Alexandra T Profile - Allrecipes.com (18457421)

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Alexandra T


Alexandra T
 
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Member Since: Jul. 2006
Cooking Level: Not Rated
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Recipe Reviews 4 reviews
Zesty Slow Cooker Chicken Barbecue
We loved this! I only had 3 chicken breasts so I adjusted the recipe and just eyeballed the measurements. There was a little too much liquid left after cooking on low for 8 hours so I shredded the chicken and continued cooking on high with the lid OFF for around 30 minutes. Leaving the lid off allows liquid to evaporate and the sauce thicken. I would do it this way again rather than use less BBQ sauce because the result was heavenly. Also, my chicken wasn't frozen because I believe using frozen can be unsafe.

3 users found this review helpful
Reviewed On: Aug. 29, 2013
Pickle Rolls
This had an interesting taste but didn't work out overall. First I tried making with whole pickles and there was too much "pickle" taste (overwhelming) and the tortilla didn't go around it enough to really stay rolled tight after I cut them up. Then I tried to make with a pickle spear and the uneven shape made it impossible to cut into sections and stay together. I wanted to make these for a potluck and ended up having to go buy cookies on my way there. Disappointing to say the least. For the people who are making these for their kids for lunch, I'm wondering if they aren't cutting them up into bite size pieces and that's why they are easy to make. I could see how leaving them whole would be easy and tasty. I followed the other’s suggestions of patting dry the ham and I still couldn’t get this to make attractive bit-size pieces.

0 users found this review helpful
Reviewed On: May 25, 2007
Brick-Oven Pizza (Brooklyn Style)
I love how simple this recipe is!! I used 1 cup all-purpose flour and 2 cups whole wheat flour. My boyfriend has always said he likes whole wheat, but whole wheat pizza is awful. He LOVED this and said I could make it anytime! I image it's even tastier with just white flour. It's great to know all the ingredients going into your food and make something like this from scratch. I do not have a Pizza Peel and had some trouble getting the pizza from my cutting board to the hot stone. On my second one, I ended up putting the dough on my stone after I stretched it out and assembling the pizza on the hot stone. I'm not necessarily recommending this, but it was a lot easier than when I tried to place the completed pizza on the stone. Also, I cooked mine at 400 for a longer time because I wasn’t sure my stone could handle 550.

25 users found this review helpful
Reviewed On: May 21, 2007
 
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