erica3639 Recipe Reviews (Pg. 1) - Allrecipes.com (10459789)

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Beer Butt Rosemary Chicken

Reviewed: Apr. 7, 2014
I love this recipe and have used it for many years! One of the things I do differently is I use 1/2 a can of beer and supplement the other half of the can with BBQ sauce. After washing the chicken, I spray the skin with Pam cooking spray and then sprinkle a mesquite seasoning rub from Costco on it. The skin comes out crispy and very yummy. The mesquite rub is a fantastic compliment to the beer/BBQ mix. I highly recommend buying the stand for the can so it doesn't fall over. I used a small baking dish that just fits the stand but is relatively tall, so that juices don't leak and make a mess in the over. Lining the baking dish with foil makes clean up easier as well.
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Slow-Cooker Pepper Steak

Reviewed: Nov. 5, 2013
I used thin sliced petite sirloin steak for this, and had it seasoned at the store with a garlic based steak type seasoning. I told the butcher what I was making and he recommended that. It reminded me of Montreal Steak Seasoning, but with a more garlic base to it. I used olive oil instead of vegetable oil and then once the meat was browned, drained it in a strainer. I left out the tomatoes, salt and soy sauce. I instead made more of the beef base, using Better Than Bullion for it, and then added a bit if Mrs. Dash garlic and herb seasoning. I then added mushrooms, celery and a bit of cilantro into it. Instead of just using green bell peppers, I used the green but added some red, yellow and orange peppers too. Once it was in the croc pot, I taste tested the sauce and added more sugar or Mrs. Dash as needed, and it has a great flavor, without being too salty. I served it over Jasmine rice and my family loved it!
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The Best Stuffed Mushrooms

Reviewed: Nov. 2, 2013
I made these as an appetizer for my Christmas dinner two years ahold, and they were a huge hit! My husband isn't a mushroom fan and he ate them! I chopped up some scallions and the mushroom stems and sautéed them in olive oil and garlic before adding them into the cream cheese mixture. They are quite rich due to the cream cheese, so I highly recommend using low fat cream cheese. I had some leftover cream cheese mixture, and I spread it on a wheat cracker to make a nice snack.
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Candy Cane Fudge

Reviewed: Nov. 2, 2013
I don't think this qualifies as a "fudge" but it tastes great! I doubled the amount of peppermint extract, and it's been a huge holiday and party hit for a couple years now! I leave out the red food coloring, as it tends to come out light pink, and isn't esthetically pleasing. I leave mine in the fridge over night before cutting. It is quite sweet/rich, so I usually cut it into small pieces.
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Grilled Corn on the Cob

Reviewed: Nov. 23, 2009
This is a great recipe and works perfectly for my family and I. They all love it. To make things easier, for the butter part, I use "I Can't Believe It Isn't Butter" spray, makes the application easier and better coverage of the entire ear of corn. I always peel the husk down to the bottom to make sure the entire ear can be covered with butter, and then wrap it tightly in the foil. If wrapped correctly, nothing burns and the husk will stay in place. I also leave the salt and pepper off until the end for people who may want more/less than I make it with.
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Beer Butt Chicken

Reviewed: Jun. 16, 2008
Beer Butt Chicken is one of my favorite foods ever. I have made it before with family members who introduced me to this wonderful way of making chicken. This recipe is the closest to the way I have made it before. I add BBQ sauce to the beer though, gives it more flavor. I also add a squirt of lime juice and some cayenne pepper for added flavor. Yummy!
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