meadan Profile - Allrecipes.com (16671699)

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meadan


meadan
 
Home Town:
Member Since: Oct. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Nouvelle, Low Carb, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Walking, Photography, Music, Wine Tasting
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Recipe Reviews 15 reviews
Johnny's Slow Cooker London Broil
Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil.

20 users found this review helpful
Reviewed On: Aug. 1, 2014
Chef John's Perfect Prime Rib
Amazing! Followed the recipe to the letter, my oven only goes to 500 degrees and I will add about 30 seconds more time per pound in the oven today when I make this for the second time. Serving with loaded baked potatoes and au jus.

0 users found this review helpful
Reviewed On: Feb. 16, 2014
Best Guacamole
First of all, I like guacamole a little chunky, it looks far more attractive and the avocado is taster when it's not pureed, as the photo shows.. It needed fresh garlic, zero olive oil, chopped pickled (or fresh) jalapenos to taste, fresh ground pepper, a teaspoon of salt, red onion chopped and a quarter cup of coarsely chopped fresh cilantro and LIME juice, not lemon, also lotsa people add a chopped tomato, which is lovely but you can't save the guac in the fridge for long with tomato in it......I guess if you've never had good guacamole, you'd think that recipe was ...meh...but seriously....Another tip to keep the guacamole for turning color (if you have any left over) is to pack it into a glass container with a tight fitting lid but before putting the lid on it, place a piece of saran wrap directly on top of of the guacamole and press it into it lightly so no air will come in contact with it. Then put the lid on. Ole'

1 user found this review helpful
Reviewed On: Sep. 7, 2013
 
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