LAURAVC Recipe Reviews (Pg. 1) - (113991)

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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 27, 2013
Hands down THE BEST chicken and dumplings ever. I made a few changes: Used a combination of chicken breast and boneless thighs because that's what was in the freezer. Added seasonings (black pepper, salt, paprika, garlic powder, red pepper flakes) to the pot. Used chicken broth instead of water. MOST IMPORTANT: I used homemade biscuit dough (find a recipe; it will only take 5 minutes to put it together) and the dumpling texture was silky smooth -- something that probably wouldn't have been achieved with refrigerated dough. Cooked on Low for 9 hours. Be sure to stir the dumplings partway through their cooking so the tops floating above the liquid get cooked. One other note: The recipe says 8 servings. Those would be huge servings. Depending on your appetite, you'll get 12 or more easily.
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Cranberry Pork Chops II

Reviewed: Feb. 28, 2013
Easy to make and tastes great. I made a few changes based on other comments: I didn't use any water, just the liquid left over from browning the chops. I only used half the white sugar, plus about 1/2 a tablespoon of brown sugar. I added some orange juice and orange zest, and a little bit of ginger and red pepper flakes. I also added some kecap manis, which is a thick Indonesian sweet soy sauce available in Asian markets. Soy sauce would work well, too. Turned out great. I served it with mashed potatoes, which tasted good with the cranberry sauce.
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Chicken with Chipotle

Reviewed: Oct. 31, 2012
If you like spicy food, increase the amount of chipotles. I used three and thought it could still use more bite. As others suggested, I browned the chicken, removed them from the pan, then sauteed some garlic and made the sauce. I put the chicken back in and put the pan in the oven to finish cooking. The sauce could still use something to give it more flavor, so next time I'll try adding cilantro.
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Easy BBQ Flank Steak with Chipotle Mayo

Reviewed: Jan. 18, 2010
The steak was great, both with just the marinade and dipped in the chipotle mayo. For the latter, I was out of a can of chipotle peppers, so I just poured some dried chipotle spice in some mayo. I can't wait to use that on sandwiches for the leftovers. But even by itself, the steak was full of flavor. This recipe definitely deserves 5 stars.
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Crispy Orange Beef

Reviewed: Jan. 30, 2009
This tasted great. In my experience, cooking Chinese food usually results in a dish that was a lot of trouble to make and wasn't as good as what you could have gotten from a restaurant. This dish is a notable exception. It was delicious and had lots of flavor. The only changes I made were to use orange juice instead of concentrate and to omit using the zest. The orange flavor came through but wasn't overpowering. I also cooked the broccoli in the sauce, and there was plenty of sauce for the broccoli and the beef without doubling the amount. This one's a keeper!
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Quick Greek Pasta Salad with Steak

Reviewed: Jun. 24, 2008
A quick, easy meal that looks a little better than it tastes. It's quite good, but needs a little something to give it more bite.
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Swiss Cheese Lasagna

Reviewed: May 22, 2008
This lasagna is exceptionally good and deserves more than 5 stars. I didn't precook the lasagna noodles, but compensated by adding an extra 1/3 cup water to the sauce and extending the covered cooking time to 50 minutes. The noodles came out perfectly textured but without all the fuss of pre-cooking them. The only other change I made was to sprinkle a little parmesan on top of the mozzarella. Great recipe.
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8 users found this review helpful

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