sunshine08 Profile - (19325980)

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Recipe Reviews 7 reviews
Slow Cooker Beef Pot Roast
Fantastic recipe. Watch the video- it's very informative. I use a large bone in chuck roast. You must brown it and get a good crust on it before adding to the crockpot. Then the caramelized onions and mushrooms are what make the dish. The whole thing comes together beautifully and is nothing like those horrible pot roast recipes where they throw everything into the crockpot raw. I serve this over mash potatoes and it is always a winner with everyone.

4 users found this review helpful
Reviewed On: Mar. 1, 2014
Meatball Nirvana
First, let me assure you - these meatballs are fantastic!! Now, I know some people like to blast other people for rating recipes that they have modified. Oh well. Blast away! Here's what I changed: I doubled the recipe, but instead of 2 lbs of ground beef, I used 1 lb ground beef and 1 lb ground pork. I feel this significantly added to the recipe. Also, I used 2 cloves of minced garlic versus garlic salt. The fresh garlic is much better in my opinion. I skip the hot sauce and red pepper flakes and instead used cayenne pepper, smoked paprika, and a little chipotle chili powder. I also added a tablespoon of brown sugar. Also, instead of grated parmesan, I used a blend of parmesan, romano and asiago. Oh, and I beat 1 egg into the milk prior to adding it. The results? FANTASTIC. Like, can't-keep-your-hands-off-them good. It made about 55 good sized meatballs. I cooked them and then froze them in convenient sized batches. Perfect for pulling out after work for a quick meal. I thought this recipe was an excellent base and if a person makes a few personalized tweaks, they can have the perfect meat ball for their family.

0 users found this review helpful
Reviewed On: Nov. 1, 2013
Roasted Garlic Cauliflower
This is a fantastic recipe. It uses a rather lackluster veggie and turns into into an impressive side dish. My husband is not a fan of parmesan cheese, so I subbed it for some grated sharp white cheddar. I baked it covered for about 20 minutes (stirring once) and then broiled it uncovered for another 10 or so (stirring a few times to evenly brown it). My husband doesn't usually care for cauliflower, but even he had seconds!

1 user found this review helpful
Reviewed On: Mar. 21, 2013

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