Teressa Profile - Allrecipes.com (13055135)

cook's profile

Teressa


Teressa
 
Home Town: Kalamazoo, Michigan, USA
Living In: Bellbrook, Ohio, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Dessert, Quick & Easy
Hobbies: Reading Books, Music
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Recipe Reviews 5 reviews
Almond Shortbread I
Excellent! EASY! Used an 8x8 pan and baked 30 minutes on 300 degrees. I used salted butter and added 1/2 teaspoon salt with the sugar and butter. I whipped the butter/sugar/salt/almond flavoring combination for about 3 minutes. In keeping with other reviewers, I used my mixer for the whole recipe, adding the flour gradually while my mixer was on "stir." Glazed with royal icing on the bias of the cookie and sprinkled with crushed almonds.

6 users found this review helpful
Reviewed On: Oct. 28, 2011
Pear and Gorgonzola Cheese Pizza
Delicious. I doubled the recipe and made the following modifications: I used crescent roll as the crust. I did pre-bake the crust 5-6 minutes, let it cool and then added the toppings. For color and for a little additional sweet, I sprinkled 1/2 cup dried cranberries over the provolone cheese. I agree with an earlier review, this did feel like I was eating "grown-up food."

4 users found this review helpful
Reviewed On: Oct. 18, 2011
Slow Cooker Pulled Pork
This was definitely a great recipe, but I have to give it only 4 stars. Using pork tenderloin for pulled pork is like using beef tenderloin for meatloaf - the basic idea is right but overkill. Pork shoulder roast or a picnic cut is better. Really any cheaper cut of higher fat pork will work better than tenderloin. All that being said, the tenderloin does work and provides a low fat, but more dry pulled pork. I've also used Dr. Pepper, added sliced sweet onion, 1/4 c. apple cider vinegar and 1 t. red pepper flakes. Adds a little zing to the sweet. It's been my experience that the pork comes out better cooked on LO for the entire time. If you have to shorten your cooking time and use HI, be sure that all of the meat is covered with liquid and place the onion under the pork to avoid burning or overcooking.

117 users found this review helpful
Reviewed On: Mar. 4, 2010
 
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