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    SueChef #1267399

    Chef #1267399

    Joined: May 13, 2009

    17 reviews by SueChef #1267399

    1 - 10 of 17 sorted by Date | Rating | Helpful

    Reviewed Mean Chef's Turkey Gravy
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      |  By ~Bekah~

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    "Just wanted to give everyone a heads up that a company called Kitchen Basics sells
    Turkey Stock in 1 quart cartons. I have to make gravy for 50 people /- (hence 6 quarts of stock! so I simmer on low the necks and giblets in turkey stock ,carrots, onions, & celery for most of the day and strain. This makes an even more flavorful gravy. Then p..."

    Nov 6, 2012 on Food.com

    Recipe #74273

    Reviewed Turkey Giblet Gravy
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      |  By Derf

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    "This is my basic method except I use carrots, onion, celery and gizzards in chicken stock instead of water. I let that simmer on low most of the day and use this to expand my gravy once the fat has been skimmed off of the pan juices. More flavorful than water! I discard most of the gizzards but use the livers chopped very fine and add to the gravy..."

    Nov 2, 2012 on Food.com

    Recipe #12291

    Reviewed Tuna Casserole
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      |  By Tara

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    "If you think this casserole is good please try 149380"

    Mar 29, 2010 on Food.com

    Recipe #13630

    Reviewed Deluxe Tuna Casserole With Egg Noodles
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      |  By Kittencalskitchen

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    "I made this last night for a friend and her children. We really LOVED IT!! This was so much better than the tuna casserole of my childhood. I did everything almost exactly. Used orange cheddar cheese, no peas, and slightly less than a 12oz bag of noodles. It was perfect. I had to refrigerate the casserole (minus cracker top for about two hours (t..."

    Mar 27, 2010 on Food.com

    Recipe #149380

    Reviewed Boneless Chicken Breasts With Stuffing Mix
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      |  By jean1

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    "I like to use 1 can mushroom and 1 can chicken and 8oz chicken broth instead of water. Depending on breast size and cheese slice size4x4 or 4x8 I adjust cheese amount. By the way I made this yesterday in my crock pot (6hrs on low using healthy recipe soups and reduced fat cheese and it came out great."

    Mar 5, 2010 on Food.com

    Recipe #12369

    Reviewed Crock Pot Chicken, Gravy and Stuffing
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      |  (5 people found this helpful) |  By Anne Edgell

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    "A real winner. Made exactly as stated w/ only one substitution no butter on hand so melted 1/4 cup Smart Balance spread. Worked just fine. I used perhaps a bit more cheese, my slices were approx 4x4 so I used two per breast and overlapped them a bit. Plugged her in at 10am and we ate at 5:30. The chicken was VERY tender. Wonderful on a rainy night..."

    Mar 5, 2010 on Food.com

    Recipe #3470

    Reviewed Crock Pot Apricot Chicken
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      |  (1 person found this helpful) |  By Lennie

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    "My version from the 70's uses Wishbone Russian Dressing, jam and soup. Absolutely delicious!! Try it. I'm going to try this. I've never used French dressing."

    Feb 17, 2010 on Food.com

    Recipe #18643

    Reviewed Mrs. O'Brien's Chicken
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      |  By SilentCricket

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    "I'm going to try this one. It is so similar to my version from years ago. Mine uses Wishbone Russian Dressing, a small bottle of apricot preserves, and one envelope of onion soup mix. So delicious. I had it back in the late 70's as a dinner guest in Connecticut. Hense the name Connecticut Chicken.I'm liking the sound of this cranberry/french ide..."

    Feb 17, 2010 on Food.com

    Recipe #38576

    Reviewed Chicken Delicious
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      |  (1 person found this helpful) |  By Musical Joy

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    "This is very close to my favorite Recipe #3470 but with a few differences likewine and lemon juice. HmmI'll have to give that a try. Thanks and Bon Apetite!"

    Feb 17, 2010 on Food.com

    Recipe #18872

    Reviewed Savory Rye Snacks
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      |  By ratherbeswimmin'

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    "My version is 1 cup cheddar, 1 cup jack, 1/2 cup parmesan, green onions and enough mayo to just bind together. Chill overnight if possible. Spread on cocktail rye and broil until bubbly.No olives or mushrooms but really tasty and quite addictive! Great for Super Bowl this weekend.Enjoy"

    Feb 3, 2010 on Food.com

    Recipe #31380

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