LOACHIE Profile - Allrecipes.com (1540263)

LOACHIE


LOACHIE
 
Home Town:
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Member Since: Sep. 2003
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Gardening
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Recipe Reviews 12 reviews
The Easiest Blackened Chicken
I wanted to like this. Blackened Chicken sounded like something I get a the local malls food court. But this really did just taste like chicken in worchestershire sauce. Which it was so I don't know why I thought something special would happen when I cooked it. It did not happen. I did not like the flavor at all.

3 users found this review helpful
Reviewed On: Jan. 4, 2011
Slow Cooker Texas Pulled Pork
Perfect! Followed the recipe to a T and it was great. There were a TON of leftovers. I used a 5 pound roast. I put some of the extra meat in the fridge for later and still had a lot of leftover meat. I filled my muffin pan with scoops of meat. Each individual muffin tin holds the same as a typical sandwich. I put the muffin tin in the freezer and froze the individual serving size leftovers. After about 2 hours I took the tin out removed the meat muffins. Next they went into a ziploc and they will not all stick together. To reheat just pop one in the microwave on 50% power. These are great for a quick sandwich, with rice, with beans, or with eggs.

1914 users found this review helpful
Reviewed On: Nov. 22, 2009
Rich and Simple French Onion Soup
I use a mixture of onions each time I make this. This last time I used one large sweet onion, two small purple onions, and 1 small yellow onion. I also recommend caramelizing the onions in SALTED butter and olive oil. Also adding a sprinkle of salt to the onions will help them caramelize them better. I have used both sherry and red wine in this soup and find the red wine gives a richer, better flavor. We leave out the parmesan cheese and opt for only the provolone and this is a keeper. This is my kids favorite soup! They ask for it, they beg for it, they love it. They are 4 and 9 and this is one meal everyone can agree on!

3 users found this review helpful
Reviewed On: Nov. 18, 2009
 
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About me: I've been married for 28 years and cooking even… MORE
 
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