JodieNMain Recipe Reviews (Pg. 1) - Allrecipes.com (12246937)

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Pulled Pork Meatloaf

Reviewed: Apr. 17, 2014
Pulled pork roast is a huge hit around our house and last year, my son asked for a pulled pork "meatloaf" for his birthday dinner. He told me he thought it just "sounded good, Mom." I'd never heard of such a recipe and finally came across one. It was an even bigger hit than our pulled pork sandwich recipe! This recipe is almost exactly the same as the one we found a year ago, only difference is our original recipe calls for 4 cups of pulled pork and I don't chop the pork up further, just leave it shredded. 'Tis easy to add or take away veggies from the loaf, just listen to your tastebuds. Whether you use 3 cups or 4 cups of pulled pork, do keep with the 2 eggs. I typically make two loaves using a total of 8 cups of shredded pork and 4 eggs. We always make this recipe using our favorite mustard BBQ sauce made with balsamic vinegar (not found on this site yet) along with Sweet Restaurant Slaw (found on Allrecipes.com). This is a wonderful recipe; folks may be surprised just how good!
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Mexican Tinga

Reviewed: Sep. 5, 2013
A friend gave me her tinga recipe years ago and is almost identical to Fredda's. It is now an oft-requested menu item around our home. If short on time, an already baked rotisserie chicken is super easy to shred. Our preference in preparing the chicken breasts is to poach them until almost done and then shred into the sauce mixture for a final simmer of flavors. Thankfully, we were advised early on about the power of chipotle peppers in the adobe sauce. After making tinga numerous times, we've slowly increased the chipotle pepper to sauce ratio. I tend to make more sauce than the recipe calls for my simply adding another can of stewed tomatoes. IF EVER TOO HOT - Add honey. I now keep my honey jar right at hand when making this treat. You have to taste test it, right? And if too hot, immediately dab honey on your tongue. Then add honey, little bit at a time, to the tinga mixture. Those mild mannered tongues in your family will thank you! Honey is a better treatment for "heat on the tongue" than milk or bread, in our opinion. Thank you for this recipe treat! Oh - if anyone in your family thinks they "hate" onions, try pureeing one and then cooking the pureed onion in a bit of olive oil with nutmeg (yes - nutmeg!). This will temper the oniony taste and, chances are, they'll never even notice that you've added it to the sauce mixture.
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Amazing Slow Cooker Chocolate Cake

Reviewed: Aug. 23, 2013
Loved the idea of my slow cooker doing all the work without heating up our oven on a hot summer day and so went to town on this recipe last Sunday. Three hours in a 6-quart slow cooker on low turned into four and then five...six...seven plus hours until I finally gave up on getting the cake cooked through. My son and I ate around the edges and found the texture, flavor and moist factors all heavenly. However, the middle remained the consistency of unset pudding. Still love the idea and plan on making once again but on medium heat in my slow cooker. I've also considered purchasing a newer slow cooker as the one I have may not be heating to the appropriate levels. Am giving 4 stars as I have faith that this recipe can be mastered!
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Best Ever Cheese Bread

Reviewed: Jun. 3, 2013
Very quick & easy to make. For those who don't like the taste of "MAYO," cut the mayo with softened butter (a half and half ratio works very well). I made this as the recipe indicates but prefer the butter to mayo ratio as it evens out the taste. We usually also add some spices of choice such as garlic, salt, sometimes onion powder, into the mixture. A light sprinkle of salt ensures all the good flavors really show when you get to the proving grounds - which is the eating of it!
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Basic Bechamel Sauce

Reviewed: Feb. 7, 2013
Excellent instruction for those new to this kind of home made sauce base and the taste of this recipe is very good while also easy to spice in different ways. However, still like our family recipe a bit better. I puree a sweet onion until it's literally pulped, then saute the onion in a bit of butter and olive oil or coconut oil (the oil keeps the butter from burning). After the onion has cooked down and out for a good five minutes or so, we add the nutmeg. We put nutmeg is almost everything and the 1/4 tsp called for here is a good amount. Also helps the "onion" flavor to mellow for those who aren't fond of onion (like my boyfriend before I started cooking for him; I began pureeing the onion simply because he does not like the texture of onion and thought he didn't like the taste - now he knows better). After the onion is pureed we add the amount of butter called for in this recipe, or thereabouts, and begin incorporating the flour straight into the onion, all the while mixing and mashing like it up together. The flour and onion mixture will begin to smell a bit nutty and turn slightly golden - this is what ya want. Then whisk in your milk or cream and there ya have it. Excellent rendition of this simple bechamel sauce with a bit more panache.
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Sister Schubert's® Green Bean Casserole

Reviewed: Dec. 26, 2012
Very good "mostly from scratch" recipe! My family did not care for the bread crumb topping, opting instead for our usual crunchy onion topping. It was rather mild the first time around, so we spiced it up by adding 1 TBLS Worcestershire sauce, 1 tsp or so of pureed garlic (essentially 1 clove garlic), 1/4 cup white wine, 6 oz. Mozzarella cheese and shaved parmesan. Need white wine so the cheeses don't get "stringy" when baked. Also added generous pinches of Nutmeg, Corriander & Tarragon. This is a great recipe to try as it is largely a scratch recipe that you can add or delete your own twists to.
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Old Fashioned Mac and Cheese

Reviewed: Nov. 18, 2011
Very good base recipe! My personal favorite, however, must have dry mustard, nutmeg, cardamom and corriander added. I puree a sweet onion, saute that with the butter and then add the flour for a bechamel sauce with the spices above added along with a splash of white wine. This was a really excellent recipe for good comfort food, even though my family immediately knew it was a "new" recipe I tried on 'em. I really love it when folks write in their own personal tastes and changes as I think it adds to the flexibility of the recipe!
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 18, 2011
This is a great recipe for stuffing, but my family actually prefers our long-standing recipe with corn bread. We use everything in this recipe and also add finely diced mushrooms, walnuts and/or pecans, white wine and every other herb I can pull out of our winter garden such as lovage, lemon balm, winter savory, even a hint of mint.
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Traditional Stuffed Peppers

Reviewed: Apr. 27, 2011
This is a great base recipe. We added a generous pinch of herbs de provence and nutmeg with a dash of cardamom and coriander to the tomato sauce prior to mixing with meat. The nutmeg, cardamom and coriander are wonderful in casseroles and red sauces; try the nutmeg - try it. If you add a bit of brown sugar to the tomato sauce, it will cut down on the acidity of the tomatoes and add interesting notes to the topping. Adding garlic to taste and a small pinch of celery seed to the onion and cooking with the meat mixture also lends wonderful flavor to the overall dish. We use cooking terms rather loosely, but I'd guess a "pinch" equals 1/8 tsp up to 1/4 tsp and a "dash" equals 1/16th tsp or so. I tend to cook with my nose, but my teenagers need solid base recipes they can expand on themselves, so thank you much for this post!
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