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Marie's Easy Slow Cooker Pot Roast

Reviewed: Nov. 15, 2013
I tried this recipe the last time I made pot roast. I prefer a bone-in roast, as I think it is more flavorful. To the soup mix in a measuring cup I add 1/4c red wine and 3/4c water. I cut slits in the roast and insert slivers of fresh garlic, then sprinkle season salt, fresh ground black pepper, Itallian seasoning, and a light dusting of flour on one side and brown that side of the roast in a dutch oven with about 1T oil, while seasoning and flouring the top side before flipping over and browning the other side, then transfer it to the crock pot, pour the soup mixture over it and sprinkle with 1 chopped onion and 1 thinly sliced carrot and thinly sliced celery stalk. About an hour before roast is done I add baby carrots amd baby potatoes (no need to peel) from the bag and half a bag of frozen pearl onions, turn the heat from low to high and cook for an hour more or until vegetables and meat are tender, then remove meat and vegetables and arrange on a platter. The flour and juices left in the pot create a nice light gravy that can be served alongside to pour over meat and vegetables.
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10 users found this review helpful

Pot Stickers Traditional

Reviewed: Dec. 31, 2012
Delicious recipe! A safer and easier way to cook these is to put both oil and water into the pan at the same time before adding the pot-stickers. Cover with lid and steam for about 6 minutes on medium-high heat, then remove the lid and cook for about 2-4 more minutes, allowing the water to evaporate and the remaining oil to brown the pot-stickers on one side. Watch closely to prevent burning. I make my dipping sauce with 1-1 rice wine vinegar and soy sauce, and add chili sauce, minced green onions, and minced fresh ginger to taste.
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6 users found this review helpful

Awesome Summer Watermelon Salad

Reviewed: May 25, 2013
This recipe is very similar to one that I already have, which is a family favorite. The ingredients are very similar to this one with the addition of halved cherry tomatoes along with cucumber and avocado in large dice, and a handful of finely chopped fresh herbs, such as mint, basil, dill, rosemary, thyme... in any combination. (Gently fold in avocado last, after mixing together the other ingredients, and yes this salad should be eaten in one day.) The combination of ingredients sound weird but the variety of flavors and textures are really great together. This is a great summer salad that is delicious, refreshing, healthy, and also hydrating.
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3 users found this review helpful

Spicy Fry Sauce

Reviewed: May 12, 2014
Very good! I think I might try replacing the cayenne with chipotle, as I love the fry sauce from the Mad Pita, here in Southern Utah.
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1 user found this review helpful

World's Best Lasagna

Reviewed: Oct. 4, 2013
This lasagne recipe is truly the best! Note: "Sweet" Italian sausage is also called "Mild" depending on the brand. It's the same thing. I prefer the "Hot" myself, as I think it adds more flavor. I double the garlic and I use a Parmesan/Romano blend to sprinkle only on the top layer. My grandma, mom and I all layer the same way: A little sauce on the bottom of the pan, noodles, more sauce, Mozzarella, Ricotta (I just dollop a spoonful on top of each Mozzarella slice because it spreads out while it's cooking). Noodles sauce, Mozzarella, Ricotta. Noodles, sauce, Mozzarella, Ricotta, and finish with Parmesan and Romano on top. I use 3 noodles per layer (9). My friends frequently ask me if they can come over for lasange dinner. One friend even paid me to make it for her father's birthday.
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Fresh Apricot Pie

Reviewed: Jun. 13, 2012
I have been looking for an apricot pie recipe like the one I used from an old cookbook that my grandmother had, which was just wonderful, and this is it! The only difference is that the apricots were halved instead of sliced. I made the crust from scratch from an old-fashioned recipe, which was oh so flaky. It really made the pie.
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1 user found this review helpful

Spinach Enchiladas Verde

Reviewed: Jun. 13, 2012
Mmmm! When I make a sauce like this I usually add the 1c of sour cream to a 28oz. can of Las Palmas green enchilada sauce and mix half the cheese with all the filling ingredients. If I'm rolling the tortillas, to soften them I microwave them for about 30 sec. to cut a few calories, but the traditional way is to fry them 'till soft. If I layer them I don't need to soften them. Then I dip the tortillas into the sauce, add the filling and roll, placing them seam side down in pan, or add another layer of dipped tortillas if layering, and cover with remaining sauce and cheese. To kick up the heat a notch I sometimes add a small can of Ortega diced green chilies or jalapenos to the filling.
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