AJBOULANGER Recipe Reviews (Pg. 1) - Allrecipes.com (1292812)

Slow Cooker Pernil Pork

Reviewed: May 20, 2012

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!

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Spicy Bean Salsa

Reviewed: Oct. 14, 2011

I modified this recipe by using only half the dressing (Wishbone Zesty Italian) since we are dieting, adding a little black pepper and a couple dashes of salt, 1/4 cup fresh chopped cilantro (as suggested), half a large seeded jalapeno finely chopped (I'm a wimp), about a tsp of lemon juice and less than that of olive oil, and a seeded roma tomato. Also used Walmart brand frozen sweet corn instead of canned. I mixed it all up (minus the wet ingredients) in a colander, since some folks had called the mixture "soupy;" this helped drain some of the fluid. This was wonderful after sitting only 1-2 hours and great the next day. The salsa had plenty of flavor despite halving the dressing, and had no hints of Italian (I like to keep my flavors ethnically true!). It was perfect both to my Anglo and my BF's Mexipino taste buds. Note: it does make a LARGE amount of salsa.

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Easy Chicken Tetrazzini

Reviewed: Oct. 5, 2011

I made a half-recipe with chicken pulled from a roaster last night. Used more than 2 tbsp shredded cheese (I'm sure!) and angel hair pasta, just slightly undercooked. Added a small can of drained mushrooms and a small amt of black pepper. Only cooked it for 20 minutes and broiled the cheese on top for a few minutes. It turned out great! We'll probably have at last 1.5 meals' worth left over.

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Meatloaf With A Bite

Reviewed: Oct. 3, 2011

I made too much! Doubled the recipe, so it had to cook longer. It was too spicy for me, but my man is Texmex, and he LOVED it. Will make again.

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Grilled Brown Sugar Pork Chops

Reviewed: Jan. 13, 2009

These were a little too sweet and had a bit of a "different" flavor, but in fairness I changed both the ingredients and cooking method. I used 1/2 as much fresh grated ginger as ground and cooked 4 boneless chops in a 350-degree oven for 20 minutes, broiling them a little at the end. They undoubtedly would have been better off the grill and with a thinner layer of sauce. The texture and doneness were perfect this way, however. Recipes that specify amounts of salt are better, IMO.

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Sweet Mustard Chicken Bake

Reviewed: Jan. 11, 2009

I love this recipe for the simple fact that it can be made without going out and buying a fortune's worth of ingredients that will otherwise never be used. And, it's good. The flavor is similar to a Chinese restaurant's honey chicken, but without the soy sauce. I made the recipe as written but with half the butter (as a result, it needed a bit more salt). The chicken had a significant honey flavor but the mustard was barely detectable, which made for a good balance. The recipe for some might be a little bland, so adding some herbs might be a good idea. Anyway, this recipe is a keeper.

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Herb Roasted Pork

Reviewed: May 19, 2008

This came out way too dry, and I only cooked it two 1/4 hours. However, the sauce was incredible, and the rub was perfect. I will try it again, but tent it in foil and cook it for a shorter amount of time.

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Bread Pudding with Whiskey Sauce III

Reviewed: Apr. 14, 2008

This was really good. Halved the recipe and used about 5 slices of loaf bread and regular raisins. Based on reviews, I added a couple pinches of allspice and used 3/4 of the Jack Daniel's. One could taste the whiskey, but it wasn't overpowering. There was way too much sauce for me. Only make 1/2, or less! I will definitely make this again.

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Rosemary Biscuits

Reviewed: Apr. 14, 2008

I used full-fat Bisquick, cream cheese and 1/2 and 1/2 (I'm bad). Also substituted 1/3 as much dried rosemary instead of fresh. These are amazing! Fluffy and very mildly herbal. Thanks for posting!

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Prize Winning Baby Back Ribs

Reviewed: Apr. 12, 2008

These were really good, but I used as much of the spices as the recipe stated, and the ribs tasted way too tex-mex for me. Next time will use half as much cumin and chili powder and add celery salt and maybe some garlic.

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Mar. 29, 2008

I 3/4'ed this recipe and used portobello mushrooms. The balsalmic vinegar taste was quite strong. I was afraid to use all the garlic it called for, but the mixture definitely could have handled the garlic. I thought that the recipe included plenty of broth-didn't need more. It did, however, need more salt than I used. Will salt the chicken more liberally and add all the garlic called for next time.

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Lemony Caesar Salad

Reviewed: Mar. 21, 2008

I made a half recipe, minus the red onions. It was rather bland and too olive-y, so I added a little more lemon juice and parmesan and doubled the garlic, which helped. The olive taste may have been less overpowering if I hadn't used extra virgin oil, and reggiano parmesan might have given it more flavor. Thought it was okay; my BF really liked it.

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Spinach Casserole

Reviewed: Mar. 5, 2008

Scaling apparently doesn't go lower than one (1 can, 1 pkg, etc.), so attempting to halve the recipe and use one package of spinach, I accidently used double the amount of soup and cream cheese as were recommended. I also added a clove and a half of garlic, and only used 4 oz of onions, which were plenty. This got rave reviews, anyway.

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Garlic Bread Fantastique

Reviewed: Feb. 24, 2008

I used this on hamburger buns to get rid of them. It needed to go on thinner, but it was really good anyway. A little less oregano would have made it perfect.

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Blueberry Sauce

Reviewed: Feb. 16, 2008

I halved the recipe, noting that the program doesn't appear to reduce quantities less than 1/8 tsp (used 2 pinches of cinnamon). Didn't have orange juice, so I used light cranberry juice. The sauce didn't thicken up as much as I thought it would. The recipe is absolutely delicious! The almond extract adds a really nice flavor that I loved.

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Candied Sweet Potatoes

Reviewed: Jan. 28, 2008

This was really good, but a little orange-y for my taste. Next time, I will use 1/2 water and 1/2 orange juice. I used a 2.5 lb can of "yams," mixed up the liquid ingredients (adding a teaspoon of cornstarch in a little cold water), heated it a to melt the butter, then added the canned yams. Simmered for 15 minutes, the sauce was the perfect amount and consistency. I like this recipe.

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