therese of the bluegrass Recipe Reviews (Pg. 1) - Allrecipes.com (10017422)

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BBQ Pork for Sandwiches

Reviewed: Aug. 22, 2009
I love this two step method of cooking - the slow cooker makes it tender and the black skillet oven time enhances the texture and provides those delicious little "burnt ends" that we all love. A good tip: after removing the meat from the slow cooker and pulling it and blending it with the sauce, I add about 1/4 c of the juices from the cooker to the meat before turning it into the skillet (which I already have hot by warming in the oven during the pre-heat.) This aids the charring and caramelizing while helping to keep the bulk of the meat juicy tender. Taste is subject to your seasoning and sauce; for mine I use half Bull's Eye Original and half Moonlite BBQ (local specialty from Owensboro, KY) plus 3T molasses or brown sugar, and 1T Frank's hot sauce for a spicy-sweet flavor. I also add one whole sweet onion (sliced very thin) to the slow cooker pot before the meat goes in, plus 1/2 tsp liquid smoke to the beef broth/ beer / cola. No matter which cut of meat I've used, or which form of liquid, as long as I've stayed true to the method, I've ALWAYS produced a crowd pleaser with this recipe. Thank you KMB233 for sharing!
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Country Seed Bread

Reviewed: Aug. 3, 2007
This is a really great loaf bread; perfect for sandwiches, heavenly as toast, great for grilled sandwiches, and just right when you simply want a fresh slice to hold some honey or butter. It doesn't need any changes - you can make it just as directed and it will come out perfectly every time. If you want a variation, however, it is perfectly amenable to tinkering. I frequently add oat bran, diastatic malt, and/or sunflower seeds. I often change the bread flour to a mix of plain and whole wheat flour (although when I do this, I add a tablespoon of wheat gluten to the mix, and increase the yeast quantity to 2 1/2 tsp.) For a sweeter version, I simply increase the honey and add a handful of currents. I bake almost all the breads my family eats; traditional, artisan, flat breads, rolls, braids, you name it. That being said, this is the best "everyday" loaf recipe I've come across, and I thank Donna Beth for sharing it.
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31 users found this review helpful

Very Berry Cheesecake

Reviewed: Jan. 8, 2007
I have made this recipe at least a couple dozen times. It is my standby when bringing a dessert to a gathering, and is so popular with family and friends that it is requested often. The texture is amazingly silky and light! The flavor is lovely whether I use cherry brandy or kirsh. My favorite fruit choices for this are sour cherries or blackberries, and I often put a sour cream and sugar layer over the top just before the fruit topping, which tastes as great as it looks. I sometimes make it with a graham cracker crust just for variety. Fabulous!
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31 users found this review helpful

Beet, Orange and Apple Salad

Reviewed: Apr. 13, 2008
I make this using half golden beets and half red, and I only cook them to tender-crisp stage. I like to replace some of the beet greens with watercress, and often substitute tangerines for the orange. Of special note, I double the dressing ingredients, and toss all together. For a nice Asian style dressing version, try seasoned rice wine vinegar (substituted for raspberry vinegar) with cayenne flakes and a touch of sesame oil. For variety, my favorite add-ins are dried cranberries, pine nuts, and seasoned ramen noodles.
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30 users found this review helpful

Chinese Napa Cabbage Salad

Reviewed: Apr. 30, 2007
This salad is delicious. Shred the napa and scallions very finely (and the carrot too if you want to add it as I do) and toss in a small amount of chopped cilantro (fresh coriander leaves) or watercress. You can prep it ahead of time, too: (1) brown the noodles/seeds/nuts/seasoning then hold at room temp under a paper towel (2) mix the dressing and keep seperate (3) and shred the veggies and keep in fridge. When ready to serve, simply toss all three components together - fabulous!
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13 users found this review helpful

Maple Banana Bread

Reviewed: Apr. 30, 2007
Very good, and not your typical banana bread in that it was lighter than most. I made it just as directed, and then again with a few changes. It took a full 60 minutes bake time for each, and the changes in the second version I made were simple: instead making the topping as directed , I substituted maple sugar for the white sugar, and black walnuts for the english walnuts, and mixed them directly into the batter. Lovely!
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4 users found this review helpful

Broiled Scallops

Reviewed: Apr. 17, 2008
Really lovely recipe. I mix the garlic salt, lemon juice and melted butter together, then toss the scallops in it before broiling. A light dusting of paprika or cayenne just before broiling is also nice, both in taste and presentation. Rather than serving with additional butter, I prefer an extra squeeze of fresh lemon just before serving.
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3 users found this review helpful

French Spring Soup

Reviewed: Apr. 30, 2007
I made this using watercress instead of spinach, and light chicken broth instead of water. I also reduced the salt to 1 teaspoon, and added about a cup of diced smoked ham, and a teaspoon of red chili flakes for a touch of spice. The resulting soup was more hearty than the original recipe, and served with hot bread, was substantial enough to be a meal in itself, yet not heavy on the digestion. Delicious!
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Zucchini Coconut Loaf

Reviewed: Apr. 17, 2008
This is very good just as laid out, but after experimenting I think I've found three changes worthy of sharing. Firstly, I couldn't stand to pitch out the water in which the raisins were plumped (why toss away so much flavor?) so instead I use 1/2c of hottest tap water (toss raisins and let soak about 10-15 minutes in it) then reserve it after draining the raisins and add this cooled liquid to the egg, oil, and sugar mixture. Secondly, to balance the added liquid, and also add some healthy fiber, I add 1/2c whole-wheat flour and a few tablespoons ground flax seed. Thirdly, I use the longer, shredded coconut instead of the flaked, as I think it improves the texture. Really delicious results!
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2 users found this review helpful

 
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