Toriam Profile - Allrecipes.com (18490429)

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Toriam


Toriam
 
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Member Since: Jul. 2006
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Recipe Reviews 4 reviews
Chicken Broth in a Slow Cooker
I bake the chicken peices, then refrigerate at least a few hours. I like to use breasts or thighs. Then I wash and de-fat the bones as much as i can. Then it goes into the crock for a while in some sort of cooking bag with holes, or small metal collander, along with the bigger thing like carrot, onion and other veggie trash bits. I season as I like and just lift out the container when I'm done cooking. Much easier than chasing bones with a slotted spoon.

2 users found this review helpful
Reviewed On: Oct. 2, 2009
Oven Roasted Red Potatoes
Anything with red potatoes gets my vote! I steam the potatoes halfway first. I usually cut up them steam, then bake, but I forgot to cut up... Oh well, cut 'em up, steam for mmmm.., 10 minutes, let them cool a bit, coat in oil, sprinkle the seasonings on, put in a metal pan, bake on 425 for 30-45 minutes, depending on your oven, whoohoo! Try to let them cool a little before popping in your mouth, I didn't let them cool enough first because they smelled so good cooking and burnt my mouth. Oh well, it was for a good cause.

0 users found this review helpful
Reviewed On: May 8, 2008
Baked Rice and Vegetables in Broth
OMFG... this looked wonderful, but I can't figure out for the life of me what I did wrong. Followed the recipie pretty much, cut out the white rice, subsituted some veggies, then I decided to use Black rice (had wanted to try it out) instead of wild, as I always have brown rice around but I couldnt find plain wild. The rice wouldnt cook in the oven, transferred all to a pot, well it cooked, but Hehehehe... everything turned out dark purple cause of the black rice, which is cool, purple is my favorite color. So I had quite an adventure, and my boyfreind cracked up since the first thing he said when I told him what I was cooking was 'what meat are you cooking?'!

0 users found this review helpful
Reviewed On: May 2, 2008
 
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