Tess Recipe Reviews (Pg. 1) - Allrecipes.com (1668385)

Slow-Cooked Pulled Pork Shoulder

Reviewed: Feb. 11, 2012

I made a 8 lb shoulder in my largest slow cooker and it fit fine. I was worried about some of the comments re:the vinegar taste so after brining overnight, I drained off half the liquid and replaced with beer. Cooked overnight (about 14 hours) and woke up to the most delicious smell filling the house! strained the liquid into a bowl and added the meat and let cool in the fridge. OH MY GOD. The BEST BBQ I have EVER had bar none! I stored the pulled pork in the liquid in the fridge and no one least of all me could leave it alone! Served it as sandwiches with my homemade hot and sweet BBQ sauce. HEAVEN! GREAT RECIPE FOR LIFE!!!

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Sopa De Lima (Mexican Lime Soup)

Reviewed: Feb. 6, 2012

I just returned from a weeklong trip to Merida in in the Yucatan from whence this recipe originates (Mayan cuisine). I ordered at either lunch or dinner at least five times. Just so good! I've made it twice following the directions exactly the first time with the second batch tasting exactly like the real thing. The only changes I made were to literally quadruple the cilantro and double the chili pepper. The soup I had in the Yucatan is definitely spicier. Thanks for this recipe! I will be making it regularly from now on!

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Buche de Noel

Reviewed: Dec. 24, 2011

Just made this for the second year in a row and it turned out spectacularly again. I change nothing about the preparation. To decorate, I save some extra mousse and ice the buche with it. I cut a section and lay it at an angle rather then try to get it to stand up. Following a previous suggestion, I score the mousse with a fork to give the appearance of a log. I use red, white and green gum drops for decor. The white ones I stick on toothpicks for the mushrooms and the green ones I flatten and cut into holly leaves. Another triumph! Great recipe!

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Perfect Pressure Cooker Pot Roast

Reviewed: Dec. 20, 2011

LOVED THIS!!! Made just as directed but added a can of diced tomatoes, a tbs celery seed and did half beef broth/half red wine. Took advice of others and put some corn starch into the pan after removing the roast for gravy (love my immersion blender!). Served with buttered noodles. Grandma, husband and two college age sons ate every last scrap of a 3.5 lb roast! I am not join to change a thing from the above and will definitely make again. This was my first experience using my pressure cooker for a pot roast as I have always used it only for canning. Thanks for such a great recipe!

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Butternut Squash Soup

Reviewed: Oct. 30, 2011

I used four boxes of frozen squash instead of fresh and it was delicious! I thawed the frozen squash in the microwave for four minutes, stirred and added six bouillon cubes and water and microwaved for four more minutes. Then followed recipe as directed from step two. I did add a tsp of salt. Absolutely delicious! Everyone LOVED it! Will definitely make again using frozen squash.

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Mama's Balsamic Vinaigrette

Reviewed: Oct. 27, 2011

Nice easy balsamic dressing recipe. I use a stronger mustard but that's just because my family loves mustard. A good choice on the gourmet side is Moutard de Meaux. Also a bit more salt. I've found that it's wise to reserve your BEST balsamic for your dressings, leaving the cheaper stuff for cooking. You really can taste the difference.

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Jackie's Spinach and Apple Salad

Reviewed: Oct. 24, 2011

The only reason I gave this four starts as that the dressing was a bit bland. I added a pinch of salt and a tablespoon of dijon mustard and this took it up to a personal five stars for me. Everyone loved it! Who would think of using maple syrup but trust me it works! I also toasted the walnuts in a skillet and diced the apples. Great combination of flavors. Made a nice fall salad!

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Dad's Leftover Turkey Pot Pie

Reviewed: Oct. 24, 2011

This the second turkey pot pie recipe I've tried from allrecipes and it is hands down the best. I'm stopping right here. I didn't make any changes other than using entirely frozen peas, carrots and green beans mix and it came out perfect. Everyone LOVED it. A keeper for sure!!!

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8 users found this review helpful

Company Cauliflower

Reviewed: Oct. 16, 2011

Everyone LOVED this! I did follow the previous reviewer's advice and add just a pinch of red pepper flakes. I also increased the bouillon. I steamed the cauliflower in my Oster steamer which makes things much easier. Then just tossed it into the prepared sauté. Served it with slow cooker pot roast. Everyone LOVED it. Thanks for a great, low fat cauliflower recipe!

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5 users found this review helpful

Easy Peach Cobbler

Reviewed: Sep. 11, 2011

Love this recipe BUT the cooking time is too short. Mine took an hour but it was worth it! I used my own canned peaches which were spiced. If I were to use store bought canned peaches I would add cinnamon and nutmeg. I will definitely make this again!

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3 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Oct. 24, 2010

Loved it! A big hit! Served it with Creme Anglaise. A definite keeper. I did halve the sugar as other reviewers advised and it was plenty sweet enough for us.

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Creme Anglaise I

Reviewed: Oct. 24, 2010

Grreat sauce for bread pudding. Get your ingredients organized ahead of time and the actual cooking time is very short. Everyone loved it. I did double the vanilla because we love vanilla

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Cranberry Apple Casserole

Reviewed: Aug. 25, 2010

Can't see this as a Sudetenland dish but made a great dessert! I can my own apple pie filling and I'm always looking for ways to use it other than pies. Love this! My pie filling has cinnamon in it pus I added a bit to the topping. Also increased the topping by a half to make it more dessert appropriate. Served it at room temp as others suggested along with vanilla ice-cream. Big hit! Great recipe!

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Best Steak Marinade in Existence

Reviewed: Aug. 24, 2010

I love this recipe! Great for flank steak!

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Graham Cracker Crust I

Reviewed: Aug. 24, 2010

Great basic Graham cracker crust recipe. Always works for me!

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Blueberry Crumb Bars

Reviewed: May 4, 2010

I made these with fresh blackberries and they were delicious! Not too sweet. Served them with vanilla ice cream and there were no leftovers!

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Rhubarb Strawberry Jam

Reviewed: Apr. 9, 2010

I canned this so will say more. Wow, what a great idea to use strawberry jello! This came out GREAT. First, I let the rhubarb sit more like 16-18 hours so that it would really break down. Then, when I was stirring it, I used a potato masher. This broke down the pieces even more. I then poured it into hot jars and processed for 10 minutes in boiling water. Seals took fine. I really love the consistency. No big chunks but still like jam. Jelled by not to a jelly consistency. For me, this yielded four 8 oz jars and two 4 oz jars. One of the 8 oz jars wasn't quite full enough for canning so I put it in the fridge. I probably could've made it work by redistributing but I knew it would get eaten so why bother?! I served it poured over cream cheese with crackers. The family inhaled it! I will definitely make this again. I'm also going to try using jello with some different fruits for jams, such as strawberry jam and adding blackberry jello. Love this recipe!

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Sauteed Garlic Asparagus

Reviewed: Mar. 21, 2010

Great recipe but a little bland. A few tablespoons of fresh lemon juice and some salt took it to five stars. Also, the asparagus was ready in 10 minutes. Ten more minutes and it would've been mush!

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Slow Cooker Chili II

Reviewed: Jan. 10, 2010

I like to try different chili recipes and have tried many, but I may stop here! This was a HUGE HIT! I did double the onion and garlic and sauté it in olive oil before adding them. I also used one can of purée and two cans of diced tomatos with peppers. Won't change a thing!

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Pork Chops to Live For

Reviewed: Nov. 23, 2009

This was tasty but bland. I added a package of onion soup mix to the milk and soup before pouring it over or I think it would've been even more bland. Great concept and the chops were so moist. I breaded the chops just as directed. Loved all the gravy. Served it with rice but it definitely needing something. Next time I think I will add some paprika and/or a few dashes of hot sauce. Also needs salt. Will definitely make again.

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