Tracy Recipe Reviews (Pg. 1) - Allrecipes.com (13899200)

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Balsamic Pea Salad

Reviewed: Mar. 22, 2009
I love to try new recipes, so the fact that I have made this recipe time and time again speaks volumes . . . it is that good!
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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Feb. 3, 2010
agreed; soaking these peas overnight is not necessary, as they cook up nice and soft during the 8 hours. I turn the crock pot on high the first hour, then down to low for another 6-8 hours (or however long you're gone for the day; they'll keep just fine!). I would recommend chicken stock rather than water and bouillon cubes. Also, I used smoked turkey drumsticks or wings to flavor mine, rather than ham; it's just lower in fat and still gives amazing flavor.
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Easy French Dip Sandwiches

Reviewed: Aug. 8, 2011
This is REALLY good, for such a simply recipe. I did not have the beef consomme, so used a pkg of au jus and thickened it with 3 TBSP cornstarch, because my son does not like his bread to get soggy from dipping. This made the au jus much more like a gravy, which was still wonderful. I think the secret is in heating the roast beef in the au jus before placing on the buns.
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Slow Cooker Chicken and Dumplings

Reviewed: Sep. 7, 2013
really really good; the juice, or gravy, is what makes this so delicious. Per other reviews, I used 1 can each creams of chicken, mushroom soups, and chicken broth; 1 tsp each ground cumin, dried parsley, poultry seasoning; 1/2 tsp each fresh ground pepper and salt. I used bone-in breasts, so let them cook first in the liquids for 8 hours on high; then put in the quartered refrigerated biscuts and cooked another two hours on high. However, even with the oval, larger capacity crock pot, only half the can of biscuits would fit in comfortabley. So, after we enjoyed our dinner, I put the remaining raw cut-up biscuits into just the liquid, and put on high another two hours. At this point you could also add in some frozen or canned vegetables of your choice. Perfect.
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Tomato Barley Soup

Reviewed: Feb. 21, 2010
Excellent soup; very easy to make. I didn't add the two diced tomatoes, as I didn't have them on hand, and I'm sure we never missed them. Makes a really good and thick bowl of soup; you won't even need crackers!
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Butter Brickle Frozen Delight

Reviewed: Aug. 17, 2009
I absolutely agree with the fantastic ratings on this dessert . . . only we don't slice it so thin, cause we can't stop eating it! I do delude myself into thinking I am making this "lowfat" by using Neufchatel cream cheese, Cool Whip light (only used 8 ounce carton), and Splenda in place of the regular sugar called for. The taste was incredible, so I know it really cannot be good for you! :)
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Busy Day Barbeque Brisket

Reviewed: Aug. 8, 2011
Quite good, and tasty. However, was never able to "shred" the meat . . . it just never got soft enough to do so, although it was excellent just sliced thinly and served with the sauce. Did as other reviewers suggested and didn't put the sauce on until after 6 hours on low (at that point drained the meat before adding the sauce/worcestershire mixed). Then another 3 hours on LOW.
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Chicken and Mushroom Chowder

Reviewed: Feb. 5, 2010
This is truly a thick and delicious chowder. I did use the flour, as I consider this the reliable way to thicken chowders. And, as per other reviewers, be sure to stir about 1/2 cup of the stock (I always use stock, never broth) into the vegetable/flour mixture BEFORE returning it all into the stock. This will insure no lumps in your finished product. One other tip: you do not need cooked chicken to start with; simply cut up raw chicken breasts into bite-size chunks and cook them in the simmering broth for 20 minutes, prior to starting the recipe. Then you will proceed as directed.
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Roasted Garlic Bread

Reviewed: May 18, 2011
REALLY tasty; not as good re-heated, so be sure to eat it all up the first go-round. PLENTY of topping for two small demi-loaves of bread.
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Caramelized Onion and Horseradish Smashed Potatoes

Reviewed: Apr. 28, 2012
wonderful! Would suggest cutting up the onions into bite size bits before adding to the potatoes, as they were quite stringy and LONG in with each bite of what was, essentially, mashed potatoes.
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Jan. 24, 2010
The key here, as one other reviewer found, is to use cream of celery soup rather than the mushroom soup called for. I also left out garlic; one can always sprinkle on garlic salt or powder to the finished product on the plate, if desired. Truly a WONDERFUL sauce; didn't even thicken it, and it was just right. SO good that I ate it the next day as a vegetarian meal without the meat! Truly, it is crucial to the flavor of the dish to sear the meat before putting it into the crock pot. Do NOT skip this step; you'll notice the difference! One more piece of advice; pour about 3 tablespoons of Worcestershire into the soup mixture; gives a wonderful nother dimension of flavor to this dish.
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Rich Mashed Potatoes

Reviewed: Feb. 2, 2012
wonderful! followed recipe, except I only had half the amount of sour cream called for, so I added some additional whipping cream. They were SO good and creamy; rich mashed potatoes indeed!
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The Best Mashed Potatoes

Reviewed: Mar. 22, 2009
These were very thick, since no liquid was added. My hubby loved them, and while they did have a wonderful taste, I felt there was maybe a bit too much garlic; of course, that could be adjusted by the size of the cloves used. And, per other reviewers, I added some chili powder, and some cayenne (1/4 tsp)and thought the additions were a bit overpowering; maybe cut back to 1/8 tsp of the cayenne.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Mar. 22, 2009
What can I add to the hundreds of reviews, but DITTO! This is truly wonderful; per other reviewers, I did increase and decreases spices to taste, but honestly, the one hour to cook is the perfect temp and amount of time. This is a MUST TRY, and will serve many since you slice it so thinly.
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Slow Cooker Creamed Corn

Reviewed: Aug. 2, 2011
This is an EXCELLENT creamed corn; I took another reviewer's advice and heated the cheese and butter on the stove-top before adding to the corn/sugar/salt in the crockpot; I believe it does help with the consistency so you won't have any clumps of cream cheese. I would recommend 24 ounces of corn, as opposed to the 16 called for in the recipe; I felt there was just a bit too much "sauce" for the amount of corn.
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Cajun Chicken

Reviewed: Sep. 16, 2012
VERY tasty; I marinated, then froze for a few weeks. Took the package (10 pounded breasts work well into a 2 1/2 gallon zip lock baggie) out of the freezer and thawed in the refrigerator a day ahead, then proceeded to grill. SO GOOD!
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Kristen's Parmesan Roasted Potatoes

Reviewed: Jan. 8, 2013
very simple to prepare along with roasted broccoli and baked chicken for a complete meal in just over an hour. followed directions as written; only change was to include 1 tsp crushed dried rosemary.
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Spinach Rice

Reviewed: Aug. 2, 2010
REALLY REALLY good; we frequent restaurants which serve a similar baked cheesy spinach/rice dish; this would rival any of those. I would highly recommend using real shredded sharp cheddar cheese, and topping with panko breadcrumbs before baking.
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4 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: May 10, 2013
as another reviewer suggested, I shredded the chicken after 5 hours on LOW; then added the butter and heated for another 2 hours on LOW; this really did help infuse the spiciness into the meat. Definitely served with ranch dressing on the buns.
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Mustard Chicken

Reviewed: Sep. 2, 2011
I am very stingy with my stars, but this deserves the top! As another reviewer suggested, I used honey-mustard mixed with regular mustard, and glad I did, as it gave a nice sweet flavor, but not over-powering. First I pounded the chicken breasts to an even thickness. Used the food processor to finely crush the french-fried onion rings, but I will warn you that the large can of rings will only coat just over two chicken breasts. Perhaps it's because I pounded them out, so more meat to coat, but it SO helps to cook them evenly, and they don't need to cook as long, so are more juicy and tender. Truly an excellent flavor; my son-in-law asked me to give the recipe to HIS mother; the highest compliment out there, I think!
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3 users found this review helpful

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