AJBOULANGER Profile - Allrecipes.com (1292812)

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AJBOULANGER


AJBOULANGER
 
Home Town:
Living In: Nashville, Tennessee, USA
Member Since: Aug. 2002
Cooking Level: Intermediate
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Recipe Reviews 18 reviews
Pear Bread II
I never liked pears, but my man kept bringing them home. This bread is excellent and made me decide I really DO like pears. Halved the recipe and made a few changes, and the result was really good (NEAR perfect). Used 4 smashed or cut into small chunks d'anjou pears. Drained some of the liquid out of them, as they were very juicy. Used self-rising flour (have no plain) and baking soda but left out the baking powder and all but a couple of shakes of salt. Used Splenda brown sugar subs for half the white sugar and unsweetened applesauce for half the oil. Used one large egg instead of one and a half. The bread was very moist and almost cake-like. I had used just a small amt of salted butter to grease the pan, and part of it stuck to the bottom of the glass pan. I didn't care, as we were eating it, but for guests it would have been unsightly. This pear bread was great, right amt of spice for me, still had that slightly gritty pear texture, just complex enough to be really good. The nutmeg really is great with the pear, in my opinion.

0 users found this review helpful
Reviewed On: Nov. 16, 2014
Bartlett Pear Pie
As usual, I lacked some of the ingredients. Only had about 2/3 of the white sugar, so substituted Splenda brown sugar for the rest of the white as well as the brown sugar. Found a recipe for allspice- 1/3 each of nutmeg, cloves and cinnamon. Used salted butter- no unsalted. Greased the bottom of a 9x9 inch pan, because I had no crust. The result was good, but separated a little, which may have been from the Splenda or the lack of a crust. Tasted like it was missing something, but served over frozen waffles the next morning (drizzled with honey), this pear dish was absolutely delicious! Will make again.

0 users found this review helpful
Reviewed On: Nov. 2, 2014
Slow Cooker Pernil Pork
This is very good! Used a 3.7 lb loin roast, bone-in. Don't have a blender, so I just whisked together all the ingredients. The oilve oil part was confusing, so I just used a tsp or thereabouts. Used 2 tsp white vinegar and 1 tsp red wine vinegar. Didn't have ancho powder, so added a little chili powder and cayenne (my man is half Mexican). Used 2 tablespoons of lime juice, since that's what all the sites say to substitute, and 1/3 the amount listed of DRIED oregano. Dumped all ingredients on top of the fat layer and put it into the crock pot bone side down. Cooked in the crock pot on low for about 8-9 hrs. Absolute perfection! I was concerned with so little salt, but it does not need it. Just falls off the bone. Delicious!

2 users found this review helpful
Reviewed On: May 20, 2012
 
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