CINDYMIZE Recipe Reviews (Pg. 1) - (18386656)

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Slow Cooker Carnitas

Reviewed: Sep. 28, 2013
We have made this several times now and it just gets better. I double the spices except the cinnamon and start it the night before in the slow cooker, about 8:00pm. Then, before work in the morning, I shred it up in the cooking liquid and let it cook all day in the liquid. Right before serving, I put it in a shallow metal baking pan and "broil" it for 10 or so minutes. This gets that crispy taste on the edges that my husband loves. A squeeze of fresh lime after it comes out of the broiler adds a nice touch. Also, once cooked, the leftovers freeze beautifully in Ziploc bags for more quick easy suppers on busy nights. Could not be a better recipe for busy families! Thanks!!
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Beer Butt Chicken

Reviewed: Jun. 21, 2009
Have been making this for big tip, fill the neck cavity with something savory, a half lemon, lime, onion, whatever you have on hand. Without doing this, I ended up with dry chicken, all the savory goodness and flavor went out the top. I put some chopped onion, garlic and herbs (fresh in summer, dried in winter) in the can with the beer. Also, I have never used butter, just rubbed the skin with a dry rub, seasoned salt or something similar. We love this!!!
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Cake Mix Cookies IV

Reviewed: Jul. 10, 2008
A friend's daughter gave me the best tip--add a package of Jell-O, any flavor, to the cookies for variety. I made two batches last night using two different kinds of cake mixes--golden butter yellow and regular white. To the golden butter yellow, I added regular Jell-O black cherry flavor. These turned out more flat and crispy. To the white cake mix, I added store brand sugar free cherry gelatin. These turned out more cherry-flavored and more cakey. Depends on your preference, but both were good. This basic recipe is limited only by your imagination and the number of flavors of cake mix and Jell-O in your grocery store!
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