scruffyjock Recipe Reviews (Pg. 1) - (13128871)

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Slow Cooker Western Omelet

Reviewed: Aug. 17, 2013
Slow cookers vary a lot, some cooking faster than others. I decided to try this for supper so reduced quantities as suggested and put it on mid morning on lowest setting. By mid afternoon it had set solid. I found it quicker and easier just to do this as I always have - part cooking ingredients beforehand then adding them with the eggs, cheese etc to non stick pan.
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1 user found this review helpful

Chicken Soup

Reviewed: Dec. 13, 2012
This was very easy to make but a bit watery and a little lacking in flavour. The 2nd time I tried it I used some broth made from a previously boiled chicken carcass instead of the water. I always have some of this in my freezer as I hate waste. I then followed the rest of the recipe but added some chopped leek and some "microwave in 2 mins" rice just before serving to thicken the soup a little. These slight changes made all the difference. I'll be making this very easy soup with my little extras regularly.
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2 users found this review helpful

Oven Scrambled Eggs

Reviewed: Mar. 4, 2012
Ok but not a patch on my scrambled eggs made in small amounts in a microwave.
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2 users found this review helpful

Roasted Red Pepper Soup

Reviewed: Feb. 6, 2012
This is very similar to a recipe I invented some years ago. I had some home-made chicken stock (broth) and wanted a change so I raided the freezer and found a large bag of frozen peppers. I didn't add mushrooms or tortellini but the rest of the ingredients were the same. I sprinkled some roasted dried fried onions on top to add crunch. Lovely!!!
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2 users found this review helpful

Easy French Onion Soup for Guests

Reviewed: Jan. 15, 2012
Didn't like the flavour at all. When I've had French Onion soup in France the onions were cooked more quickly until they took on a darkish brown colour. This recipe "stews" them and allows the sugar to come out of the onions making it, to me, sickly sweet. Sorry, but not to my taste.
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12 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Mar. 31, 2011
Superb dish and easy to do! I made it even easier by coating the chicken in pesto sauce instead of using dried basil and oil. This allowed me to cut down on the Parmesan as the sauce has cheese in it of course. I also used garlic paste from a jar! As pesto can be salty, be careful when adding seasoning!
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15 users found this review helpful

Italian Fish Fillets

Reviewed: Mar. 26, 2011
Great recipe for dieters! I cheated a little by adding some pesto sauce and a little extra virgin olive oil (good for arthritic joints) as well as garlic. I also used Italian plum tomatoes (drained) and some tomato puree to thicken.
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2 users found this review helpful

Slow Cooker Corn Chowder

Reviewed: Mar. 26, 2011
I'm a pensioner living in the UK and before tinned sweetcorn arrived here we made soup using a ham hock which we simmered gently for hours until the meat fell off the bone. The cooked ham was diced, put to one side then mixed in with the soup along with a swirl of cream when serving. The other ingredients (excluding corn, salt & evaporated milk) and using leeks when available, were simmered in the bacon stock until cooked. This Potato & Ham soup was a family favourite. I have made it all my life but about 30 or so years ago when tinned corn became readily available I starting adding this sometimes for a change. I'm only giving this 4 stars because I don't think the diced ham can give anything like the strong bacony flavour of cooking your own on the bone!
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14 users found this review helpful

Oven Fried Chicken III

Reviewed: Aug. 15, 2010
Superb!!! Followed other reviewers advice and thinned mayo with milk. I used ready jointed, herb coated chicken portions from our local supermarket. To cut the fat content I used low fat, light mayo mixed with skimmed milk and garlic paste (didn't have garlic powder). I then added the paprika, a little salt and black pepper. Not having breadcrumbs I crushed whole wheat breakfast cereal (weetabix in the UK). You could use corn or bran flakes instead. I put the portions on a rack as others suggested so the fat could drain off and raised the heat. Result - lovely crisp outside and very moist and tasty inside. As these adaptations are lower in fat than the original recipe it makes this version an absolute winner for the health and diet conscious!!! Well done Elizabeth!!! More recipes like this PLEASE !!!
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4 users found this review helpful

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