Christina Recipe Reviews (Pg. 1) - Allrecipes.com (18545760)

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Montigott

Reviewed: Oct. 8, 2006
The sauce was way too bland for Italian sauce even though I used all hot Italian turkey sausage. After heating on the stove for about 40 minutes, I added 1 cup of coarsely chopped onion, 1 ½ Tbsp. minced garlic, 1 ½ tsp each of dried basil and oregano to ONE HALF of the recipe, and it tasted much more like I had hoped, though I think the ratio of basil to oregano needs to be tweaked. I would also recommend frying the turkey sausage before starting the sauce because it was rather lumpy even though I took care to add it to the sauce in small raw chunks.
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Awesome Slow Cooker Pot Roast

Reviewed: Oct. 3, 2006
Okay. Reminded me of roasts my mother used to make in the oven when she would cook it to the "falling apart" stage, surrounded by whole onions. The only thing missing from that taste of my youth was the rosemary. I varied from recipe by substituting 2 onions (7 ounces total) for the onion soup mix. Also used beef broth instead of water. Also seared meat in 2 Tbsp of olive oil before adding to crockpot. Do not add any more liquids because I got fooled on this. After cooking on high for one hour, I added 1/2 cup of beef broth because it looked too thick and I was going to bed. I feel those who had tough meat just did not cook it long enough. Eight hours on warm after an hour on high was all that was needed for my 2 1/2-lb roast to fall apart.
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Bean and Sausage Soup

Reviewed: Oct. 3, 2006
Bean texture and bland taste were big issues. Followed the directions on the Goya bag by boiling for 2 minutes and then standing covered for an hour. Also changed the water several times and soaked for about 24 hours at room temperature. Beans still a little crunchy in slow cooker despite 8 hours on warm, about 4 on high and 5 on low. Final texture after all this cooking was more like stew. Added 2 cloves garlic, 2 tsp basil, 16 peppercorns, 1 bay leaf and 3 chicken bouillon cubes and am still not happy with the taste. Definitely will not try again and actually will steer clear of dry bean recipes based on this experience.
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Pan-Fried Steak with Marsala Sauce

Reviewed: Sep. 10, 2006
Not as tender or flavorful as I would have liked. Ended up dipping my steak into ketchup. Perhaps the cut of beef wasn't correct. I used beef shoulder London broil. Also used beef broth instead of chicken broth. I cooked the steaks covered with the gravy for a time hoping the wine would soften them. Perhaps it was not long enough.
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Laura's Quick Slow Cooker Turkey Chili

Reviewed: Sep. 10, 2006
Not the best chili I have ever eaten but certainly was not unpleasant. Will not make again. I made several substitutions to incorporate items I had on hand but the spices were not modified and are key to my dissatisfaction. In the interest of fairness here are my substitutions. I used ground chicken instead of turkey; 2 cans of black and 1 can of kidney beans, all well rinsed; regular tomato soup but did not add any salt; and I used cooking spray instead of oil when I browned the meat.
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Spicy Beef Brisket

Reviewed: Jul. 28, 2006
Nothing special at best. I cooked as directed except cutting the seasoned salt amount in half out of consideration for the amount of sodium in commercial broth. Upon tasting at the two-hour mark, I was disturbed that all I could taste was pepper, so I removed as many of the black peppercorns as I could at that point and added in the half a teaspoon of the allspice I had withheld based on another cook's comment. I hoped the full dose of allspice would mellow it out but could not taste it in the end. The final product was bland boiled beef with beef broth with a lot of heat, at least for this Northerner, but no taste. It is edible, but felt this was not worth the effort and definitely will not make again.
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