Misterbillio Profile - Allrecipes.com (188784851)

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Misterbillio


Misterbillio
 
Home Town: Sedro Woolley, Washington, USA
Living In: Mount Vernon, Washington, USA
Member Since: Mar. 2013
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Indian, Italian
Hobbies: Hiking/Camping, Walking, Fishing, Music, Wine Tasting
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Black Sands, The Big Island, HI
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Recipe Reviews 5 reviews
Kalua Pig in a Slow Cooker
This recipe was super-simple. I followed the recipe, mostly, but then added some sliced bananas to the top of the roast, which I discarded some time later in the cooking process. I'm not sure if the bananas actually added any thing to the flavor. This recipe was excellent on Hawaiian rolls with a dab of quality BBQ sauce. I bet this would go well in a wrap with some shredded cabbage.

4 users found this review helpful
Reviewed On: Aug. 3, 2014
Garlic-Ginger Chicken Wings
This recipe is THE best wing recipe I have ever had! I'm making them again, now, as I am writing this review. My only recommendation would be to douse your wings heavily in cooking spray, otherwise the WILL stick to the tin foil. The only other very subtle changes that I made to this recipe was using peanut oil in lieu of vegetable oil when coating the wings the first time (i.e. before tossing them in flour) and about 1 tbsp of lemon juice. Then, for the glaze, I added about 1 tbsp of Worcestershire, and I nearly doubled the ginger and garlic. The recipe is amazing as is, though - I always have to fiddle with recipes a bit.

6 users found this review helpful
Reviewed On: May 18, 2013
Baked Spaghetti II
I just made this recipe, with a few major changes. I read through the reviews and mixed and matched a few recommendations with my own ideas. I also heavily seasoned the beef while browning it with chopped red onion, garlic, red pepper flakes, black pepper. I added the garlic late so it didn't burn. Then, I mixed the soups into the meat with extra water to allow it to simmer for a longer period of time, with a splash of cabernet and a bay leaf. Once it simmered down to the right thickness, I topped the cooked noodles (mixed with 2 eggs and about 1/2 cup of Parmesan for a binder, as another reviewer suggests) with 1 cup of sharp shredded cheddar into a 9X13 pan. I had to use almost half of the noodles, as it surely would have spilled over if I were to use a whole package. I poured on the meat sauce, and then sprinkled a mix of about 1/2 cup of grated mozzarella and about 1/3 cup of asiago. Delish! I couldn't fathom following this recipe to a tee (but I almost never follow a recipe exactly), as it definitely needed a bit of work. Otherwise, this is an excellent recipe to start with and alter to your own liking.

4 users found this review helpful
Reviewed On: Mar. 16, 2013
 
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