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Member Since: Dec. 2009
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Recipe Box 3 recipes
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Recipe Reviews 3 reviews
Slow Cooker Chicken Cacciatore
I altered this quite a bit in the meat and tomato department, but I think the original recipe would be great also. I am not a fan of boneless/skinless breasts or jarred sauce, so I used chicken leg quarters and made my own tomato sauce with a large can of crushed, large can of diced, a can of tomato sauce and a small can of paste. I seasoned the sauce with about 3 Tbs of Italian seasoning, some fresh basil, sea salt and fresh cracked pepper. I mixed the sauce in a seperate bowl before pouring it over the chicken in the crockpot. I also browned the quarters in a bit of oil before placing them in the crockpot, and then sauteed a diced med. onion in the drippings before adding it to the sauce. I used 5 quarters, and had plenty of sauce to cover them fully. Simmered on low for 8 hours, and the meat was fall-off-the-bone tender and juicy, and the sauce was great. I let the kids pick the pasta, and they choose tri-color spirals, which worked great, albeit not very Italian... I will make this again.

3 users found this review helpful
Reviewed On: May 29, 2011
Alaska Salmon Bake with Pecan Crunch Coating
We live in Alaska - so we eat a LOT of salmon. We usually have several hundred pounds of filets in the freezer by the end of every summer... So for my husband to say this is his favorite salmon recipe yet means a lot. We both loved the crunchy sweet topping. Some of the mustard-honey-butter sauce slid off the salmon as it was baking, but I just took it out of the oven, scooped it off the sheet, and drizzled it over the top. Made it even better!

1 user found this review helpful
Reviewed On: Dec. 22, 2009
Cheese and Chive Crisps
I have been making crackers similar to these since I was a teenager decades ago. The hints that I have to make it easier is to: A. Use finely shredded extremely sharp WHITE cheddar cheese (I have to buy blocks and shred by hand). B. Melt the butter C. Sift the flour D. and lastly, I don't form into a roll or refridgerate. The dough is warm from the melted butter, and I've found it best to just squeeze it into 1" balls in my hand, and then press it down on a cookie sheet with the bottom of a flat cup. Make sure the bottom is completely flat and not dished. I also dip the cup into flour between crackers so it doesn't stick. I never have leftovers...

14 users found this review helpful
Reviewed On: Dec. 17, 2009

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