foursixquebec Profile - Allrecipes.com (13069777)

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foursixquebec


foursixquebec
 
Home Town:
Living In: Grand Chute, Wisconsin, USA
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy
Hobbies: Scrapbooking, Sewing, Gardening, Camping, Biking, Walking, Photography, Reading Books, Wine Tasting
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Recipe Reviews 10 reviews
Slow Cooker Italian Beef for Sandwiches
LOVED this - with a few tweaks. I used chicken broth instead of water, and used a little over half of the meat that the recipe calls for. I think if I had used a whole 5 pound roast, it would not have been enough liquid. I also added some dehydrated bell peppers about halfway through (I didn't have any fresh on hand), and added some Italian seasoning. I did cut out the salt, since the broth had some salt, too. It turned out really well, and I would definitely make it again, with these changes :D

1 user found this review helpful
Reviewed On: May 6, 2013
Irish Cream Chocolate Cheesecake
I made this for my husband's dad's birthday. He said his family LOVED it (I missed the party), but I wasn't a huge fan. I guess maybe it's because I'm more used to the texture of an unbaked cheesecake - I never realized there was such a difference between baked & unbaked. It seemed too dense, really heavy, super rich, which I didn't love, but apparently that's how baked cheesecakes are supposed to be (my husband tells me). So he would have given it 5 stars, and I would have given it 3, so I averaged it out to 4. I also did chocolate graham crackers instead of chocolate cookies for the crust as a few reviewers had recommended, and you couldn't tell the difference, and I used reduced fat cream cheese & sour cream. The flavor of it was good, it was just the richness/density that I didn't like.

0 users found this review helpful
Reviewed On: Oct. 28, 2012
World's Best Lasagna
The name says it all. It's the best ever.

3 users found this review helpful
Reviewed On: May 16, 2012
 
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