Nancy Morton Recipe Reviews (Pg. 1) - (19967603)

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Nancy Morton



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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: May 24, 2012
Absolutely delicious as written! I used fresh chicken tenders and the timing was perfect. I did add a little flour left over from dredging to thicken the sauce a bit but not much. The reduction is just elegant. And it's easy! I served it with left over scalloped potatoes and fresh green beans. One of the best recipes on this site so far. I will certainly make again probably for company.
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Ham, Potato and Cabbage Soup

Reviewed: Mar. 11, 2012
We did enjoy this soup, but I made a few changes. I used a basic, onion, celery, carrot base in olive oil. I used 5 small red potatoes diced smallish and a fine shred on the cabbage, because my ham was the remains of a sliced spiral ham and I wanted the soup to be less chunky, I used my own chicken stock so I added some salt, a splash of red pepper, and some butter.. Left out the caraway but did use the fresh parsley as others advised. Very hearty but delicately flavored early Spring dinner with fruit salad on the side and a crusty loaf. Made a lovely meal.
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Awesome Broccoli-Cheese Casserole

Reviewed: Nov. 19, 2011
The casserole is "awesome"; delicious, cheesy and rich, almost a meal in itself. I made a few changes though thanks to some suggestions from the reviewers. Used a large can of the soup just because I had one on hand and fresh broccoli, about a lb and 1/2. Split the mayo with sour cream and used more of each. Used half an onion and almost 2 cups shredded cheese, lots more paprika and several drops of hot sauce. Mixed it all together with the egg but it seemed a bit dry so I added about !/4 cup of fresh chicken broth I had just made. Lots of salt and pepper then topped with the crushed Ritz crackers with added paprika and sprayed with olive oil to help the browning. The broccoli was just right with just the right crispness. Make this casserole; your guests will devour it.
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Slow Cooker Chicken and Dumplings

Reviewed: Nov. 17, 2011
I deboned 3 chicken breasts with ribs, used one can cream of chicken and one can golden mushroom soup which gave it a nice color. On the advice of many I also used chicken broth to cover. Added a garni of thyme, rosemary, oregano, tarragon and parsley along with a bay leaf and pepper. i wasn't sure how salty the broth would make it so I left salt out. I cooked it on high for about 3 hours, then added a small bag of baby carrots. In this part of the country we have a dish called chicken and pastry so I took a can of crescent rolls, formed them into rectangles and cut into strips which I put on the bottom, shredded the chicken in big chunks put them back on top. In the last few minutes I added a couple of handfuls of frozen green peas. Altogether I guess it cooked between 5 and 6 hours. De-lish-us!! The carrots and pea where colorful and crisp, the dough was puffy and dumpling like. My husband said it was just like his first dish of chicken and pastry but with carrots and peas and a lot more flavor. Fun to make and delectable for a one dish dinner.
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Easy Apple Coleslaw

Reviewed: Oct. 22, 2011
This slaw is addictive! Everyone I have ever served it too can't stop eating it. I doubled the recipe for a crowd about 4 hours before serving; is better if you do it the day before. I use a slotted spoon to transfer the slaw to another bowl if the sauce gets runny. I also use the lemon juice on the apples as I chop them up; no trouble with browning at all, even the next day. I added a 1/2 a medium onion chopped finely instead of the 2 green onions and a few hits of red pepper sauce for an extra zing; also salt and pepper to taste. A great picnic slaw. I took this batch to a lobster roast and not a smidgen left.
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