MommaKD Recipe Reviews (Pg. 1) - (11292116)

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Sheryl's Corn and Crab Chowder

Reviewed: Jan. 16, 2011
This was absolutely delicious. I followed the recipe for everything but the sherry and chicken broth and used 1/4 tsp Cajun seasoning instead of cayenne/Creole. I substituted milk for the chicken broth since I was out and it was perfect. So glad that this made left-overs!
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 17, 2010
I don't think this is as good as traditional chicken and dumplings but if you're short on time and want something tasty, this is a good alternative. I modified the recipe by adding one can of cream of chicken with herbs and seasonings (Cambell's makes it), one can of cream of mushroom, and one can of golden mushroom. I also used about a cup and a half/2 cups of low sodium chicken broth to cut down on the saltiness. Instead of b-less, s-less chicken breasts I boiled chicken thighs then shreaded and added them to the soup mixture in the slow cooker, along with a diced onion. This cuts on cooking time since I'm really just heating the mixture enough to cook the biscuits. I used the smaller can of buttermilk biscuit dough containing 10 biscuits, arranged them on the top and pressed down slightly. No need to cut up the dough this way.
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Grandma Ople's Apple Pie

Reviewed: Mar. 14, 2010
This is the only apple pie recipe I will use anymore. Truly a timeless recipe. The best way to describe it is like eating a caramel apple in pie form. I've made it with and without the lattice top and it's definitely much better with. It's important to cover the lattice with the sauce in order to create a crispy caramel-like crust in the oven, I prefer to do this by drizzling the sauce out of the pan and covering each piece of lattice before pouring the rest on the pie. I've also made it with and without cinnamon and liked it better without, but I agree with the other poster who recommended covering the applies instead of adding it to the sauce as it will change the color. Granny Smith's are a MUST as they provide the perfect balance between the sweetness of the sauce and tartness of the apple. The amount of apples you use will depend on what size applies your store has. When my grocery store has smaller apples I usually end up with at least eight. The last time I made it with six because I had larger apples.
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