mommywithsix Profile - (16529926)

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Member Since: Nov. 2010
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Recipe Box 3 recipes
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Recipe Reviews 4 reviews
High Temperature Eye-of-Round Roast
I believe this recipe was a bit too simplistic. My 7 pound USDA CHOICE roast turned out a bit too well done for our liking (which also made it less tender than it should have been.) This would have been avoidable if I had, had a thermometer with a cord that I could read outside of the oven. Unfortunately, this method does not allow you to use a standard thermometer until the time is up. I dutifully kept the door shut with just a hope and prayer. I highly recommend people to make a purchase of the corded type thermometer if using this method. Ovens vary, (I am starting to think my oven runs hotter than it registers.) thicknesses of roasts vary,(mine was a long slender roast) and even the marbling of the meats vary and affect cooking time. If you like your roasts rare to medium rare, you will want to know the temp of the meat. All in all, I can't complain. I'm not saying this is a bad recipe or that my roast was total flop. It was quite good, if you like your meat medium to medium WELL.

1 user found this review helpful
Reviewed On: Dec. 29, 2013
Butternut Squash Soup II
This is a truly great soup and nice recipe EXCEPT way too much work. It can be more simply made by skipping the peeling step altogether! Who has time for THAT?! Cut the squash lengthwise and put it face down in a glass casserole. Put it in the oven for about 40 minutes at 350 degrees, depending on the size and thickness of the squash. When done simply SCOOP out the meat and continue recipe as written! Delicious. I also believe you will get more nutrients because you are able to scoop closer to the skin than if you peel. If you are adding potato do the same with the that. I would also add a little Cajun seasoning so it's not so bland.

4 users found this review helpful
Reviewed On: Jan. 21, 2013
Easy Garam Masala
Of course I was out of some of the spices so I substituted pumpkin pie seasoning for the cinnamon, cardamon, nutmeg, coriander and cloves. It was probably a little heavy on the cinnamon but I was probably the only one that noticed. The dish was definitely better with the Garm Masala, than without it. Much better! I love cinnamon, so to me it tasted great.

1 user found this review helpful
Reviewed On: Aug. 20, 2012

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