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"This was great, however I did not use the crockpot. I took MsSally's advice and changed things a bit. I boiled the broth and let the barley soak in it while I browned the chicken and then sauteed the vegetables. Once the vegetables were done, I put everything together in the pot, covered, and cooked at 350 degrees for 30 minutes. I was absolut..."
Mar 14, 2011 on Food.com
"A new family favorite! Easy to make and most of the ingredients were already in my pantry. I didn't have any corn so used some green beans instead. I also used minced garlic instead of the powder because I'm a garlic fanatic. Those were the only changes and we absolutely loved it. My son rarely goes back for seconds, and this time he went bac..."
Apr 23, 2010 on Food.com
"I made these for our Thanksgiving appetizer and they were a hit. I cheated and used the already formed phyllo shells, but otherwise did exactly as directed. Liked them so much I'm planning on doing them again for Christmas."
Dec 8, 2009 on Food.com
"I made this for dinner and we all decided it replaces my old chowder recipe. I did allow the roux to thicken up for quite awhile, and I smashed some of the potatoes in order to thicken the chowder up a bit. I served it with asiago-sourdough bread. I loved the addition of the shredded carrots. "
Oct 20, 2009 on FoodNetwork.com
"This is one of our favorite breakfasts. We've always called it "Toad in a Hole", but I honestly don't know why. Thanks for posting it!"
Sep 22, 2009 on Food.com
"This was the first time I've made pad thai. I saw this recipe while watching TV on the weekend and my husband said "wow - that sounds good". And it was. Very simple. Very quick. Inexpensive ingredients. Also a recipe you could easily add additional ingredients to."
Mar 27, 2008 on FoodNetwork.com
"This was delicious. Everyone in my family loved it. I left out the carrots and potatoes and used a beef roast. I'm making it again tomorrow using an elk roast and I'm sure it will be equally as good. I added some seasonings to the gravy and some balsimic vinegar and it was a hit - both on the roast and on our mashed potatoes. Thanks for the great ..."
Aug 23, 2007 on Food.com
"Wonderful. The recipe I went off of (from "The Best Slow Cooker Cookbook Ever" called for a 3 to 3.5 pound roast on low for 10 hours. I ended up doing a 4 pound roast for 8.5 hours and it was perfect - melt in your mouth. I put some of the broth in a sautee pan with some butter, reduced it, and then sauteed it with some blanched broccoli. Served ..."
Aug 23, 2007 on Food.com
"We've had little luck in cooking brown rice until I came across this recipe. Even my short-grained-sticky-white-rice-loving hubby thought it was delicious! Thanks for a great recipe."
Feb 13, 2007 on Food.com