sldavis86 Profile - Allrecipes.com (15203706)

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sldavis86


sldavis86
 
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Member Since: Jan. 2012
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Sara
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Recipe Reviews 5 reviews
Easy Blackberry Crumble Cake
The other reviewer was right, the proportions for this were WAY off! however, with a few altercations if is FABULOUS!! I used an 8.5x11 inch pan, and there's no way 1 cup of blackberries would be enough for even that. I used two medium tubs (12oz apiece) of blackberries, which means I also doubled the sugar (it's still early in the season though, so my berries were still pretty tart; it needed it) mixed with them. The bottom "crust" batter was very thick, almost pastelike, even though I added about 3/4 cup of milk. It was still delicious though, just saying, you WILL need more than 1/4 cup of milk. I also like a lot of crumble so I doubled the oats and brown sugar mixture. The bottom dough wasn't even close to done at 30 minutes, so I had to put it back in for another 20 minutes. I think next time I'll try it at 375 or maybe even 400, as the top wasn't very crispy, either. I shaved a cold stick of butter to lay on top of the crumble. Now, that is a lot of altercations, but it made a hearty cobbler and the taste was PHENOMENAL! I especially like the addition of oats, which makes it more crumbly instead of cakey, like some of the other recipes I'd looked at. We ate it with scoops of ice cream. It's pretty rich, so I wouldn't serve yourself too much, although it's tempting! :) Enjoy! I added a picture since there was none (white bowl with a scoop of ice cream added).

8 users found this review helpful
Reviewed On: Mar. 24, 2013
Quick and Super Easy Chicken and Dumplings
I was originally planning on making chicken in dumplings in the slow cooker, but all of a sudden it was too late. The BF insisted he still have his chicken and dumplings, so I looked for a quick recipe. I boiled/poached my chicken breasts in broth, then removed the chicken. I brought the broth back to a boil and added refrigerated biscuit dough (someone recommended using Grands Buttermilk specifically), following the recipe more as a timing guide. I simmered the 'dumplings' and cubed my chicken breasts, then added back in about halfway through. I added a little dried onion, onion powder (I'm a fan of onion), parsley flakes, garlic powder, and a little black pepper. It tasted a bit store bought, but that doesn't mean it wasn't delicious! :)

0 users found this review helpful
Reviewed On: Mar. 15, 2013
Chicken Pot Pie I
I am SO EXCITED about this recipe. I followed the other reviewers' advice and used a can of cream of chicken AND a can of cream of celery (PERFECTION!). I used a bag of frozen peas and carrots that I gently cooked in the chicken stock that I had leftover from poaching my chicken breasts. One user suggested using the ready-to-bake pie crusts in the Pillsbury biscuit section, which I did, and it was easy to use and tasty to boot! Next time I will use more chicken, as I used two whole frozen chicken breasts, which were on the smaller size. I used a glass 9.5in baking pan and there wasn't quite as much filling as I'd have liked... the taste is AMAZING though! I sampled the filling while I was preparing it to go in the oven to see if it needed any additional spices and I had to resist eating it right out of the pot, lol... Thanks for a great recipe that I will am looking forward to using again... and again... and again!

6 users found this review helpful
Reviewed On: Jun. 21, 2012
 
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