YummyFoodie Profile - Allrecipes.com (16458503)

cook's profile


Home Town: Toronto, Ontario, Canada
Living In: Belleville, Ontario, Canada
Member Since: Dec. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Nouvelle, Vegetarian, Quick & Easy, Gourmet
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Recipe Reviews 2 reviews
Slow Cooker Beef Stew
I've made this recipe a few times. It is high in tomato flavor rather than beef especially if you skip marinating the beef in Worcestershire sauce. I used diced tomatoes instead of stewed which is just my preference. I didn't use the jalapeno peppers either because I get heartburn from them. Instead of the no salt seasoning I used salt, pepper, oregano, basil and garlic. This recipe is very yummy but feel it should be called Tomato beef stew rather than just beef stew. The name is a bit misleading. If you find the tomato taste a bit to acidic I recommend adding a tablespoon of sugar just like you would when making spaghetti sauce.

2 users found this review helpful
Reviewed On: Nov. 6, 2012
Rich Herb and Lemon Chicken
This recipe is good but needs an adjustment to the lemon and sour cream amounts. The recipe calls for 1/2 a cup of lemon juice - as others have recommended I cut that to 1/4 cup and increased the sour cream to 1/2 cup. If you like a nice lemon taste while not overpowering please do this. If you prefer just a hint of lemon in the taste though you're going to want to cut the lemon juice down even further - a good juicy lemon gives you a 1/4 cup so if you prefer just a hint of lemon flavor I'd put in half a lemon's worth of juice which should give you the hint of lemon. I personally liked it with 1/4 cup but I don't think everyone will want the lemon to be that strong in the dish. You won't have to increase the sour cream again if you don't want because the sauce isn't really thick to start with unless you thicken it with cornstarch or flour. I served this with potatoes which was good. If you want to serve with pasta, you'll want to thicken the sauce as it is much too thin even when on the stove for an hour without adding the flour or cornstarch for pasta.

15 users found this review helpful
Reviewed On: Jan. 3, 2011

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