littleboss922 Recipe Reviews (Pg. 1) - (11104959)

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Chocolate Oatmeal Cookies

Reviewed: Feb. 11, 2015
I made this recipe exactly as written (with the exception of using unsalted butter instead of margarine.) Oh my goodness, they are wonderful. I found I needed to bake them 12 minutes instead of 8-10. Definitely allow them to cool 5 minutes on the sheet before removing them to a cooling rack. This is a recipe I plan to make again and again.
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0 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jul. 23, 2011
This is how I've been making chicken for years. I rate it 5 stars because it's the simplest (and I think most delicious) way to make it. I was never able to cut a roasted chicken decently, so I love how this one just falls apart and it's very easy to strip the carcass afterward for all the extra meat. Instead of foil balls under the chicken, I just cut a large onion into chunks and put them underneath.
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50 users found this review helpful

Caramelized Turnips

Reviewed: Jan. 7, 2011
I made the recipe exactly as directed. We loved it! It was very simple to make. I coated my skillet with canola spray before making it to make sure nothing would stick. Not sure if that was necessary or not, but my pan was not a mess, so I just thought I'd mention it.
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4 users found this review helpful

Quinoa and Black Beans

Reviewed: Oct. 8, 2010
We make this often for dinner. It's a complete meal in itself and it couldn't be more simple to prepare!
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1 user found this review helpful

Barbecued Beef

Reviewed: Jun. 3, 2010
So easy to make and my whole family (even young kids) loved it. We didn't have greasy sauce like some people commented about, but I always trim my roasts really well before cooking. I don't typically like warm meat sandwiches and I loved it. I sliced up some onion and put it on the bun also. This recipe is definitely a keeper for us. I also left out the 1/2 tsp. of salt because usually I find Crock-Pot recipes to be too salty for my liking. This was just fine for me without the extra salt.
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3 users found this review helpful

Caribbean-Spiced Roast Chicken

Reviewed: Jan. 9, 2010
This was a wonderful recipe. My kids even ate it without any kind of dipping sauce, which in itself is a thumbs-up review! My husband is allergic to poultry, so I put some on a pork chop for him (and basted with the liquid) and he said it was good on the pork also. I used Bacardi dark rum, as the recipe did not specify which type of rum (light or dark) and that was all I had on hand. Delicious! I will definitely be making this again. The only thing that confused me a little about the recipe was "baste with the sauce"... because my mixture of lime juice/rum/brown sugar was liquid... not sauce-like. I'm not sure if I did something wrong or if what I was basting with is considered "sauce". I'm new at roasting whole chickens. In any case, 5 thumbs up from my family!
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2 users found this review helpful

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