Dale Elliott Vernal Recipe Reviews (Pg. 1) - Allrecipes.com (18526684)

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Dale Elliott Vernal

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Slow Cooker Chicken Cacciatore

Reviewed: Oct. 31, 2012
Great starter recipe. I had to make modifications based on my crockpot and chicken breasts. I have a large crockpot and only had 1 lb of partially frozen boneless, skinless chicken. This means less cooking time. I used about 1.5 jars of sauce because I like a lot of extra sauce. added a few splashes of red wine and some basil. My chicken reached 160 degrees in 3 hours. I shredded the chicken and threw it back in the pot on warm, for another hour and it was great.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jul. 14, 2009
Great recipe! My husband and I really liked it. Make enough for leftovers - it's better the next day!! I made the following modifications: 1. 1/2 packet of ranch salad dressing 2. Used Texas Pete Buffalo Wing Sauce 3. 1 lb. chicken breast, 1 lb thighs 4. Added 1 cup chicken stock - will omit next time because the sauce was still too thin after 4 hours and had to thicken with cornstarch. I did not have to add the rest of the bottle. 5. Shredded chicken after 3 hours on low, it was already cooked through. Cooked on low for another 45 mins or so. My crockpot runs hot even on low. 6. Served melted cheddar cheese on huge crusty rolls with carrots and ranch dressing for dipping.
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Nancy's Chicken in Puff Pastry

Reviewed: Feb. 24, 2009
These are very yummy. I used croissant rolls because I was too lazy to look for puff pastry.
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Paprika Chicken with Mushrooms

Reviewed: Apr. 27, 2006
I made this last night and it was good and mushrooms aren't my favortie thing. I added Adobo to the chicken to flavor it, and a flew splashes of Sherry cooking wine. I also added a bit more Adobo on the mushrooms towards the end and the chicken and mushrooms were very flavorful.
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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Apr. 18, 2006
This dish was GREAT! Very tasty! I seasoned the ground beef w/ salt and pepper b/c ground turkey can be bland. I also threw in the beans (just one can of each) so that they would warm up and soften. I only used 1 tsp of curry and 2 tsp of cumin b/c that was all I had. I also replaced the basmati for brown rice - following the directions on the box and adding about a half cup more of the stock. It was SO moist. I think a whole quart would have been way too much. I cannot wait to make this again.
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