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Creamy Homemade Chicken Stew

Reviewed: Jan. 25, 2012
Gave this four stars after following some of the comments left by What a Dish! I placed 7 chicken legs (skin removed), carrots, potatoes, celery and red peppers in the crock pot, added approx. 2 - 3 cups chicken broth and cooked until the chicken was done. I pulled chicken out to remove meat from bones. While I was doing that I added frozen peas and corn (no need to thaw before hand) and a drained can of mushrooms. Once the chicken was shredded I replaced that in the crock and added a full can of evaporated milk mixed with the flour. I added poultry seasoning, garlic powder, lot of freshly cracked black pepper and a dash or so of tumeric. I let this cook for about 30 minutes. The final result was a creamy, hearty chicken stew that the family loved. It seems like many people have had problems with this recipe and it was making me afraid to try it. I'm really glad I did because I think the main problem with the original recipe is putting in the evaporated milk too early. With the suggested changes this recipe is certainly going into my monthly rotation.
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Whoopie Pies VIII

Reviewed: Jan. 15, 2012
I had really high hopes for these based on all the rave reviews. The cookie was just plain bland. It was missing something -- certainly didn't have a chocolatey flavor. I bake frequenty and use quality ingredients so I'm not really sure what the problem was. I didn't make the filling because I had marshmallow fluff left over from another recipe so I just used that. I think I would be willing to make whoopie pies again but would certainly opt for trying a different cookie recipe.
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Chicken with Asparagus and Roasted Red Peppers

Reviewed: Mar. 12, 2011
This was a very tasty dish and would be perfect for entertaining because it make such a beautiful presentation. I did make some adjustments though. I seasoned the chicken with fresh black pepper and non-salt seasoning (I used Penzey's Mural of Flavors) and browned the chicken in pan first; removed chicken. Then I slowly added 1 cup chicken broth to deglaze the pan -- getting up all those great brown bits. I added chicken, red peppers, asparagus and garlic to pan; covered and simmered like in original recipe. Before adding the tomatoes I stirred in some arrowroot starch to thicken the sauce (arrowroot keeps the sauce clear unlike adding cornstarch). Added some whole grape tomatoes and heated them through. Once I plated the dish I omitted the vinegar and squeezed some lemon juice on top and sprinkled with fresh chopped basil and the cheese. Yummy!
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