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Recipe Reviews 5 reviews
Bottom Round Roast with Onion Gravy
A very good recipe. I was shy on the onions so I only used 2, but the next time I'll use more as it produces more sauce. Searing before baking (at 300) is recommended. I coated the beef with Montreal Steak seasoning and it was very good. One notice, I have a cast iron dutch oven with heavy lid so 3 hours at 300F was overcooking in my case. Next time I'll reduce it to 2.5 hours.

1 user found this review helpful
Reviewed On: Jun. 1, 2009
Vietnamese-Style Chicken Curry Soup
Excellent recipe. I'd make the following mods: use two instead of one lemon grass; light-flour( with salt, some pepper and garlic powder) the chicken before frying it -- put one Tbs salt, two Tbs flour in a bag with chicken and shake it to get some coating veil; put fried chicken in boiling water to seal flavor -- skim off scums at boil, And then later add chicken broth.

3 users found this review helpful
Reviewed On: Mar. 4, 2009
Parmesan Chicken II
I love this dish. So simple and yet so good. I did not have fresh parmesan but instead used about 20 little bags of pizza parmesan cheese for 12 drumsticks. Went light on salt and did add tempura crumbs with some garlic powder, chili powder and italian seasonings. I used two eggs in ziploc to coat the drumsticks and then coat them with crumbs & cheese. It helps to use a rack while baking to ensure even crispiness. A winner!

1 user found this review helpful
Reviewed On: Jan. 6, 2009

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