Dea Profile - (19800450)


Home Town: Atlanta, Georgia, USA
Living In: Lewisville, Texas, USA
Member Since: May 2011
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Gourmet
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Recipe Reviews 3 reviews
Paella I
This is a wonderful dish. I substituted chicken thighs for breast meat because it's more tender and used scallops in place of squid because that's what I like. I also used a can of Rotelle tomatoes for an extra kick instead of fresh tomatoes. Large skillet with a lid is room for a paella pan in my kitchen. Thanks for sharing this wonderful dish and the picture which drew me in to try it--beautiful.

1 user found this review helpful
Reviewed On: Nov. 20, 2012
Quick Yeast Rolls
Great dinner rolls and timing is perfect. I doubled the recipe with no problem. Instructions say to let rise until doubled and after dividing dough into muffin tins let rise again. Both rises took 30 mins each and then 10 mins to bake. I brushed melted butter on the tops before baking. Perfect with Slow Cooker Beef Pot Roast from Chef John's recipe here on All Recipes. Thanks for sharing!

4 users found this review helpful
Reviewed On: Nov. 20, 2012
Slow Cooker Beef Pot Roast
YUM!! I especially liked the flavor of the mushroom gravy/sauce. It tastes similar to Campbell's Golden Mushroom soup, which is not always available at the store. I think I'll use this recipe from now on. It's even better and you can control the amount of salt, and other ingredients. I also used a smaller chuck roast, without a bone. It was so tender. I removed the roast from the crock pot at about 7 hours. I also was cooking small red potatoes which I removed from the pot at about 4 hours. (If I was not going to be at home, I would not put the potatoes in for the full day.) Typically, I add bay leaf to pot roast, but did not miss it at all with this recipe. I loved it Chef. Keep them coming!!

6 users found this review helpful
Reviewed On: Nov. 20, 2012
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Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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