Toriam Recipe Reviews (Pg. 1) - (18490429)

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Chicken Broth in a Slow Cooker

Reviewed: Oct. 2, 2009
I bake the chicken peices, then refrigerate at least a few hours. I like to use breasts or thighs. Then I wash and de-fat the bones as much as i can. Then it goes into the crock for a while in some sort of cooking bag with holes, or small metal collander, along with the bigger thing like carrot, onion and other veggie trash bits. I season as I like and just lift out the container when I'm done cooking. Much easier than chasing bones with a slotted spoon.
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Oven Roasted Red Potatoes

Reviewed: May 8, 2008
Anything with red potatoes gets my vote! I steam the potatoes halfway first. I usually cut up them steam, then bake, but I forgot to cut up... Oh well, cut 'em up, steam for mmmm.., 10 minutes, let them cool a bit, coat in oil, sprinkle the seasonings on, put in a metal pan, bake on 425 for 30-45 minutes, depending on your oven, whoohoo! Try to let them cool a little before popping in your mouth, I didn't let them cool enough first because they smelled so good cooking and burnt my mouth. Oh well, it was for a good cause.
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Baked Rice and Vegetables in Broth

Reviewed: May 2, 2008
OMFG... this looked wonderful, but I can't figure out for the life of me what I did wrong. Followed the recipie pretty much, cut out the white rice, subsituted some veggies, then I decided to use Black rice (had wanted to try it out) instead of wild, as I always have brown rice around but I couldnt find plain wild. The rice wouldnt cook in the oven, transferred all to a pot, well it cooked, but Hehehehe... everything turned out dark purple cause of the black rice, which is cool, purple is my favorite color. So I had quite an adventure, and my boyfreind cracked up since the first thing he said when I told him what I was cooking was 'what meat are you cooking?'!
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Chicken in Mushroom Sauce

Reviewed: Feb. 9, 2008
What!?! There aren't 15 ingredients in this recipe? Hehehe... I did it as written the first time (sorta) and it was great ... but the second time I used 1 can each of golden mushroom, cream of chicken, 1 tbsp. fresh parsley, 1 sliced scallion, 1 tsp. minced garlic, a few drops soy sauce ( don't know why, but it blended in well), pepper, thyme, and loosened it up a bit with a little (1/4 c?) chicken broth. There, fixed that simplicity problem. Just kidding, simple recipes are great, I just can't seem to leave them that way!
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Simply Parmesan Chicken

Reviewed: Oct. 17, 2007
Man this is easy. The only thing I did different is cut boneless, skinless breasts in half, soak them in a mixture of enough beaten eggs to cover them, with garlic, olive oil, Italian seasoning mixed in for a few hours. I kinda wiped off the egg as much as I could and coated with a bit more olive oil before breading. Soaking in egg is good for any type of chicken that you plan on breading. Makes it tender!
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