Gina Sorensen Recipe Reviews (Pg. 1) - (15617778)

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Gina Sorensen



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Slow Cooker Italian Beef for Sandwiches

Reviewed: Oct. 12, 2013
THis was stupendous! Here are my adjustments after reading all of the comments: 2.5 chuck roast beef broth instead of water no salt onion powder instead of onion salt 1 1/2 Italian dressing packets I heated everything but the roast and let it cool, then marinated it overnight and placed it in the slow cooker yesterday morning, letting it cook on low for 11 hours. I took it out and shredded the meat and put it back in the slow cooker and threw in some sliced peppropncinis and let it go for another hour. I heated up the rolls in aluminum foil at 300° for about 5 minutes then removed the foil, turned up the temperature to 400°, added horseradish cheese and melted the cheese. I then loaded up the rolls (that I got from a nearby Italian restaurant) and topped with sliced sweet peppers and roasted red pepper.
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Boilermaker Tailgate Chili

Reviewed: Feb. 3, 2013
So, I made this tonight for the Super Bowl party and it was an absolute hit! The lights are out in the stadium now, so I decided to give my rendition of this recipe. I first started by cooking thick cut peppered bacon from Whole Foods and used the grease to cook the veggies (I added a teaspoon minced jalapeño) then added all of the dry ingredients to bloom the flavors. I also added 2 teaspoons of cocoa, molasses and Dijon mustard. Then I made a well in the Dutch oven and browned the Italian sausage, then the hamburger (I used 1/2 the amount of hamburger) and then added a pound of finely diced stew meat. Once that it was browned I brought it up to a very high heat and deglazed with beer until there was no grease left. I added the tomatoes and Bush's medium chili beans, half of the cans drained. I let it simmer for 5 hours and it was delicious!! I believe that this will be my go to chili recipe from now on.
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Chicken Noodle Soup

Reviewed: Jan. 4, 2012
I made it with some variations after reading the reviews and everyone loved it and asked for the recipe. I will defiantly be making it again!! 4 cups chopped, cooked chicken meat 2 cups chopped celery 1 cup chopped carrots 1 cup chopped onion 1/2 cup butter 8 ounces egg noodles 12 cups chicken broth 1 teaspoon dried marjoram 1 teaspoon ground black pepper 2 bay leaf 2 tablespoon dried parsley 1 teaspoon fennel seed 1 teaspoon poultry seasoning 1 teaspoon rosemary 1 can cream of chicken soup Directions In a large stock pot, saute celery and onion in butter or margarine. Add chicken, carrots, chicken broth and all seasoning. Simmer for at least an hour. Skim some of the seasoning from the top. Add noodles and cream of chicken soup, and simmer for 15 more minutes.
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