Linda Adams Dodge

This is better than our local Mexican Restaurant offers. I made exactly as written, using half white cheddar and half mont. jack. It is so super easy and quick to make.

Oh my gosh. The absolute bomb! I can't believe I set my alarm on a Saturday morning to put this in the oven. I am so glad I did. This meat is to die for. I mean really! It isn't about the rub or the sauce. It is about how the meat comes out. I didn't have a bbq dry rub so I used one I found on the Food Network...Bobbie Flay I think. 1 tablespoon each of cumin, paprika, granulated garlic, granulated onion, chili powder and brown sugar; 2 tablespoons kosher salt; and 1 teaspoon each of cayenne pepper, white pepper and black pepper. I used about a 1/4 of the batch. I used Sweet Baby Ray's barbecue sauce. I can't rave enough about how good this was.

The best pot roast I've ever had. My roast was 2 1/2 pounds and I cooked it on low for 6 hours. It came out perfect. I seasoned and floured the beef and seared it in 1/4 cup of butter. I added 2 onions cut into large rings and 8 oz of mushrooms halved on top of the roast. I left out the water and mixed in 1/2 cup of white wine and 1 Tablespoon of Worcestershire with the soup and soup mix and poured over meat and vegetables. I served with mashed taters. Yumbo!

This was ok. I love all the ingredients and you would think they went well together....and they did. I am having a hard time with pinpointing why I wouldn't make it again. I love cheese and I only used 1 cup of mozzarella and it was still too much. It was just kinda there in clumps. But that wasn't really it. I guess all I can really say is.... It was good but it was unmemorable and nothing I would crave to make again.

My husband loved this. I made it for him. It really isn't my thing. I made quite a bit of changes based on what I knew he would want . I boiled the chicken and shredded it. I upped the butter to 4 tablespoons and the flour to 6 tablespoons. I used a whole onion and 2 tablespoons of chopped parsley. I used 1/4 teaspoon of dried thyme, 2 cans of chicken broth, 1 1/2 cups of 2% milk and 1 1/2 cups of half and half. I used leftover cooked regular rice instead of instant and upped the Old bay to 2 teaspoons. I think the Old Bay saved this soup.

This sauce was spot on. I did not have unsalted butter so I just used regular and it was fine, as in I didn't notice it was "salty". Not sure if unsalted would have given a different sauce completely or not?? Regardless it was good! I used it on wings baked as they are baked in Chef John's Garlic-Ginger Chicken Wings. I really like how they come out baked that way.