Veronica Recipe Reviews (Pg. 1) - (13554187)

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Pork and Pepper Stew

Reviewed: Jan. 14, 2011
Way too much grease and butter! I used 2T bacon grease for browning the pork and 1T butter for the onions. Add a pinch of salt while cooking the onions to help them soften and get sweeter. There is no need to use expensive tenderloin for this. Pork loin stands up better to long slow cooking. To reduce the heat, remove seeds and white membranes from the Jalapeno peppers. The tomato paste should be sauteed until it darkens and caramelizes before adding the beef broth. That removes the harsh acidic taste and adds a mellow sweetness.
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9 users found this review helpful

Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: Jul. 24, 2010
This is very similar to Chinese Steeped Chicken. I've made that in a pot on the stove, so I wanted to try this in the slow cooker. It was tender and tasty, and as one person said, even better the next day; however, the presentation was blah. Fall-off-the-bone tender means I served a pile of chicken chunks. That is fine for the 2nd day, but on the first day I like to present a whole chicken. In Steeped Chicken, they keep the skin on and simmer the chicken (breast side up, with sauce barely shimmering, NOT boiling) for 15 minutes. Then you turn off the heat, put the chicken breast side down, cover the pot and let the chicken finish cooking while it steeps in the sauce. After an hour it will be done. I often move the pot to the fridge and let it steep overnight, to serve later. Before serving, I put it in a HOT 550 degree oven for about 7 minutes to crisp the skin. It comes out with crispy skin and tender, flavorful, juicy meat.
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20 users found this review helpful

Savory Onion Bread

Reviewed: May 16, 2010
I made this today and it was excellent! I mostly followed the recipe, but I doubled the amount of onion and added a Tbsp of onion powder to deepen the oniony flavor. I also added about 1/3 cup minced parsley to round out the flavors. I made it with white cheddar cheese and it was lovely. Those who said it was dry may have over baked it. I used a 9" square pan and it was perfect in just 20 minutes.
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6 users found this review helpful

Chicken Broth in a Slow Cooker

Reviewed: Apr. 23, 2010
Easy way to make salt-free broth! I add a squeeze of lemon a bay leaf and celery seed. I also made it using turkey necks, which I got for 25 cents a pound. I left it cooking overnight, then broke apart the necks with a spoon and left it to cook all day. By evening, all the collagen in the necks had dissolved and the meat had fallen off the bones. Since all the flavor had been extracted from the meat, I fed it to the dog, saving the rich turkey stock for the family.
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6 users found this review helpful

Smoked Salmon Deviled Eggs and Tomatoes

Reviewed: Apr. 17, 2010
This was delicious, though I left out the pickle relish because I don't like it and replaced the mayo with olive oil. Next time I make it, I'll use salmon in only half the filling. I think the plain filling with a smoked mussel on top would be delicious for the other half. Non-seafood eaters could pick off the mussel.
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23 users found this review helpful

Cocktail Meatballs

Reviewed: Feb. 6, 2010
I made these with ground turkey breast -- the super lean type. To make the meatballs moist, I soaked fresh bread crumbs in 2 Tbsp half-n-half before mixing with the onion, egg and turkey. I added 1Tbsp horseradish, a grated carrot and 1tsp salt for extra flavor. Because the turkey was so lean, instead of baking the meatballs and draining the fat, I simply dropped them raw into the hot sauce in the crock pot and let them cook in the sauce for about 4 hrs on low. I didn't think the added sugar was needed in the sauce, but they were delicious!
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3 users found this review helpful

Crunchy Cheese Sandwiches

Reviewed: Dec. 10, 2009
Wonderful! I've made toasted cheese sandwiches all my life, but the veggies and chili powder make them far more interesting. I prefer using whole grain bread.
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25 users found this review helpful

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