Lora Recipe Reviews (Pg. 1) - Allrecipes.com (11514445)

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Whiskey Slush

Reviewed: Apr. 16, 2011
I have been making this recipe for years. It is always a hit at parties. IF we put any soda in it has always been 7-up or Squirt. I also cut the sugar in half, it is more to our liking that way. After doing it like that for a while I decided to make the slush minus the soda and put it into individual plastic cups and use Glad press and seal to keep slush from spilling and freeze that way. Then when we are ready for one we just put it in the microwave for about a minute and it is still frozen but ready to eat with a spoon. No more trying to sccop out hard slush. This is TOO GOOD!
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Whiskey Slush

Reviewed: Apr. 16, 2011
I have been making this recipe for years. It is always a hit at parties. IF we put any soda in it has always been 7-up or Squirt. I also cut the sugar in half, it is more to our liking that way. After doing it like that for a while I decided to make the slush minus the soda and put it into individual plastic cups and use Glad press and seal to keep slush from spilling and freeze that way. Then when we are ready for one we just put it in the microwave for about a minute and it is still frozen but ready to eat with a spoon. No more trying to sccop out hard slush. This is TOO GOOD!
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3 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Oct. 12, 2010
This is AWSOME!!!!!! I have made this several times exactly as the recipe states with the exception of the oil and sugar. I cut the oil down to 1/4 cup and the sugar to about 2 teaspoons. I found after making them several times that the kabobs are a lot of work so I have marinated whole chicken breasts and then grilled I have also slowly grilled frozen chicken breasts and used this as a basting sauce. Anyway I have made this it turned out great. I would give it 10 stars if I could.
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2 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Oct. 12, 2010
This is AWSOME!!!!!! I have made this several times exactly as the recipe states with the exception of the oil and sugar. I cut the oil down to 1/4 cup and the sugar to about 2 teaspoons. I found after making them several times that the kabobs are a lot of work so I have marinated whole chicken breasts and then grilled I have also slowly grilled frozen chicken breasts and used this as a basting sauce. Anyway I have made this it turned out great. I would give it 10 stars if I could.
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0 users found this review helpful

 
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