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Loves 2 Cook!


Loves 2 Cook!
 
Home Town: Snowy, Illinois, USA
Living In: Sunny, Arizona, USA
Member Since: Dec. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Indian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
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Recipe Reviews 7 reviews
Slow Cooker Italian Beef for Sandwiches
This Italian beef had great flavor & the prep was easy. I made some minor substitutions to the original recipe. First off, I doubled the ingredients because I like to have extra gravy. I used 4.5 pounds of brisket rather than the cut of meat suggested. I added 2 cloves of fresh garlic (minced)as my husband loves it. I also used beef broth in place of the water for more flavor. (I did cut the salt considerably as there is plenty in the beef broth). I cooked it in my crockpot on high for 5 hours, took the meat out to shread & remove the fat, then put it back in the crockpot for another 2 hours (on low). The meat was flavorful & super tender. I left the crockpot on until the next day (on warm) & the flavor was even better. I am going to add peppers the next time, rather than serving them on the side. I'll be making this again!

2 users found this review helpful
Reviewed On: Jun. 22, 2009
Hamantashen
Oil is not the only thing you can use in place of butter or margarine to make the Hamantashen pareve (non-dairy). I bake numerous pareve desserts weekly, ranging from cakes to cookies to bars & I always use Nucoa margarine in place of traditional dairy butter or margarine. There are other brands of pareve margarine out there; I have found the Nucoa brand to be the best for baking. Everyone that eats my baked pareve items cannot believe that there is no dairy in them. I suggest that anyone who wants to make this recipe non-dairy try the Nucoa brand margarine, you won't be disappointed. I did add some fruit fillings & baked the Hamantashen in my convection oven at 350 degrees for 10 minutes (rotating the cookie sheets at 5 minutes) & they turned out great!

19 users found this review helpful
Reviewed On: Mar. 7, 2009
Grandma's Brisket
This recipe is a staple at our house; I make it at least twice a week for Shabbat dinner. I typically triple all of the ingredients. I made some minor changes to the recipe; I sprinkle the brisket with salt, black pepper & parsley flakes. I only use organic ketchup or any ketchup that DOES NOT have corn syrup in it. I have nothing against corn syrup, I've just found that the brisket has a better flavor when I use the ketchup without it. I also use Vernor's ginger soda as I've found this brand to add the best flavor without being overly sweet. Sometimes I leave the carrots out & it's still great. I cook in my convection roasting oven at 375 degrees for the recommended time. I then take the brisket out of the oven & let it rest for 15-20 minutes. Then, I slice it & put it along with the sauce in a large crock pot on low until I'm ready to serve. It's crazy but every single person that has eaten the brisket prepared this way says it's the best they've ever had & we're talking more than 60 people!!!

69 users found this review helpful
Reviewed On: Mar. 7, 2009
 
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