DebraMN51 Recipe Reviews (Pg. 1) - (188049160)

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Slow-Cooker Pepper Steak

Reviewed: Sep. 8, 2014
I should confess that I made a few changes. First we had leftover grass fed sirloin steak that we grilled the night before. So I trimmed and sliced it and put it in the crock pot, added grilled sliced onions and covered it in low sodium beef broth (1 1/2 cups) added the ginger, garlic powder, 1 tsp Splenda and low sodium soy sauce and refrigerated it overnight. In the morning I added the tomatoes and cornstarch (1 TBS dissolved in some of the broth) and turned it on low, then about 45 minutes before serving I added the sliced peppers and turned it on high. Served over brown rice with a side dish of steamed broccoli. Totally delicious! I was nervous about using grilled steak but the flavor was amazing and it was fork tender. If you want a thicker sauce add another TBS of cornstarch when you add the bell peppers. No oil, no sugar and low sodium ingredients made this an excellent choice for my hubby who has high cholesterol, high blood pressure, and diabetes.
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Easy Bacon and Cheese Quiche

Reviewed: Feb. 28, 2014
The recipe is a good start. I do not use bacon bits, buy precooked bacon and crumble or cook some earlier in the day or even the day before and use that, I use 3 slices of low sodium nitrate free bacon. Second you need a little seasoning, 1/4 tsp. nutmeg and 1/2 tsp. ground black pepper should be a good start and please sauté the onions first, the caramelized onions add a completely different flavor (mellow) which you need with Swiss cheese. And I added about 5 minutes to the bake time (at 350) to get the middle to set. Lastly you MUST let the quiche rest 10-15 minutes for it to fully set before slicing. This reheats great if there is any left.
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Apple Bacon Tomato Soup

Reviewed: Oct. 15, 2013
My husband and I both liked this. I did a few minor changes for convenience and to use what I had in the house. I used white cooking wine instead of red and regular stewed tomatoes which I pulsed in the blender, and I added about 1/4 tsp basil and 1/4 tsp oregano. I increased the bacon to 7 slices so I could crumble some on top of each serving. I chopped the apple instead of slicing it. I put the broth spices and tomatoes and beans in the slow cooker on high while I cooked the bacon then sauteed the onion and celery in 1 TBL of the bacon fat. I added the veggies to the slow cooker and simmered the apples in the cooking wine. When softened I added them to the crock pot and crumbled 5 pieces of bacon into the soup ( saving the extra I made for garnish) and let it cook while I made garlic bread. To serve I crumbled 1/4 slice of bacon on top of each soup bowl. Next time, and there will be a next time, I am going to add the apple to the sauteed onions and celery after 10 minutes then add the wine and let them all simmer for about 8-10 minutes, before adding to the slow cooker. I turned the slow cooker down to low until ready to serve. This is so good, expect people to have seconds, maybe thirds. I served this with garlic bread and a side salad with sherbet for dessert.
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