Sue Profile - Allrecipes.com (19256884)

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Sue


Sue
 
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Member Since: Sep. 2011
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Recipe Reviews 17 reviews
Slow Cooker Herbed Turkey Breast
I could only find a 3 lb boneless turkey breast. It did not have a cavity (I guess since it's boneless), so I put the thyme and rosemary sprigs on the very bottom of the crockpot. Then I placed 32 oz. peeled baby carrots, one bunch of chopped celery, and one medium chopped onion on top of the herbs. I topped that with the pats of butter, but only 1/3 of a cup instead of half. I placed the turkey on top of that and sprinkled with a little bit of salt and pepper. Then I poured in the wine and cooked it on low for 6 hours. My crockpot tends to run hot or cook fast, or something of the sort. I think I inadvertently poured a little more than half the bottle of wine in the crockpot. It was delicious. It smelled wonderful while cooking, the whole family enjoyed it, and the turkey was very moist. I served this with some stuffing on the side. This is an excellent meal, and I will definitely be making it again. Thank you for posting!

0 users found this review helpful
Reviewed On: Feb. 18, 2015
Spicy Glazed Carrots
This is yummy. I omitted the cayenne pepper as I was trying to find a recipe similar to a dish like this I had eaten before. I prepared everything as directed, but I used peeled baby carrots instead of the sliced. I reduced the heat to low after about 5 minutes. I used a lid the entire time. Towards the end the sauce got a bit sticky and thick, I will try adding a small amount of water if it happens again, as another reviewer suggested. This recipe went over well in my house and a few of us that prefer raw carrots actually ate them and thought they were good - and would eat them again! I was happy to see evoo works as well. I wonder about butter?

1 user found this review helpful
Reviewed On: Jan. 20, 2015
Slow Cooker Boneless Turkey Breast
I was really nervous after putting all the ingredients in the slow cooker. I only had a 3 pound boneless turkey breast and did not adjust the other ingredients accordingly. In less than 4-1/2 hours my turkey reached 165 degrees. I kept it on the warm setting for another 1-1/2 hours. It came out delicious. It was not too salty, and I don't care for salt. Alll of the flavors blended together nicely. My son thought it smelled a bit like pizza while cooking, which disappointed him that I wasn't actually making pizza. I didn't have enough sauce for "au jus". This was very easy and delicious. I will definitely make it again.

6 users found this review helpful
Reviewed On: Nov. 21, 2014
 
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