ALLISONB1 Recipe Reviews (Pg. 1) - (18703794)

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Bottom Round Roast with Onion Gravy

Reviewed: Aug. 12, 2010
My husband found this recipe and first made it in a Corning Ware casserole in the oven at 350 for 2 hours. It was tender and delicious but we felt that we should try it on the stove top as written, so we tried it at a family gathering on an electric stove. As recommended we didn't open the pot until after about 1.5 hours when we could smell the onions burning. They were a total loss and the roast was edible but tasted a bit burnt. Today I tried it at home using my electric skillet which can be set to "simmer". I didn't peek until after 2.5 hours and found the onions totally blackened once again. With only 1 T of liquid I can't imagine how it can be otherwise. We know it has potential because the first time was a great success. I'm looking forward to trying it in the oven again but in the old cast iron dutch oven, but first I will try it in the slow cooker, as other posters suggested, and see how it comes out. If we don't make any other changes I think it will still count as the same recipe.
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Buche de Noel

Reviewed: Dec. 18, 2007
I took this yule log to a Christmas gathering last year and was asked to bring it again this year. It sounds intimidating, but really isn't that hard. Last year I turned the cake out on to a tea towel, which worked pretty well, until it came time to do the laundry...then I had to deal with dried pieces of chocolate cake stuck all over the towel. This year I had the brilliant idea of using my silicone baking mat instead of the towel to roll the cake for cooling. It worked! I dusted it with confectioner's sugar as suggested for the towel. The cake came off perfectly and no weird laundry! I iced the outside with the extra filling, made holly leaves and berries out of red and green "fruit slice" candy and put them on top of snow made from some of the filling recipe I saved before adding the cocoa. This recipe makes me look like an expert baker!
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