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Baked Slow Cooker Chicken

Reviewed: Feb. 6, 2008
I also added garlic and I only cooked it on low for 5 hours, which seemed to be just right. It still was moist and fell off the bone, but not completely disintegrated or anything. I also put a cup of brown rice (next time I'll do two!) with a 1/4 cup of water underneath the chicken, and under that (directly on the bottom of the crock pot) was chopped onion, carrots, and frozen green beans. It was delicious!
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Slow Cooker Cilantro Lime Chicken

Reviewed: May 6, 2012
Loved it, everyone did! I did however add a couple of things after it cooked to give it a little more wow factor...I don't know the measurements, I just added until it tasted perfect. The two ingredients and their approximate measurements were 3-4 T coconut oil, 1/4-1/2 cup fancy grade vermont maple syrup. Holy cow, this tasted awesome with that. I also used spices instead of a seasoning packet to avoid MSG, and the seasonings I used were cumin, cayenne pepper, paprika, chili powder, garlic powder, sea salt, and 1 T of cocoa powder and cinnamon (which I also use in chili and it tastes great!). Very easy, I actually diced it up after it cooked to allow more flavor to seep in, some used it in tacos, others just straight. Thanks for posting this recipe!
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4 users found this review helpful

Coconut Pumpkin Nut Bread

Reviewed: Feb. 7, 2006
loved it, however i changed it so much depending on what i had it is probably quite different than the original! i skipped the nuts, used sweetened coconut, substituted skim milk for coconut milk, and substituted libby's pumpkin pie mix (canned) for the straight pumpkin and omitted the white sugar since this mix was already presweetened! it just shows you can do a lot with what you have in your cupboard! i will definitely make this again, either in it's original version or my modified way. it was a treat, even in february!
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Gluten-Free White Bread for Bread Machines

Reviewed: Jan. 19, 2013
Great recipe, I read the comments and added 1 T gelatin, 1 tsp baking powder, and just used a combination of flours and starches adding up to 3 1/2 cups, about 2/3 of a cup being potato starch. the rest was about 1 cup sweet rice flour, 1 cup tapioca flour, and then some random amounts of quinoa and black bean flours until I had a total of 3.5 cups between the flours and the starch. I used the sweet bread cycle on my bread machine and popped it out warm...so delish! Thank you for your comments that helped to fine tune it a little, I'm sure it would have been fine straight off the cuff, but I like tweaking recipes when I can...
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3 users found this review helpful

 
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