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    Norma M.

    Viginia Beach

    Chef #978608

    Viginia Beach

    Joined: Oct 05, 2008

    My Journal

    Reviewed Company Pot Roast

    "This had to be one of the best pot roasts I have made....so tender and flavorful. Loved the idea of including leeks, too. I even bought an Emeril cast iron pot just to try it. The men in my family couldn't get enough. The smell coming from the oven as it cooked was heaven. The red wine made a wonderful base for the stock. Try it!"

    Dec 31, 2012 on FoodNetwork.com

    Reviewed Company Pot Roast

    "This had to be one of the best pot roasts I have made....so tender and flavorful. I even bought an Emeril cast iron pot just to try it. The men in my family couldn't get enough. The smell coming from the oven as it cooked was heaven. The red wine made a wonderful base for the stock. Try it!"

    Dec 31, 2012 on FoodNetwork.com

    Reviewed Clay Pot Honey-Lemon Chicken

    "OMG! This chicken came out so deliciously tender! What a grand presentation taking it out of the oven next time....and there will be a next time.... I will try taking off the lid for the last 15 minutes or so to brown up that luscious skin coated in honey and soy sauce."

    Dec 28, 2012 on FoodNetwork.com

    Reviewed Garlic Roasted Green Beans with Shallots and Hazelnuts

    "A delicious recipe.....I just made this for our progressive dinner group. It
    was enjoyed by all. I have made this with cooked ham but last night I used proscuitto ham which was wonderful. This is a ver simple recipe thatis dinner group quality.
    ""

    Feb 26, 2012 on FoodNetwork.com

    Reviewed German-Style Sweet and Sour Red Cabbage Soup

    "Despite the cabbage, apple and onion it was a thin soup. By the time we were finished serving we had more cabbage tha broth. I made it for a progressive dinner group and my guest said it was good. "

    Jun 5, 2011 on FoodNetwork.com

    Reviewed Pastitsio

    "I made this for our dinner group. Obviously it was Greek night. We loved this recipe. I served it as a side to a wonderful boneless roast lamb. The flavors were great and very Greek. One suggestion would be to omit the whole cloves unless you have them in a little net bag. I used 1/2 t. ground cloves just because I was afraid I'd never find those little whole cloves. I also made the onion mixture, then set it aside. I browned the ground beef and drained the fat, added 1 can of petit diced tomatoes and THEN returned the onion mixture with the cinnamon. I used butter instead of margarine. We loved it.

    Dec 23, 2010 on FoodNetwork.com

    About Me

    I am a member of a progressive dinner group that has been meeting 4-5 times a year for 18 years. We have prepared a variety of theme dinners and always looking for new and easy ideas.

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