I had cubed beef. With 2 pots I mixed flour, salt n pepper in a bag and shook meat until coated. I seared in a few tbls of oil and set aside. Added 4 cups of broth to pot, scraped bits off and added beef. cook for 60 mins, add barley, bay n 1c water and cooked for 45 mins. Sauteed veggies in another pot like in step 2. followed recipe using only 2 cups of broth. when veggies were cooked i added 1tsp parsley, basil, and oregano with beef barley mixture. Simmer, covered for 15 mins. The meat stayed together yet cut easily with my spoon.

Reviewed On: May 20, 2013

i have died and gone to banana heaven. i could not get this into my freezer but the fridge did just fine.

Reviewed On: Dec. 21, 2012

about sticking to pan. if you use the right size pan and generously grease and flour it will not stick. (Parchment is a great idea and will work just fine too) You also must cook the cake until it springs back when touched. Take it out too soon and it will stick to your towel. (use a Tea towel) When you do take it out place it on a rack while you loosen the edges. You must do that. keep going around the pan with your knife until it is completely free from the edges. you will also see it pull away from the pan. I did let mine cool for just 3-4 mins before i turned it onto the towel. Roll it up slowly. Let the rolled up cake cool completely on a rack. And if you use the nuts chop them into small pieces.

Reviewed On: Nov. 20, 2012