mommap1 Profile - Allrecipes.com (12759242)

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mommap1


mommap1
 
Home Town: Dallas City, Illinois, USA
Living In: Blandinsville, Illinois, USA
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Slow Cooking, Mexican, Low Carb, Healthy, Quick & Easy
Hobbies: Walking, Wine Tasting
Recipe Box 2 recipes
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Recipe Reviews 2 reviews
Five Ingredient Ice Cream
First time, easy, cheaper than buying ice cream. Tastes delicious. I added a powdered white chocolate raspberry daquiri mix to this when I folded in the milk. I also added some chopped up raspberries. Will make again and again and I will experiment with flavors. It is great.

1 user found this review helpful
Reviewed On: Jan. 21, 2013
Marinated Pork Roast
I used this recipe and it was to die for! I did however had to improvise on some of the ingredients. I had a 4# pork roast. I doubled the marinade,using a full cup of worcestershire, I used 2 tablespoons of Karo syrup instead of honey and used 2 tablespoons of brown sugar for the other part of the sweetness also to help brown the meat better. I used 4 tablespoons apple cider vinegar, 2 tablespoons regular mustard.I used fresh garlic diced.Tripled the cloves. I didn't have lemon pepper so I used 2 teaspoons lemon juice and half teaspoon pepper. I added 2 tablespoons of rosemary leaves. I preapered the meat by washing and patting dry, scored the part with the fat and forked the rest of the meat all the way around. Marinated over night. Turning after 2 hours. I am a night owl. I put all of the marinade and meat in a roasting pan coupled with some vegetable stock about a cup added red potatoes with the skins still on onion, and carrots. roast uncovered at 325 for 70-80 minutes. Used the juices to make gravy, melt butter in pan add flour, (equal parts,) make a rue and let cook for about 1-2 minutes stirring constant. Add enough stock to make a nice thickness, stirring continuely so it doesn't stick. Med heat. Let cook about 5-7 minutes.. oh so grand!

7 users found this review helpful
Reviewed On: Dec. 4, 2012
 
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