ren1216 Profile - (11287805)

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Home Town: Michigan, USA
Living In: Wisconsin, USA
Member Since: Feb. 2010
Cooking Level: Intermediate
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Pork Chops a la Slow Cooker
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Recipe Reviews 114 reviews
Hamburger Steak with Onions and Gravy
Followed the recipe with two exceptions -- omitted the second 1/2tsp of season salt (glad I did) and doubled the gravy. I had some trouble 'scraping the bits' (aka making the fond) with the onions, flour and then gravy in the pan. Think next time I'll deglaze with the sherry and/or broth as that tends to work much better for me and the pan I was using, then thicken the gravy after that step. I really liked the addition of sherry, added a nice flavor. Might try Italian bread crumbs next time. Staple ingredients, fairly easy, and came out very good. Will definitely make this again.

0 users found this review helpful
Reviewed On: Feb. 27, 2015
Slow Cooker Chicken and Dumplings
I used a rotisserie chicken for two reasons, mainly because I was short on time today but also because I thought this would be good with the mix of both white and dark meat. I also subbed one can of cream of celery (with good results) and added a few pinches each of thyme, ground rosemary and garlic powder (which definitely boosted the flavor). Used low-sodium chicken broth base instead of plain water (2.5 cups). Considered adding diced veggies, but didn't want this to turn out like a variation of chicken pot pie, ultimately decided against it. Wasn't sure if we would like the dumplings so I cut up just 3 and poked the pieces down into the gravy until just submersed. Let them cook for 1.5hrs, the rest I made in the oven later. With the extended cooking time for the dumplings, they actually browned nicely and they were good. Soft, yes, but cooked. We liked the chicken and gravy with both the dumplings and over regular biscuits. This was a GREAT meal, we really enjoyed it. It made a lot and was very easy overall. Thanks for sharing.

1 user found this review helpful
Reviewed On: Oct. 17, 2014
Easy Chicken Enchiladas
This tasted pretty good. However, even though I only used 4oz of cream cheese, my filling was still a little too wet. I'll make it again and add a bit more chicken next time (or add the sauce to the meat until it reaches the desired consistency, and discard the excess). I used 10" wraps and the filling made four enchiladas. Definitely easier than my usual recipe.

0 users found this review helpful
Reviewed On: Aug. 12, 2014

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