PATI L Profile - (1180650)

cook's profile


Home Town:
Living In: Wasilla, Alaska, USA
Member Since: Aug. 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Mexican, Italian
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Reading Books
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Recipe Reviews 13 reviews
Slow Cooker Pulled Pork Roast
Great base recipe! I used Pork Loin Roast since that's what I had in the freezer, low fat and came out great, with a few changes. Even before reading other's comments I about choked when I saw this called for 1 cup of vinegar. Since I'm not pickling the meat or myself, I did look at my other pulled pork recipes to see that only 3T, + 1-3T if making own sauce like here (vs bottled bbq sauce), is just right for us, considering the vinegar already in the mustard & ketchup. I did not use oil with the spices to make a paste, just 'dry rub' it onto the meat and dumped leftover spice into sauce ingredients. I did decrease the Allspice a bit for our personal taste otherwise hubby & I thought it was a tasty combo! I used Red Wine vinegar in place of apple cider vinegar, also Dijon mustard instead of Yellow; both more to our liking. With using the low fat roast, not very juicy, did not need thickening. When meat done, shredded it & returned to crockpot & sauce, left on low until serving. Very tasty, will be making again.

2 users found this review helpful
Reviewed On: Jul. 7, 2013
Veggie Pasta Salad
I liked the addition of the tomato sauce here, great way to change up the flavor on my typical pasta salad with vinegar dressing recipe. With what I had on hand, I used Red, Yellow, Orange & Green Bell peppers, Red onion, tomatoes with the dressing recipe as written but less salt and added dried cilantro. Also, I didn't want open up a can of tomato sauce to use such a little bit so I used v-8 that I had on hand instead, flavorful!

0 users found this review helpful
Reviewed On: May 26, 2013
Downeast Maine Pumpkin Bread
This is almost exactly like the Pumpkin Bread our family has made for years! We use 2/3c shortening in place of the vegetable oil and I've been cutting the sugar back to 1 1/2- 1 2/3 cup rather than 2 1/2 or 3 cups. Also we about a cup each of chopped dates and chopped walnuts. Yum! We use the smaller bread pans to make more loaves to freeze or to give away to teachers, neighbors, friends, kids off to college and others.

2 users found this review helpful
Reviewed On: Dec. 19, 2009

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