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English Walnut Pie

Reviewed: Nov. 26, 2010
we loved this pie! i used half pecans and half walnuts because it is what i had on hand. it was a big hit! i live in texas but came here from new york years ago and the one thing about a lot of southern desserts is they are too sweet! i found this pie to be just right..not overly sweet. this pie is in my recipe box for my go to pie. i am a good cook but never claimed to be a good baker. this pie made me look like i was!! thanks for the great recipe.
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3 users found this review helpful

Beef Tips and Noodles

Reviewed: Nov. 15, 2010
i gave this 4 stars because i did changed some things. i used 2lbs of sirloin steak (seasoned with fresh ground pepper, garlic powder and onion powder) cut into cubes, 2 cans cream of mushroom soup, i package of onion soup mix, 2 beef bouillon cubes, half soup can of milk, half can of water, parsley, minced garlic, 2 tsps kitchen bouquet, big splash of worchestire sauce, 1/2 c. chopped onion and 1 lb fresh mushrooms. i browned the steak cubes in a little butter and olive oil and added the chopped onion and garlic the last few minutes. i put everything except the mushrooms into the crockpot on low. about an hour before serving i put in the mushrooms and turned it on high. the last 10 minutes i sprinkled some wondra flour into the crockpot since the mushrooms gave off extra liquid. this came out so good! served it over rice with crusty french bread and a green salad. i fed 6 people with this and they all raved about it! everyone had second helpings. this recipe could be changed up so many ways to suit anyone's taste. thanks julie for a great base glad i came across yours!
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21 users found this review helpful

Dijon-Tarragon Cream Chicken

Reviewed: Jun. 21, 2010
i did adjust a few things but we loved this recipe! i doubled the sauce use 1/2 cup cream and 1/2 cup of half and half. i also cut the mustard down to 2 tsps, added 1tsp dried chives and parsley to the sauce.i dusted the chicken after pounding it thin with wondra flour and salt and pepper. after i browned the chicken, i sauteed 1 small red onion and 1 large clove of garlic to add to the sauce. after removing chicken, i made the sauce and put chicken back in to cook for 10 minutes. it was so tender and the sauce was so good over egg noodles. i will be making this again.easy and fast recipe also! thanks deltaqueen!
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1 user found this review helpful

Chicken with Stuffing

Reviewed: May 8, 2010
we loved this! i did add a few things tho. i seasoned the chicken with fresh cracked black pepper and seasoned salt. i mixed the soup with about 1sp. poultry seasoning, parsley, dried chives and about 4tbs. sour cream. poured over chicken and put stuffing on top as recipes states. cooked on low for 3 hours 45 mins. exactly. all i kept hearing was..keep this recipe! thanks for a great slow cooker meal susan!
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3 users found this review helpful

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