Christine Recipe Reviews (Pg. 1) - (11042357)

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Crock Pot or Slow Cooked Flank Steak

Reviewed: Oct. 23, 2013
I cooked this in my dutch oven, and my oven runs a little hot, so I used 1 cup of liquids instead. I used the crock pot to dutch oven conversion to come up with 2 hours at 325 instead of 8 hours on low (you can look this up on the internet). My husband loved it, and it was not too dry. I did use vegetable broth instead of water. It was very similar to a pot roast. I'll be trying these ingredients out with a pot roast next to see how different the meats taste. And yes, it makes it stringy.
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Cheddar-Bacon-Asparagus Strata

Reviewed: Dec. 31, 2010
My family gobbled this up Christmas morning. A hard group to please all around; not one negative comment and barely a piece left for me!
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Chicken Wild Rice Soup

Reviewed: Dec. 31, 2010
This soup is fabulous. I'm not a fan of chicken soup, but we had some sick house guests, so I thought I'd give it a try. It was a nice, thick consistency, and is full of flavor. The wild rice adds a lot. My husband and I are actually enjoying all the leftovers, rather than feeling obligated to eat them. I did make some small changes based on other reviews and what I had on hand: I cooked the chicken in a little EVOO after salting and peppering it, then removed and cooked the veggies (including 2 garlic cloves finely cut) in the EVOO for a bit before adding the broth. I did not have 2 qts chicken broth; I used a mixture of low sodium chicken (16oz), veggie and beef broth (1 qt) to reach the 2qts. I did not have cream of mushroom, so I used 98% fat free cream of chicken. I also shredded the chicken before adding back into the soup. Awesome recipe.
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