J-Bell Profile - Allrecipes.com (11157156)

cook's profile


Home Town: Oc, California, USA
Living In: Dallas, Texas, USA
Member Since: Jan. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Vegetarian, Dessert, Gourmet
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Recipe Reviews 4 reviews
Slow Cooker Turkey Breast
I had zero intentions of using a bone-in turkey breast and read through enough reviews to know that I could use a boneless breast. However, no one adjusted for cooking time with a smaller breast in the comment/original recipe and mine came out almost dry (I didn't think anything like this could come out dry with so much liquid simmering in a pot all day...but it can! I think at come point it starts to dehydrate). I will adjust for next time. I don't cook meat that often, so it kinda skipped my mind to check it earlier than indicated....figured it just weighed less because there was no bone (mine was almost 4 lbs. and the recipe called for a 6 lb. bone-in). The seasoning was super easy, and smelled just "okay" in my opinion. Didn't smell like turkey cooking...so if you want that added bonus (I remember my grandmother's house smelling like that at Thanksgiving and Christmas!), you won't find it here. But 5 stars, anyway, because I realize most of my issue is that I'm a vegetarian who tried to cook a turkey breast for the holiday...and 5 stars for finding out this can be done in a crock pot! So easy and relatively painless for a vegetarian cooking meat! I would love an alternate way to season it so it smells more like a holiday meal or traditional turkey baking smell.

2 users found this review helpful
Reviewed On: Dec. 25, 2011
Balsamic Roasted Carrots
I made this recipe as advised. I kept the balsamic vinegar off of one half of the pan, just to compare it to the carrots that were merely seasoned with the first three ingredients. They were better without the balsamic vinegar, in my opinion. I also needed the entire 40 mins for the carrots, and they still could have stood to come out softer, but they were starting to look wilted.

2 users found this review helpful
Reviewed On: Dec. 25, 2011
Bread Pudding II
I make bread pudding every year on Christmas Eve and have tried a few different recipes, with the recipe from The Golden Nugget hotel & casino buffet being our family tradition (we have a typed copy on the hotel's stationary...I think someone in the family requested it years back and they actually gave it out!). This bread pudding recipe is WAY easier (no water bath!), a bit healthier (if that can be believed for a dessert such as bread pudding), requires less eggs, and makes a smaller batch. Its every bit as good as I remember the Golden Nugget recipe to be. I DID SUB the milk for half & half (I think that's just a general rule for bread pudding!). Two things, though: I bake using Le Creuset, which cooks very evenly and does an amazing job. I just recently made the switch from corning ware and generic glass casseroles and WOW! what a difference. I also have a convection oven, so that might come into play as well. Its possible that these two factors baked this recipe amazingly well- looked perfect, crowned nicely and cooled into a dense dessert that was cooked all the way through with zero burning or crusty edges. I will use this recipe from now on! A TIP: after sprinkling raisins and pouring the liquid mixture over the bread pieces, poke the raisins down with a knife so they aren't sitting right on top. They can burn if left on top! I rate this 4 stars, because I truly believe that half and half really makes a bread pudding shine, and originally this recipe called for milk.

3 users found this review helpful
Reviewed On: Dec. 25, 2011

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