Nicole Saltzman Raymond Recipe Reviews (Pg. 1) - Allrecipes.com (12992040)

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Nicole Saltzman Raymond

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Beef Pot Roast

Reviewed: Mar. 22, 2015
I have to give 5 stars because I don't even enjoy this cut of meat. HOWEVER, this was SO TENDER and *flavorful!- see the following: I seasoned and browned the meat, then removed. I added onions to the same pot with some butter and 2 bay leaves, after 5 min added some garlic then after another 5 min I added Worcestershire sauce and used cooking sherry, only because I didn't have any red wine. I let this cook a bit longer to caramelize the onions a bit. I put the meat back in and popped in the oven 350/30 min then 300 for 70 min since I had a 2.4# slab of meat. After it was cooked I removed the meat and thickened up the juices for a nice gravy. Thank you I can now feed my husband for a little less $!
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Buffalo Chicken Dip

Reviewed: Jan. 19, 2015
I used BC Dressing since that's what I had on hand and I increased the amount of hot sauce to 1 cup. on the advice of other reviewers I left out the cheddar cheese completely. You really need to double this recipe to fill a crockpot; my crockpot was little bit less than half full after making batch of it for a party.
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Sweet, Sticky and Spicy Chicken

Reviewed: Jan. 5, 2015
Amazing and easy! Took suggestions and coated chicken breasts in flour; heated the oil very hot. I also prepared and heated the sauce in a separate small pot while browning the chicken with my only substitute being powdered ginger. My chicken breasts were thicker so next time I'll start the sauce once I turn the chicken. Once I poured the sauce over the chicken, it bubbled and thickened right up. I did turn the heat down as to not burn the sauce and chicken. I had to turn my chicken a few times since they were thick. Not dry at all, some of the most moist chicken I've ever made on the stove! Preparing the rest of the chicken for a freezer meal!
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Oriental Shrimp Noodle Soup

Reviewed: Jun. 28, 2012
Addicting!!!! Couldn't put my spoon down! didn't have all ingredients but used what was avail in my fridge: used sliced zucchinni for my veggie (instead of snow peas) used ginger root from the tube (not fresh but still was awesome) took a pkg of ramen and used the noodles (no vermacelli) and I had frozen dumplings from Costco in freezer so I used those instead of the shrimp - cooked noodles and the dumplings seperately. I also used sesame oil and a bit more than a pinch of red pepper. This was so good it tasted like I ordered out!!!! and was ready in20 min!!!!!!!
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Curried Chicken and Potatoes

Reviewed: May 12, 2011
This is excellent, BUT you MUST at least double the spices, although i could do without the double cayenne pepper next time! I used ground cumin, didne have seeds, and yellow mustard seeds. I nuked the potatoes about 4 minutes before adding to the chicken, to be sure they would cook through. I had some store bought yellow curry in a jar and i added (about 1/4 cup) because i wanted more of the spice and flavor. After adding all the ingredients, I thought this was a bit watery moisture from the potatoes and the chard so i took 3/4 mug full of the sauce and whisked it with some flour, then added to the pot to thicken. Overall this is a great recipe, I just had too much chicken (I used 4 chicken breasts because that is what i had defrosted), and I am not one to measure things but instead eyeball it, so next time I will make a LOT more of the sauce! I will definately make again, with a little less hot pepper and more of the other spices.
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