Haines525 Profile - Allrecipes.com (1562399)

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Haines525


Haines525
 
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Member Since: Jun. 2003
Cooking Level: Expert
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Recipe Reviews 17 reviews
Slow Cooker Chicken and Dumplings
This was really very good! I agree with others about using chicken broth instead of water. If using grands, only use 1 can. 2 cans of dough soaks up too much of the soup. We had a lot leftover because it makes so much. Re-vitalized it with chicken broth before re-heating. --- My kids are more likely to eat new foods if they have a hand in making it. Slow cooker meals are great because they can help. My 8 year old shredded the chicken breasts by using two forks and pulling them apart. My 5 year old took a can of Pillsbury grands and smooshed them with a potato masher before cutting them into squares. They had fun cooking and ate it up--

0 users found this review helpful
Reviewed On: Feb. 6, 2011
Beef Stew VI
This was good! I think for next time I will grind up the dried rosemary first. I don't typically add salt prior to serving so we added a lot of salt after bring out the flavor some more. My husband ate this served over wide cut egg noodles with a little of the broth since he's not a fan of soups.

1 user found this review helpful
Reviewed On: Dec. 4, 2005
Roast Leg of Lamb with Rosemary
This was our first experience with lamb. I purchased a 4 lb boneless leg and took off the twine before marinating. That was the first mistake. The leg was difficult to keep together. I combined all of the ingredients in a ziplock bag, put the lamb in the bag and rubbed the ingredients all over like I would have for a steak. That was the second mistake. While the ingredients did make it all around the leg, they did not disperse as much as I would like, especially the rosemary. As we are not fans of medium rare meat, I kept the leg in the oven until the internal temp was 155 and let it stand for 15 more minutes until the temp was 160. The taste of the marinade did not overwhelm the taste of the meat. For those who've never made this before, lamb tastes like a cross between a juicy slice of pork and really good roast beef. I don't know how else to explain it. It was very juicy and tasted delicious despite my mistakes. HAHA! Thanks for the recipe.

6 users found this review helpful
Reviewed On: Nov. 25, 2005
 
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