JOANN324 Profile - Allrecipes.com (1254775)

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JOANN324


JOANN324
 
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Member Since: Sep. 2002
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Recipe Reviews 13 reviews
Pasta Pomodoro
Excellent pasta. I prepared the recipe exactly as written, except I only used 3/4 of a box of angel hair pasta (serving 3 people), but I went ahead and prepared the entire amount of sauce. I think it is key to understand that Pasta Pomodoro does not generally come with a lot of sauce. We found that when we mixed the pasta into the sauce (as the recipe states)it came out with the right "coating" of sauce. (Granted, I only used about 1 box of pasta instead of 2.) It did need a little more flavor, so I added roasted pinenuts and some ground sea salt & black pepper as a garnish and it turned out very very tasty. My husband, who was alittle skeptic at first b/c he was afraid the sauce was alittle bland upon first tasting it, ended up loving it and going back for seconds once we added the pinenuts, sea salt & additional pepper.

1 user found this review helpful
Reviewed On: May 11, 2007
BBQ Pork for Sandwiches
EXCELLENT! I WAS RAISED IN THE SOUTH ON PORK BBQ & MY HUSBAND WAS INTRODUCED TO PORK BBQ IN THE LAST FEW YEARS(IN TEXAS BBQ IS BEEF, NOT PORK). WE BOTH ENJOYED THIS DISH. HE REALLY LOVED IT. ALTHOUGH IT IS NOT JUST LIKE MEMPHIS-STYLE PORK BBQ, IT IS EXTREMELY CLOSE! I USED A PORK SHOULDER ROAST WITH BONE (COULDN'T FIND BONELESS) AND COOKED IT FOR 6 HRS IN THE CROCKPOT. I TOOK PREVIOUS ADVICE AND TORE IT INTO CHUNKS (INSTEAD OF SHREDDING IT). IT JUST FELL OFF THE BONE. THEN I RETURNED IT TO THE CROCKPOT WITH 4T OF THE BROTH AND A BOTTLE OF SWEET BABY RAY'S SAUCE FOR AN HOUR. IT REALLY TURNED OUT DELICIOUS. THIS WILL DEFINITELY BE A FAMILY FAVORITE. I LOOK FORWARD TO SERVING THIS TO A LARGE PARTY OF GUESTS THIS SUMMER- IT WAS VERY VERY EASY TO MAKE.

4 users found this review helpful
Reviewed On: Apr. 9, 2007
Gerry's Chicken Enchiladas
Wow! We are from Texas and have eaten MANY enchiladas, but this one surpasses them all! I have never eaten enchiladas so quickly. They were so delicious! My husband, who is a native Texan couldn't get over them. He said they were far better than any restaurant. It took 3 hours to prepare them, but like everyone else has said, well worth it! I followed the recipe, except adding a can of green chiles instead of chopping 12 of them myself. I removed the lid the entire time the skillet mixture thickened. This is the part that took the longest (at least an hour on medium-low heat), but I just did other things around the house, returning to occassionally stir the mixture. Although it takes a while to prepare, it is very easy to make. I can't wait to eat the leftovers! And yes, we were able to fit 9 enchiladas in the pan and there was plenty of chicken to fill all of them using only 3 chicken breasts. Thank you for this recipe!!

1 user found this review helpful
Reviewed On: May 5, 2004
 
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