Ray Andraka Recipe Reviews (Pg. 1) - Allrecipes.com (15676264)

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Ray Andraka




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Chicken Chimichangas

Reviewed: May 5, 2014
The family loved it. I basted them with butter and cooked in the oven at 400 for about 25 minutes. I also pre-mixed the rice, beans, chicken and olives in the pot with the rice, which made the filling one step. I used the big tortillas, which made for monster sized chimichangas. Very satisfying (and stuffing) meal. The ingredients as listed make a lot of filling. I made 6 jumbo chimi's and have enough left over for another 6. It took about an hour preparation.
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The Dipper

Reviewed: Oct. 8, 2013
very tasty and messy. 1/2 lb beef per sandwich is too much, used closer to 1/3 lb and still had overstuffed sandwiches. My roast beef was left over lunch meat from a party, along with a ton of Provolone cheese so I used Provolone instead of the Swiss. Also cut the amount of horseradish in half, which is a good thing or the kids would not have eaten it.
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Chicken Pesto Sandwich

Reviewed: Sep. 12, 2013
Very good. All the veggie haters ate the whole thing. Will be serving this again and again.
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Quick Beef Stir-Fry

Reviewed: Sep. 9, 2013
Made this using left over london broil that had been marinated in McCormick Grill-mates Chipotle Pepper marinade. Added water chesnuts and mushrooms to the recipe and served over white rice with la-choy chinese noodles on top. Came out very tasty but a little dry, could use a sauce.
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Pork, Broccoli and Rice Casserole

Reviewed: Mar. 19, 2012
Great with left over chicken substituted for the pork. I used cream of mushroom instead of the cream of celery because that's what I have stocked. With the chicken substitution, this is one of the most requested meals in our house
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One Pot Tuna Casserole

Reviewed: Mar. 19, 2012
I also modified it: I used 1 lb egg noodles, 2 cans cream of mushroom soup, a red bell pepper, 4 celery stalks, one yellow onion chopped, sliced mushrooms, 16 oz bag of frozen peas, substituted sour cream for the milk, and 3 cans of tuna. I added some dried red pepper flakes, black pepper and celery salt for seasoning. I used about 2,5 cups shredded cheddar.
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