Haines525 Recipe Reviews (Pg. 1) - Allrecipes.com (1562399)

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Slow Cooker Chicken and Dumplings

Reviewed: Feb. 6, 2011
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--
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Beef Stew VI

Reviewed: Dec. 4, 2005
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.
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Roast Leg of Lamb with Rosemary

Reviewed: Nov. 25, 2005
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.
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Oven Roasted Potatoes

Reviewed: Nov. 25, 2005
These were very good and I loved how easy they were to make. I had to double the recipe. Be careful about doubling the amount of oil, or the potatoes will be mushy. I also left out the red pepper flakes as my in laws are very sensitive to hot spices. The flavor still came through. Thanks for the recipe!
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Sweet Potato Pie I

Reviewed: Nov. 25, 2005
Excellent! I used the Honeymade Graham cracker pie crusts. The recipe made enough filling for 2- nine inch pies, leaving enough room for the crust to peak out on the sides. I served it chilled with whipped cream on top (of course). I am not a fan of pumpkin pie, while the rest of my family is. This was a great compromise. Very good. Thanks for the recipe!
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Alice's Sour Cream Chicken Breasts

Reviewed: Nov. 14, 2005
This is okay. The sauce never really thickened up and was still runny even after sitting out for a bit. Went fairly well over egg noodles. I wouldn't go out to buy sour cream just to make this, but if we had some that needed to be used I'd make it.
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Broiled Pork Chops

Reviewed: Aug. 29, 2005
Very simple to make. The sauce was light and not overwhelming. We're not fans of spicy bbq pork chops anyway so this worked well for us. We will be making this again.
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Baked Dijon Salmon

Reviewed: Jul. 24, 2005
The honey made this too sweet for our tastes. The breadcrumb/ pecan was a nice touch, but the honey was too much.
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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 27, 2004
Turn turkey breast side down and basted every 45 minutes or so.
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Montreal Peppered Steak

Reviewed: Jul. 18, 2004
Very good. I used the low sodium soy sauce and scored the sirloin prior to putting in to marinate. Will be making this again.
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Modenese Pork Chops

Reviewed: Jun. 13, 2004
Very simple recipe with a nice flavor. I scaled the recipe to 4 and did not add as much salt. Also added more wine as it evaporated as was suggested. Cooked for 17 minutes, not 20 as well. I did as was suggested and steamed broccoli and added them to the pan to soak up the jucies. Very yummy. Nice spring salad to go along. We will definitely be making this dish again. Thank you very much!
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Candied Chicken Breasts

Reviewed: Apr. 24, 2004
I scaled the recipe to 4 servings and used low sodium Worcestershire and Soy sauce. Like other reviews stated, there was a lot of breading left over. I didn't pound out the chicken breasts (there were four)to flatten them. Pan fried each for three minutes per side and baked in oven (covered) for about 30 minutes. Very juicy and tangy. I would agree with another post that it does have a "Chinese food" flavor about it. A simple side dish of plain buttered eggs noodles went well.
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Pork Chops with Apples, Onions, and Sweet Potatoes

Reviewed: Apr. 4, 2004
I tried this with Cortland apples and found it was too strong of a taste. Macintosh's work best with this recipe and my family's tastes. We like to mash the apples over top of the pork and eat it that way. The others weren't kidding when they said to fine slice the sweet potatoes either. If you don't they'll be crunchy. Good recipe and easy too.
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Skillet Chops with Mushroom Gravy

Reviewed: Apr. 4, 2004
Very good. I had to stir the gravy every few minutes as it was sticking to the pan. The gravy was good over mashed potatoes, and I do not like gravy. Thank you.
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Baked Trout Saratoga

Reviewed: Sep. 19, 2003
This was our first time making trout. We decided to try this recipe for it's simplicity. The taste was wonderful! The only changes made were that I had used a fresh tomato and added a little more of the wine. Very good. Thanks!
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39 users found this review helpful

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