kjledford Recipe Reviews (Pg. 1) - Allrecipes.com (13112777)

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White Almond Wedding Cake

Reviewed: Apr. 19, 2010
Fantastic. I've made this recipe about 4 -5 times now and its wonderful. I do double the almond because I like the strong flavor. I use it in 2 x 8 in pans and can trim the tops.
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Cherry Crisp

Reviewed: Jun. 30, 2009
I'm reviewing the topping on this recipe. I didn't have canned cherries so I used fresh (came out too juicy - but not the recipe's fault). The topping is excellent! I acually needed to double it (I like a LOT of topping) and it "crisped" up just fine, even with the melted butter. It wasn't soggy a bit. I will be using this topping recipe on all my fruit cobblers now! (a peach one is being made as we speak!)
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Chicken Pot Pie IX

Reviewed: Jun. 30, 2009
I've made this a half dozen times now and it hasn't gotten old. We sometimes use turkey in place of the chicken. I do make a few changes based on personal taste though. I reuse the broth from boiling the chicken/veggies and add some chicken bouillon to it. This serves as my chicken stock. I also double the "gravy" as it is so darn tasty! We've even added it to the top after the pie is done! I've decided to try adding small potato cubes to the next pie, just for fun.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Jun. 30, 2009
This turned out excellent! Just as good as the restaurants!
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Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili

Reviewed: Jun. 30, 2009
This was easy and tastey. I didn't stray from the receipe at all and it turned out well.
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Slow Cooker Salisbury Steak

Reviewed: Jun. 30, 2009
This was super easy - but a word of caution. I found it to be super salty as well. My suggestion would be to use the lowest sodium soup and mix you can find, otherwise it will be way too salty. Other than this, I would have given it 5 stars. I was so amazed at the Salisbury taste and how easy it was.
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Mom's Chicken Cacciatore

Reviewed: Apr. 7, 2009
I actually modify this recipe for a crock pot. If I have time I follow the coat/brown method than pop in the pot with the rest of the ingredients for 4 hours. Usually I just put all the ingredients in without browning the chicken (using thin sliced breasts) and just let it go. Super yummy and very easy. We eat this a few times a month! PS I do use red wine instead of white.
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