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Honey Whole Wheat Bread

Reviewed: Feb. 20, 2013
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!
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Mom's Coleslaw

Reviewed: Jul. 1, 2012
I doubled the vinegar and sugar and brought it to a boil together then added about a teaspoon of dry mustard, 1 teaspoon of salt and half a teaspoon fresh, finely ground black pepper....mixed it well to dissolve the sugar then dressed the cabbage mix to which I added a quarter of a Spanish onion shredded. I added 3/4 cup of mayonnaise. Absolutely the best coleslaw I've ever made. I like mine quite wet so that's why I added the extra ratio of vinegar/sugar.
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Frank's Favorite Slow-Cooker Thai Chicken

Reviewed: Oct. 26, 2011
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.
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Baked Slow Cooker Chicken

Reviewed: Apr. 19, 2011
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.
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Honey Barbecued Spare Ribs

Reviewed: Jan. 11, 2011
Not bad...this is not a sweet barbecue so don't think in terms of sweet and tomato flavour. It's more like a southern vinegar based barbecue. I put one cup of water in with the ribs at the start to steam them tender . I didn't have enough lemon juice (I tripled the sauce) and subbed raspberry sherry vinegar. Next time I think I'll double the honey though for a little more sweetness. When it was time to baste...I did baste the ribs to start but dumped all the remaining sauce into the pan, turning and basting the ribs every 15 minutes until they were done.
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Chicken Pot Pie VIII

Reviewed: Apr. 7, 2010
I made this a couple of months ago. It was out of this world! The only thing I did was to add more carrots and leave out the mushrooms because not all of us like mushrooms in my family. Next time I'm going to add some green beans, peas and maybe corn and stretch it to three small pies rather than one pie
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3 users found this review helpful

 
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