Laura Recipe Reviews (Pg. 1) - Allrecipes.com (16539367)

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Slow Cooker Beef Pot Roast

Reviewed: May 13, 2012
Great recipe, and the mushrooms/onions/garlic mixture on top of the meat is great; I used this as a basis for my crockpot pot roast today. The only things I did differently were to use beef broth instead of chicken broth (seems a better fit, reinforces the beef flavor), and deglazed the mushroom/onion mixture with 1 cup of red wine (scrape the bottom to get all the good bits, then simmer until the wine is reduced), and then used just one cup of beef broth. Nothing smells better than pot roast cooking all day long in your home! I posted the recipe and photos in my blog, www.culinaryspirits.wordpress.com .
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Ham and Cheese Breakfast Quiche

Reviewed: Nov. 27, 2010
This is a great base recipe on its own, but very adaptable to varied tastes and dietary restrictions. My version: I used Simply Potatoes shredded hash browns, no "squeezing" required. I mixed the potatoes with some melted butter, but also one egg to help hold it all together well. I also added some salt, pepper, and a bit of onion powder to them for some additional flavor. I baked the potato crust as directed. For my filling, I used some Boar's Head Rosemary and Sundried tomato ham - I have the deli just give me one thick, 1/4 to 1/3 inch slice that I diced up. I sauteed onions, green pepper, and garlic, and mixed the ham in to sautee for a couple of minutes. Separately I mixed the eggs and heavy cream. I also added in some chopped fresh parsley and rosemary, and a bit of salt and pepper. Finally, I used a mixture of shredded monterey jack and sharp cheddar cheese. Finally, I just mixed all of the filling ingredients together rather than layering the meat and cheese and pouring the custard over it. Turned out great, the entire family loved it!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 20, 2010
I tried this recipe today; I read through a lot of revews and modified it to suit me. I used a rotisserie chicken from my local grocery store. I used a jar of medium salsa rather than plain tomatoes, and I added in 1/2 a cup or so of salsa verde to boot. I did NOT use enchilada sauce. I used all chicken broth, no water, for more flavor; 30 mins before the finish time, I stirred in a mixture of 3 tbsp. masa harina (masa flour) whisked into 1/2 cup water to thicken it slightly and give an additional layer of corn flavor. I also added in a can of drained and rinsed black beans. I doubled the amount of cumin and chili powder, and only used half a can of green chiles - it was hot enough with just that much, for my family. I served it with some bacon and cheddar cornbread muffins. Great base recipe from which to build; thanks for sharing it. Pic of my dish and recipe here (copy and paste URL, I guess they don't allow live links in reviews) - http://culinaryspirits.wordpress.com/2010/11/20/crockpot-chicken-tortilla-soup-with-bacon-cheddar-cornbread-muffins/
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