blackberry Profile - (1296950)

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Member Since: Aug. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
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Recipe Reviews 18 reviews
Slow Cooker Chicken Taco Soup
This is a keeper! I made the recipe exactly as written and it was delicious. I love a recipe where the only real prep is chopping an onion and opening some cans. I used Corona for the beer even though I'm not a beer fan, and could definitely taste it but in a very good way - I think it gives an extra something that chicken broth wouldn't. Perfect with crushed tortilla chips and sour cream, and if you get tired of soup leftovers, it is thick enough that you can strain the broth out of some of it for brilliant taco or enchilada filling. Love it - thanks!

1 user found this review helpful
Reviewed On: Jun. 25, 2011
Slow Cooker Scalloped Potatoes with Ham
I made this without ham, since I was bringing it to a friend's dinner where the main dish was ham. I took some of the other suggestions - used milk instead of water, doubled the cheese, layered the ingredients. Also cooked for about 6 hours on low before unplugging and bringing it to dinner, where it sat for another 1.5 hours on high. I was worried that the potatoes were still underdone, but they were just about right.... could have been a little bit more cooked, for my taste, but everyone else said they were great. And I sliced the potatoes really thin. I think next time I would add even more cheese, and fresh garlic. Thanks for the recipe - slow cooker recipes are the best for potlucks and dinners where everyone is pitching in.

4 users found this review helpful
Reviewed On: Dec. 26, 2010
Slow Cooker Mashed Potatoes
This is an awesome recipe for make-ahead mashed potatoes! I think that some of the cooks who gave this low reviews miss the point - this recipe and preparation aren't supposed to save you time. You do still have to peel, boil, mash, etc.... The point is: You don't have the last minute rush trying to make the mashed potatoes just when everything else is ready. You don't have to worry that your potatoes are ready too early when other things are still cooking, and might get cold before you put them on the table. You don't have to worry that you put your potatoes on a burner "just to keep them warm" and they end up scorching by accident. You can make these and take to a friend's or a potluck, and no matter what else is cooking, all you need is a little bit of counter space and a plug in. Plus, these are just really super tasty. I love my own traditional butter and milk mashed potatoes too, but this recipe is a close second... maybe tied since it is so nice to be able to make them ahead of time. I took the suggestions to use a cloth towel in between crock and lid while cooking (also used when the crock was in the fridge overnight, before cooking). When I was mashing everything I was a bit worried because it was very runny... it didn't stay that way. I didn't add butter after cooking, because I thought they were rich enough, and didn't want to make them runny again. Everyone loved them, and I will definitely make again.

26 users found this review helpful
Reviewed On: Nov. 27, 2009

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