Mere Profile - (14891962)

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Member Since: Apr. 2012
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Recipe Reviews 2 reviews
Make Ahead French Toast
I was also skeptical from previous reviews (would it be too soggy?), but decided to give it a try for New Years Day. (We've started a tradition where we do a New Year's Day Dash, and while we're out running, our breakfast bakes in the oven, so this recipe fit in perfectly with our tradition!) I followed the recipe, with a few modifications: added cinnamon to the egg mixture (yum!) and omitted the pecans (allergy). I made the recipe around noon the day before, tossed it in the fridge, and cleaned up - very quick process (20 min max including washing dishes). The dish took about 50 minutes in the oven. The first 45 minutes, I had a glass lid on the Corningware dish and for the last 5 minutes, removed the lid to allow the top of the french toast to get golden and a little bit crispy. My only comment as a "watch for" is that our dish was too sweet. The directions say to "spoon" the butter/brown sugar/syrup mixture over the top before baking, I would recommend "drizzle" so that your dish doesn't get so sweet. Next year, we will keep the tradition from this year - thanks for sharing the recipe!

1 user found this review helpful
Reviewed On: Jan. 1, 2013
Slow Cooker Pulled Pork
I tired the recipe tonight to surprise my fiancé (since I had the day off, I spent the entire day baking his favorite cookies and wanted him to come home to a nice dinner!). The suggestions to poke the pork with a fork while it simmers was helpful. I also used some Jack Stack meat rub on it as well. It helped keep it moist. (I had 2 loins in the crockpot; 1 was forked and the other was not. The forked pork was MUCH more moist!) I used a combo of KC Masterpiece BBQ sauce and Sweet Baby Rays (both were on hand). The sandwich was juicy and tasty. Fiancé liked it and asked for a repeat. I would like to see what other recipes are out there to give it some more "oomph", this seemed very safe. Overall, good recipe.

1 user found this review helpful
Reviewed On: Dec. 10, 2012

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