SHELLIO Recipe Reviews (Pg. 1) - Allrecipes.com (18077243)

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Beer Cheese Soup I

Reviewed: Nov. 16, 2012
I made this recipe last week, and my husband, friend, and baby son (age 10 mos) loved it. I did a couple of things differently. As much as I hated to use processed cheese, I did add about 4 oz of Velveeta. I didn't use celery because I didn't have any. I used extra carrots and mushrooms because I wanted to use them up. I used water instead of chicken broth, again because I didn't have any. I used good quality extra sharp cheese, I think it was slightly more than 8 oz. And I used a stout beer (Deschutes Obsidian) which was a great choice. All in all the soup came together wonderfully - with all the chunky veggies it was really more like a veggie soup in beer cheese broth but what a great way to eat your veggies! Yum!
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Guinness® Corned Beef

Reviewed: Mar. 28, 2008
This was okay, but I like regular corned beef better.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Feb. 16, 2008
This was delicious, but I simplified it a lot. I followed the suggestion of other reviewers and just put the pork in the slow cooker covered with plain bbq sauce all day long, after about 10 hours or so we pulled the meat away from the fat and shredded it a bit, it was so tender and moist. We put it all in a casserole dish, poured the bbq sauce + juices from the slowcooker over it, and cooked it in the oven at a low temp, covered in foil, for another hour until folks arrived. We used kaiser buns and also topped it on the sandwich with more bbq sauce, sweet baby rae's, which was fine straight out of the fridge and not warmed up. We used 4lbs boneless pork and it was enough for 10-12 sandwiches. Also excellent when reheated. YUM!
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Fresh Herb Dinner Rolls

Reviewed: Feb. 16, 2008
These were delicious for Thanksgiving. I did as others suggested and quadrupled the herbs, also added some parm and they came out great. Even better was having them for leftovers - straight out of the fridge: turkey, roll, and some shredded mozzerella, microwave for 45 seconds or so... mmmmmmm.
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Beer Cheese Dip I

Reviewed: Feb. 16, 2008
I loved this dip, but made it a little bit differently. My grocery store didn't have velveeta (I guess they're too good for huge hunks of processed cheese!) so instead, we bought 8 oz of Cabot hot habanero cheddar. I cut it into several cubes, and melted it in the toaster oven for a few minutes, then just put the 8 oz cream cheese right on top for a couple more minutes, probably about 10 minutes total. I stirred them together, which takes a few minutes because it is still chunky but I didn't want to burn the cheese. Once it got a little smoother I poured in beer (a red ale) just a little at a time, probably about 1/4 bottle, to get the right texture. It was amazing! I was worried that using the unprocessed cheddar would make it too oily or otherwise a bad texture, but it was perfect, even when reheated in the microwave the next day. We ate this with Mall Pretzels from this website - perfect combo. The Cabot habanero cheese was very spicy - just a warning.
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Mall Pretzels

Reviewed: Feb. 16, 2008
These pretzels were delicious! They are somewhat time consuming to make, because of the multiple steps. I recently tried to double the recipe for a party, but found that the dough was much stickier and ended up having to add a full cup of extra flour. They still tasted great but if I double it again I will just mix each batch separately. We sprinkled some of them with cinnamon sugar instead of salt, and they came out delicious! Also made some into various sizes of sticks, rather than big pretzels. Will definitely be making this many more times!
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