juleska Profile - Allrecipes.com (11078016)

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Red Velvet Cupcakes for Valentine's Day
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Recipe Reviews 5 reviews
Bourbon Pecan Chicken
I made this last night for the first time for my birthday, and there were zero left-overs. Always a good sign with a new recipe! Awesome recipe but needs a little tweaking. The clarified butter / breadcrumbs / pecans mixture will not stick as many other reviewers have noted. Another reviewer recommended using egg and milk. Next time I make it I will definitely use milk, which is what I normally use when I'm breading anything. The butter just wouldn't grab on. Since I had limited pecans and so much of the crust fell off, I scooped the excess pecan mix into the sauce (personal taste). It made the sauce much thicker like a thick glaze, and it was delicious. I did need to add some extra bourbon, WS and a bit of hot water to thin it out a little bit, but the topping was perfect and I didn't lose any pecans.

0 users found this review helpful
Reviewed On: Apr. 22, 2014
Carrot Pineapple Cake I
Made this a few days ago and we just finished devouring it last night. A few things: I used fresh pineapple instead of canned, and fresh coconut (unsweetened). I cut the sugar by half. I also subbed coconut oil for the vegetable oil because I'm trying to get away from using vegetable oil period. The batter was a bit dry and sticky (not sure if the oil sub was the cause), so I added about 1/3 cup pineapple juice, a little more coconut oil and about 1/4 cup water to get it to the right consistency. The end result was AMAZING. A super moist cake that isn't too sweet. One tip: The icing they mention in the recipe is just enough for a simple bundt (what I ended up doing because I was low on cream cheese), but if you plan to do a double-layer round, you'll need to double the icing at minimum.

1 user found this review helpful
Reviewed On: Oct. 27, 2013
Warm Mango Salsa
This has become a staple in our house in the Philippines, where the local mangoes make it even better. I use fresh pineapple instead of canned, and triple the garlic and double the chili peppers (I use local chilis instead of jalapenos). Makes an amazing topping for pork chops, grilled chicken or even just over rice. You can leave out the butter if you have a dairy sensitivity or want to make it vegan, and it doesn't miss anything at all in the flavor.

0 users found this review helpful
Reviewed On: Sep. 21, 2012

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