sharon d Recipe Reviews (Pg. 1) - Allrecipes.com (13189956)

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Slow Cooker Beef Stew I

Reviewed: Jan. 31, 2010
I made this recipe with some changes and it came out fantastic...I used certified angus chuck roast. I cut off all the visible fat and made into cubes. I did take the meat and put in a bag added flour and shook to coat. Then I browned the meat. While that was going on, I parboiled the potatoes (not sure if that is needed) Then I put the meat, potatoes, carrots, celery, diced onions and some frozen pearl onions, in the crockpot. I added a package of McCormick's Stew seasoning and mixed it with 1 can of beef broth and a 1/2c of red wine. Also added worcestershire sauce...put on the lid and went to bed. Woke up to a phenomenal aroma...oh, I also added frozen peas and corn just now. It will be served later this afternoon.
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Oct. 12, 2011
This is an easy recipe and it yields a fantastic meal. I did make a few changes...first, I browned the chuck roast on both sides and then put it in the crock pot. Next I added 3 potatoes (peeled/cubed), 3 carrots (peeled/bite size pieces), 3 stalks of celery (bite size pieces), minced garlic and 1/2 onion (small chunks). Then, I mixed 1/2c white wine, 1c water, 1 pkg of onion soup mix, 1 pkg of McCormick's Slow Cooker Pot Roast seasoning and poured over the meat/vegs. Put on the lid and let it simmer for 10 hours. I did add more potatoes and carrots about 3 hrs into the cooking because there was more room in the crock pot. Truly delicious comfort food...tender meat and vegs with the most tasty gravy! Enjoy!
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Red Cabbage and Apples

Reviewed: Dec. 25, 2008
This was tasty, but I felt the 3T of vinegar was overwhelming. I had to drain the cabbage and continue cooking. I also added 3 slices of bacon (cut into bits) and added brown sugar instead of white.
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Salmon Appetizers

Reviewed: Dec. 25, 2008
You really should make the salmon mixture ahead of time to allow the flavors to blend. I added more salsa to give the salmon spread more vibrant tastes. This appetizer should be refrigerated more than a few hours so that it chills/sets so that it is easy to slice up.
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