SLDROE Profile - (18137197)

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Recipe Reviews 7 reviews
Chicken Pot Pie IX
Loved it! I was so impressed that it came out of MY kitchen, too! I LOVE chicken pot pies and used to eat them all the time as a kid (until I realized how much fat was in them!). I altered just a couple things in this recipe for dietary reasons, but tried to stay true to the recipe because I cannot compromise flavor: I used a cup's measurement for all boiling veggies (that was unintentional, but good!) 2 Tbsp of butter instead of 1/3 cup. I didn't have celery seed, so I used celery salt. White pepper instead of black for visual reasons. 2% milk instead of whole milk. And finally, instead of pie crust, I used phyllo dough. To do this I poured the chicken mixture directly into the pie dish, then topped with the liquid mixture. I unrolled a roll of phyllo dough and spritzed each sheet with spray margarine before I scrunched it and placed it on top of the filling. I repeated that step until scrunches of phyllo covered the top. I tried to leave no openings so that it wouldn't bubble over. Baked it for the same time (30 min), and the top was golden brown, the filling was bubbly, and it looked oh so good! Spoon it out and you are good to go! **With the leftover celery and carrots, I chopped them up and portioned into ziploc bags and stuck in the freezer to be ready for the NEXT time I make this! Mmm! Mmm! Mmm!

0 users found this review helpful
Reviewed On: May 23, 2014
Spiced Pumpkin Seeds
YUMMMM! I had just a little garlic salt left, so I'd sprinkle it on when I did the stirring every 20 min. of the baking. My husband thought it was on the salty side, but I can't stop eating them!

5 users found this review helpful
Reviewed On: Nov. 4, 2012
No More Salty Easter Ham
I actually combined this with the 'Coke' recipe and got great results. Instead of the milk, I scored the ham and poured 1 12oz can of Pepsi Throwback (real sugar) all over the ham. I was prepared to use more, but that was all the 9x13 could safely hold. From there I followed the recipe by packing on the brown sugar (I used dark for more molasses flavor), and then the crushed pineapple. I used a 10lb ham, and it could really only hold 2 cans of the pineapple. I put the foil on so as to help keep the 'coatings', and even secured it with a few toothpicks. I let it sit overnight as directed. The next day I put the foil-covered ham in the oven @350F for 30min, but realized that people weren't going to want to eat in the next 30 min. So, I reduced the time to 275F and baked it for 4 to 4 1/2 more hours, basting with the juices every 100 min. or so (that's as high as my timer would go!) I checked it with the meat thermometer to be sure, and it was good to go. I was worried it might be too sweet, but it was great (and I don't particularly care for ham). We cut it a little on the thick side, like a ham steak, and you didn't even need a knife. My husband and dad loved it!

19 users found this review helpful
Reviewed On: Dec. 26, 2011

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