LJ Sosa Recipe Reviews (Pg. 1) - Allrecipes.com (183181647)

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LJ Sosa

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Marinated Pork Tenderloin

Reviewed: Jun. 2, 2015
This recipe sounded so wonderful. I followed it to the letter and found it very bland.
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Easy Black Bean Hummus

Reviewed: Mar. 17, 2015
I've made this three times in the last week. Each time it was a big hit. Lie most, I added extra spices. Red onion, Italian citrus salt, basil, Tabasco, olive oil and a clove of fresh garlic thinly sliced. I served it on pita chips and crostini. Both were a hit.
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Oven Baked Parsley Red Potatoes

Reviewed: Jun. 18, 2014
I followed this almost to the letter. The only thing I did differently was use garlic instead of onion and that was only because when I went to make the dish I realized I was out. I was a little worried about the baking time but they came out golden brown and cooked to perfection. I'll definitely make this again.
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Toasted Garlic Bread

Reviewed: Jun. 5, 2014
This recipe was so easy to make. The ingredients are perfect. My guests are still talking about it.
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Photo by LJ Sosa

Snow on the Mountain Green Beans

Reviewed: Apr. 24, 2014
This is amazing! By far, the best green beans I've ever cooked. I used asiago cheese because that's what I had on hand but I want to try it with feta. I do meatless days and I can easily see this as a dinner entree!
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Photo by LJ Sosa

Garlic Chicken with Orzo Noodles

Reviewed: Apr. 24, 2014
In theory, this is a great recipe. However when it comes to seasonings, I found it flawed. First of all, I used lemon pepper instead of crushed pepper. That was purely subjective because my dinner guest doesn't like red pepper. I followed the recipe to the letter and when it was done, I found it very bland and dry. I added more olive oil, Badia coarse garlic powder and parsley (a saving grace for any meal), some fresh basil a dash of lemon juce and more lemon pepper. I then put the burner on simmer for 30 minutes while we had cocktails. This brought all of the flavors together and it was perfect. I plated it on a bed of collards rather than spinach. Again, purely subjective. The bitterness of the collards was the perfect compliment to the sweetness of the lemon.
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Photo by LJ Sosa

Delicious Chicken Fajita Marinade

Reviewed: Apr. 16, 2014
By far, the best thing I've made since joining allrecipes. The spices blend beautifully and play off of each other. The marinade time of two hours was ideal. I'm not a big fan of cayenne, so I substituted Badia fajita seasoning and gave the marinade just a dash of cayenne. I will definitely make this again! Feel free to contact me with any questions. I'm always looking for foodie friends. My email is ljs4141@aol.com.
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Photo by LJ Sosa

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Apr. 16, 2014
This is a delicious and easy dish to make. I added two tablespoons of lemon juice to the olive oil just because I like the taste of lemon with green beans. I cooked mine until the beans were slightly crunchy. Once it was complete, I found it a little bland so I added a few dashes of Badia garlic and parsley. I will make this again but next time I'll add an extra clove of garlic.
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Penne with Chicken and Asparagus

Reviewed: Apr. 11, 2014
Absolutely delicious and SO easy! This will become a staple in my cooking. I'll be happy to share a picture. Unfortunately I can't post it because it's the wrong size. If you'd like to see it, feel free to email me at ljs4141@aol.com. Also foodie friends are always welcome!
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Panzanella Salad

Reviewed: Apr. 11, 2014
I loved this recipe. I was cooking for two so I made some modifications. Rather than Italian bread, I used one cup of plain croutons. I did mix them in olive oil and minced garlic and baked them on 200 degrees until brown. After I removed them from the oven, I shaved asiago cheese over them. Rather than green olives, I used black. Just a matter of preference. I also shaved asiago into the salad to taste and some over the top for decoration. I do have a picture of it but it's too large to upload. If anyone would like to see it, feel free to email me at ljs4141@aol.com. Also foodie friends are always welcome!
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