kristin Profile - Allrecipes.com (18485040)

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kristin


kristin
 
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Member Since: May 2006
Cooking Level: Expert
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Recipe Reviews 9 reviews
Meatball Nirvana
The only thing I do differently (this comes from a 100 year old family italian meatball recipe) is to make a well within the meat mixture and add the parmesan cheese, bread crumbs, milk and mix them up into a slurry...and wait a few minutes. Then combine this into the meat mixture, form into balls and let sit in the fridge for an hour to "set up." Instead of baking them, the cooled meatballs are added into spaghetti sauce that is simmering on the stove. Let the sauce and meatballs cook together (which I'm told from my Italian family that I married into) is the best way to avoid tough meatballs. I have to agree with them. After an hour on the stove with bubbling tomato sauce, the meatballs are fabulous and add flavor!

7 users found this review helpful
Reviewed On: Dec. 30, 2011
BBQ Pork for Sandwiches
As others have said, I use a 3-4 lb pork roast as it is a cheaper cut of meat that gives you fabulous results. I put the pork in my slow cooker, toss in some chopped onions, beef broth and a large bottle of bbq sauce (Ken Davis Sweet and Zesty is my favorite) a splash of liquid smoke and cook on low for 10-12 hours. Remove the pork and shred with 2 forks. I scoop out as much of the fat that has cooked out of the pork and toss it out. Yes, you do lose a fair amount of sauce, but after putting the shredded pork back into the crockpot I add a smaller bottle of bbq sauce (I add Ken Davis Bold and Zesty) and heat through. The pork ends up being a little sweet with a bbq flavor that appeals to almost everyone. It so easy to make the night before and then add the 2nd bottle of bbq sauce the next day when reheating.

3 users found this review helpful
Reviewed On: Dec. 29, 2007
Awesome Slow Cooker Pot Roast
Awesome recipe. I also use different varieties of Cream of Mushroom soups that are available (the roasted garlic version is great).

0 users found this review helpful
Reviewed On: Aug. 27, 2007
 
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