Daren Profile - Allrecipes.com (13241973)

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Member Since: Apr. 2009
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
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Recipe Reviews 5 reviews
Slow Cooker Beef Pot Roast
I chose this recipe because it had no processed foods (canned soup, etc.), and oh my am I glad I did! This has to be the tastiest pot roast I have ever tried. The only things I did differently were: 1) I used 1 teaspoon of dried rosemary and thyme added along with the onions rather than fresh; and, 2) used Vegetable Better-than-Bouillon because this is what I had on hand. Next time I would love to try this with baby 'bello mushrooms rather than the standard white!

3 users found this review helpful
Reviewed On: Jan. 22, 2013
San Francisco Sourdough Bread
I had no issues while preparing, baking or eating this bread. It actually makes a really nice, tasty loaf of bread. But the issues that I have with this are based on the fact this really doesn't seem like the sourdough I know. No long fermentation times and the addition of a considerable amount of commercial yeast, I think, relegate this recipe to the realm of "semi-sourdough" bread. Don't get me worng; This recipe make a very tasty and attractive loaf! Is it ever going to produce something really close to tradition SF SD bread? Probably not. Would I make it again? Certainly. -->Baking Notes: 2 Loaves in my 8 1/2 x 4 1/2 bread pans were a bit small. I split them 60/40 and the larger loaf looked great, but the smaller one looked a quite puny. I omitted the onion topping, replaced 200g (of 650g) of flour with WW, used olive oil as the fat and added a few tablespoons of cornmeal to the flour. My starter is wild and at least 3 months old. It has a wonderful smell!! not joking! ----------------------- 3 Stars for Good, Not-Very-Sourdough Bread... ;)

2 users found this review helpful
Reviewed On: Jun. 1, 2009
Spicy Refrigerator Dill Pickles
I think this recipe is a true winner! It has so many of the characteristics of a *great recipe*. It's easy, cheap, quick and, very importantly, it's so easy to adapt to your personal tastes. Don't like sweet? Not too fond of spicy pickles?? All VERY simple corrections to make! You can cut the cuke's any way you like, or not at all! I tried some of each, spears, halves and wholes, and are pleased to see good results with each. The spears were actually yummy (and CRISP!) after only 36 hours. The halves needed a bit more time and the wholes will need at least a week, I figure. For those who want good pickles but don't have everything, don't worry! Here in southern Thailand, many things are impossible to find. Such as pickle spice, dill seeds, mustard seeds and several other things found in other recipes (even canning jars!!). So I did without and it's oh-so-good. Fortunately for us, fresh dill, small cucumbers and garlic are all easily acquired. I also made my own pickling spice as per another user's suggestion. 2 bay leaves ripped up 2 t dry coriander seeds 1 - 2 t lightly pounded black pepper 1/2 t mustard powder dash of cinnamon dash of turmeric I'm sure it could be a bit more complex but it tastes great to me!!

12 users found this review helpful
Reviewed On: Apr. 23, 2009

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