Jeff Adrian Recipe Reviews (Pg. 1) - Allrecipes.com (12127033)

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French Onion Soup Gratinee

Reviewed: May 11, 2014
DELISH! Perfect savory balance. Cut French bread into slices just thicker than normal bread to maintain crispness in soup. Mix your favorite cheese not just mozzarella.
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Reviewed: Mar. 14, 2014
Delish! If your bananas are not as sweet as you want simply add more sugar to taste before pouring mix into pan.
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Reviewed: Feb. 2, 2014
Delish! Use more butter and wine for more sauce. Tastes similar for peeled shrimp vs shells on. Go for the peeled version as it's easier and far less messy for guests to eat. Yummmmmm
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Shrimp Super Scampi

Reviewed: Jan. 22, 2014
tastes light and savory !
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Best Chocolate Chip Cookies

Reviewed: Dec. 24, 2013
Varying the sugar makes these cookies crisper on the edge and moist and chewy on the inside. Vary the flour with 30% cake flour to make the cookies even more delightful. It makes the cookies more chewy or 'stretchy' texture. For more dense cookies vary with bread flour.
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Greek Chicken Pasta

Reviewed: Oct. 2, 2013
A delicious light and lemony treat! Made with bow tie pasta and kalamata olives.
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Rosemary Pork Tenderloin With Goat Cheese- Skillet sauce version

Reviewed: Aug. 19, 2013
Delicious and tender! Loved the juiciness! You can serve with au jus and leave off the cheese and it becomes a new recipe!
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Photo by Jeff Adrian

Chicken Breasts Pierre

Reviewed: May 16, 2013
Magnifique! délicieux! I'm French so of course I added white wine, Pinot Grigio will do nicely, Just enough to cover each of the chicken breasts But at least half cup! This makes the chicken even more tender the longer it simmers. Excellent choice on powdered mustard seed so that it is not as strong. I left out the celery seed and added I need powder.
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Shrimp Etouffee II

Reviewed: Apr. 8, 2013
My partner and I loved this! Modifications I employed were adding a tblsp of Worcestershire sauce and a bay leaf as suggested by another user, a can of cream of celery soup, a cup of chicken stock, a cup of Pinot Grigio instead of the cream of chicken. My partner does not like spice but I do so i added paprika, garlic hot sauce, and a dash of salt. I also used unsalted butter rather than margarine. I have been to New Orleans, Baton Rouge, and Lafayette. This recipe is very comparable to the delicious delicacies of the French creole chefs there.
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