Demmyz Recipe Reviews (Pg. 1) - Allrecipes.com (18459805)

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Chicken Pot Pie IX

Reviewed: Mar. 27, 2013
I have used this recipe atleast a dozen times now and thought I should share my experience. First, brown the chicken a bit in a hot skillet with a little olive oil and your favorite season-all (I use Mrs. Dash table blend). This adds flavor to the chicken... plain boiled chicken is bleh! Also don't just boil in the water and toss it out. You're losing all the flavor in the water that came from the chicken and veggies. Instead boil in the broth (I use boullion) and then hold onto broth when you drain it, to be used later. Other additons I've found to improve this recipe are a teaspoon of garlic powder along with the other seasonings, a full cup of celery instead of 1/2 cup, pre-bake the bottom crust for 6 minutes to ensure the finished product is not doughy and brush the top crust with egg prior to baking for a beautiful brown crust. Enjoy!
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Southwest Chicken

Reviewed: May 4, 2010
Quick, easy and incredibly tasty. This one is a definitely a keeper! I recommend using Frys/Kroger brand Fire Roasted salsa style canned tomatoes if you can find them. They add some kick to anything you cook.
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Best Black Beans

Reviewed: May 4, 2010
A nice side for any Mexican dish. Low fat, high in fiber and very, very tasty.
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Slow-Cooker Pepper Steak

Reviewed: May 4, 2010
Very tasty! I used one each of red, yellow and green bell peppers. As some reviews have previous said, add the peppers for the last 2-3 hours of cooking, otherwise they'll be mush. Serve with white, brown or fried rice.
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Spicy Shredded Beef

Reviewed: May 4, 2010
Great flavor! Make a lot and once and freeze the leftovers for easy dinners another night. Tacos, burritos, enchiladas... this shredded beef is good for anything. I recommend using the Frys/Kroger brand Fire Roasted Salsa Style canned tomatoes. They add some kick to any mexican dish.
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Pasta Primavera with Italian Turkey Sausage

Reviewed: Sep. 21, 2006
Quite possibly the best pasta dish I've had! The only substitute I made was using 2 tsp of store bought crushed garlic instead of fresh. I will definately make this again... everyone loved it!
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Fired Up Southwest Fajitas

Reviewed: Sep. 21, 2006
Excellent flavor! I've made these fajitas 4 years running now for an annual group camping trip for up to 40 people. After the first year there was now doubt they'd become a tradition. I prep the meat and marinade ahead of time, vacuum pack and allow to marinate for 24 hours prior to freezing. My only changes are to use 2 lbs of steak (usually petite sirloin) and add a sliced poblano pepper to the mix. Thaw, toss in the veggies and POOF! fajitas for a crowd. They go great with beer, good friends, and open sky.
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