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Recipe Reviews 5 reviews
Bacon-Roasted Chicken with Potatoes
This just didn't have any zip. I did have to substitute a different seasoning for the adobo, but it still had little character. I can understand why people are putting cheese on this. It did help to par-cook the potatoes in the microwave so the potatoes and chicken would cook in the same amount of time (half an hour or so worked for us.) Added 2 carrots and used smoky deli bacon.

1 user found this review helpful
Reviewed On: Mar. 24, 2010
Slow Cooker Chicken Continental
I'm not sure what happened. This recipe is very similar to what my mom makes in the oven. All I can think is that perhaps my slow cooker seal isn't very good. All of the gravy was either absorbed or evaporated, leaving me with stringy chicken and darkened dried beef. It was unattractive/unappetizing, but moist. My guest and husband ate it, so it could have been worse. I won't make this again. Used 1.5lbs chix with a 5 oz jar of dried beef- definitely needs the rinsing. Made full amount of sauce. I did wrap the breasts with uncooked bacon, which I think added a nice flavor. I added some frozen peas at the very end after discovering there was no sauce. Served with egg noodles.

4 users found this review helpful
Reviewed On: Dec. 12, 2008
Steak Tips with Mushroom Sauce
The flavors never melded. The sirloin was tough and never retained the seasoning of the spices and wine. I added the thyme and garlic when I sauteed the shallot. The sauce, once thickened, was delicious over egg noodles, but never blended with the meat, so it was kinda blah. Perhaps cook the beef tips in the sauce next time? I tried this with leftover sirloin from some kabobs that I had grilled, so perhaps that made a difference. I'd almost be tempted to triple the mushrooms and skip the beef entirely, thicken with flour or cornstarch, and serve over noodles. I added more garlic and thyme towards the end, as well, to punch up the seasoning.

1 user found this review helpful
Reviewed On: Jun. 8, 2006

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