Chris1971 Profile - Allrecipes.com (10922612)

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Chris1971


Chris1971
 
Home Town: Toronto, Ontario, Canada
Living In: Whitby, Ontario, Canada
Member Since: Jan. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Middle Eastern, Mediterranean, Quick & Easy
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Recipe Reviews 13 reviews
Slow Cooker Beef Stroganoff I
Like others have said, if you modify this recipe you shouldn't rate it with your modifications. As written this recipe isn't all that good, yet, it's rating high.... I made modifications similar to Jessilynn who reviewed it on Oct 15 2008. Here's my recipe (with modifications made to simplify it even more). INGREDIENTS: 2 pounds cubed beef stew meat or chuck roast 2 (10.75 ounce) can condensed golden mushroom soup 1 cooking onion (chopped) 1 Tablespoon Worcestershire sauce 1/2 cup low sodium beef stock (more if needed) 1 package French onion soup mix 1 teaspoon dehydrated minced garlic 1 teaspoon freshly ground black pepper 1/2 teaspoon dried dill weed 1 can sliced mushrooms (drained) 2 ounces cream cheese (reduced fat works well) 1/3 cup sour cream Pat of butter DIRECTIONS: 1. In slow cooker, combine meat, mushroom soup, chopped onion, Worcestershire, stock, dry soup mix, garlic, pepper and dill weed. 2. Cook on low setting for 5-6 hours, stirring occasionally. 3. Add canned mushrooms in slow cooker during the last 30 minutes of cooking time. 4. Add cream cheese and sour cream just before serving allowing it to warm through. 5. Check sauce for seasoning. 6. Best served over buttered egg noodles.

1 user found this review helpful
Reviewed On: Nov. 27, 2013
Meatball Nirvana
An excellent recipe, the only change I would make is to grate the onion to mix it more evenly with with the meat. Also, why salt then garlic salt? Maybe a grated clove of fresh garlic and then 3/4 tsp kosher salt.... We left out the hot pepper(s) because our young son was eating them as well. We simmered in sauce once cooked to add flavour to the sauce. Loved the tenderness and texture.

9 users found this review helpful
Reviewed On: Sep. 28, 2012
Bread Machine Pizza Dough
Tried this recipe for tonight's dinner and loved it. I followed it as written except added olive oil instead of butter. I had to sprinkle some flour on the counter to work with it as it was a little sticky. It had an excellent crisp crust with an airy, chewy interior. I baked it at 425°F for 20 minutes on the middle rack of the oven on a 16" perforated aluminum pizza pan. No need to par bake as it's the perfect amount of dough for a 16" pan.

2 users found this review helpful
Reviewed On: Mar. 5, 2012
 
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