Peyay717 Profile - Allrecipes.com (12874871)

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Peyay717


Peyay717
 
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Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
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Recipe Reviews 55 reviews
Beef Pot Roast
This recipe was just okay. I doubled the onion and the garlic and I'm really happy I did because I think the meat and gravy would have been way too bland without it. The meat was a little dry but not terrible. The gravy really helped with the dry meat. I think there was a good amount of gravy for the amount of meat. I'd use this recipe again as a guide, but I'll make quite a few changes. I'll definitely add some rosemary, and maybe a few other spices, maybe 1/4 c or more red wine to deglaze the bottom of the pan which will help make more gravy, keep the onion and garlic doubled, and let it cook a little longer. The longer and lower it cooks, the more moist the meat will be. I'm pretty sure the meat was dry because it didn't cook quite long enough. My husband and sister really liked this recipe but they agreed it was missing something.

0 users found this review helpful
Reviewed On: Feb. 15, 2015
Simple Turkey Chili
I found it to be really bland and that's after I doubled the cumin, and added some coriander, onion powder, garlic powder, red chili flakes, a bay leaf, AND left out the water. The amount of spicy-ness was good and texture was good.

0 users found this review helpful
Reviewed On: Jan. 29, 2015
Spicy Garlic Lime Chicken
I'm not sure if it's fair to give this recipe 5 stars because I really went rogue with it to make it healthier, but I generally followed the ingredients. First, I doubled the spices and sprinkled that over my chicken breasts. Next, I put all of the lime juice on top of the raw, seasoned chicken. Then, I ditched the butter, using more olive oil in its place. I put all of the oil on top of the seasoned chicken, covered the bowl, and let it marinate for a little over an hour. Last, I put the chicken and all of the juices from the bowl on a rimmed baking sheet and baked the chicken at 400 degrees until it was cooked (about 30 minutes.) The changes I made were really accidental (I should probably learn to READ directions) but the result was beyond delicious and absolutely a keeper!!! I can't wait to try the recipe as written!

1 user found this review helpful
Reviewed On: Jan. 29, 2015
 
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