pengwenhsd Recipe Reviews (Pg. 1) - Allrecipes.com (13968527)

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Slow Cooker Balsamic Chicken

Reviewed: Oct. 1, 2013
I used 4 very large chicken breasts - 10 to 11 oz each, and they started frozen. 4 hours at high left them just a tad dry so I think if you had more normal sized chicken and it was only refrigerator cold 4 hours would be too long, I'd start checking for doneness at about 2 1/2 hours, or cook on low if you aren't going to be available to check. I was only cooking for two so I ladled some of the juice/onion mixture into a saucepan and added enough penne for two and let it simmer until the pasta was done and shredded one of the breasts and added it to the pasta - was a yummy supper for two and I have enough leftovers to do that again, plus cooked chicken for other uses.
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19 users found this review helpful

Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Aug. 26, 2010
This recipe, leaving out the tomato and using chicken instead of ham, is something I make regularly but the tomato sauce and ham are not something that would have ever crossed my mind so I'm glad I came across this. It is yummy and will be a regular at our house in the future.
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4 users found this review helpful

Strawberry Coffee Cake

Reviewed: Jun. 6, 2010
in 40 years of baking and uncounted coffee cakes this is right up there with the best and it is so easy. Followed the recipe except for being too lazy to dig pecans out of the freezer and chop them. Even resisted the temptation to use brown sugar in the topping, just to see how it came out if followed exactly. Perfect coffee cake style cake, nice just slightly gooey layer of strawberries and yummy crumbly topping. I did mix up the cake part first and let it sit while I sliced strawberries and made crumbs - it did change the texture of the batter and might have something to do with keeping berries from sinking. I suspect this would be excellent with any berries or stone fruit and would also lend itself to adding spices/oatmeal/other types of nuts/etc to the topping, but it really doesn't need a thing.
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The Best Steak Marinade

Reviewed: May 22, 2009
Made a good steak. The vinegar was the flavor that really stood out, maybe a bit more than it needed to. I think I'll try this again with a tad less vinegar and more garlic.
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71 users found this review helpful

 
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