Adina Recipe Reviews (Pg. 1) - (18948834)

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Classic Chulent

Reviewed: Jan. 9, 2010
This is the best chulent, since I found this recipe this is how I make it all the time. Chulent is a Jewish dish cooked usually for Sabbath and not a stew. The only changes that I did is that I cooked the onion in about 2-3 tbsp. of oil until is soft and translucent and added to the slow cooker and mixing with everything, I didn't use garlic and I used beef brisket and bone in, skinless chicken breast( my husband prefers the chicken). Also I covered with water and on top of everything I put some whole, in shell and uncooked eggs. When the chulent is ready you will remove their shells, they will have a dark colour and are very good. I forgot to mention that before I put the eggs in I washed them very well with dish soap. Thank you Niki11784 for a wonderful recipe.
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Greek Chicken

Reviewed: Jul. 22, 2007
For Joan K, the fuss about it is that is extremely tasty, easy,fast and good for a hot summer night. I made chicken kobobs and served them with couscous w/mushrooms and sun-dried tomatoes from this site. I'm making them at least once a week and I never heard "again this?".Thank you Karen, your recipe deserves 10 stars!
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2 users found this review helpful

Stuffed Shells II

Reviewed: Sep. 4, 2006
It tastes OK but the meat was too crumbly, didn't stay together and came out of the pasta.I tried to put some of the sauce in the meat but it didn't help much. I gave it only 3 stars because my family ate it without any critics.I don't believe I'll make it again.
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6 users found this review helpful

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