SarahJayne Recipe Reviews (Pg. 1) - Allrecipes.com (10074709)

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SarahJayne

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Hummus Pizza

Reviewed: Mar. 6, 2007
this recipe is fantastic..partly because so many variations are possible...for a quick meal, i used this recipe adding red onion and a can of chicken breast drained and used spicy hummus...an awesome meal in minutes!!
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Slow Cooker Chicken and Dumplings

Reviewed: Mar. 19, 2007
made this for a pot-luck employee dinner and everyone raved! the only changes: use chicken tenderloins marinated in buttermilk and tabasco overnight-- this gave it a nice zing. i had some fresh parsley on hand so i also added someat the beginning and the rest at the last second. i also added one minced clove of garlic..very very nice dish-thank you!
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Cajun Seafood Pasta

Reviewed: Mar. 19, 2007
i must admit that i forgot to bring the recipe on my trip and had to guess and adjust ingredient amounts to taste--but what a dish! made it for a group of friends at the beach and it was such a hit! to make the sauce go further for less money, i also added some shredded imitation crab meat which made the sauce nice and chunky! i will make again and again--thank you!
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Basil Parmesan Spread

Reviewed: May 3, 2007
This dip was the hit of the party...i was worried about the presentation but it came out perfectly! i had no sun dried tomato paste so i took a jar of sun-dried tomatoes and some tomato paste and put it through the food processor. Thank you so much for sharing!
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Cornish Game Hens with Garlic and Rosemary

Reviewed: Nov. 27, 2011
This was a hit with my family...moist and delicious. I modified the recipe slightly. I put the broth and vinegar in the roasting pan from the beginning. The birds actually sat in it like a marinade, in the fridge, for a few hours before cooking. I also added a clove of garlic in the cavity along with the lemon and rosemary. I cooked it for an hour and a half based on other reviews. It was excellent!
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Chicken Cordon Bleu II

Reviewed: Feb. 24, 2007
i was making the dish for a group and tried out making just one to see how it went...i also had a hard time keeping the breading on while pan frying it. when i made it the next day i used shake & bake to bread the flattened chicken before filling and rolling...i baked it in a deeper pan and added the "sauce" to the pan after a few min of letting the crust brown the wine sauce was excellent, i added just a little swiss cheese to it..recommend pouring sauce thru strainer to filter out any lumps for nicer presentation
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