LAURENNJ Profile - Allrecipes.com (1902681)

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LAURENNJ


LAURENNJ
 
Home Town: Huntington, New York, USA
Living In: Flemington, New Jersey, USA
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Gourmet
Hobbies: Gardening, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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Recipe Reviews 11 reviews
Slow Cooker Chicken and Dumplings
I just cleaned the dishes and wanted to rate this recipe right away. I was thrilled with how easy this was. I used 5 still-frozen chicken breasts, (1) 10.75oz can of healthy request 98%FF cream of chicken,(1)10.75oz can of the healthy request 98%FF cream of mushroom, and(1)14.5oz can of college inn chicken broth, one tblsp of butter, a little freshly ground pepper and let this cook on high for about 4 hrs. I then shredded all the chicken into big chunks put it back in the slow cooker and added a few handfulls of Green Giant Frozen Corn, also stirred in a slurry of cornstarch and water, and one full can of the Pillsbury Grands Original Biscuits torn into small pieces. I let it cook for another 2 hrs and had to move the biscuits around a few times, they only seem to cook if they are around the rim of the cooker. This was so delicious, and I'm so glad I used the Healthy Request soups because it was super rich already. I will use only 1 tblsp of butter or eliminate the butter completely next time, I don't think it needs it. This recipe is a keeper.

3 users found this review helpful
Reviewed On: Feb. 27, 2008
Easy Slow Cooker French Dip
I really thought this was fantastic and super easy. I used a 3.5 lb bottom round roast, 1 12oz can of beef broth, 1 packet of French Onion soup mix mixed with 10oz of water and a corona lite. :-) This was so delicious. I turned it every so often since the liquid didnt cover. Used english muffins with a little melted Provolone, no butter. Excellent easy week night meal. I'm looking foward to tonights left overs.

1 user found this review helpful
Reviewed On: Jan. 31, 2008
Japanese Chicken Wings
This is soooooo good. I have tried it both with breading and frying the wings and baking them "naked". I would say I prefer the wings "naked" and it is less time consuming that way. However, I also make this recipe with pounded skinless, boneless chicken breast and I do dredge and fry those and serve over rice with extra sauce. I do reduce the white sugar just a skitch. I never pour all the sauce over the top when baking. I make twice the marinade pour only 1/4 over the top, then I boil the marinade on the stovetop to thicken and then baste often with the syrup. The chicken turns out sticky and incredible. I am not usually a chicken fan but this is my favorite way to prepare it. I also omit the sesame seeds because my husband doesn't like them. Thanks.

1 user found this review helpful
Reviewed On: Mar. 7, 2007
 
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