Barbi Valencia Recipe Reviews (Pg. 1) - (16240148)

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Barbi Valencia



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Bacon Chicken and Dumplings

Reviewed: Sep. 20, 2012
This is one of my family's fav meals. We love this! I cook this in the slow cooker, cooking up the bacon, then sauteeing the onions in the leftover grease, and browning the edges of my frozen chx breasts in it, too. I use more bacon, don't peel the potatoes, use frozen corn, add some garlic and celery, and cook it all together all day long, then add the dumplings at the end, after I shred the chx. After I put the dumplings in, I turn the CP up to high and let it cook about 30 min. *today, I didn't have half/half, so I just put in 8oz cream cheese with 2c whole milk. worked out fine* Perfect! My kids are both on their 3rd bowls as I'm typing.
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26 users found this review helpful

Beefy Cornbread Casserole

Reviewed: Nov. 28, 2011
This was great. I sauteed onions and garlic in with the beef, added chili powder, worcestershire sauce, frozen corn, and black eye peas (instead of kidney beans -didn't have any), and plenty of bbq sauce. I also omitted the gravy. Once that was all mixed together, I stirred in a heaping scoop of sour cream. Then I put a nice layer of shredded cheese on top of mixture, and topped that with lots of cornbread mix! Fabulous!
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4 users found this review helpful

Heavenly Halibut

Reviewed: Jun. 25, 2011
we LOVE this! I omit the hot sauce, and of course, I always put more cheese in (can never have enough cheese, I say!). I've also made this over chicken breasts, and it is wonderful!! Thank you :)
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2 users found this review helpful

Frank's Favorite Slow-Cooker Thai Chicken

Reviewed: Jun. 13, 2011
This was wonderful! Due to my love (some might call it an obsession!) for cilantro, I chopped up a third of a bunch and threw that in with all the other ingredients, as well as using it as a garnish, along with crushed peanuts. I also used a whole can of reg coconut milk, upped the pb to 1/2c, and lowered the salsa to 1/2c. Served over jasmine rice, and it still had that great peanut-y taste. Perfect! Hubby couldn't stop raving, 2 and 4 yr olds gobbled it up right away-- will definitely be making this again! Thank you!
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14 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Jan. 4, 2011
this was good, not the BEST soup I have ever tasted, but good nonetheless. I was expecting it to be more "creamy", but it was pretty watery instead. instead of pre-cooking my chicken, I just put raw frozen chicken breasts in with the broth, and let them cook in the soup, then shredded once done. Saved me more hassle and dirty dishes. Also, I went with another reviewer and sauteed the garlic, onion, and carrots in coconut oil first, then added the broth and so forth. :) I omitted the celery and zucchini since I didn't have any on hand.
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2 users found this review helpful

Holiday Brie en Croute

Reviewed: Dec. 26, 2010
to die for! I used "flakey, butter" crescent roll dough (in the tube) instead of puff pastry. Turned out awesome. I split my brie in half, and also split the dough in half (so I had 2 squares of dough (which I rolled out thinner), and 2 crescent shaped brie pieces), put marionberry preserves and craisins (straight out of the package, no softening) in, and unfortunately, I didn't have any sliced almonds, and it still turned out WONDERFUL! Thank you!
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12 users found this review helpful

Bratwurst, Sauerkraut and Bean Casserole

Reviewed: Dec. 15, 2010
This was great, it just wasn't "oh man, this is SOOO good!!!" great. I added more brown sugar and put it on top of rinsed and drained black beans (instead of baked beans), and I also tore up a soft tortilla and put it on the bottom of the dish. I didn't squeeze out any of the sauerkraut, and that way the tortilla stayed soft, and we all really liked it in there. I also cut up the brats (I used beer brats) into bite size chunks.
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1 user found this review helpful

Grilled Salmon with Peanut Hoisin Sauce

Reviewed: Nov. 1, 2010
I altered this a little bit: I was baking my salmon, so I just mixed the ingredients together in a bowl (used much less water, and didn't use cooking spray or scallions), spread half of it over the salmon, covered and baked at 300* for 15 or so min, then spread the rest on, took the cover off, and cooked at 425 until done. PERFECT!!!!! served over rice, the only thing I regret is not making more sauce to serve with my rice.
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24 users found this review helpful

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