IAD2ROC Profile - Allrecipes.com (10808154)

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Living In: Upstate, New York, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
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Recipe Reviews 5 reviews
Slow Cooker Blackberry Pork Tenderloin
Fabulous, even with my modifications. I got home late and had to cook it on High. Used the probe, cooked to 165*F and it took about 2.5 hours. I am a HUGE fan of wine reductions but wasn't sure if my kids would like it full-on, so I poured the cooking liquid in a saucepan and added about 1/4c red wineong with the blackberries, midway through. Reduced on med-high. Added some additional rosemary, black pepper, and ~2T of butter. Yummy! I think that I would have preferred the wine reduction more but my 7yo and 3yo seemed to enjoy this lighter version. Next time I will try the full-on wine reduction sauce in addition to searing the meat first. Thank you for the great recipe.

16 users found this review helpful
Reviewed On: Dec. 13, 2010
Oreo® Cookie Cake
My husband made this tonight with my 4yo daughter. He followed the recipe excatly with the exception of 1) using a trifle bowl and doing 2 of each layer, and 2) he used chocolate instant pudding. All 3 of my kids loved this although they couldn't finish their given serving...I am assuming it was too rich with all of the whipped cream. It was very messy looking once my husband satrted serving but otherwise looked very yummy! Thank you for the super easy recipe that allows for little helper hands. Happy New Years!

2 users found this review helpful
Reviewed On: Dec. 31, 2009
New Year's Day Black-Eyed Peas
I made this tonight with the thought that it might taste better the second day. It actually tastes VERY GOOD tonight...can't wait to eat it tomorrow. I would give it 5 stars but I had to make some modifications due to what I had on hand. I used 2 cans of rinsed black eyed peas (what husband brought home one day last week), about a cup of dry vermouth for flavor (didn't want to use chicken or beef stock for the "luck" reasons stated by a previous reviewer...I obviously used canned peas, though), 5 cloves of garlic, over 2 cups of cubed smoked ham steak, a fair amount of Cajun seasoning, about 4oz of diced green chilies, and about a 1/2c of ham drippings from the Christmas ham for added pork flavor. I used diced tomatoes and did not puree them. I also did not add any additional water. Again, we are looking forward to eating it tomorrow. Thank you for the recipe.

2 users found this review helpful
Reviewed On: Dec. 31, 2009

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