Ritzimitzy Profile - Allrecipes.com (10090489)

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Ritzimitzy


Ritzimitzy
 
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Member Since: Feb. 2007
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Bacon Wrapped Barbeque Shrimp
I misread this & used bbq sauce instead of seasoning. It was good. I only used a small amount of bacon on each shrimp (1/5 strip) & am glad that I didn't use more as it would've been overpowering if I did more. I also used Schwan's fully cooked bacon for it. I cooked half the shrimp this way & half with just the bbq sauce.

1 user found this review helpful
Reviewed On: Sep. 24, 2012
Amazing Pork Tenderloin in the Slow Cooker
Great pork! I made this recipe about a month ago & my family couldn't get enough of it! The only change I made then was to use low-sodium soy sauce. Love it! I'm making it again today & using two 2 pound roasts. I thought that I'd need to double the liquid but it almost covered the roasts with just the regular amount. I added sliced red onion to the bottom of the pot as my family wished I'd added some last time. I may add some mushrooms towards the end. Either way, this is a great recipe as it is! LOVE IT!

5 users found this review helpful
Reviewed On: May 22, 2012
Oh-So-Good Chicken
This dish was pretty good. I took some of the previous reviewers suggestions & doctored it some. I added a can of petite cut tomatoes & a can of corn (both drained). I wanted to make this quick so I bought 14oz of precooked chicken (I forget the brand). I also used Uncle Bens' Spanish Rice. This gave it quite a kick! Wow! I substituted light sour cream and fat free cheddar cheese. I didn't notice any problems with those. The only problem I had was that my 14 y/o son was adamant that he didn't like the mushrooms although I couldn't even tell they were in there! I only used 8 oz of mushrooms (one large can), I think 2 cups would have been way too much. We served this multiple ways: plain, with tortilla chips, or rolled up in a soft tortilla. They all were great! Oh, this was very filling too! Enjoy!

1 user found this review helpful
Reviewed On: Nov. 12, 2008
 
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