Caryl Profile - Allrecipes.com (18383676)

cook's profile

Caryl


Caryl
 
Home Town:
Living In: North Carolina, North Carolina, USA
Member Since: Jan. 2005
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian, Southern
Hobbies: Hiking/Camping, Camping, Boating, Walking, Reading Books
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Recipe Reviews 77 reviews
Creamy Chicken and Wild Rice Soup
This is our favorite soup. My kids love it! I always just cut up 2 chicken breasts into bite size pieces and brown them in olive oil, S&P. When that is done I put the chicken in foil and set aside. I add 2-3 TBSP of butter to the pot and sauté 1 minced onion, 2 garlic cloves(minced), 2 stalks of celery (diced) and 1/3 c. of minced carrots and S&P. Once softened, I add the flour and mix it until the veges are coated. I add the chicken stock and about 3 cups of white rice and about 1 tsp of thyme. Then I add the water & milk (instead of heavy cream-it still comes out thick & creamy!). Cook until thickened about 10 minutes and then I add the chicken. The best!

1 user found this review helpful
Reviewed On: Feb. 6, 2014
Foolproof Rib Roast
I did it! This was my first time cooking a rib roast. Make sure to ask your butcher to "cut and tie" your roast. It makes it easier to cut and serve. I was a little nervous because it was so expensive, but it turned out perfectly! I cooked a 10.67 lb. roast and didn't change the cooking time whatsoever. I did put a little olive oil in my hand and rubbed it all over the roast. I sprinkled kosher salt, pepper & grated 2 cloves of garlic and rubbed that all over. I cooked it for the initial hour, 3 hrs siting in the oven, and 30 minutes upon turning the oven back on. I made au jus from this site called Beef Au Jus from chef John. It was so quick and easy and it was wonderful. Great smell and flavor. Everyone raved about the roast and "gravy". From now on, a standing rib roast for Christmas Dinner will be our new tradition.

1 user found this review helpful
Reviewed On: Dec. 26, 2013
Awesome Slow Cooker Pot Roast
we all loved it. I ended up cooking the roast for 5 hrs on high. I used 1 can of cream of mushroom, 1 can of beefy mushroom, sliced mushrooms, 1 minced garlic, 1 onion sliced into rings and thyme. Instead of water I used 1 cup of beef broth and 1/4 of red wine. Put olive oil on the roast and coated with kosher salt & pepper.

1 user found this review helpful
Reviewed On: Oct. 14, 2013
 
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