lpritchett Profile - Allrecipes.com (13039174)

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Recipe Reviews 9 reviews
Bourbon Whiskey BBQ Sauce
I'm a displaced frustrated Texan stuck in a place that is not TX. I resorted to making my own chicken fried steak. Fail. My own BBQ. Success. This is WICKED good. And by wicked ,I mean cooking this stuff is a HELLACIOUS experience. It singes my eyelashes, burns my sinuses, splatters me w/ hot molten bbq lava, destroys my kitchen, and yet like any other hopeless junkie, I keep coming back for more. Because it is sublime. My husband does not even mind that I steal some of his bourbon. Thank you. RE: KLDREYER 06/04/11 - I use Heinz also, because it comes in a 24oz bottle which is equiv. to the 2C required, and it's perfect.

5 users found this review helpful
Reviewed On: Oct. 10, 2011
Key Lime Pie I
My husband loves key lime pie so I found this recipe to make for his birthday. It turned out perfect. I didn't use fresh squeezed juice, rather, bottled juice from the produce section call Sicilia Key Lime Juice (plastic lime bottle). I found it plenty limey and delicious, though I've never had key lime pie before so I am not an expert on these matters. The husband won't eat whipped cream so I skipped that and just used reddi-whip on mine and I thought it complemented the tartness well. I served my husband's w/ just blueberries. The only issue I had was that the crust stuck to the pie plate and it was very difficult to get a slice out in one piece. I had used pam, tho the recipe didn't say to, so maybe that was the problem? I'll make this again.

0 users found this review helpful
Reviewed On: May 26, 2009
Home Style Macaroni and Cheese
I love mac & cheese. I love kraft mac & cheese, I love homemade, I love it all. My only issue is that it never seems to be very good the next day. I am on a quest to find awesome next day mac & cheese. The all cheddar recipes are too oily and the cheese seems to separate from the pasta. The following day everything is bland and the cheesy creaminess is gone. The velveeta recipes, have, well, too much velveeta, a suspicious cheez product that doesn't even require refrigeration. I've always tried a blend of the 2 to get the cheddary goodness w/ the velveeta creaminess, but it hasn't quite resulted in a noteworthy next day product. This recipe has brought me 85% closer to that goal. I modified only slightly, using half the cream cheese and subbing velveeta for the other half, and as someone else did, processed slivered almonds w/ the parsley to use as the topping in place of breadcrumbs. Increased the mustard a little bit, because I love the bite it gives. Yum, heaven the first day (eat as much as you can even if you have to sacrifice eating other foods that day) and pretty darn good the next day too!

1 user found this review helpful
Reviewed On: Apr. 20, 2009

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