Adrian Breedlove Recipe Reviews (Pg. 1) - Allrecipes.com (19139529)

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Slow Cooker Enchiladas

Reviewed: Jan. 20, 2013
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.
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Slow Cooker Texas Pulled Pork

Reviewed: Jan. 13, 2013
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.
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Slow Cooker Guisado Verde

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

Chef John's Buttermilk Fried Chicken

Reviewed: Dec. 9, 2012
I made this tonight and followed the recipe exactly, other than using boneless skinless breasts cut into strips. The finicky family loved it. Next time I may add some hot sauce to the soak. Thanks for a great recipe!
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3 users found this review helpful

Hot Water Cornbread

Reviewed: Dec. 1, 2012
I made these tonight using butter instead of shortening. If you use salted butter, you may want to cut out or severely decrease the salt. They were the consistency and basic taste that I wanted, but just too salty. I'll be making these again soon.
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Authentic Cincinnati Chili

Reviewed: Nov. 27, 2012
I made this Sunday/Monday and I will preface this review by saying that my only exposure with this style of 'chili' is via the frozen Skyline 2-way microwavable meal and a "Cincinnati Style" chili dry seasoning mix. However, I enjoyed both of those and wanted to go fresher. I made the recipe as-is, with the only change being to portion size. I boiled Angus 85-15 beef as directed and let it sit overnight to solidify the fat. I also pre-mixed all of the dry ingredients and pre-chopped the onions to make it easier to dump everything in a slow cooker on a workday morning. We don't care for the consistency of onions in my house, so I used a food processor to very finely chop the onions and garlic together, using the vinegar and worchestershire sauce to help. Overall, I liked the flavor, but not the wateriness. Next time, I will follow what some others did and just rinse the beef in a colander or wire strainer. Then I will probably use reduced sodium beef broth to add as much liquid as needed. I will also fresh-grind the cloves and allspice berries just prior to adding, instead of cooking them whole. The flavor was lacking something (based on my limited experience disclaimer at the top), so I will work on it next time. 4 stars from me. Thanks for reading.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Oct. 14, 2012
I made this recipe last night, omitting the cilantro for my family's taste, and it turned out great! I used 3 boneless skinless breasts (whole & raw) in the cooker, and shredded right before serving. I served it over tortilla chips, and my wife & son ate theirs over white rice. Both ways were good with lots of flavor and no heat. This will become a cold weather staple at our house.
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Classic Caramel Corn

Reviewed: Sep. 4, 2012
Great recipe! I've never made anything like this before and it went flawlessly. There's just a lot of sticky cleanup! I used microwave popcorn and stirred it in right out of the microwave. I also used bacon-flavored popcorn for a twist on the original. It is... different. Bacon "flavor" is not bacon, but it works pretty well with the caramel.
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