liteluvr Profile - (16141969)

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Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Quick & Easy
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Recipe Reviews 10 reviews
High Temperature Eye-of-Round Roast
Simple, elegant and best of all, fool proof. If you follow the directions exactly, you will get a very nicely cooked roast. Exactly 7 minutes per pound on the first stage and you're set. I made mine with a 3.5lb eye of round. I liberally salted it, sprinkled some rosemary, thyme and a little Montreal steak seasoning. I let mine rest for going on three hours, and it literally came out of the oven at 140degrees. I let rest for about 10 minutes, tented under foil, and sliced about 1/4" thick. Word of note, because somebody is going to need to hear this.... Use a SHARP knife when slicing. If you don't you're going to think the meat is really tough, and it's not. The outside is a little crusty and dried due to the cooking method. Just so you know. This recipe goes in the rotation, which is about as good a praise as I can give.

2 users found this review helpful
Reviewed On: Jun. 24, 2015
Soul Smothered Chicken
This recipe is both simple and delicious. Prepared it just like the recipe said, only difference being at the end I blended the liquid and veg into a nice, thick gravy to go over the rice. Kids and wife said they could taste the cayenne, but I couldn't... either way, everyone liked it. The recipe made a LOT of gravy, so this might be something you make the night before you make something you need some good gravy to go with it. Next time instead of rice, we're gonna do it over fresh, hot biscuits.

1 user found this review helpful
Reviewed On: Mar. 27, 2015
Boneless Pork Chop with Shallot Mustard Sauce
Made this for dinner, and it was a definite hit. As one kid said, 'this goes in the rotation'... which is pretty good praise from my crowd. Not sure if the sauce got away from me, but it turned out a tad grainy. Not inedible at all, but there at the last, I got a little busy and think it separated a tad. I resized the recipe to serve 6, and it told me to use 3 cups of half and half, which would have been ridiculous, so I only used 2 and reduced it by about 1/3. Served over buttered noodles with some boneless loin chops I carved from a whole loin and a side of sauteed cabbage with leeks. All around great experience. I would pay for this in a restaurant, and that's about as good as it gets in my world.

1 user found this review helpful
Reviewed On: Mar. 23, 2015
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Cooking Level: Expert
About me: On August 24th, 2012 on the beach of Wildwood… MORE

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