Crockpot Carlo Recipe Reviews (Pg. 1) - (13287655)

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Crockpot Carlo



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Slow Cooker Turkey Breast

Reviewed: Apr. 2, 2009
I tried this yesterday. It turned out great. I put some carrot, celery, and onion inside the bird, and, in the crock. I rubbed butter inside, under the skin, and, on the outside, prior to putting on the onion soup mix. I had a can of broth that I was going to add, but, I'm glad I didn't. There was plenty of broth, which I strained and thickened up with Wondra flour. The bone-in turkey breast I had was about 7 1/2 #, It barely fit in my large oval crockpot. I had to lay it on it's side. I flipped it over after four hours. I followed someone else's recommendation and cooked it on low for an hour per pound. I'll be making this again. Thanks
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7 users found this review helpful

Creamed Chipped Beef On Toast

Reviewed: Nov. 11, 2009
I liked this. I added a little onion powder and a little worcestershire sauce. Served it on toasted english muffins. Very good. Thanks.
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5 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Nov. 11, 2009
I thought the flavor of this was pretty good. The gravy was very good. It didn't turn out perfect but it's worth trying again. I would prefer that the coating on the steaks were a little crunchier, so, next time I make it, I think I'll use panko crumbs.
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2 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Apr. 10, 2009
Terrific. I used a 4 1/2 # bottom round. I seasoned it with cracked pepper, a little salt, and alot of garlic powder, I put the roast on a rack in the slow cooker. I forgot to put in the beer, but, with the two cans of soup, there was plenty of broth. I left the fat on top and cut it off before I sliced the roast. One hour per pound on low left if a little pink in the center, which was just what I wanted. The trick to this is letting it cool before slicing it across the grain with a very sharp knife. I made this to use later, so, I put the broth through a strainer and put it in the fridge. Skim off some of the broth before reheating. This was a good recipe. I'll be making it again. Thanks
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2 users found this review helpful

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