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Slow Cooker Lemon Garlic Chicken II

Reviewed: May 24, 2002
WOW this was good. I followed posters suggestions and used 2C water and dissolved a boulion cube in it. I also added a little white wine, the garlic and a shallot to deglaze the pan b4 adding the water/spice mixture. Even then, I had to add about a cup more water while it was cooking. I also dredged the chik breasts in a lemon pepper seasoning in addition to the oregono. I omitted all the salt from the recipe too, since boulion is so salty. Made the leftover broth into gravy, cooked up the Uncle Bens Chicken rice, and dinner was AbFab!! I will def be making this again!
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785 users found this review helpful

Beezie's Black Bean Soup

Reviewed: May 23, 2002
Love love love it. So easy to make. I cheated and used 2 cans of black beans so I didn't have to go through the soaking process, and I forgot to get the can of tomatos, so I added a bit of ketchup for flavor. And since I used the canned beans, I added about a 1/4-1/2 cup water to get the right consistancy. To spice it up a little more, I added about 1 1/2 t of dry mustard and 1 t of backstrap molasses. Cooked for 3 hrs on HIGH. Turn out WONDERFUL. I will def be making this again, when in the chill mood. YUM YUM.
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99 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: May 16, 2002
Love at first bite. Who knew that sweet potatos and black beans mix so well together! The black bean mixture alone is *excellent*. They freeze so well too. Perfect to have for dinner and then lunch a few days later. This recipe goes in the "keep forever" section.
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0 users found this review helpful

Cheese Grits

Reviewed: Dec. 19, 2001
Excellent grits! Very cheesy and rich. Good texture. I'll be making these again!
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6 users found this review helpful

Slow Cooker Chicken Cacciatore

Reviewed: Dec. 9, 2001
I just fixed this for dinner tonight. My fiance and my brother came over for dinner and both loved it. I will definetly fix this one again. I added 4 bay leaves to the prepared sauce, omitted the green peppers, and added a splash of white wine (experimenting!) and it turned out so tasty. I also had thawed the chicken over night and cooked it on high for about 4 1/2 hours.
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14 users found this review helpful

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