Jeff P Recipe Reviews (Pg. 1) - Allrecipes.com (10384142)

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Jeff P

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Potato Chips

Reviewed: Nov. 1, 2013
Like others have said, spray the plate with pam then spray the top of the slices, then microwave. I soaked my slices for 10 minutes in cold water then rinsed and dried really well prior to cooking. Awesomeness in every single batch so far :)
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2 users found this review helpful

Horseradish Sauce

Reviewed: Dec. 18, 2012
Excellent just as is! The better the horseradish, the better the sauce.
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6 users found this review helpful

Fresh Peach Dessert

Reviewed: Jul. 22, 2012
This is amazing and simple. If you don't want to make the graham cracker crust then buy one pre-made, but you'll miss out on the crumbles on top. Don't let the marshmallow cool too much or it will be difficult to combine. Feel free to experiment but this is perfect just the way it is.
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6 users found this review helpful

Skillet Pork Chops with Potatoes and Onion

Reviewed: Jul. 23, 2011
Oh. My. God. This is fantastic. I made this for date night, and one of the nicest things is, after the 40 minutes of cooking I turned off the stove and it sat for 30 minutes no problem. Chops were tender, made a nice gravy, potatoes were perfectly seasoned and creamy. I was in a hurry and forgot the lemon juice in the bouillon, and it apparently didn't take anything away from it. Huge hit, easy to make, and you don't have to rush to serve it when it's done. I had no issues with saltiness and I used the full amount called for. The type of bouillon I use is called "better than bouillon" paste, has no MSG, and is generally just as salty as regular cubes. I used the cheapest bone-in pork chops available, and unpeeled red skinned potatoes.
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10 users found this review helpful

Spinach Basil Pesto

Reviewed: Sep. 22, 2010
I grew the spinach and basil, and this was absolutely great. Pine nuts are expensive, but it doesn't taste the same unless you use them. I like to leave a few whole ones mixed in after pureeing the mixture.
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4 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Sep. 22, 2010
Fantastic way to prepare tenderloin. Have made this twice now and never changed anything except I used different kinds of red wine each time, and served the remaining wine with the meal.
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2 users found this review helpful

Shrimp Scampi Bake

Reviewed: Sep. 22, 2010
As other reviewers have said, cut the butter in half. I personally didn't like the mustard in it, and it needed more garlic. I used 16-20ct shrimp and had no issues with 12 minutes of baking; they came out perfect.
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1 user found this review helpful

Marinated Mushrooms II

Reviewed: Sep. 22, 2010
made these twice now and they came out great both times. I can taste the mustard, so I might experiment with leaving it out or substituting hot sauce as a variation. Worked really well with pre-sliced baby portobella mushrooms, with the advantage being they were finished faster.
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3 users found this review helpful

Buffalo Chicken Dip

Reviewed: Sep. 22, 2010
I always pick the meat off of leftover roast chicken and keep it in the freezer - this is a great way to use that up if you don't want to use canned. I use Frank's Red Hot on my wings anyway and it really did well here. Frito's Scoops are a good dipper, as well as bagel crisps, but don't use anything fragile.
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Mall Pretzels

Reviewed: Aug. 6, 2010
I did not have brown sugar or bread flour, so I used all AP flour, and I used 1/4 cup of honey. Turned out great! I followed the recipe exactly otherwise, with no problems.
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Guacamole

Reviewed: Mar. 22, 2010
I prepared all the ingredients the night before and put them in a plastic storage container, without the avocado. The next day I took it on a picnic and cut up the avocado right there "blanket side" and it was amazing. I used a fork to get a chunky consistency. Try it instead of mayo on a sandwich.
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1 user found this review helpful

 
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