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DLEE1209
 
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Member Since: Apr. 2002
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Recipe Reviews 10 reviews
Awesome Slow Cooker Pot Roast
just made this for the first time. I was making this for just me, so I chose a pot roast about half the recommended size (2.5lbs). I then only added in 1 can of soup and 3/4 cup of water. I kept the the one package of soup mix and cooked it for 2hrs. This came out super yummy. I had some left over veggies, so I added those in (celery and red pepper) and also added a can of chicken broth. It seemed to be to soupy so I added in a slurry of cornstarch. I let it cook on high for another 2hrs. I just took it out and it's perfect and super yummy. I'm definitely doing this one again.

0 users found this review helpful
Reviewed On: Feb. 3, 2010
Juicy Roasted Chicken
I decided to use this recipe after doing some internet research and the chicken came out great! We adjusted the recipe slightly - we used some mixed up salt which included some garlic power and mixed pepper from penzey's spices. We also put a few pats of butter in the skin of the chicken (sim to how you prep a turkey for thanksgiving.) we also put a few shallots into the cavity along with some of the celery.) The turkey came out up super juicey and yummy. We will be sure to use this recipe again!

0 users found this review helpful
Reviewed On: Jan. 19, 2009
Baked Brie in Puff Pastry
I've made this baked brie twice now - and it's been a big hit both times. This recipe is super easy too. I've used puff pastry sheets, thawed them out and rolled them out with a rolling pin. I find the sheets that I use to be a tad small for the baked brie rounds that I buy. Also, I've cut the brie round in half as advised in the recipe and used apricot jam and almonds in the middle. Minor tip - spread the jam first then add the almonds. One of those things I didn't think through the first time. I also tied up the loose ends with a piece of twine, that way it kept its shape while baking. All in all, a really great recipe.

1 user found this review helpful
Reviewed On: Dec. 5, 2008
 
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