coachvp Profile - Allrecipes.com (187263400)

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coachvp


coachvp
 
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Member Since: Jan. 2013
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Recipe Reviews 4 reviews
Beef Au Jus
Easy and delicious and I LIKE easy. 'Nuf said.

0 users found this review helpful
Reviewed On: Jan. 1, 2014
Garlic Prime Rib
This recipe is the BOMB! Simple and delicious! The bark is absolutely SCRUMPTIOUS. Made "as is" even though we only used a 5 lb roast (made the crust that much yummier). I like medium rare but hubby prefers medium so 135 was a little too rare overall (used a meat thermometer) so will probably take it out at 137 or 138 next time but otherwise, wouldn't change a thing. Thanks Chef!

1 user found this review helpful
Reviewed On: Jan. 1, 2014
Creme Brulee French Toast
I have tried this recipe twice and while the second time was better than the first, this is not a "simple" recipe for a novice cook. I was served this for breakfast by a chef acquaintance and loved it but I am apparently still missing something. The first time I made it, the bread was just downright soggy and I realized that I didn't let the bread get stale enough. This time, I brought french bread and gave it a couple of days to get stale. Took the suggestions regarding the brown sugar, increasing the orange liquer and using only 4 eggs. Otherwise, I followed the directions perfectly. I really thought I hit a homerun this time. I filled the pan with bread and it looked like the bread had soaked up the mixture pretty well. By the end of the cooking process, the bread was not the least bit soggy (I thought) and I was confident that I had found the holy grail of creme brulee french toast - that is until I flipped it over for browning. The bottom was a little wet but didn't seem overly so and yet, it didn't crisp up under the broiler as others had mentioned so while everything looked like it was going well, the end result was that this still seemed eggier and a little soggier than I remember. The flavor with the extra orange was good but not enough that I'll try again.

1 user found this review helpful
Reviewed On: Dec. 26, 2013
 
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