nmchilecat Profile - Allrecipes.com (188495)

cook's profile


Home Town: Albuquerque, New Mexico, USA
Living In: Edgewood, New Mexico, USA
Member Since: Feb. 2000
Cooking Level: Expert
Cooking Interests: Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean
Hobbies: Needlepoint, Walking, Reading Books, Music
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Recipe Reviews 50 reviews
Basic Beef Stock
Well, I got the stock made, and it tastes really good, but it sure doesn't look like the picture posted. Mine is fairly pale looking. I followed the recipe to a "t" but increased the roasting time to 45 min. Also, even after all the straining and clarifing, mine had gross-looking stuff in it. I was praying it wasn't the egg, although I didn't see how it could get through all that cheesecloth. When I heated it again and stirred it, it disappeared. I regfigerated it overnight so I could take off all the fat, and yet it still seems fatty. I'm not sure why you would want to discard the meat. I grew up poor and hungry, so I very rarely throw food away. I diced it up to yield four cups. One cup is now simmering in Beef and Barely Soup III from this site (best B and B soup EVER!). I froze 2-1/2 C. for beef hash, which I serve with eggs, homemade biscuits and salsa. Finally, I froze 2 small packs for quesadillas, made with beef, sauteed peppers, onions, and cheddar cheese with salsa, guacamole, and sour cream on the side.

3 users found this review helpful
Reviewed On: Mar. 16, 2014
Ribs Fantastic
I wouldn't call these ribs "fantastic," but I wouldn't call them horrible, either. I gave them a 3 star--hubby gave them a 4 star. They were very greasy, but that's just how short ribs are. I would have liked to eat some of the sauce spooned over them, but there was so much fat in it. Since there is just the two of us, we will have leftovers tomorrow. So I put the sauce in the fridge, hoping all the fat will rise and can be skimmed off. Others reviews about them burning scared me, so I covered them the first half of cooking, then took the cover off for the last half. They were very tender. I served them with corn on the cob and cole slaw. I might make them again.

0 users found this review helpful
Reviewed On: Nov. 7, 2013
Bottom Round Roast with Onion Gravy
After 4 hours at low, the onions were still hard and the roast wasn't done. I now have the sucker in the microwave cooking. I should have just cooked it in the crock pot like I always do: Throw the roast in, put a quartered onion and some garlic on top, sprinkle with powdered onion and beef broths, add a bay leaf, and cook it on low 6 to 8 hours. We would be eating it right now! :(

2 users found this review helpful
Reviewed On: Dec. 28, 2010

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