absoblogginlutely Recipe Reviews (Pg. 1) - Allrecipes.com (16364395)

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Easy and Delicious Chicken and Rice Casserole

Reviewed: Oct. 24, 2012
Cooked this in the slow cooker all day - smelt really good. Unfortunately was very, very salty. Next time I'll drop the onion soup mix.
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7 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 9, 2012
Great cake! I missed out the walnuts as I was allergic and made in two 8*8 pans for 50 minutes and it turned out great. Took it to Easter party and everyone loved it (and I don't think they were being polite either!) Topped with the Cream Cheese Frosting II like many other people.
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2 users found this review helpful
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Slow Cooker Chicken Marrakesh

Reviewed: Oct. 17, 2011
Only just had enough room in the crock pot for this! A very easy recipe to prepare and leave. Smelt really good whilst cooking although the spices smelt pretty strong but I was surpised to find that it didn't taste overtly spicy (if anything it could have done with more spice). I found the chicken was a little bit too dry. Went back for seconds last night though and looking forward to left overs this week.
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9 users found this review helpful

Cabbage, Potato and Baked Bean Soup

Reviewed: Mar. 16, 2011
Made this last night and was pleased with the result. Almost forgot the can of baked beans but added it just before it was too late. I also added 1 carrot with the other veggies and 1 clove of garlic before the final heat along with 1/2 tsp of basil. Next time I'll probably cut the basil down to 1/4 tsp. Cooked the cabbage for about 15 minutes, stirring every 5. My beans were a big tin of Bush's southern pit bbq beans as that is all I had. Tasted surprisingly good but the house still smelt a bit of cooked cabbage ;-)
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4 users found this review helpful

Aloo Phujia

Reviewed: Jan. 13, 2011
Reading the previous reviews I was surprised to see a mixture of raves and then some "bland" comments but i'm afraid I thought this was pretty bland (never thought I'd say that for a curry!) I did add some left over chicken and some mushrooms to the dish and boiled the potatoes before adding to the skillet and used canned tomatoes rather than fresh. The food had a hot kick to it, but no flavour.
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1 user found this review helpful

Keon's Slow Cooker Curry Chicken

Reviewed: Jan. 9, 2011
The smell of this curry through the house all afternoon has been driving me mad - smelt so good. Taste wise, it was a different than I expected but good. Even with 1/2 teaspooon of cayenne I found it pretty spicy and hot - I might reduce the amount a little further but not a lot. Either the onion soup or the curry powder was pretty overwhelming so next time I make it I'll probably drop the onion mix and see what happens. Made enough for four portions and about two cups of soup left over as the sauce was pretty watery. I'll be making it again, but first I have three portions left to go through - I'm looking forward to the day after curry as it always tastes even better (and spicier!) I didn't bother with the salt and used low sodium soups - but for those of you who don't like the reliance on processed soup - what would you suggest to use instead - I'm interested in learning.
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4 users found this review helpful
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Easy Chicken Tetrazzini

Reviewed: Dec. 4, 2010
Really good base recipe with loads of options for changes. I cooked linguine in the broth instead of water, but found that the pasta absorbed all the water very quickly so I was a bit worried the pasta would burn or not cook, but it seemed to go ok. Then added another 1.5 cups of broth instead of the water and bouillon in stage 2. Also added 1/2 chopped onion that I had left over and a handful of frozen peas. I should have cooked the onions first I think but it still tasted great. Be careful when nuking leftovers the following day - I managed to burn the back of my throat as it was so hot - unfortunately it now feels like I have a cold coming on as the throat is sore :-(
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Sep. 12, 2010
First thing I've cooked in a long time and first thing in my slow cooker. Turned out great. I had a 2lb joint so basically halved the recipe. I cut my joint into about 6 large pieces to make it easier to brown (with three garlic cloves) and fit in the pot but I wasn't sure whether to cube the meat or not - however whilst the food was cooking I was reading up on a cook book, they had all the meat cubed for most of their recipes so I ended up cubing mine half way through cooking! I also added another half a cup of water (1 cup total) so bring the liquid volume up a bit - gave me lots of gravy/juice at the end which was great. I also used 6 small red potatoes instead of 3, didn't peel - just scrubbed and quartered, 2 carrots and 1 parsnip. The carrots ,potatoes and parsnip went in with 4 hours to go and were pretty soft at the end (but just the way I like it). I was surprised though as a lot of the recipe books I saw said that vegetables take longer to cook than meat and to put them in first but they would have been mush if I had done that. The quantity of food was more than I thought - I had seconds last night and have three portions left over for later in the week - two in the fridge, 1 in the freezer. The only downside to this recipe is that it's not a set and forget (due to the vegetables) so you can't put everything in all at once and then eat when you get home.
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5 users found this review helpful

 
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