Jason Cross Recipe Reviews (Pg. 1) - Allrecipes.com (14784604)

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Irish Root Soup

Reviewed: Apr. 8, 2012
While I find dishes that are not spicy bland, the people I served loved this soup. It is now on our family menu. The puree carries a good flavor, is not too heavily or exclusively potato, and keeping some solids in for the final product give it the substance of a meal instead of an appetizer.
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16 users found this review helpful

Pub-Style Vegetarian Chili

Reviewed: Apr. 8, 2012
My mother, a fan of chili, has me make this about every other week. I found a chocolate wine for the red wine (wine with chocolate in it, not to be consumed with chocolate) and she'll eat this chili for days straight as long as there are leftovers. The only problem we have is the whole tomatoes, which must be cut with the spoon. We'll be replacing them with diced, I believe.
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7 users found this review helpful

Louisiana Shrimp and Eggs Gumbo

Reviewed: Apr. 8, 2012
I didn't expect to cook the best gumbo I had ever had myself and I didn't expect eggs to feature in it either. I used large shrimp with tails and, while I little more of a pain to eat, it was spectacular. I didn't have the bell peppers or okra on hand, however the flavor was still spectacular. Make sure to use freshly cracked black pepper.
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1 user found this review helpful

Texas Caviar I

Reviewed: May 14, 2012
Excellent. Great for something when you may neither want to cook nor sit at the table but crowd around in the living room's TV.
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2 users found this review helpful

Tennessee Eggs

Reviewed: May 14, 2012
The gravy doesn't do much to dull the flavor of the eggs. Great for people that love eggs.
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Joe's General Tso's Chicken

Reviewed: Nov. 21, 2012
The breading and sauce both came out spectacularly. Initially it looks very much like tempura but, once the sauce is added, it starts looking very familiar. While it didn't taste like take out, I find most low end Chinese food has an oily presence that makes me feel ill. This was not like that at all which allowed me to enjoy the taste much more.
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