mbetmarik Profile - Allrecipes.com (11280925)

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mbetmarik


mbetmarik
 
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Member Since: Feb. 2010
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Recipe Reviews 10 reviews
Lentil and Sausage Soup
Wow! This was really good! My husband, who is not a fan of legume soups, even thought so. I used hot Italian turkey sausage (had a 20 oz package and used the whole thing). I didn't have any tomatoes, but I threw in an 8 oz can of tomato sauce I did have. Per other reviews, I cut liquids back a little. I used 9 cups of water and chicken bouillon granules (almost 3 Tbsp). Because of the bouillon, there was no need to add the salt called for in the recipe. It was perfect without any added salt (and I'm not shy when it comes to salt). This was my first attempt at lentil soup, and I am thrilled with the results. I will definitely make this again.

1 user found this review helpful
Reviewed On: Aug. 31, 2013
High Temperature Eye-of-Round Roast
I had never heard of cooking a roast this way and was a little skeptical before I read all the reviews. However, I wanted to try something different so I wouldn't end up with a tough, dry roast. I am so glad I tried this. My roast was done just the way I like it, and the thin slices melted in our mouths. Now I can turn an inexpensive cut of beef into a tender roast. Thanks, Lyn!

0 users found this review helpful
Reviewed On: Aug. 3, 2013
Chicken Taco Filling
I used a whole economy pack of chicken breast halves (almost 5 lbs, so I used 5x the other ingredients). I put it in the crock pot on low for 8 hours overnight. In the morning, I shredded the meat, put it back into the liquid, and refrigerated it all. When I got home from work today, my family and I enjoyed "build-your-own" chicken nachos. While we all like different ingredients on our nachos, we ALL loved this chicken! If we don't gobble up the left-overs tomorrow, I will freeze it...or I was thinking that I could make a sort of chicken taco soup by adding some more broth, corn, tomatoes, onions, etc. Thanks for such a delicious and useful recipe!

1 user found this review helpful
Reviewed On: Apr. 23, 2013
 
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