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BABYGIRL30S
 
Home Town: Worcester, Massachusetts, USA
Member Since: Sep. 2004
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Kids, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Camping, Biking, Fishing, Music, Wine Tasting
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  • Chili I
  • Chili I  
    By: ROBTX99
  • Kitchen Approved
  • This recipe has been rated 1,135 times with an average star rating of 4.6
Recipe Reviews 40 reviews
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Beef Stew IV
Good with some changes! Used three pounds of meat! Added also three cans of tomato soup and some merlot! Will be making this again!

1 user found this review helpful
Reviewed On: Oct. 25, 2009
Maple Salmon
Baked in foil and broiled the last 10 minutes! Was wonderful!!!

1 user found this review helpful
Reviewed On: Oct. 18, 2009
Oven Pot Roast
Great roast! I used a 6 pound roast (if I'm going to go through the trouble, I'm going to make sure there are leftovers)...I too seasoned the flour with garlic powder and herbs before I seared the roast. I used two cans of Cream of Mushroom with Roasted Garlic because I love lots of gravy. I also used the entire envelope of onion soup. 1/4 cup of red wine instead of vermouth and a little water. I then added potatoes and baby carrots. Put in an oven bag at 325 degrees for 3 hours and it was beautiful!

0 users found this review helpful
Reviewed On: Oct. 5, 2009
 
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