jdlightning Recipe Reviews (Pg. 1) - Allrecipes.com (11724803)

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Grilled Chicken with Rosemary and Bacon

Reviewed: Aug. 6, 2012
Very easy, chicken super moist. We didn't..but even if you throw the bacon out after cooking this is still a great chicken breast.
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Beer Braised Irish Stew and Colcannon

Reviewed: Mar. 18, 2013
This was very good as is. FYI, not meant for guiness Extra Stout, use the guiness in the black cans (4-pack I believe) The Calcannon was a nice suprise. Though After we ran out, we used boiled potatoes from the corn beef and that may have been a better fit with the stew. Next time I will add potatoes to this towards the end and make Calcannon with another entree.
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Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 31, 2011
Awesome, did half panko and half reg breadcrumbs. Was going to make a different sauce but this one was pretty good. Made mix early and put in fridge. Added bread crumbs right before cooking and it was fine. So not alot of mess after dinner. Def will make this again. One other thing, did the parsley, onion and garlic in the magic bullet, which usually sucks but it worked awesome. chop a little first
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Juicy Roasted Chicken

Reviewed: Oct. 8, 2009
Very good, did listen too some of the poor reviews and put a few garlic cloves and thyme in the cavity as well, I normally make a roux gravy, but i guess with the butter this one came out awesome, Pan Gravy Rich in the natural meat drippings left in the pan after cooking roasts, steaks, chops, and fried chicken. One cup of gravy is good for 3lb. roast. For each cup of medium gravy use: 2 tbsp. fat 2 tbsp. flour 1 cup liquid (water, meat stock, or bouillon cube broth) Remove meat to warm place. Pour off clear fat (not drippings). Measure amount needed into small sauce pan. Measure liquid into roasting pan; stir and scrape all of brown drippings loose from pan -- heat mixture if necessary; set aside. Add flour to fat in sauce pan; stir together until smooth. Cook over low heat, stirring steadily until it is bubbling. Take pan off heat. Gradually stir in liquid and drippings from roasting pan. return pan to heat; bring to a boil, stirring constantly. Boil 1 minute. Season and serve. Flavor boosters: Cook meat with seasonings such as bay leaf, peppercorns, onion garlic, celery salt, or other favorites. Add bouillon cube of either beef or chicken. Try different liquids, such as potato water, water from cooked mild vegetables, consume, cream, sour cream, milk, tomato, or vegetable juice. If gravy turns out less than perfect. If gravy has lumps: Pour through a strainer before serving. If gravy is too greasy: Skim a paper tool across gravy or Skim gravy with lettuce leaf gra
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Cherry Tomato Corn Salad

Reviewed: Jul. 5, 2012
I did sub Cilantro for the basil. Was a big hit, several people asked for the recipe.
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Chicken Pot Pie IX

Reviewed: Oct. 18, 2009
Very good, added 1 tsp poultry seasonimg will add less next time, also added a 1/4 cup extra of broth and milk, family loved it
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Delicious Ham and Potato Soup

Reviewed: Nov. 4, 2009
Good, just a warning this not supposed to be a thick soup, I loved it, family thought it was decent.
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Chicken Cordon Bleu I

Reviewed: Mar. 31, 2011
We didn't have swiss so i used mont/pep jack in half and NY white cheddar on other. Solid recipe, we loved it, better the second day. You won't hate it! And pretty easy
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