momtess Profile - (11216634)

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Living In: Apollo Beach, Florida, USA
Member Since: Mar. 2010
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Chicken and Biscuit Casserole
Sooooo good! Chicken pot pie is one of our favorites, but putting it in a 13 x 9 dish appealed to me, since I'm feeding teenaged boys. I like the biscuits; I followed the recipe (using just scant tsp basil, and less milk so they formed a good dough) and flattened them a lot. I was in a hurry, so thin as they were, the casserole was done in about 25 minutes, without the 10 extra minutes covered in foil. Next time I may double the biscuit dough, make em thicker. I probably used a bit more than 1/2 cup ea of the onion, celery & carrots, then I used about a cup each of frozen peas and frozen cut green beans. I substituted 1 tsp herbes de provence seasoning blend for the basil in the filling since other reviewers said the basil was overpowering, plus it's my favorite seasoning for chicken. The filling was so rich and delicious! I just polished off the last small portion for lunch (after hiding it from the boys), and I think I may reduce or even eliminate the salt next time. I use Wolfgang Puck roasted chicken broth and there is plenty of flavor w/o added salt. Definitely a keeper, unanimous in my family!

1 user found this review helpful
Reviewed On: Oct. 12, 2011
Debdoozie's Blue Ribbon Chili
We *love* this chili! The only things I change are to use garlic powder instead of garlic salt, and ground turkey instead of beef. I make my own chili seasoning instead of commercial packets. I have doubled, tripled, and even quadrupled this recipe to serve large crowds of teenagers, and men watching football. Everyone raves. Can't understand the folks who didn't like it. And it's so easy! It's been a lifesaver when it's my turn to host Teen Lunch :)

2 users found this review helpful
Reviewed On: Oct. 9, 2011
Slow Cooker Cassoulet
My family thoroughly enjoyed this. I pretty much followed the recipe, but I could tell there wouldn't be enough beans for me. I used about 4 cups Great Northern beans which I had cooked from dried, with about 1/2 cup of their liquid. I thought my onions were small, but I used 3, about 2-1/2" diam. I removed the chicken and shredded it and added it back to the pot (I think true cassoulet has chicken pieces), but I could easily cut the chicken in half. Flavor was better the second day, and nice and onion-y. Next time I will add a bit of Herbes de Provence for richer seasoning. But I'll definitely make again!

1 user found this review helpful
Reviewed On: Sep. 3, 2010

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