SWEETPEA3087 Profile - Allrecipes.com (1574501)

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SWEETPEA3087


SWEETPEA3087
 
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Member Since: Mar. 2003
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Recipe Reviews 9 reviews
Slow Cooker Carnitas
Perfect flavor for carnitas. I doubled the spices except the cinnamon (used 1/4 t.) and cut the roast into 4 pieces. Cooked on High heat in the slow cooker for 5 hours, then shredded slightly and baked on cookie sheet until edges were just starting to crisp, about 15 minutes. Hubby raved! He has ordered carnitas alot from different Mexican restaurants and put these at the top of the list of his favorites. Thanks for posting this easy and great recipe. We will be using it over and over.

5 users found this review helpful
Reviewed On: Aug. 29, 2009
Creamy Cajun Shrimp Pasta
Normally I have a rule when trying new recipes...try as written first, then tweek if necessary after. But after reading reviews, this got adjusted on the first try. First, angel hair pasta is quick cooking. The box recommends 4 minutes or so of cooking time for al dente, more time makes a stick-together, lumpy mess. Second, I have to think that the 2 Tbls. of cajun seasoning is a typo(?). I only used 1 Tbls, and thought it was still too much. 2 teaspoons should be plenty, without it being so overwhelming. What is the reasoning for cooking the spice for so long? I let the roux cook for a minute or so before adding the milk, (cutting the flour back to heaping 2 Tbls, which was plenty)to 'bloom' the flavors and it didn't burn that way. We were 'so-so' on this dish, won't be on the regular rotation menu.

1 user found this review helpful
Reviewed On: Oct. 26, 2008
Southern Grilled Barbecued Ribs
The sauce for this recipe is fabulous! It was great to use everything right out of my pantry, I even added a little (2T) maple syrup to give a extra sweetness. I had bought some spare ribs on sale and wanted an easy recipe for them and this was it. My only complaint was the meat I bought was still tough after baking first for an hour, then grilling. We put the ribs back into a covered roaster pan, poured the remaining sauce over, then baked again for another hour at 300 degrees. YUM! YUM! I'm sure baby-back ribs are more tender to begin with than spare ribs.

28 users found this review helpful
Reviewed On: Oct. 4, 2005
 
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