3 users found this review helpful
Reviewed On: Mar. 24, 2015
Bangers and Mash
My wife had her doubts and didn't think she or our boys would enjoy this dish. I figured I would be dining alone. It must have been her half-English heritage kicking in because she and the boys gave it the official "this may return to the table" blessing. In fact, my wife pushed the casserole dish away asking for it to be removed from the table so she wouldn't eat any more. I used Irish-Style Bangers that instructed they be cooked in a pan with a shallow (1/4") pool of oil. I don't think I even used that much, honestly. The sausages were browned perfectly and then I butterflied them. I'm not sure what size square casserole they used, but the amount of potatoes and sausages mandated I use a 9X12. I did cheat on one thing: I used bottled gravy instead of the powder packaged type. (I haven't used it but my spider-sense told me jarred was going to be better.) After the onions were tender I threw in the gravy and let them cook until bubbly and heated thru. This will start us celebrating Boxing Day with this on the menu. And now onto Bubble and Squeak!

1 user found this review helpful
Reviewed On: Mar. 10, 2015
Grilled Bacon Jalapeno Wraps
Oh, baby, what a winner! I sliced off the stem end of the pepper and scooped out the ribs and seeds. This results in an "open" end of the pepper. Best to use gloves, or an unwanted guest, for cutting and cleaning your peppers. ; ) Tips: 1). After scooping out the pepper, return the seeds by mixing into the cream cheese. 2) Refrigerate for several hours, or overnight, to firm up the cream cheese. ( I let the cream cheese soften so I could mix in the seeds and the suggested dried ranch dressing mix, which was delicious.) 3) Wrap bacon over the open end of the pepper to keep the contents contained. 4). Cook pepper cream cheese side down first, then flip. The temp of the grill will soften the cream cheese, so this will prevent it from oozing out of the pepper. This is also why you should wrap the open end of the pepper. I will experiment in the future with other cream cheese flavors. Enjoy!

3 users found this review helpful
Reviewed On: Sep. 7, 2014
 
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