jayaymax Recipe Reviews (Pg. 1) - Allrecipes.com (11726329)

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Rosemary Ranch Chicken Kabobs

Reviewed: Nov. 4, 2010
Wonderful! I made it a little differently though. Instead of kabobs, I threw the chicken cubes - marinade and all - into a skillet to cook, and then served it over brown rice. I hated to throw all that delicious marinade away, so I turned it into a sauce. My husband and I both loved it, and I'll definitely be making it again!
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Pumpkin Roll II

Reviewed: Jan. 14, 2010
I made this for Thanksgiving and it was such a big hit with everyone that they asked me to make it again for Christmas! The filling is delicious...just the right amount of sweet without being sickening. I'd always thought that pumpkin rolls were complicated, but I couldn't believe how easy this was to make! I made two back to back (one can of pumpkin makes two rolls with just a little left over), so the first one had a longer time to cool before I unrolled it since I was working on the second one at the time. It was much easier to unroll than the second one, which I didn't let cool for as long. If you're having problems with the cake splitting while unrolling, my advice would be to wait a while longer next time.
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Black Beans and Rice

Reviewed: Oct. 16, 2009
Excellent! I used chicken broth instead of vegetable broth, brown rice instead of white (it's better for you!), and didn't add the cumin because I didn't have any. It ended up being very tasty, though I neglected to remember that brown rice takes longer to cook than white, and added the beans too early. If you're going to make it with brown rice, add more broth and cook it about twice as long. It turned out great though. I don't understand why everyone is saying that it's too bland - a pinch of red pepper adds quite a kick!
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Chicken Breasts with Lime Sauce

Reviewed: Oct. 16, 2009
Amazing!! This may be my new favorite chicken dish. It's the dill that really makes it...the smell and the taste, combined with the butter, lime juice, and the tasty breading...it's making me hungry just thinking about it! The lime adds just enough flavor without being "citrusy," so those who might worry that the chicken becomes too tangy (that was my worry) can relax. The butter and dill flavors mostly take over - the lime just adds a little something. I did cut the butter in half and used chicken broth (that's what I had handy) to supplement some of it. It seemed to work very well, and provided a little extra flavor. I will definitely recommend using a separate skillet for the lime/butter sauce. If you put the lime juice in the hot skillet that you just cooked the chicken in, it will immediately cook away and vanish in a puff of steam. Using a smaller skillet is also recommended, it makes stirring the sauce and drizzling it over the chicken a little easier. I will definitely be making this again in the very near future!
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