Jamie Davis Profile - Allrecipes.com (18115874)

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Jamie Davis

Jamie Davis
Home Town:
Living In: Los Angeles, California, USA
Member Since: Jun. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
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Recipe Reviews 17 reviews
Campbell's(R) Slow Cooker Savory Pot Roast
Delicious! I've made lots of briskets, but I've never made a post roast before. I had a 3 pound chuck roast and looked at a lot of recipes before deciding on this one. I used small gold potatoes instead of red, and I added a large onion and a few stalks of celery. I browned the meat first in some flour with garlic powder, onion powder, salt, and pepper. I thought about adding a can of beef broth because I didn't think the soup would be enough, but I'm glad I didn't. It was so good, I don't think I'll look any further to replace this recipe. I'll definitely make it again!

7 users found this review helpful
Reviewed On: Feb. 24, 2012
Quick Chick!
This was eh. I put carrots and onions in the bottom of the crock under the chicken. Added the seasoning, gravy, and soy sauce. I also added a splash of Worcestershire sauce. The chicken came out tender and moist, but the gravy was really watery and we felt like it was just missing something. Maybe if I'd served it over mashed potatoes or something...we will eat the leftovers but I won't make this again.

1 user found this review helpful
Reviewed On: Jan. 31, 2012
Wicked Garlic Tofu Saute
I've never used oyster sauce before and I don't eat fish. I smelled the sauce when i first opened it and almost didn't use it. I cooked the tofu as directed, then cooked a chopped onion and a bag of frozen broccoli in a cup of chicken broth and the oyster sauce. I'd hoped to have enough sauce left over to thicken up, but there wasn't much. When I served it, the oyster sauce was a little to strong for us. I added a splash of soy sauce and it was perfect. Next time I'll use more chicken broth and add the soy sauce up front, and thicken the sauce with cornstarch. I will make it again. Served over white rice.

0 users found this review helpful
Reviewed On: Jul. 25, 2010
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