vr6Dad Profile - Allrecipes.com (19139529)

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vr6Dad


vr6Dad
 
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Member Since: Aug. 2011
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Recipe Reviews 8 reviews
Slow Cooker Enchiladas
I usually try to make these recipes as-is the first time around, just to be fair to the original submitter; however, I tweaked this one from the start to suit my family's tastes. I used 2 shredded de-boned chicken breasts that I prepared in advance by stewing, cooling and then shredding. I also used Herdes salsa verde instead of the jar of chunky salsa called for in the recipe. I've found over the years that my family prefers green sauce with chicken or pork, and red sauce with beef when we are eating Mexican dishes. I used the 16oz jar of salsa verde and one can of cream of chicken soup and omitted the can of cream of mushroom. We're not a mushroom family, and I thought 2 cans of the soup would've been overkill. *** Next time I will use the reduced sodium soup. I used a round of queso enchilado cheese that I shredded just prior to putting into the recipe. I also used flour tortillas, as my wife doesn't care for the texture of corn tortillas sometimes. My slow cooker has a 10" round crock, so I used 10" tortillas for an easy layering system. As a side note, I used non-stick cooking spray on the bottom of the crock to help with clean-up and any issues of the tortillas sticking to the bottom, and it worked like a charm. I cooked everything for about 2 hours and it came out nice and melty cheesy and was easily spooned out. It isn't pretty to look at, but it doesn't matter once it's on your fork. This is definitely going into rotation in my kitchen.

6 users found this review helpful
Reviewed On: Jan. 20, 2013
Slow Cooker Texas Pulled Pork
For a slow cooker "BBQ," this was pretty good. I used sweet baby ray's original sauce, but next time I will cut back on the brown sugar and up the cider vinegar. I might also up the mustard a little bit. I'll admit I am a BBQ snob, as I have my own smoker, but for a weeknight pinch, it came in handy when my son was begging for some BBQ. I really like the buttered & toasted buns, and I'll be doing that from now on with all my BBQ. We used pull-apart rolls that I buttered and toasted to make little sliders. Bottom line: If I need another slow cooker BBQ, I will come back to this one.

2 users found this review helpful
Reviewed On: Jan. 13, 2013
Slow Cooker Guisado Verde
I have a picky family, but we are usually good to try new Mexican recipes. Today I made this Guisado Verde using about 3# of a Boston Butt pork roast. I took the advice of a couple of the reviewers and used Herdes salsa verde (my favorite) instead of the tomatillos, chiles, etc. I also used chicken broth instead of water. I did not use jalapenos, because my wife and son are more "delicate" than I am. The roast stewed for about 6 or so hours, then I shredded it and cooked for another 30 minutes as I made some cilantro lime rice to serve as a side. I served it in my bowl with cheese and sour cream as a soup, with rice on the side. For the second bowl I served it over the rice. The flavor was really good, and my wife said she will eat it again; however, she prefers less liquid and more of a chile verde consistency. It is a great recipe to play around with, and I recommend it.

3 users found this review helpful
Reviewed On: Jan. 13, 2013
 
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