BlackAndYellow Recipe Reviews (Pg. 1) - Allrecipes.com (19885177)

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Slow Cooker Pulled Pork

Reviewed: Dec. 6, 2011
This was super easy to make, and tasted great! I used a pork shoulder instead of a tenderloin, as I am on a budget. Two pounds was only $2.35 as opposed to the $10 dollars it would have cost to use a tenderloin. I used a rub on the pork and seasoned it before adding the root beer. I also added some sliced onions to the bottom of the pan. When the pork was tender enough, I removed the fat from the shoulder to make it a bit healthier. I added the bbq sauce an hour before serving it, as I wanted the meat to marinate in it a little while to enhance the flavor. It turned out very well. My boyfriend loved it! I served it with a potato salad. We had a little bit of pulled pork left over the next day which I used for taco night. It tastes great with some spicy guacamole rolled up into some flour tortillas! I would definitely make this again!
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9 users found this review helpful

Moroccan-Style Stuffed Acorn Squash

Reviewed: Dec. 6, 2011
This recipe was a great way to find out I don't like cumin! I thought it overpowered the dish. I guess I don't like cumin as a main spice...I would maybe try this again with some different spices and only a touch of cumin. 1.5 tablespoons is just too much for me. The squash was delicious though, it came out very tender and juicy. I also loved the chickpeas in it. Just make sure you like cumin before making this dish! It's a lot of work for a big disappointment if you don't.
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2 users found this review helpful

Bella's Brussels Sprouts with Bacon

Reviewed: Oct. 12, 2011
This recipe really spruces up Brussels sprouts! I've made this version a few times, and it is really good, however I think you can definitely cut back on the calories and fat. Instead of using 1/2 pound of bacon (wayyyy too much if you ask me! Why not just have bacon for dinner?) I only use about 3 slices. This will give you about 2 tbs of fat to work with, and you won't have to drain any of it. I also use center cut bacon which has less fat and more flavor. I eliminate the butter altogether, I find it really unnecessary considering all of the other liquids that you add in later, and there is enough bacon fat to coat and cook the onion and garlic. I also add a whole small onion, and more garlic to enhance the flavor. Using chicken broth also works (I sometimes don't have chicken stock), but use the stock if you have it as I think it's a little more flavorful that way. Overall, a really good recipe--one that even my mother asked me for! Which is saying a lot.
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8 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 12, 2011
This was a great recipe! I actually used chicken drumsticks because that was all I had, but they turned out delicious nonetheless! I decided to be a little bit healthier and baked them instead of frying. I used a suggestion from someone else to spray the chicken with Pam the last 5 minutes of cooking to get the crispy texture. It was really great! I didn't have cayenne pepper, so I just used more paprika, and I also added garlic powder to the flour mixture in addition to adding it to the sauce. The dipping sauce was excellent. My boyfriend was very impressed...next time I will just have to make more, as we both scarfed them down rather quickly!
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5 users found this review helpful

 
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