CoreyLea Profile - Allrecipes.com (14575449)

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CoreyLea


CoreyLea
 
Home Town:
Living In: Fredericksburg, Virginia, USA
Member Since: Aug. 2012
Cooking Level: Expert
Cooking Interests:
Hobbies: Hiking/Camping, Boating, Fishing, Photography, Reading Books, Music
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Recipe Reviews 6 reviews
Sarah's Applesauce
This was a very easy recipe. I love when basic ingredients come together to create a delicious dish! I used 5 medium sized McIntosh apples and about 6 small Honeycrisp apples. I used brown sugar, as suggested by many of the reviewers, however, I did not increase the brown sugar to compensate for the increase of the apples (they are both naturally sweet). I did double the cinnamon, and I added 1 tsp of nutmeg, and 2 tsp of vanilla. I also used 1 1/4 cup of water because I increased the apples. Now for the flavor.....I cannot believe I have been purchasing Motts for YEARS! I do not like applesauce....I buy it for my boyfriend and my 2 boys. This is a HUGE winner!! The flavors are robust, the texture is perfect (Note: I did not use a masher. I used an electric hand blender and only used it to break up some of the apple skins...they did not want a "smooth" texture). My only reason for subtracting a star is because with me using 11 apples, it did not make a lot. Maybe 4 cups, at best. Sounds like a lot for 3 men in the house, this didn't last more than 30 minutes after it cooled off!! I will most definitely make this again...but will buy a huge bag of apples from the Farmer's Market instead...and can what we don't eat right away.

1 user found this review helpful
Reviewed On: Oct. 9, 2013
Restaurant Style Chicken Nachos
My boyfriend absolutely loves nachos so when I came across this recipe, I knew I had to try it. I made it as described, with the exception of using 2 tbsp. of homemade taco seasoning ("Taco Seasoning I" on this site); and I used a rotisserie chicken (shredded up) versus the canned version. Ease of prep: it couldn't get any easier! I think shredding the chicken took the longest but it was worth it! The shredded chicken felt smoother in your mouth versus chunks of chicken, but I believe it's personal preference. Ease of putting the meal together: again, it could not be easier! I do feel that you need more Mexican seasonings to make it taste more authentic, though. Overall: DELICIOUS!! Or as my teenage son would say, "Nom nom nom!", This will be a staple in my household! Side note: I doubled the recipe and used an entire bag of Tostito's...layered it on a 9x13 cookie sheet (lined with foil). When it was done, the first thing I thought was this would be PERFECR for a football party!!

2 users found this review helpful
Reviewed On: Oct. 4, 2013
Slow Cooker Pulled Pork
I have NEVER made BBQ anything because you either get it right, or you don't. I found this recipe a few months ago, and I purchased a 7.5 pound pork shoulder on sale from Wegman's. ($1.29/pound). It sat in my freezer because I was scared to try it! (Note: I'm a city girl that is dating a country boy....so the pressure was definitely on!!) I decided to give it a whirl. I read through about 200 reviews and did tweak the recipe due to the fear of there not being any seasoning in the recipe....I used a pork shoulder, rubbed the meat with McCormick's Pulled Pork Seasoning and wrapped in saran wrap overnight, poured in anentire 2 liter bottle of Barq's Root Beet, and used Sweet Baby Ray's BBQ Sauce. It was a HIT!! My boyfriend who is as country as country can be said this was the best he's ever had. Granted, he "had" to say that or he'd be sleeping on the couch! My 15 yr old son, however, is brutally honest when it comes to giving his opinion....and he gave it 2 thumbs up! YEAH!!!! The meat was very tender (not mushy like some claimed)...it slid right off the bone when I drained the meat. This is a keeper...not just for the yumminess, but for the simplicity of the ingredients and the process in making it!! Thank you to the original poster for sharing this recipe!!

2 users found this review helpful
Reviewed On: Aug. 15, 2013
 
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Cooking Level: Professional
About me: The first time I remember cooking was when I was… MORE
 
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