Ashley White Recipe Reviews (Pg. 1) - Allrecipes.com (188408284)

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Ashley White

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Ray's Chicken

Reviewed: Sep. 24, 2014
This was one of the best marinades I have ever had! The chicken turned out beautifully. I followed the recipe to the T, except that I did not have any sherry, so I substituted a little red wine vinegar. I used fresh rosemary and probably a little more than a teaspoon. For cooking, I baked the chicken in a 350 degree pre-heated oven for about 10 minutes. Meanwhile, I started boiling the rest of the marinade, and added a little corn starch for thickening. Then, I put the chicken on the grill on medium-high heat for another 10 minutes, and basted the chicken with the thickened marinade sauce. Served with some brown rice and sauteed chard - this chicken was delicious and I will definitely be using this recipe again!!
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Chicken Cordon Bleu I

Reviewed: Jul. 7, 2014
This recipe was a home-run! I purchased chicken tenderloin fillets so that I did not have to pound the chicken thin. I took the advice of several others and used an egg wash prior to breading. For an extra kick and to make this a spin on a "croque monsiuer," I added a little dijon mustard into the egg wash. After the egg wash and before breading, I put the salt, pepper and a little paprika onto each piece of chicken. I then breaded the entire piece of chicken (as opposed to 'sprinkling' bread crumbs only on the outside). It turned out absolutely incredible, paired with rosemary garlic mashed potatoes and some haricots verts sauteed in lemon and garlic. Bon appetit!
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Greek-Style Stuffed Peppers

Reviewed: Mar. 16, 2014
This is my go-to stuffed pepper recipe. I also like to add in some chopped kalamata olives for that extra "mediterranean" flavor. Occasionally I will leave out the white wine, but it definitely tastes better with it.
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Banana Oatmeal Crumb Cake

Reviewed: Mar. 16, 2014
I made this in a muffin version for brunch at a friend's house. Against my tendency to add in random things and not measure when baking, I mostly stuck to the recipe this time. However, I did add in maybe a half cup of bourbon. I tasted the muffin that night and it was OK, but by the next morning for brunch, the flavors had melded together so well. So, I would highly recommend cooking this the night before you plan to eat them, and if you are able to add in some bourbon, it really adds another layer to the flavor. Enjoy!!
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Slow Cooker Pumpkin Turkey Chili

Reviewed: Oct. 10, 2013
This recipe was great, with a few personalized tweaks. I even won the chili cook-off at my job. Some variations that I tried which were extremely successful: 1. Sautee the (red) onion with olive oil, salt and cracked pepper prior to adding it into the cooker. 2. Season your turkey as it browns with salt, cracked pepper and a little chipotle chile powder. 3. Instead of chili beans, I used Great Northern. They really complimented the turkey, in my opinion. 4. Split your tomato portion - half regular diced, half fire roasted (as mentioned in other reviews). 5. Add in a small can of green chiles and diced jalapenos if you're looking for a little more spice with that sweet pumpkin. 6. Canned, pureed pumpkin works just as well if you feel like being lazy (I certainly was). 7. My local store was out of pumpkin pie spice (shame on me for waiting to buy it until October) - so I used varying dashes of Cinnamon, Paprika and Cumin. 8. Use Chipotle chili powder instead of regular. A couple tablespoons of cayenne pepper will also add some spice! 9. Season! Season! Season! There is no mention of salt and pepper in the ingredients, so I presume it's understood. But don't forget to SEASON the mixture!! Finally, I created a special sour cream mixture by mixing 3 parts sour cream to 1 part pumpkin puree and added a little chipotle chile powder. This really made the dish! Enjoy!
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