StillWild1111 Recipe Reviews (Pg. 1) - (19585736)

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Slow Cooker Pot Roast

Reviewed: Jan. 24, 2014
I have this in the slow cooker right now - I've tasted a potato and carrot and just from that I can tell that the gravy is amazing. I used a 1/2 round roast that I had in the freezer, in case I didn't like it I wouldn't mess up a whole roast. I was very skeptical, even though the reviews are great, I didn't know how the Ranch dressing mix would taste (I didn't have Ranch dressing mix so I used Ranch Dip seasoning - practically the same thing!) I made a few minor changes - First I browned all sides of the roast then added dried diced onions, about 2 T. minced garlic, about 1/4 C Burgundy wine and about 2 tsp Lea & Perrin's Worcestershire sauce. I added a little black pepper and NO salt, and the gravy is perfect. As it cooked the gravy got very thick so I added more water as needed. I can't wait until the roast is finished cooking - I want it to be fall apart tender. It smells so good and will have it with fresh collard greens, also on the stove right now. I'm not going to tell my husband about the Ranch Dip & Italian Dressing seasoning, otherwise he'll get it in his head that he won't like it. - Great Recipe! If the roast comes out as good as the gravy then I have a new quick way of cooking a roast in the slow cooker. Next time I'll use a chuck.
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Easy Mac and Cheese Muffins

Reviewed: Oct. 8, 2011
I've only made a few changes, which is typical for my regular mac & cheese. I always cook the macaroni in water & chicken boullion cubes for a much richer flavor. I don't add the breadcrumb topping and add a little white pepper to the mac & cheese mixture. The macaroni will absorb most of the milk so if you think it looks too dry, add a little more milk or 1/2 & 1/2, just don't make it too soupy. I make mine in a mini-muffin tin sprayed with butter flavored spray and they make great appetizers!
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