Leilani Profile - Allrecipes.com (16478584)

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Leilani


Leilani
 
Home Town:
Living In: Portland, Oregon, USA
Member Since: Nov. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Southern, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Music, Charity Work
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Recipe Reviews 2 reviews
Alfredo Sauce
This is an excellent base recipe. I think for full flavor, it needs quite a bit more. I doubled the recipe as leftovers are a must have in this house. I added just a sliver of butter at first and sautéed 1 full finely chopped shallot and added the rest of the butter then heavy cream as instructed. For a double batch, I only added one garlic clove (since I already added the shallot). I also added NO salt considering I put shallot and garlic in. In went the cheese and I added paprika, oregano and quite a bit of pepper before adding the parsley. For what it's worth, I added the curly leafed parsley and not flat leaf (it seems to chop better and personally I really think the flavor is different). I love parsley so I added a little extra as well. I don't have any for leftovers. My 16 month old kept saying "Mmmmm. More?" I gotta say there's no better validation than your kids eating all their dinner and asking for more. And honestly? Best alfredo sauce I've ever had with those additions, and of course broccoli, chicken and garlic bread!

1 user found this review helpful
Reviewed On: Oct. 15, 2014
Slow Cooker Chicken and Dumplings
I have NEVER made OR eaten chicken & dumplings. I made this because it was my husband's favorite dish growing up. Everyone (including my picky 6 year old) DEVOURED it. However, just like others have said, this is a great base recipe but could use some minor tweaks. I used: 2 cans of chicken broth in place of water. I omitted the onions in the slow cooker (due to picky little mouths), and used only 1 package of biscuit dough (Pillsbury Grand Buttermilk). I used about 8 thin chicken breasts (for faster cooking), and cooked on high for a total of 4 1/2 hours. To the base mixture, I added: Garlic powder, Rosemary, Thyme, pepper, paprika, & poultry seasoning. I cooked on high for 3 1/2 hours, before adding the dough - parted in 4's, and rolled up into little balls, and cooked 1 hour before serving. Perhaps the biggest alteration was that I sauteed sliced baby carrots, celery, and onion in butter and added them as a garnish. For me - it absolutely made the dish!

6 users found this review helpful
Reviewed On: Dec. 31, 2011
 
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