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White Chicken Chili

Reviewed: Jan. 21, 2012
This is such an awesome start for a different chili. I added diced sweet red peppers to the oil and chicken, also added a can of Tomatoes Okra and Corn mixture(brand i found was Margaret Holmes), didn't add quite as much dry onion soup due to the saltiness. The last big change I made was using one can of Black Beans in place of one can,-(I love lots of beans in my chili) which changes the name to Black and White Chicken Chili! I also added a can of cheddar cheese soup at the end, instead of cheese on top, but definitely add the green onions, oh yum, yum, yum.
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Buffet Meatballs

Reviewed: Feb. 3, 2011
Really Great, made the first time with mamalade and apple juice, not having the grape juice or apple jelly. Made the 2nd time with the grape juice, and marmalade, (still forgot to buy the apple jelly!), rest of the ingredients the same. I served as a dinner over linguine or fettucini, so would go further. Third time, made exactly like the recipe says, and PLANNED to serve over rice, but my Grown Son came over and kept eating them out of the crock pot before I could get the rice made! They are SO awesome, and just as good each time, which helps when you aren't organized to be able to follow exactly. Some time I will have to try them as appetizers for a potluck, I'm sure they'll go just as fast as everyone says. Thanks for a really big keeper Recipe!!
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5 users found this review helpful

Baked Coconut Shrimp

Reviewed: Oct. 11, 2010
Wow, Wow is this the most wonderful Shrimp I have ever eaten. I have made it twice in the last week. The first time, the coconut I had on hand was flakier, maybe natural, and already somewhat toasted. It tasted great, but didn't stick real well. The second time, I used shredded coconut, and it stuck better. The sauce I made for my hubby who likes stuff hot was the orange marmalade (about 1/3 cup), Tablespoon or so of horseradish sauce, and tsp of stone ground seed style mustard. I don't like too much hot, so used the marmalade, seed style mustard, and honey dijon mustard, yum, yum, will make this over and over. And I don't think I will Ever Fry shrimp again! Thanks so much for this one!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jul. 28, 2010
Well, I am writing this review as a note to MYSELF to try this again. I had to leave the recipe for my husband to put together. I need to try this again, first of all, by the time I finally got around to making it, we had run out of the tenderloin slices I had bought for this recipe, so had sent hubby to the store the night before. He came home with Pork Chops instead of Pork tenderloin! So, next day, I went back to the store (a different store cause hubby said they didn't have anything like that!), and was too late to get into the crockpot. So, then, he made the next day and I went off to work. Came home to a wonderful smelling kitchen, and Very Hungry! I could hardly finish it, it was SO spicy! I think he must have put in the soy sauce, AND the same amount of black pepper, not reading to the end where it says, "to taste". don't know for sure, but with all the other reviews, will definitely have to try again.
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1 user found this review helpful

 
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