loscy Recipe Reviews (Pg. 1) - Allrecipes.com (15766339)

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Decadent Peanut Butter Pie

Reviewed: Feb. 19, 2013
I made this recipe as-written and it came out fantastic! The criss-cross grid on top made the pie look professional, and my guests were shocked to find out it was not store-bought. The pie was a much better consistency the day-after making it, so I would recommend making it at least a day before you plan to serve it, so that it can set in the fridge overnight. It is super-rich, so it will likely be a once-a-year type of pie, but totally worth keeping in the recipe box!
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Slow Cooker Carnitas

Reviewed: Feb. 19, 2013
I loved this recipe, and have made it 3 times now. Every time I serve it at a party, the guests rave. I followed the recipe as written, but followed the suggestion of another reviewer and put the shredded pork onto a baking sheet, poured drippings over it, and cooked for 30 min at 400F to make crispy edges on the shredded pieces. It was fantastic, and has become a staple in our house.
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Kalua Pig in a Slow Cooker

Reviewed: Feb. 19, 2013
This recipe was fantastic. I seasoned and cooked as written, but after shredding the pork, followed the suggestions of other reviewers and put it back into the drippings to cook on low for another hour. It was delicious! Next time I will probably put the drippings in the freezer for an hour and skim the fat, to reduce on the greasiness, but it was delicious this way as well. We ate it with Hawaiian sweet rolls and made mini-sandwiches all week for lunch. Highly recommended!
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Colleen's Slow Cooker Jambalaya

Reviewed: Feb. 19, 2013
I've made this recipe twice now, and liked it a lot better the second time. The first time I followed the recipe as written, and found that it was too soupy, even put over rice. The second time, I followed the advice of several reviewers and pulled out the liquid with a turkey baster at the 3 hour mark, cooking on high. This gave me just over 2 cups of liquid, and I made just over 2 cups of rice in my rice cooker. While the rice was cooking, I added my pre-cooked shrimp to the crock pot on the low setting. When the rice finished, I mixed it back into the slow cooker and served. This gave the perfect consistency for jambalaya - not too soupy with liquid, not too mushy with rice, and not with undercooked rice. I would highly recommend this recipe cooking as I did the second time. The flavors are good, but I will probably try the suggestion of a few other reviewers and use the Creole seasoning from this website as a substitute for the seasonings in this recipe next time. Even as is, I will be making this again, but it can't hurt to search for even further improvement!
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