Jeff_Belmont Recipe Reviews (Pg. 1) - Allrecipes.com (16017616)

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Jeff_Belmont

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Baja Sauce

Reviewed: May 22, 2011
Great Sauce - 2nd time I made it, I used 1/2 cup Lite Mayo 1/4 Non fat yougurt and 1/4 non fat sour cream - same great flavor a lot less fat - Thanks for the recipe - Love it!
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Slow Cooker Pulled Pork

Reviewed: Oct. 19, 2010
Rootbeer?!? Seriously?!? That was my first response - I too went for the boston butt over the tenderloin - 4lbs for 1/2 the price of a 2lb tenderloin was enticing and, yes, I was skeptical - I jabbed the chunk of pork a few times with a fork left all the fat on it, tossed it in my big crockpot and covered it with a 2L bottle of 99c A&W Rootbeer (total cost, about $9.50) - set it on low for 7 hours and went to work... Came home for lunch, rolled the meat at 4 hours and went back to work... came home, and found the CP on "keep warm" - I dumped the liquid fat and rootbeer, pulled the bone, forked the meat apart and dumped a 23oz bottle of Sweet Baby Ray's original BBQ sauce into the pot and set it back to low for 1hr - the result was about 3.5 lbs of the best pulled pork my family has tasted - this could have served 10 people but there is less than half left!!! I saw this recipe pop in a "Superbowl Main Course" survey today (after I made it) - Shoot yeah, this is Superbowl food!!! I sampled the pork after the rootbeer bath and it already was great - I loved the raw sweetness the RB provided to the exterior and it was super tender and moist.... Winner Winner, Pork dinner....
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Modified version of Cheryl Maher's "Weeknight Pork Chops"

Reviewed: Sep. 21, 2010
Edit: - mix Mustard powder with cold water first and let sit in fridge for 10 min! ***NOTE - This review was for the original recipe, not my modified version - AR - my review of the original should not appear as credit to my own! Great concept - I too decided to glaze with it and I only had home made rasperry jam, white vinegar and colemans mustard powder (1tbsp of it, 1tbsp of cold water, rested for 10 min in the fridge prior to mixing in)- I was concerned but the final result was great - I wish I had doubled the sauce as others suggested as reserving 1/3 of a double sauce for a drizzle would have sent it to a 5* for me, this version simply doesnt make enough sauce as I think most have pointed out - but like I said, we loved it, there wasnt any leftover!!! Happy Cooking!
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Weeknight Pork Chops

Reviewed: Sep. 21, 2010
Great concept - I too decided to glaze with it and I only had home made rasperry jam, white vinegar and colemans mustard powder (1tbsp of it, 1tbsp of cold water, rested for 10 min in the fridge prior to mixing in)- I was concerned but the final result was great - I wish I had doubled the sauce as others suggested as reserving 1/3 of a double sauce for a drizzle would have sent it to a 5* for me, this version simply doesnt make enough sauce as I think most have pointed out - but like I said, we loved it, there wasnt any leftover!!! Happy Cooking!
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Beets

Reviewed: Sep. 11, 2010
This was a fun recipe to start with, I challenged myself to run w/ fresh beets but kept the concept beyond that all Michele's - very innovative and fresh - I'd have never experimented w/ Beets and Apples had it not been for this post - Thanks Michele - you created a challenge for me w/o knowing it!!! ~Jeff
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Potato Chips

Reviewed: Sep. 7, 2010
This is an innovative way of making chips, I've never tried microwaving them and actually was pleasantly surprised - I tossed them in a garlic/seasalt blend but I could see making these countless ways with different spices - Kudos - great idea!!!
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Fish Tacos

Reviewed: Sep. 4, 2010
This is a great recipe, the sauce is great, however I had to remake the beer batter as I learned the colder the better - get that batter cold, almost freeze the beer, then stack it in a bowl on Ice like a double boiler - my wife also prefered some seasoning in the batter other than what was mentioned, once I had cold batter, I dug it - see the cold reacts differently in the hot oil than a room temp batter, it was much crispier and lighter even - I also jumped the temp on accident to 400* and got a better result...
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