Erin J Recipe Reviews (Pg. 1) - (1114557)

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Erin J





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Awesome Slow Cooker Pot Roast

Reviewed: Oct. 22, 2002
This is a very good basic recipe for pot roast, although I decided to make a few additions. I had a 2 1/2 lb. roast so I halved the liquid and used 1 can of roasted garlic cream of mushroom soup. I added a splash of burgundy wine and some fresh garlic. I also added fresh sliced mushrooms in the last 2 hours of cooking. I thickened the gravy with a roux made of butter and flour. It was wonderful served over homemade mashed potatoes.
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19 users found this review helpful

Chicken Enchiladas II

Reviewed: Oct. 20, 2002
I made quite a few changes to the recipe with excellent results. First, I used a store- bought rotisserie chicken. I doubled the sauce and used 1 can of cream of chicken and 1 can of cream of poblano chile soup. I also added a squeeze of lime juice, fresh cilantro, fresh garlic, pinch of oregano and chili powder and some salsa at the end. Those additions really gave it a nice flavor. I also used corn tortillas. I served the dish with homemade avocado salsa, beans & rice.
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1255 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Dec. 16, 2001
This is an excellent clone of the famous Red Lobster biscuits. However, I highly recommend adding a couple sprinkles of Italian seasoning, which contains marjoram, thyme, rosemary, savory, sage, oregano and basil, to the garlic butter sauce. Red Lobster uses this seasoning on their biscuits and it really does enhance the flavor.
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1 user found this review helpful

Brunch Lunch

Reviewed: Sep. 30, 2001
Did not care for this one at all.
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5 users found this review helpful

Baked Pork Chops I

Reviewed: Sep. 29, 2001
Don't listen to those who have omitted the wine and added extra milk. The sauce definitely is not as good without the wine. Without it, this is a run-of-the-mill pork chop n' condensed soup recipe. I know, I tried it.
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0 users found this review helpful

Florentine Artichoke Dip

Reviewed: Sep. 29, 2001
I was really excited to try this recipe after reading all the rave reviews of it. I am pleased to report that it has lived up to it's reputation. I pretty much followed the recipe, except for I halved it and I used a well-drained jar of marinated artichoke hearts instead of the canned ones indicated. I think the marinated chokes may have made the recipe even more delicious. I can't wait until Thanksgiving. I know my family will devour this one! I served it with toasted french bread slices and celery.
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1 user found this review helpful

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