CINDERW Profile - (1593760)

cook's profile


Home Town: San Diego, California, USA
Living In: Spokane, Washington, USA
Member Since: Aug. 2003
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Italian, Southern, Healthy, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Camping, Boating, Photography, Music, Painting/Drawing
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Recipe Reviews 3 reviews
Awesome Slow Cooker Pot Roast
Wow! I've found a keeper! I've always used the onion soup recipe because that's the way my mom made it as long as I can remember. So don't ask me why I searched a pot roast recipe, but I'm sure glad I did! I do disagree with someone's comment about not browning the meat first. For food safety reasons, you should always either brown the meat before putting in the crockpot, or set the crockpot to high for the first hour to ensure it reaches 140 degrees quickly. Except for browning first, I followed the recipe exactly and tasted the gravy. It was heaven on earth. I later added carrots and potatoes, and it did change the taste of the gravy. I would recommend cooking vegetables separately as someone else mentioned. At bedtime I added boiling water to the crockpot and kept it on low. By morning it had reduced back down to gravy and oh my was it ever tender and delicious! 5 big stars for this recipe.

12 users found this review helpful
Reviewed On: Dec. 27, 2007
Fish Tacos
Thankyou for taking me home to San Diego! I've missed Rubio's Fish Tacos so much. Being a mom with not much time on my hands, I skipped the battering part and instead soaked pre-battered fish fillets in beer and then crisped them in the oven. In my opinion, it turned out just like Rubio's. The sauce was WAY too spicy for me. To mend the sauce to my taste buds, I tripled everything except the cayenne and jalapenos. I decided to freeze the extra into single serving freezer containers to save me time in the future. I'll give you 5 stars because you've met my craving. This was the closest to Rubios I've found since moving away from SD 5 years ago. Thanks for sharing.

8 users found this review helpful
Reviewed On: Aug. 8, 2003
To Die For Blueberry Muffins
Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery. I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. I made a couple of small modifications only because I was working with what I had on hand. I ground cinnamon sticks to make fresh cinnamon. I used strawberry milk instead of regular. I doubled the blueberries,and turned down the heat to 325 because the blueberries were frozen. The only things I'd suggest doing is to double the recipe (only made 6 jumbo muffins), but make only a single recipe of streusel (I was heaping on streusel topping until it was falling off, and there was still alot of streusel left over). Over all, Colleen, your muffins deserve to be at a luxury hotel or B&B. Thanks for sharing this with all of us to enjoy. This is definitely a keeper. :-) I am adding to my review because I've been reading the other reviews, and keep seeing the same 2 complaints about this recipe. "They were a mess getting them out of the pan." (If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?)I think this is an awesome recipe!

2141 users found this review helpful
Reviewed On: Aug. 6, 2003
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