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mommysuenc


mommysuenc
 
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Member Since: Jan. 2006
Cooking Level: Intermediate
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Recipe Reviews 11 reviews
Barbecued Beef
Started with this recipe and made some changes in cooking method and sauce ingredients. I put garlic powder and pepper on the meat and wrapped it in foil. I cooked the packet on low for @ 8-9 hours. The meat was really tender, falling apart. I carefully lifted the foil packet with the liquid and grease out of the crockpot and reserved it. (My thought was that my sauce might be a little too thin. I ended up not adding of the liquid in. I would keep this in mind if I had a larger cut of meat and needed more sauce.) Next, I pulled the meat apart, mixed sauce, combined with meat, and cooked on high for @ 1 hour. I made sauce as follows: 1 1/2 c ketchup, 1/4 c brown sugar, 1/4 c red wine vinegar, 6 T mustard, 2 t Worcestershire sauce, 1 t chili powder, 1/2 t garlic powder and 1/4 t black pepper.

1 user found this review helpful
Reviewed On: Mar. 4, 2014
Pork Tenderloin with Creamy Herb Sauce
My family enjoyed this. I didn't have carrots, so I skipped that part. I browned pounded medallions, seasoned with a bit of black pepper. Based on other reviews, I doubled the sauce ingredients. I didn't have bouillon granules, so I softened two bouillon cubes with a touch of boiling water. I substituted 2 T of homemade Italian seasoning for the basil and parsley. (I don't care for the taste of dried parsley.) If I had fresh basil and parsley, I might have used them instead. I was tempted to add dried rosemary and minced garlic, but these flavors were already in the Italian mix. I used 4 tsp flour and 1 tsp black pepper with the herbs. I stirred in my bouillon mixture and 1/4 c wine (wasn't sure if we would care for it doubled). This made a thick mixture which I added to the warmed 1 1/3 c cream. Actually, I only had about 1/2 cup cream and used 1% milk for the rest. I added the pork back in and simmered for about 15 minutes. I would definitely recommend doubling the sauce ingredients to the quantities I used. I actually added in a touch more milk as the sauce got a little too thick. It sounds like I made a lot of changes, but really I just had to accommodate what I had on hand. This was easy to make - even the first time. I would definitely make it again for my family. I think there is plenty of opportunity to adjust the sauce flavors if you want. I would have loved a touch of Dijon, but my daughter would not have eaten it.

1 user found this review helpful
Reviewed On: Jul. 25, 2012
Jo's Rosemary Bread
EXCELLENT BREAD!! I used the bread machine to do most of the kneading work, but baked the bread in the regular oven because I wanted a rustic shape. When I removed the dough from the bread machine, it collapsed, kind of like what happens when you punch down the dough. I worked in some extra flour and put it in a bowl sprayed with Pam, covered it and let it rise for about 30 minutes. I put it on my bread stone and brushed it lightly with olive oil and fresh ground pepper. I baked the bread at 375 for 15 minutes, then raised the temp to 425, as per another review. I had planned to only bake about another 10 minutes, but it took about 15 minutes. I followed the advice about ice cubes in the bottom of the oven, as well as spraying the loaf and the sides of the oven to create lots of steam. The bread baked up with a delicious crust. I mixed up the herbs for the Carraba's dipping oil and served with EVOO at the table. Hubby ate with butter. Whole family LOVED the bread and wanted to know when I would make the next loaf. The only change I made to the recipe was that I only used 1 tsp of salt, as suggested by some other reviews. I was very tempted to add garlic powder (1/2 tsp) and parmesan cheese (1 TB) as a few other reviewers did, but I really wanted to taste the recipe as written. I will definitely be making this bread again, so I will have plenty more chances to experiment.

1 user found this review helpful
Reviewed On: Jan. 12, 2012
 
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