THEBACCHUS Profile - Allrecipes.com (1588717)

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THEBACCHUS


THEBACCHUS
 
Home Town: Sarasota, Florida, USA
Living In: Topeka, Kansas, USA
Member Since: Mar. 2003
Cooking Level: Expert
Cooking Interests: Nouvelle, Mediterranean, Low Carb, Gourmet
Hobbies: Walking, Reading Books, Genealogy, Wine Tasting
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Recipe Reviews 140 reviews
Slow Cooker Thai Pork with Peppers
I thought this was VERY good, but I did have to make a few adjustments. First (because I was feeding large hardworking men), I used two pounds of pork loin (the whole kind you find on sale occasionally for around $2/lb here in the midwest and bring home to portion yourself) and cut into 1 lb hunks. Second, I cooked it on high for 4 hours (all the time I had) and the pork was just falling apart. Third, I waited until 2 1/2 hours in to add the peppers, otherwise they would have been mushy. Fourth, I found that after the cooking time alloted, the peanuty flavor had dissappated considerably, so I whisked in an additional tablespoon of peanut butter. I served it over boil in bag brown rice (all I had) and with oven-roasted green beans. Delicious and easy!

0 users found this review helpful
Reviewed On: Feb. 8, 2015
Slow Cooker French Onion Soup
I thought this was good enough for company. The night before, I browned the onions on a foil-covered sheet pan at 350 degrees in the oven, stirring occasionally. In my opinion, it's much easier than a sauté pan. I used two cans of low-sodium beef broth and supplemented the rest with water mixed with Better Than Bouillon. I only had shredded mozzarella for the bread, but it still turned out delicious!

1 user found this review helpful
Reviewed On: Jan. 4, 2015
Butternut Squash Soup
Delicious! As others, I roasted the squash and pulled the skin off. Took about an hour for mine to get really soft. I used less water/bouillon initially as I knew I could always thin it out. I had no marjoram, so used 1/2 the amount called for of oregano but I don't believe it added any distinguishable flavor. I used half sodium-free and half regular bouillon cubes. Finally, I followed the advice to use half the amount of cream cheese and thought that was sufficient. It was pretty thick, so I ladled some into a container to freeze before thinning the whole batch. I then thinned with additional water/bouillon mixture and added cayenne to taste. I thought this was fantastic as it was, but we were at an event a few weeks ago where there were butternut squash soup shooters with a candied bacon piece. THAT was divine! Would be wonderful for entertaining!

1 user found this review helpful
Reviewed On: Nov. 8, 2014
 
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