Melsie Profile - Allrecipes.com (187836279)

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Melsie


Melsie
 
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Member Since: Oct. 2012
Cooking Level: Not Rated
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Recipe Reviews 3 reviews
Spicy Rapid Roast Chicken
This was such a great recipe!! I did a couple of minor changes to the seasoning though. First, I mixed 4 tbsp salt, and 1 tbsp of the other listed ingredients. Then I added 1 tbsp. of garlic powder and onion powder and thyme; as well as added an extra 1 tbsp. of paprika (I use smoked paprika and its amazing). Oh, I cooked 2- 5 1/2 lb. young chickens too...but this much seasoning gave me plenty to completely cover both sides of the chicken as well as under the breast skin and inside the cavity. I cut up leeks and shallots and put inside the cavity for extra flavor. I put parchment paper in the bottom of the pan and sprayed it with Olive Oil Pam. I cooked the chicken covered,breast side down, and flipped it over and uncovered it for the last 20 minutes so the skin would be crispy. The cook time was about 1 hr 50 minutes for 2- 5 1/2 lb chickens. The flavor was amazing and everyone loved it, so this will be a regular recipe around here.

2 users found this review helpful
Reviewed On: Mar. 5, 2013
Pumpkin Butter
I made this recipe last night for my daughter who is crazy over pumpkin butter and it's an amazing and tasty recipe! I made a double batch...it goes fast around here. Made some easy yeast rolls to go with it and it's amazing! Will definately make this one for teacher/friend gifts too.

1 user found this review helpful
Reviewed On: Nov. 22, 2012
Quick Yeast Rolls
I LOVE these rolls! This was the easiest recipe to follow, and the rolls are light and delicious! Maybe the people that rated it lower than 5 stars aren't familiar with making yeast rolls?? Anyway, it's suppose to be sticky and gooey, adding flour definately weighs them down and makes them much denser. This is one recipe that I will definately make on a regular basis! Oh, and the whole family loves them! They're amazing with fresh honey too!

0 users found this review helpful
Reviewed On: Nov. 22, 2012
 
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