Jay Specht Recipe Reviews (Pg. 1) - Allrecipes.com (10928901)

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Jay Specht




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Southwestern Chicken and White Bean Soup

Reviewed: Oct. 13, 2014
I skipped the skillet and went with the slow cooker. I also changed the salsa from Pace to Gunpowder Salsa which has, in my opinion, a better flavor. I added the juice and zest of one lime and a teaspoon of red pepper for a little heat. If I make it again I'll use noodles instead of beans as a variation. All in all I had to tweak this recipe too much too give it more than 2 stars.
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Shrimp Wellington

Reviewed: Jul. 23, 2011
I made it as per recipe and it was great. Next time I'll add more nutmeg to the bechamel sauce. And you really do have to make sure the spinach and crab meat are squeezed as dry as possible. The left over bechemel sauce goes really good with biscuits or chicken fried steak.
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Blackened Prime Rib

Reviewed: Jan. 19, 2008
This is an excellent recipe,but at what point do the seasonings become redundant? I mean 3/4 cup of chili powder? I added all the ingredients together and by the time I got too the soy sauce I'm wondering why do I need another 1/2 cup of chili powder. So I added the blackened seasoning to the bowl and added 1/3 cup of soy sauce instead of 1/4. Then I splashed enough water in it to desolve the sugar and wet the seasonings. I also did't separate the meat from the bone. I poured the mixture over the meat. It was very thick and clung nicely.I let it sit in the fridge for an hour then I cooked it as directed to 145` and was quite pleased with the result. I will definitly use it again and I will try it on pork spare ribs.
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