Lynns713 Recipe Reviews (Pg. 1) - Allrecipes.com (12761048)

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Perfect Pulled Pork

Reviewed: May 7, 2014
I made this the other day with a 5 lb. pork picnic shoulder (bone in), used the spices listed in the recipe, and added onion powder, regular paprika, and celery salt). Put the dry rub on the roast, let it hang out in the fridge in a gallon ziploc for 24 hourr. Then I just put in the crockpot fat-side up, with 1/2 cup of water and 1 tsp. of beef bouillon base. Let it cook on low for 11 hours (turning half way through). This is the easiest and BEST pulled pork I have ever had! I used some plain in a pita with garlic sauce, some with bbq sauce on sliders, some with just a pork gravy over rice, and some with burritos. By request, I'm making another one today!
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Slow Cooker Pulled Pork

Reviewed: Mar. 6, 2014
I used a 5 lb. pork shoulder cut, used a light rub, and 3 cans of root beer. It made my house smell sickly sweet when it was cooking. When it was done, I dumped the liquid, fork shredded it, and mixed in Sweet Baby Ray's BBQ sauce and put pack in the crock pot for another hour. It has a strangely sweet smell and after-taste, similar to cream soda..? I'm still trying to find a way to salvage it. Maybe it was because the root beer came out of a can, but I'm not going to try it again. I'll have to pass on this recipe.
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Swiss Chard with Garbanzo Beans and Fresh Tomatoes

Reviewed: Apr. 29, 2013
This was fantastic! I made changes based on other reviews. I caramelized onions in a little veg stock, added finely chopped chard stalks, and garlic. Added Jerk seasonings, chopped chard leaves, (along kale and spinach, they needed to be used up), white beans, tomatoes, and served over a bulgar and whole wheat couscous medley that had a tomato base. It has so many big flavors, you would never guess it was a vegan-friendly meal. Will definitely be making this again soon!
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Photo by Lynns713

Chicken with Chipotle

Reviewed: Feb. 28, 2013
Based on other reviews, I tweaked this recipe so much that I wondered if it became an entirely different dish, but it was based on this recipe. I didn't have Chipotle peppers or Poblanos, but did have ground Chipotle powder. I seasoned chicken thighs with the Chipotle powder, garlic powder, onion powder, cumin, and paprika. Dredged in flour seasoned with the same spices. Seared in a Dutch oven, and set aside. In the pan, I sauteed chopped onion, garlic, and red bell peppers. Whisked in chicken stock, put the chicken back in and braised for 45 mins. Removed the chicken. Whisked in milk and sour cream. Put the chicken back in the pot, and let simmer on Very low (or the dairy will curdle) for around 15 mins. I served it with saffron rice with black beans and corn. My daughter who generally will not eat anything but BLSL chicken breast ate it, and loved it! I'll definitely be making this again very soon!
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