SouthwestHiAltCook Recipe Reviews (Pg. 1) - Allrecipes.com (14227090)

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Chicken Pot Pie I

Reviewed: Feb. 23, 2013
This was wonderful, and I will make it many times again. I followed the suggestions the reviewer CCOTINO wrote. I also added a diced serrano pepper for added flavor. I always use Pillsbury rolled pie crusts and roll the bottom crust a little thinner. That way my pot pie is more filling and less crust.
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Photo by SouthwestHiAltCook

Valentine's Salmon

Reviewed: Feb. 15, 2013
Made this for my husband on Valentine's Day, and he loved it! I used Dijon mustard between the layers of salmon as suggested in the video. Otherwise I followed the recipe exactly as written. The video was very helpful. Thanks for such a great dish!
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10 users found this review helpful
Photo by SouthwestHiAltCook

White Chili VII

Reviewed: Feb. 9, 2013
We loved this recipe. I took the advice of the other reviewers and backed off the peppers using a half green serrano pepper instead. I also added corn as suggested. I cooked it on top of the stove instead of the slow cooker and only simmered it about 20 minutes. The aroma brought my husband out of his study to help set the table. He was anxious to try it!
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Grandma's Green Bean Casserole

Reviewed: Nov. 23, 2012
This recipe saved the day for me. I had pressure cooked fresh green beans with bacon and they tasted too bland. So I found this recipe and happened to have the sour cream on hand. Wow what a great difference. It was a hit with the family at our Thanksgiving dinner. It will be a regular dish at all our holiday gatherings.
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Chicken Florentine Casserole

Reviewed: Nov. 3, 2012
The sauce is rich and delicious although very salty. The bacon provides a wonderful smokey flavor. Very elegant dish. For those cooking in high altitudes, if you skip step one as some of the reviewers suggest and put raw chicken, cut into chunks, in the casserole, I recommend turning the oven up to 365 and cooking for 40 minutes. Chicken will be cooked through and very juicy and tender. Don't wait to put the mozzarella cheese on top. It will cook just fine without burning.
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Chicken Parmesan

Reviewed: Oct. 31, 2012
Incredible dish! Great for dinner guests. For those folks cooking in high altitude, 15 or 20 minutes is not quite enough to cook the chicken breasts. You might want to cook them a little longer (6-7 minutes) on top of the stove or microwave them for several minutes (3 minutes)before serving. Cut them in half to check doneness before serving. If you put them back in the oven for too long, the cheese might burn.
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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 15, 2012
This is the ultimate comfort food and great for a cold winter day. I threw in 2 cups of frozen shredded zucchini saved from my garden for added consistency. For high altitude cooks, the biscuits need to cook for 50-60 minutes.
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Slow Cooker Chile Verde

Reviewed: Oct. 15, 2012
I took this to a party in the slow cooker to keep it warm, and it was a huge hit. Every year during green chili season, I buy roasted chilies. I then peel them and sautee them with onion and garlic and freeze them in zip lock bags for later use. So instead of the cans of green salsa, I used my frozen chilies, onions and garlic for this recipe. I served it with flour tortillas.
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