LovelyCooking Recipe Reviews (Pg. 1) - Allrecipes.com (16653368)

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Boilermaker Tailgate Chili

Reviewed: Feb. 2, 2012
Great! Very forgiving recipe--I used chorizo sausage and left out the chili powder.
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2 users found this review helpful
Photo by LovelyCooking

Beer Butt Chicken

Reviewed: Jul. 2, 2011
Beer butt chicken is hard to mess up! I changed a few things about this recipe--couldn't imagine using a cup of butter so I rubbed with olive oil instead. I also seasoned with my favorite roasted chicken seasonings--garlic powder, onion powder, pepper, salt, paprika (for color), and thyme. I used a larger beer and recommend buying a beer you actually like as opposed to whatever single can you can find. You may use something that you don't like the taste of, which kinda ruins the dish. I use grass fed chickens and they never take 3 hours. For even more juiceness, consider brining before putting on the grill. Like I said, this is hard to mess up and truly a treat!
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5 users found this review helpful

Grilled Buffalo Wings

Reviewed: Jan. 15, 2011
This was a simple and easy recipe! The sugar makes everything burn a lot quicker which is my only complaint. By keeping the sauce on the grill it reduces very quickly and the sauce burns over medium heat because of the sugar from the soda. I added a cup or so of water throughout to keep the sauce going.
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1 user found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Jan. 15, 2011
This turned out just okay for me. Unfortunately my hand mixer broke midway through so I will blame the taste on that. It just was too much cream cheese for my taste. It was cream cheese and pumpkin pie not, pumpkin cheesecake. I will make this again with a new mixer, but will cut down on the cream cheese and perhaps increase the pumpkin. As is, it is 16 ounces of cream cheese to 1/2 cup of pumpkin...that is wayyyy too much cream cheese. I'll add less of the cream cheese, whip it a little longer so it gets fluffy and then add a bit more pumpkin
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4 users found this review helpful

French Fried Potatoes

Reviewed: Nov. 26, 2010
These were good! I'm used to getting crunchy fries only from blanching and frying twice. They are delicious but they usually require more time than I am willing to dedicate to french fries. These were great--soak in the sugar water and drain and then fry...they get crispy quick and are ready by the time the burgers are done!
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Fried Broccoli

Reviewed: Nov. 14, 2010
A great way to dress up frozen broccoli. flavorful but caution, you should like spicy food! We will lay off the crushed red pepper next time, and maybe add a few garlic cloves next time. It was very spicy this time but I think we may have added too much. Good recipe!
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2 users found this review helpful
Photo by LovelyCooking

Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 14, 2010
This was my first time cooking a whole chicken and I am very pleased with the results! There's only 2 of us so I used 1-4lb bird and took it out after 3 hours. It wasn't fall off the bone, but it was tasty none the less. Will definitely try this recipe again and will reduce the thyme and increase the others. Thyme was way too prevalent this go round. I will be using the leftovers for chicken pot pie and chicken soup and i think the chicken is going to make both taste great!
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Photo by LovelyCooking

Sauteed Apples

Reviewed: Nov. 13, 2010
Good recipe. I am used to cooking the apples on low heat for a long time. I am happy to find a recipe that is MUCH quicker and tastes almost as good. I made this recipe to use up apples that were about to go bad and they turned out great.
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1 user found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Nov. 13, 2010
I followed the recipe but my chicken came out bland and chewy. I used the leftover juice to make the rice and that was flavorful but didn't quite make up for the chicken.
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2 users found this review helpful

Best Brownies

Reviewed: Nov. 3, 2010
I've made these several times...maybe 4. Got EXCELLENT brownies the second time around but the other times have been just blah. Haven't figured out what I'm doing differently but I will definitely try again.
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Best Egg Rolls

Reviewed: Nov. 3, 2010
these were good, not sure they were "the best" but certainly better than what most take out places offer. I used half a pound of ground pork, a few chicken tenders I had and a few shrimp. I chopped all the meat fairly small (maybe even considered minced?). Chopping it smaller really helps to A) make the meat go further, B) not bite into pork and wrapper and C) IMO cuts down on the "greasiness". I upped the cabbage--maybe doubled? I cut off 2 cups of cabbage and didn't like the meat to veggie ratio (too much meat) so I kept adding until it looked better. I had a small amount of cabbage leftover to use as a side the next day so no idea how many cups but basically a whole head of a small cabbage. I chopped it up small and seasoned and cooked for a bit as others suggested. Because of the extra cabbage, I upped the seasoning. I used the thin wrappers (not the thick, tortilla like wrappers) and had just enough for 25-30. I put the ones I did not cook in a freezer bag and froze. Love the convenience of just going in and frying a few at a time to go with meals Just an update...I made these for a second time...used 1/2 pound pork and 10 shrimp...cut up very small...used less cabbage because some of it was going bad and still got nearly 30 eggrolls. Upped the seasonings a bit and added some onion powder.
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