MAINEMOM Profile - Allrecipes.com (1530781)

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MAINEMOM


MAINEMOM
 
Home Town: Orofino, Idaho, USA
Living In: North Berwick, Maine, USA
Member Since: May 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean
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Recipe Reviews 32 reviews
Black Beans and Pork Chops
LOVE, LOVE, LOVE this recipe. Very simple, economical, tender and delicious. I've already made this a couple times. I actually followed the recipe closely (which is unlike me), except for sprinkling the chops with a shake of adobo seasoning before browning. Definitely use the BONE-IN chops. I always use boneless and was reluctant, but so glad I used the bone-in. They seem to be so much more flavorful and definitely less expensive. And my daughter (who is usu. pretending she is a of wolf or some type of cat) loved gnawing on the bones! I served with extra chopped cilantro on the side and yellow Goya rice. My husband said the flavor was very Cuban, and the combo of the pork juices, salsa and black beans is unbelievably flavorful. Since I had so much leftover cilantro, I chopped it all up, wrapped it well and froze it for next time. Since you're using the cilantro for cooking, the flavor is the same, even if the appearance isn't. Saved me from buying another bunch of cilantro and throwing most of it out.

27 users found this review helpful
Reviewed On: Apr. 18, 2010
High Temperature Eye-of-Round Roast
Wow, what a great recipe. And what could be better than delicious, easy and inexpensive? Yes, you do have to take leap of faith with this one, and I'm so glad I did. Since I'm a fan of "two-fer" dinners, I started with a 4 lb eye of round to insure leftovers and made my own rub of olive oil, a bit of gravy browning sauce and a TINY smidge of liquid smoke, sea salt, pepper, garlic and onion powders and paprika. I used my hands and rubbed the mixture in well over the entire roast, then placed it on a Pam-sprayed rack in a baking dish. I cranked up the oven to 500 and left it on a bit per other reviewer suggestions, turned it down to 475, then followed the 7 min/lb rule and turned the oven off. I planned to take it out 3 hours later, but had about a delay, so roast ended up spending about 4 hours after the initial cook time. My oven holds heat well, so roast was still warm. Outside looked dry and the ends, of course were well done (but tasty) when I sliced off a bit to sample. But cutting into it revealed a beautiful pink, juicy center and oh, so delicious. My 10-year had 4 servings and even my picky 12-year old son had seconds. In my opinion, would have been even better if I'd taken it out at the 3-hour mark (I like mine more on the rare side). I served with Horseradish Sauce on this site and the meat just melted in your mouth -- yes, do slice very thinly. The leftovers will make perfect French Dip sandwiches for dinner later this week. BEST roast I've ever made!!!

14 users found this review helpful
Reviewed On: Jan. 25, 2010
Cousin David's Slow Cooker Brisket
This was really delicious, but, wow, is fresh brisket expensive in my area (Maine). Since my son hates a strong onion flavor, I followed another member's suggestion and mixed my chili sauce w/a package of Knorr brown gravy mix and put sliced onions under the brisket. I cooked for at least 10 hours on low and at that point, the meat isn't really sliceable, so much as "chunkable." We really loved the flavor -- the meat just melted in your mouth, and the chili sauce gravy was just delicious. I will make this again when brisket is on sale.

10 users found this review helpful
Reviewed On: Jan. 11, 2010
 
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