Carressa Recipe Reviews (Pg. 1) - Allrecipes.com (10100274)

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Caramelized Baked Chicken

Reviewed: Jan. 8, 2014
This recipe is ok, next time I will add stuff to make it a little less sweet. The sauce did not caramelize at all. It was still runny like water even after baking on the stove for 15 minutes and adding corn starch. I will add more corn starch next time as well.
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Charley's Slow Cooker Mexican Style Meat

Reviewed: Jan. 7, 2014
Sad to say I was excited to try this, but after making it today, I'm disappointed. I'm not very experienced making Mexican food, but figured it couldn't be TOO hard. It calls for 1 1/4 c. green chile peppers. I wanted to be sure I got the right kind of peppers so I googled it & it turns out there are several chile peppers that are green. One reviewer used jalapenos. I learned the smaller the pepper the hotter it will be. Didn't want it TOO hot (I have smaller kids) so I bought 1 jalapeno & 1 larger green pepper that was simply labeled 'chile pepper.' The seeds & membranes inside are the hottest parts, so I threw that out. Both peppers came to 1/2cup total. Only used 1/2 the dry seasoning & onion. Used Tapatio hot pepper sauce, only 1-2 of the 5oz. Used a beef bullion cube as suggested. I figured cutting everything hot in half would drastically reduce the hotness. It was tender but, had no real flavor. After it was done I realized there was a video how to make this recipe. In it they say to use CANNED chile peppers. Maybe using fresh peppers caused this to turn out so badly? If that's the case they need to edit the ingredients & specify the green chiles are canned, NOT fresh.:(
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Foolproof Rib Roast

Reviewed: Dec. 25, 2013
This was the first rib roast I ever made. I've now made it several times, and it's the only way I'll ever make a rib roast. I insert a meat thermometer before cooking, and I rarely ever make a 5lb roast, usually 2-4lbs for my small family. The meat thermometer is handy for the smaller roasts since it will cook for a shorter time. I rub olive oil and a bunch of Montreal Steak Seasoning all over it for perfect flavoring. Remember not to open the oven door, not even to peek at it. I tape mine shut to help resist the temptation. :)
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Ruth's Grandma's Pie Crust

Reviewed: Nov. 24, 2013
I made my first pie (of all time) last year using this crust and 'Apple Pie by Grandma Ople' from allrecipes. It was the best pie & crust I've ever eaten in my life. I also used butter flavored Crisco instead of regular shortening. :)
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Apple Pie by Grandma Ople

Reviewed: Nov. 24, 2013
This was the first homemade pie of any kind I've ever made, and it was the BEST pie of any kind I've ever had in my life! I made it using 'Ruth's Grandma's Pie Crust' from the allrecipes website (world's best pie crust in my opinion!) I will be making this pie for the rest of my life. :)
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Chocolate Covered Strawberries

Reviewed: Nov. 12, 2013
Using shortening is much better than just the chocolate only which is what lot of other recipes say to do. I prefer to use semi-sweet chocolate chips. I heat it easily in the microwave, just be sure not to overheat the chocolate or it will get nasty and lumpy. I put it in a small bowl or a coffee mug, stirring every 20 seconds until the chocolate chips are almost completely melted, then I stir it for about 30 seconds to let it finish melting outside of the microwave. I use a shish kabob stick to dip the strawberries, I stab it straight down into the stem, it's way stronger than a toothpick. :)
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Juicy Roasted Chicken

Reviewed: Sep. 14, 2011
Dry & no flavor.
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Creamy Rice Pudding

Reviewed: Jul. 9, 2007
This was the first rice pudding I have ever made, and it turned out great! I did not have uncooked rice so I simply used Minute rice. I cooked 2 and 1/2 servings of minute rice, then made recipe as directed. I too only used 1 pan. I topped it with nutmeg and cinnamon.
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