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Slow Cooker Chicken Stroganoff

Reviewed: Mar. 12, 2013
An exceptional recipe to use as a base. I combined frozen chicken tenderloins, fresh sliced mushrooms, a 1/2 stick of butter, a can of cream of chicken, a can of cream of mushroom with roasted garlic, a packet of Italian seasoning, and a 1/4 cup of Marsala wine into the crock pot and set it on low for 5 hours. I then added 8 oz of cream cheese and allowed the flavors to blend for another hour before serving over hot cooked, whole wheat egg noodles. It was the perfect comfort food for a cold, blustery winter day.
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Chinese Firecrackers

Reviewed: May 7, 2006
I looked everywhere for the phyllo dough and couldn't find it anywhere. So, I opted for the traditional egg roll wrappers (won ton skins). I made everything as directed and made egg rolls instead. They were fantastic. I like my dishes a little more spicy so next time I will add more chili paste. I ate the leftover egg rolls for lunch the next day and they still tasted terrific.
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Cajun Seafood Pasta

Reviewed: May 7, 2006
This recipe was phenomenal! My boyfriend and I love spicy and this dish lived up to the task. I prefer bay scallops to sea scallops, but couldn't find any so instead, I added a can of lump crab meat and a can of whole baby clams . . . threw some sliced fresh mushrooms in and it was absolutely delicious. Next time, I might cut down the amount of crushed red pepper to half . . . a bit too spicy of a dish for the middle of summer. Even our ears were sweating! But other than that, wouldn't change a thing.
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Jalapeno-Garlic-Onion Cheeseburgers

Reviewed: Jun. 8, 2004
Hurts so good! Makes it hard to eat a plain ol' burger again. Add a little jalapeno mustard to your bun and you're ready to go . . . if you think you can handle the burn. For all of you spicy food lovers, this is a must taste.
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