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Recipe Reviews 4 reviews
Honey Whole Wheat Bread
I subbed my home ground rye flour that I needed to use up, for the whole wheat as I had none ground and ready. I ended up using close to two cups of rye and cup of all purpose (Canadian AP has enough gluten for bread making) along with a couple of good tablespoons of gluten flour. I had to adjust the water by 3 tablespoons to accommodate the rye flour's dryness. This turned out FABULOUS with excellent texture and structure and makes fantastic toast. I can slice it very thin too for toasting. I am not a huge fan of my machine for actually baking bread, usually using for the dough cycle only. I will be making this bread again...and again...and again!

1 user found this review helpful
Reviewed On: Feb. 20, 2013
Frank's Favorite Slow-Cooker Thai Chicken
This was very bland...I followed the instructions to the letter but, I ended up adding a tablespoon of fish sauce, 3/4 cup more salsa and tripled the lime juice. I also shredded the chicken as soon as it was done and added it back to the crockpot. Shredding it and adding it back after doctoring the sauce made a big difference. The chicken absorbed sauce and made the chicken even more flavourful.

8 users found this review helpful
Reviewed On: Oct. 26, 2011
Baked Slow Cooker Chicken
If you season the bird with seasoned salt and cook it on low (trust me, use a meat thermometer to verify safely cooked chicken) it will taste very similar to Swiss Chalet chicken (Canadian, coast to coast rotisserie chicken restaurant). I do not recommend high setting with the newer crockpots, tis too high. I like to tuck a cut up lemon in the chicken when I cook it this way.

7 users found this review helpful
Reviewed On: Apr. 19, 2011

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