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Kristen G.
 
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Member Since: Jun. 2007
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Recipe Reviews 10 reviews
Kai Kang Dang (Chicken Curry with Coconut Milk)
This has a really mild flavor as written and is pretty soupy. I think next time I'll cut down on the coconut milk by 1/2 of a cup and increase the curry paste by a teaspoon -- only a teaspoon since the lesser amount of coconut milk will increase the curry flavor. It's a good base recipe, though, and will work with a wide variety of fresh or frozen vegetables.

3 users found this review helpful
Reviewed On: Feb. 4, 2011
Slow Cooker Beef Stew I
The meat and veggies were cooked well, but the flavor definitely lacked depth. As others have suggested, this recipe could really use some red wine. I'd also throw in a dollop of horseradish and more garlic to punch it up. Very disappointing, one-dimensional flavor as written.

1 user found this review helpful
Reviewed On: Feb. 25, 2010
Baked Slow Cooker Chicken
Really disappointing. The chicken was dry and flavorless. As suggested by other reviewers, I used potatoes on the bottom of the pot -- the potatoes were cooked perfectly, as were the carrots. But who wants to eat well-cooked but flavorless veggies and inedible chicken? I'll be going back to roasting my chicken in the oven.

0 users found this review helpful
Reviewed On: Feb. 25, 2010
 
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