grannywils Profile - Allrecipes.com (14732287)

grannywils


grannywils
 
Home Town: New York, New York, USA
Living In: Pecos, New Mexico, USA
Member Since: Mar. 2012
Cooking Level: Expert
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking
Hobbies: Walking, Photography, Reading Books, Music, Charity Work
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Me and Sasha
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Recipe Reviews 8 reviews
Apple Pecan Cobbler
This recipe is outstanding! Just made it again yesterday, and finally got it perfect. For me the secret was getting the apple slices perfectly thin, and then I sliced them in half. I baked this in a 9X11 glass baking dish, and it came out perfectly. I followed the recipe exactly and baked it for exactly 55 minutes. I live in the mountains in New Mexico, and some times baking times need to be altered slightly. But this one worked out just fine as written. So far this is my husband's favorite recipe that I've tried from the AllRecipe's site. Thank you so much, Lori Smith for sharing it!

0 users found this review helpful
Reviewed On: Aug. 6, 2014
Creamy Cinnamon Rice Pudding
I have to believe that there is an error it the ingredients list somewhere. If you use 3 quarts of milk with one cup of rice there is just no way that this pudding will set. I did try it exactly as written. Even after reading other comments, I just could not get this recipe to work. I thought maybe the recipe meant 3 CUPS of milk instead of 3 QUARTS; but then that still did not sound right, because it calls for 2 cups of sugar which would make it awfully sweet. I have finally given up on this one; which is really too bad, as I wanted to like it.

0 users found this review helpful
Reviewed On: Apr. 22, 2013
Kathy's Delicious Whole Slow Cooker Chicken
I tried something different with this recipe and wow was it a hit..! I happened to come on about ten sets of chicken drumsticks and thighs and did not know quite what I was going to do with them. I had been saving this recipe and thought why not try this in the slow cooker with all these chicken pieces. I prepared all the pieces just as instructed for the original whole chicken recipe, and made quite a bit of extra sauce. I cooked the chicken pieces for about 7 to 7 1/2 hours, by which time the meat was falling off the bone. Then I shredded all that chicken meat and saved it for chicken tacos, or fajitas or to put over rice. I have several bags in my freezer to use as needed. The flavor is absolutely magnificent. My husband and I just love it. It was a bit difficult to pick the chicken out of all those bones, but it was so tender that it did not really take very long. I will definitely use this recipe on a whole chicken as written originally, and will also use this sauce on other items as well. It sounds as if it would work well on pork too. Thanks so much to Kathy for sharing it.

5 users found this review helpful
Reviewed On: Apr. 22, 2013
 
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