TxGriffLover Profile - Allrecipes.com (19262777)

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Recipe Reviews 3 reviews
Cinnamon Toast
I take the ingredients, mix the softened butter with the cinnamon and sugar, slather on the bread and pop into the toaster oven. YUM.

0 users found this review helpful
Reviewed On: Jul. 16, 2013
Delicious Ham and Potato Soup
I had some leftover spiral ham, and after reading all the reviews, I had to try this. OMG. This soup is amazing and goes together so quickly. The chopping takes more time than the cooking time. A few changes I made due to things I had on hand. In addition to the celery and onions, I also diced some baby carrots, garlic, a couple little sweet peppers and a jalapeno. These I sauteed in some bacon fat with diced ham as well before adding the potatoes. I used the white pepper and a pinch of thyme. I had some concentrated ham base, so I used that instead of chicken. The soup came out so hammy and potato-y and was just delicious. As some other reviewers stated, this would make a great base for other soups. DH is on his second bowl and said not to put it up yet! Thank you for a great recipe and a keeper for sure.

2 users found this review helpful
Reviewed On: Jan. 23, 2013
Slow Cooker Pot Roast
I've made slow cooker pot roasts for 30+ years, and this honestly was the best I ever made. I made my own scratch dry Italian dressing and brown gravy mixes to cut down on the sodium, and didn't use much salt on the meat, and it was plenty flavorful. I keep a jar of Ranch dressing mix in the cupboard and it has sodium in it. 3T of that equaled 1 oz. I did add a splash of red wine and Worcestershire sauce after reading other reviews. I also threw in some baby new potatoes and a few pieces of celery and a chopped garlic clove with the baby carrots for flavor. After 8 hours my 2 1/2 pound chuck roast was perfectly fork tender, so much that I had to be careful removing it from the crock as it was about falling apart. The gravy was amazing, looking forward to leftovers today. DH said 'whatever you did to this roast, remember how you did it'...lol. Great recipe, don't let those dry mixes scare you off, just be aware if you use store bought, there will be more salt than if you whip up your own.

2 users found this review helpful
Reviewed On: May 29, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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