lisamarie Recipe Reviews (Pg. 1) - Allrecipes.com (11679966)

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Slow-Cooker Barbecue Ribs

Reviewed: Oct. 21, 2012
My version: I buy a cryovac pack of pork back ribs. My cooker is an old Westinghouse oblong shaped cooker (7x10). It's metal and sets on top of a metal base and has a glass top. I spray the bottom with no-stick spray. I cut the pack of ribs (Hormel) in half. I season all 4 sides with garlic and onion powder, salt and pepper. Then I put a thin layer of Sweet Baby Ray's Original on the bottom. Then I do the same with all sides of the ribs. With my cooker, I set it at 4 and about 2 hours later turn each 2 sections over. I keep doing that till they are all super tender. They always turn out perfect, super tender and flavored just right.
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Easy and Delicious Chicken and Rice Casserole

Reviewed: Oct. 21, 2012
Have made this basic recipe for years. Cream of mushroom or celery works fine but I use 2 cans of cream soup and a whole cut up chicken. Also, uncovering for last 15 minutes gives the dish a nice brown. The rice is just wonderful!
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Grilled Bacon Jalapeno Wraps

Reviewed: Sep. 13, 2012
My husband has made this many times. We call them poppers. As the recipe says, "seeded". ALWAYS remove the seeds from the jalapenos unless you want them extra hot! My husband has to make them because I have an extremely painful reaction on my hands (they turn bright red and burning hot; takes hours for it to go away) when handling raw jalapenos. We started using neufchatel cream cheese because not only does it have 1/3 less fat, it also doesn't melt as badly as regular cream cheese. We've never noticed ANY difference in how they taste. We also prefer them baked on a greased cookie sheet in the oven at 400-425 degrees instead of grilling them as the grill flavor tends to overpower the delicate cheese flavor. Be sure and use thin bacon and wrap it generously (of course it shrinks). They usually take about 15-20 minutes to get the bacon crispy. Just watch them carefully.
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