Sharon Recipe Reviews (Pg. 1) - Allrecipes.com (13171921)

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Debdoozie's Blue Ribbon Chili

Reviewed: Jan. 11, 2014
Have made this many times, always a hit with my family (and coworkers when I entered it-and won- a cookoff!) . Recipe is great as-is, I however do opt to add a drained can of diced tomatoes simply to make it heartier and to add another texture element. I use the Chili Seasoning Mix II recipe from this site for my seasoning (though on that recipe I cut back on the flour a bit and bump up the spices, it's a great seasoning recipe that is FAR better than packaged mixes and I highly recommend making your own mix over packaged, no matter what chili recipe you are making). Simple and great recipe!
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Best Baked Chicken

Reviewed: Jan. 16, 2012
Very yummy. I definitely felt like I was stretching the bread crumbs, there were definitely some bald spots . I think next time I will go into a second box of stuffing . Lots of people here say that using the stove top brand is a must, but I used Aldi brand and it was very good (and I actually do use Stove top brand when I am actually preparing stuffing). I too subbed the garlic and celery salts for garlic powder and celery seed , and I used lite sour cream and low sodium soy sauce - still tasted great, and I think the extra salt would have detracted from the dish. I also did not put butter on the breasts, instead I sprayed the chicken with butter flavored Pam. I'm sure the butter would have been delicious, I just wanted to cut some calories where I could . Next time I think I will go a little heavier with the seasonings though, esp the garlic and soy sauce, other than that- it was great! Thanks for a great new recipe to put in the dinner rotation!
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Jan. 16, 2012
Very tasty! My adjustments: I coated the meat in flour and seasonings and seared it in fresh garlic and onion. I added a can of cream of celery ( we like a lot of gravy!) and used beef broth. I added a tbsp of Worcestershire as well. I cooked the vegetables in the pot just to cut down on the prep work, they turned out great as well. I used a beef shoulder roast, and while it was tasty, it wasn't falling apart like I really wanted, though it was still easily cut with a steak knife.. I don't feel this is due to anything relating to this recipe though, I think it was just a tough piece of meat- I plan on making it again with the same cut of meat, and I plan on adding several more hours in the pot ( a couple on high) to see if that does the trick .
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