AIRBORNE-CHEF Profile - (1457197)

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Member Since: Dec. 2003
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Recipe Reviews 5 reviews
Slow Cooker Chicken Cacciatore
Excellent-Only change I used Chicken thighs (bone in) removed skin. Seasoned thighs with garlic and onion powder to taste then browned thighs in virgin olive oil, about three minutes each side. Then added to crock. I had extra time so I used home made sauce. Chicken fell off the bone.

4 users found this review helpful
Reviewed On: Nov. 13, 2005
Army SOS Creamed Ground Beef
As many have commented the recipe as written is going to be bland.(Sorry Suzanne). To make this recipe a FIVE star try the following. As the meat is browning I add both garlic and onion powder, about a teaspoon of each to 1 lb, as well as the other seasoning. Be carefull with the salt however because beef bullion tends to be salty. I substitute a pinch of celery seed for the worcestershire sauce. I don't want the "batch" to be to brwn. My kids love it!

144 users found this review helpful
Reviewed On: Jan. 19, 2004
Profanity Salmon
I also added more wasabi, I added 3/4 teaspoon. For color I added 1/2 sliced red pepper and used only 1/2 of the green pepper. I sliced the onions instead of chopping them. I original planned on cooking this in the oven but a wonderful 60 degree day in January allowed me to fire up the grill. 15 minutes is all it took. The salmon was moist. The flavors blended very well. The only thing I'll try diffrently is to follow the advice of one of the raters and pop it under the broiler for a couple of minutes to add some color and crunch to the dish.

17 users found this review helpful
Reviewed On: Jan. 4, 2004
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