stewartb40 Profile - (14993809)

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Member Since: Aug. 2012
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Recipe Reviews 5 reviews
Chicken Breasts in Caper Cream Sauce
Really very good! I too doubled the sauce and am glad I did. But other than that, no alterations. This is a keeper.

0 users found this review helpful
Reviewed On: Nov. 4, 2013
Oven Pot Roast
1) to me it wouldn't be a pot roast without taters and carrots, so added them about two hours into the baking and they turned out fine. 2) Used a hunk o' meat labelled simply "pot roast" without any indication of its lineage (be it rump roast, chuck, etc.) and it turned out tough and gristly. Not the recipe's fault, but next time I'll be more careful on what cut of meat goes into the roaster. 3) I'd definitely double the sauce. Most of what was there evaporated away within the hour. Plus both my husband and I are gravy-holics.

1 user found this review helpful
Reviewed On: Nov. 4, 2013
Chicken Chimichangas with Sour Cream Sauce
Epic fail. Everything was going great until I put them into the deep fryer. At that point every one of them fell apart, dumping most of their contents into the hot oil, and resulting in an inedible mass of burnt chicken cheese crisps over greasy deep-fried tortilla. Then I went back and watched the video. I see now how they are supposed to be folded and pinned, and may try this again, but I doubt it.

0 users found this review helpful
Reviewed On: Oct. 21, 2013

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