Mightymiri Profile - Allrecipes.com (10714366)

cook's profile

Mightymiri


Mightymiri
 
Home Town: Chicago, Illinois, USA
Living In: Aurora, Illinois, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Music, Painting/Drawing, Wine Tasting, Charity Work
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Slow Cooker Pernil
Hot Pizza Dip
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 33 reviews
Homestyle Turkey, the Michigander Way
Best. Turkey. Ever. This is what I've done the past several years: I use the brine technique described in another recipe on this site called "Perfect Turkey" then I prepare the turkey according to the Homestyle/Michigander way. I use a meat injector to get some of the water/seasoning mixture into the bird before I pour the mixture all over it. I use a roasting pan with a lid and I leave it. I do not uncover it to baste or anything until time is up. I get rave reviews every time. The remaining turkey stock makes an excellent gravy with a very easy recipe on this site called "Savory Turkey Gravy".

3 users found this review helpful
Reviewed On: Dec. 10, 2013
Panna Cotta
This is so easy and delicious. Be sure to stir constantly to avoid burning the heavy cream, and also make sure the gelatin is thoroughly mixed in. I doubled the recipe and set it in a 9x12 glass dish. I also topped it with lightly sprinkled cocoa powder and mixed berries. Next time I will try a lighter version with half-and-half and less sugar. I may also try adding coconut extract for a twist.

2 users found this review helpful
Reviewed On: Dec. 10, 2013
Slow Cooker Pernil Pork
This turned out great. Being Puerto-Rican myself, I've done the traditional method of cooking the pernil in the oven. I loved the convenience of using the slow-cooker instead, and it turned out just as good. I always cut into the meat and shove some of the garlic/pepper paste into it. Also, I put balled up pieces of foil under the pernil to elevate it a bit. This prevents it from sticking to the bottom and sitting in the grease. It came out very moist and delicious. Once you place the lid on it, leave it! Every time it's opened moisture escapes. I opened it after 6 hours and it was done. Remember pork is fully cooked at an internal temp of 170 degrees.

32 users found this review helpful
Reviewed On: Feb. 5, 2012
 
 
ADVERTISEMENT

In Season

Chocolate Chip Cookies
Chocolate Chip Cookies

Have you made a batch lately? They're everybody's favorite.

Spring Salads
Spring Salads

Freshening up the salad menu for spring has never been so delicious.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States