Beth Profile - Allrecipes.com (13098400)

cook's profile

Beth


Beth
 
Home Town: Salem, Massachusetts, USA
Living In: North Grafton, Massachusetts, USA
Member Since: Nov. 2008
Cooking Level: Beginning
Cooking Interests: Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Vegetarian, Quick & Easy
Hobbies: Reading Books
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Recipe Reviews 8 reviews
Slow Cooker Buffalo Chicken Sandwiches
Delicious!! My husband especially loved it, he told me if they sold this in a restaurant it would be a hit. I used 3 chicken breasts and a 12 oz bottle of Frank's buffalo sauce and it came out perfect. Some people have said that the sauce evaporated or that the chicken was dry, but I didn't have either of these problems using those amounts. It made enough for two sandwiches plus two for tomorrow night, with possibly some left over. I put provolone cheese on the rolls and melted in the oven for 5 minutes before putting on the chicken and some ranch dressing. Yum!

0 users found this review helpful
Reviewed On: Apr. 29, 2010
Portuguese Soup
Delicious! I went to a restaurant in New Bedford recently and had a soup that I really liked, so I searched online for a recipe and found this. This one turned out even better than the restaurant's! Definitely use the vinegar it gives it that little something extra. It makes a ton of soup so we'll be eating it for a few days, which is fine with us. I said to my husband that if I ever made this for anybody else they would think I was a good cook :)

0 users found this review helpful
Reviewed On: Feb. 7, 2010
Red Potato Bites
These turned out great! It was a little bit of a pain scooping out the insides, but once I did a few I got the hang of it. I used pre-cooked bacon bits rather than cooking bacon. I boiled the potatos longer than ten minutes, maybe more like 14 minutes, but they still could've gone a bit longer. I made about 20 of them and baked half on new year's eve, and put the rest in the fridge to bake the next day. They came out yummy both times.

0 users found this review helpful
Reviewed On: Jan. 3, 2009
 
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