Maggie Profile - (10693283)

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Recipe Reviews 3 reviews
Marie's Easy Slow Cooker Pot Roast
I have made this recipe many times. As many have stated it is a very good basic recipe which can be tweaked to individual taste. I always read the reviews to get more ideas of how to make the dish. Anyhow, I tweaked it to my taste and would like to share my variations. I used a 5 lb roast, and 10 qt crock pot. I browned roast as described and placed in crock pot. I omitted the Onion soup mix (just this time, because I wanted to try something new). Add a large chopped onion, several cloves of garlic, coarsely chopped, & a generous handful fresh parsley, chopped. Add 1.5 c. water & 1-2 beef boullion cubes and 2 bay leaves. Shake or sprinkle over roast 2 TBSP each of the following: Red wine vinegar, Worcestershire, soy sauce, brown sugar. Sprinkle 1 TBSP smoked paprika, 1 tsp. each of dried oregano, garlic powder and onion powder & 1/2 tsp dried thyme. Cover and cook on low 5 hours. Add vegetables: Remove meat and set aside. Add 5-6 unpeeled red potatoes, chopped into large cubes, 1 lb baby carrots, 1 lb fresh Brussels sprouts & 8 oz. fresh sliced baby Bella or white mushrooms. Toss to coat with liquid in crock pot. Place roast on top of vegetables, cover and cook another 4 hours or more. Serve with biscuits or sourdough bread.

6 users found this review helpful
Reviewed On: Feb. 18, 2015
Mouth-Watering Stuffed Mushrooms
I read a lot of the reviews and made this recipe. These stuffed mushrooms were absolutely delicious. It was time consuming but worth it. I added crab meat and used fresh diced onion instead of powdered. Green onion (scallions) would be delicious too. I am going to make them again with 2 more additions, spinach and some bread crumbs or Panko. The filling was runny when the mushrooms came out of the oven, and sort of oozed out of the mushrooms onto our plates. Make no mistake, it was yummy enough hat we were scraping it up off the plate and eating it, but I'd like to firm it up a bit with the bread crumbs so it isn't so messy.

4 users found this review helpful
Reviewed On: Jan. 23, 2015
Moroccan Lentil Soup
This is a favorite soup recipe of mine. I make a few changes: 1) I use a lot more fresh minced garlic, 6+ cloves. 2) During the last 10 minutes of cooking, I add 4 - 6 c. fresh baby spinach leaves, chopped. 3) During the last few minutes of cooking I add the juice of 1 freshly squeezed lemon. It is delicious served with crusty bread and grated Parmesan cheese.

2 users found this review helpful
Reviewed On: May 2, 2012

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