AJay7 Recipe Reviews (Pg. 1) - Allrecipes.com (1475233)

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Avocado Feta Salsa

Reviewed: Jul. 21, 2012
So Yummy! I have been making this for years, I just switched it up by substituting Garlic Expressions Vinaigrette Salad Dressing and a 1/2 of lemon juice. Omitting the garlic, onion, vinegar, and olive oil. Of course use cilantro and 2 avocados. This was the best version so far!! And easiest!
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Chicken Garlic Pizza

Reviewed: Feb. 26, 2009
Very tasty! I used boboli and cooked to directions on package. I needed to use 4 times the butter sauce to cover crust!Sub. artichokes insted of chicken (ash wednesday) and fresh mozz. insted of ricotta and fresh basil. I then sauted garlic in olive oil with some more fresh basil and drizzled over pizza. I gave it four stars because I would like it a little creamier and will look for a creamy white sause to use with garlic and fresh basil. If you perfer red sauce, this recipie isn't for you.
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Joey's Peanut Butter Cookies

Reviewed: Jan. 30, 2009
Very good! I am not a sweet tooth so these were made for my husband who is, and he really enjoyed them. I followed the recipe to the t, then cooked as directed for 8 min. (on middle rack)then put them one rack up for ab. 2 and half min. They came out perfect crunchy on the outside and moist and chewy in the inside. Not too sweet and a perfect peanut butter flavoring! Not sure if it is the perfect peanut butter cookie, but it's really yummy!
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Garlic Prime Rib

Reviewed: Nov. 17, 2008
I left my 4.5 roast stand out for over 2 hrs. to get it to room temp. Cooked at 500 deg. for 20 min then 325 till the temp. reached 120 which took little over an hour. Next time I will take it out when the temp hits 125-130 since it was a little under done for med. but other then that it was perfect.
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Beef Stew VI

Reviewed: Oct. 31, 2007
This was really good, but with some changes, I also floured the meat, sub. 1/2 C. wine for the water, and deglazed the pan with the wine after I took the meat out. Added the meat back and better then boullion disolved in water. I also doubled the cornstarch and water and simmered 1/2 hr. but it wasn't thick enough so I added another 2 TBS. of both and about 2 TBS of tomato paste. Simmered another 1/2 hr. or longer but I would have liked it a little thicker.
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Chicken Pot Pie IX

Reviewed: Oct. 31, 2006
This has such a great clasic chicken pot pie flavor, defnitly a comfort food that I will make again. I froze some and reheated over egg noodles which was also tasty.
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Anniversary Chicken I

Reviewed: Dec. 12, 2005
O.K. this is what I did, I browned the chicken in suated garlic and butter. As I was thinking of a side dish, I then added sliced red potatoes, real bacon, and green pepers to the pan. Put it all into the baking dish, then sprinkled some powered italian dressing onto dish along with teriaki sauce and cheddar. Then I added a dash of red wine to the pan I had cooked in and scrapped off the brown bits, added that on top of the dish. Turned out soo good!
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Cheesy Potato Casserole

Reviewed: Dec. 7, 2005
I loved this, the mayo was an excellent touch!
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Cheese Onion Garlic Bread

Reviewed: Dec. 6, 2005
These were absolutly excellent!!! Took them to a party, with the option of sliced tomatoes on top and everyone loved them.
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Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Dec. 6, 2005
I am giving this a five even though I changed it a bit. I followed it using bone in chk. theighs, but added Italain sausage. I left out red pepper since fiance doesn't like it and used dried Italian seasoning. (Even though I prefer using fresh) I added about 1/4 more wine. I used a $3 bottle of Mathew Fox, which came out great. I was in the mood for mashed potatoes so I reduced the sauce at the end with corn starch and water. (If you do this, plan to increase the sauce to ab. triple) I used the gravey to cover the chicken and sausage and of course mashed potatoes. I had no tomatoes and do not like olives so I left them out. Anyhow, it had such a wonderful flavor. Now I can make two diiferent meals, one with comforting gravey and one with an elegant wine sauce over pasta. I sugest yo
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Beef and Parmesan Pasta

Reviewed: Dec. 2, 2005
Pretty good, I have many recipies that use left over beef. This one is tasty but not the best. I think it depends on what you like. This does not have that much flavor.
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Sesame Beef

Reviewed: Jun. 6, 2005
This was pretty good, however when I added the sesame seeds, they did not stick to the meat for some reason which was disapointing.
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Rosemary Braised Lamb Shanks

Reviewed: May 11, 2005
I cooked with beef instead of lamb and it still turned out wonderful!
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Greek Chicken Pasta

Reviewed: May 11, 2005
I love this refreshing recipie. Next time I think I will not use marinated artichokes and see how it turns out. I always use feta with basil and tomatoe, it adds a nice tuch.
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Classic Fajitas

Reviewed: May 11, 2005
These are a great and a nice change from others marinades. I do like to add a little bit of lime juice though. I also cook the maranaide with the meat for extra sauce. You can also adjust the seasoning depending how spicy you like it.
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Chicken Marsala

Reviewed: May 11, 2005
I have always used Merlot and it turns out wonderful. An simple, elegant dish.
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Creamy Swiss Chicken

Reviewed: May 11, 2005
The sauce was a lot thinner then I expected. It was not as good as I was hoping it would be, mabey b/c I used chicken broth insted of wine. The sauce tasted like a thinned out version of cream of chicken w/ added garlic. I ended up taking the chicken out and fring it with bread crumbs b/c I could not imagine serving it!
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