MEGAN24 Profile - (18753957)

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Member Since: Apr. 2004
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Recipe Reviews 9 reviews
Slow Cooker Creamy Potato Soup
I wasn't so sure this would be a four star recipe as I was making it, but it turned out well in the end. I wish I had followed another reviewer's advice and fried the bacon first, then set it aside and sauteed the onions in the bacon grease. Cooking them at the same time didn't work so well because the onions were done well before the bacon, leading to burned onions, which in turn led to brown soup. Next time I'd add the onions at the beginning, but wait to serve the bacon with each individual bowl. It gets soggy being in the broth. I also had to bump up the slow cooker to high for awhile because the potatoes just weren't getting soft enough. After I added the flour, half and half and evaporated milk, I expected the soup to get really thick and creamy, but it stayed pretty thin, even after adding more flour and bumping the slow cooker back up to high again. So I transferred everything to a pot on the stove and cooked it at a little bit higher temperature, being careful not to boil it. Even then, it never did get quite as thick as other potato soups I've had. The flavor did turn out great, after adding more salt and dill weed. My husband and I both really liked it, and it's not as fattening as other potato soups, especially using fat-free half and half and fat-free evaporated milk. I'd make this recipe again, but I'd probably do it all on the stove instead of in the slow cooker.

377 users found this review helpful
Reviewed On: Nov. 20, 2004
Slow Cooker Italian Beef for Sandwiches
This is a good fall/winter meal. I used beef broth instead of water, which was a good choice. I topped the bottom half of crusty rolls with the meat, roasted red peppers and provolone cheese, and broiled them in the toaster oven for a few minutes. The peppers and cheese, along with a little mayo spread on the top half of the rolls, really made the sandwiches. They might be a bit bland without the toppings.

0 users found this review helpful
Reviewed On: Nov. 4, 2004
Broiled Tilapia Parmesan
This recipe was incredibly easy, and oh so tasty. It seemed like something that would have been served at a nice restaurant. Using just two good-sized fillets, I halved the recipe (eyeballed quantities) and made it in the toaster oven. It turned out perfect! The fish was moist, and the topping had a wonderful flavor. A definite keeper.

0 users found this review helpful
Reviewed On: Nov. 3, 2004

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