TERRYLYNB Profile - Allrecipes.com (1506269)


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Member Since: Apr. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Mexican, Indian, Italian, Southern, Middle Eastern, Low Carb, Healthy
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Recipe Reviews 9 reviews
PJ's Sweet Potato Mash
I have not tried this with the horseradish because I cannot stand the taste. Instead I used a bit of canned chipotles in adobe sauce and a bit less honey. I've also used agave syrup instead of the honey. The chipotles add the spice and smoky heat. I can't even sneak up on horseradish so this was my only alternative and they are absolutely yummy!

0 users found this review helpful
Reviewed On: Mar. 30, 2014
Colleen's Slow Cooker Jambalaya
From past experience I've learned that you get a much better flavor in the slow cooker if you coat the chicken (or meat) with seasoned flour and brown in a pan before adding to the slow cooker. This also helps to thicken the final dish a bit. I alway cut back on the liquid by at least a third. Also I put the onions/peppers/celery in the same pan I browned the meat for a few minutes just to soften a bit, then add a bit of the liquid to loosen the brown bits on the bottom and put all of the ingredients in the slow cooker and cook as directed. The end result is worth this extra step.

12 users found this review helpful
Reviewed On: Aug. 4, 2012
Slow Cooker Mexican Chicken and Rice
From previous experience I would not cook rice in the slow cooker. Cook the rice with the chicken broth in a separate pot or rice cooker about 30-40 minutes before the crockpot chicken is done. Just put the remaining ingredients in the crockpot and cook. Then serve over the rice. You will not have lumpy,mushy, or crunchy rice.

14 users found this review helpful
Reviewed On: May 6, 2012

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