Jeff Recipe Reviews (Pg. 1) - Allrecipes.com (11637642)

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Boudreaux's Zydeco Stomp Gumbo

Reviewed: Jul. 28, 2013
This was really good but really spicy. I pretty much followed the recipe with just a few changes. For the chicken I used 2 cups of a cooked roasted chicken from the store (it was great and saved time). For the sausage I used an Andouille Sausage (cajun - delicious)and increased quanity to 16oz. Increased quanity of shrimp to 2 pounds. Decreased chicken broth to 72oz. The recipe calls for "red fresh chile peppers" which is redundant. Chile is spanish for pepper so I used a red jalapeno pepper. The end product was VERY spicy so next time I will probably tone down the heat so its more acceptable to more people. One thing I was disappointed in was the fact that the recipe did not call for white rice and so I forgot it. Everybody knows you have to have white rice with gumbo. I wont forget next time
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King Ranch Chicken Casserole I

Reviewed: Aug. 30, 2012
It was great and everybody wants it again. One of my kids wished it had been spicier so next time I'll use the Hot rotel instead of Original Rotel. We are always trying to cut calories and fat so like many suggested I used Corn tortillas, 98% fat free Cream of Celery and Cream of Chicken. We used 2% Kraft Shredded cheese and added a small can of sliced black olives to soup mix. Sauteed onions with some garlic in coconut oil before adding to soup mix. Baked at 350 for 20 minutes Cant wait to make it again
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3 users found this review helpful

Chicken Paprikash II

Reviewed: Jan. 23, 2011
Excellent....fantastic. I followed recipe exactly except used olive oil instead of bacon grease. It was so good (especially the sauce) it led to a very intimate romantic evening with my wife. Her way of saying job well done. Needless to say I will be cooking this again and again
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6 users found this review helpful

Creamy Banana Pudding

Reviewed: Jun. 8, 2010
Excellent and everybody LOVED it. Followed recipe to a T except I used Banana Cream instant pudding mix instead of vanilla. I did need 4 bananas instead of 3 and used more than 36 wafers.
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2 users found this review helpful

Oven-Fried Catfish

Reviewed: Apr. 11, 2010
It was very good. Will make it again. My son kept his head in his plate the whole time without coming up for air while eating. I added 1/2 cup of bread crumbs to breading, and added 1 egg to milk. Also added cayenne pepper and 1T of Cajun Seasoning to spice it up. Turned out great. The taste was marvelous. I broiled fish for 5 min after baking to make it more crispy but be careful you dont overdue it. My fillets were large so I cut them into 3's to make more manageable. I'm glad I did.
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Feb. 22, 2010
Fell off the bone if there had been a bone. Very tender and juicy. Used beef broth, Bay leaf, garlic cloves, Montreal Steak seasoning, and Cream of Mushroom soup as recommended by others. Marinated overnight in Red Wine Vinegar, Olive Oil,Garlic Salt, Pepper,liquid smoke, Worcestershire sauce, soy sauce, and the kitchen sink. Left out the potatoes and made mashed potatoes on the side. Cooked in slow cooker 7 hours on high and 1 hour on low. Roast was 4 pounds and will feed many people. Easy to make and will definitely be preparing this again.
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7 users found this review helpful

Manicotti Italian Casserole

Reviewed: Feb. 21, 2010
This was the second time I made it, and it was even better. I made the calculated the recipe to 4 servings and it fit perfectly in a 10x10 dish. Used 15 slices of extra thin pepperoni from deli. The first time I made it my wife ate the pepperoni b4 I could use it in the recipe. She thought it was salami. Use PLENTY of mozzarella cheese and make sure its bubbly. Fed 6 adults to rave reviews.
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Extreme Banana Nut Bread 'EBNB'

Reviewed: Feb. 21, 2010
It was very good (never made Banana Nut Bread before) but I should have read the reviews first. I baked for 55 min and it was too long. The middle was still moist, but the outside was kind of hard. Had a great flavor though. Next time I will cook it for 50 min at 325 and see what happens.
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French Toast I

Reviewed: Feb. 21, 2010
Never made french toast b4, but it was so good (the flavor), we had it 2 days in a row! The second time I made it I used a non-stick pan bcuz with a skillet even with oil the bread stuck to pan. The egg mixture was only enough for 4 slices of Texas Toast.
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1 user found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Feb. 18, 2010
The best ever. My 17yr old gave me the ultimate compliment. Said they were "cool". Used 4 med potatoes and had to cook 1hr 20min. Only used 4 green onions (divided) and used seasoned salt i/o salt. Be careful not to tear skin.
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Balsamic Roasted Pork Loin

Reviewed: Feb. 10, 2010
This was fantastic. Cooked to an internal temp of 150 (perfect)! Marinated for about 3 hours and used "Regina" Balsamic Vinegar and Montreal Steak Seasoning by McCormick.. Some people recommended placing pork on a bed of onions so the bottom would not burn (good idea), and added 1/4 cup of water and some white wine so as to create some gravy later (good idea). Very very tender.
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50 users found this review helpful

Grandma's Chicken Chardon

Reviewed: Feb. 10, 2010
Whoa, this was delicious. Went a step further and marinated chicken in a combination of balsamic vinegar, chicken seasoning, and olive oil for about 3 hours. I also doubled the butter and lemon juice combination. Very very moist
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1 user found this review helpful

 
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