nick77 Recipe Reviews (Pg. 1) - Allrecipes.com (10923675)

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Awesome Slow Cooker Pot Roast

Reviewed: Jan. 5, 2009
Don''t make my mistake! I used the entire package of onion soup mix AND beef broth instead of water. I didn't use the water because I wanted thicker gravy. I got thicker gravy, but it was so salty. I used the entire 5.5 lbs of meat. I thought others meals came out salty because they used smaller cuts, not so, that whole envelope is just too much and too salty. My gravy was thick though! I'm still eating the meal over plain potatoes and egg noodle because this is expensive meat. ($19 for 5 lbs) I added other things but they are moot because it's really salty. I will try this again in a few months...Meat was tender and salty beneath the gravy, less tender, but very tasteful above it. Please be careful because the beef broth instead of water + the soup may have been my downfall. In case you wonder, I added no extra salt, I very rarely do when cooking.
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Tava or Turkish Stew

Reviewed: Jan. 5, 2009
I too was stationed at the "Lik" and enjoyed this dish as often as possible. I made the dish per the original posters instructions as the edited version could make for some tough chicken. Changes I made from memory 1. Sliced up about 7 garlic cloves. 2. Seasoned chicken 1st (sea salt and pepper, something's missing though) 3. Used mild Rotel tomatoes mixed with fire roasted tomatoes 4. Added a chopped up spicy green pepper like the ones they roasted in the alley. This smelled and tasted great. Thnx original poster for both the recipe submission and clarification. Im still perfecting it and post any updates.
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Thai Green Curry Chicken

Reviewed: Jan. 4, 2009
So good! Made it for a friend, she insisted I make it again for her and her husband (who loves spicy food). It was made for me (the 1st time I had it) by a friend, who used potatoes in the recipe. I think it's fantastic either way! I must insist on Jasmine rice in this recipe...IT IS SO GOOD! I've never used the sugar in the recipe, but I do use everything else, including fish oil. I could go on and on, but please, please, please try it for yourself, you won't regret it. Thanks to the person who submitted this. It has allowed me to impress both friends and co-workers over and over again. Next time I do intend to double the sauce and cook it in a wok.
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Slow Cooker Adobo Chicken

Reviewed: Jan. 4, 2009
O.K. 1st off I followed some suggestions. I used about half the vinegar & chicken breasts. The result was just O.K. but I don't knock the recipe. I've had this recipe before and no Filipina has ever served it to me as a chicken breast, usually chicken legs & thighs, so my mistake. If you use chicken breasts I would suggest less vinegar, less soy sauce and plain unseasoned rice. I ate mine with snow peas and potatoes and they staved off the saltiness (from the soy sauce) very well. BTW, I did use low sodium sauce. I did like the taste, so I'll be trying it again.
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Southern as You Can Get Collard Greens

Reviewed: Dec. 25, 2008
I'm working a great southern menu for the holidays. This recipe is essential. I do believe it needs more than an hour to cook and I will no question cook the meat in a slow cooker for a while before adding the greens. My ham hocks didn't fall apart and I'm OK with that. I don't want to blame this recipe so I will say that I used 4 hamhocks and that could have been my problem, regardless I'm going to use smoked turkey wings in the future. This is a great recipe and I'm thankful I found it.
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Smoky Four Cheese Macaroni Bake

Reviewed: Dec. 25, 2008
This was so good. I've been trying to put together a great mac and cheese for years and this is it! THANK YOU! To the person who submitted this recipe. This is nothing like ma used to make and yes my goal it to have a better mac & cheese. So here are my tips. (I left out the breadcrumbs) 1.Follow the recipe step by step. I misread a step before my computer battery went dead and ended up adding the flour tablespoon after tablespoon after I'd added the liquid already. At the end of the day it was way thick and I added much more liquid than the recipe called for. I was afraid that it would be too much sauce for the noodles, but it turned out to be perfect. 2.I personally live an apartment and have a wacky oven. This thing gets hot fast, so I cooked the mac and cheese with foil over the top, then the last 10 minutes took the foil off so that I could achieve that dreamy brown top instead of a jagged hard one.
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Slow Cooker Ham

Reviewed: Dec. 25, 2008
This didn't turn out well. I don't blame the recipe that's why I gave it four stars. The ham I used wasn't bone in, it didn't fall apart at all. It did get brown and was tough on the face all in all my ham was edible but slightly tough. My ham was a fully cooked Morrell honey ham. Hopefully this review will keep others from making the same bonehead mistake I did!
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Grandma's Corn Bread Dressing

Reviewed: Dec. 25, 2008
I've made a few attempts at this childhood favorite in the past few years and this is very good and extremely close. I literally smelled my childhood kitchen while I making this. I used Martha White's cornbread as the base for this. I also added a can of cream of chicken soup, gave up the eggs and added broth til I reached the right consistency. This was a must when my mom made it. At this rate...I'll feel confident enough to take the dressing to our next holiday potluck! Be mindful when making this, what consistency are you looking for in your dressing. Maybe you'd like to add more or less liquid. I don't like dressing so thick it needs to can be cut into cubes. I don't think the dressing should be that thick, a spoon should easily go through it.
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