Jaybird Recipe Reviews (Pg. 1) - Allrecipes.com (19529535)

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Chicken with Chipotle

Reviewed: Jan. 21, 2013
Way too hot for this Irish kid. I removed the seeds from the peppers as suggested and still hot to me. Actually I could tame down the heat but the taste wasn't really to my liking either, but again, not really a fan of Mexican food in general. I do appreciate others fill find this is right up their alley. --enjoy
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Goulash Supreme

Reviewed: Jan. 20, 2013
I use Hunts tomato sauce 28 or 32 oz and 1 sm. can of diced tomatoes and 1 glove minched garlic. I also add a good size chunk of veleveeta cheese (1/3 of a small box of velveeta) I also cook an entire 1 lb. box of pasta then add to the sauce. I know, more like Italian Goulsah than Hungarian, but the taste is much better.
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Bloody Mary-Balsamic Dressing

Reviewed: Aug. 25, 2012
Store bought bloody mary mix is full of bad stuff. I make my own with either Cambell's tomatoe Juice, the BEST tasting, or organic tomatoe juice. I just add the typical spices and a touch of hot sauce, then followed the remaining directions except I added sugar rather than artificial sweetener. Very nice! Thanks for the idea; I apologize for changing your recipe; I usually hate when people do that then review; it's king of apples to oranges comparison, but your idea was new and different. I love it!
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Garlic Chicken

Reviewed: Aug. 5, 2012
For a TV/Football snack or appetizer, I used this same recepe for years, but for snacks, I use drumsticks and wings. Just adjust the cooking time (less), and cook under the broiler for a couple minutes at the end to get the crust a little more cruchy. Manga! Don't go too heavy on the breadcrumbs, but add more garlic! Olive oil is a must and regular is better than EVOH, less smoking.
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Mama's Italian Wedding Soup

Reviewed: May 13, 2012
Excellent as is. A great light dinner served with italian bread. My family loves eating it while watching TV. They slurp on small bowls all evening. What's not to like? While I hate reviews where people change the recipe I confess I do sometimes I add 1 clove of Garlic. Another pet peve is the recipe calls for seashells and the picture shows rotelli!!!
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Homemade Chicken Parmigiana

Reviewed: Feb. 12, 2012
The chicken part is no real difference from any other all fried CP recipe. Like others, I prefer browning and finishing in the oven for moister chicken. If you must fry, then definately pound the chicken thin and quick fry. The sauce (Gravy) is where this recipe falls way short. The addition of cream has long been a staple in SanFrancisco Italian restaurants. East coasters think they're nuts. I like both, but you need either tomato paste or puree to attain a suitable gravy for this dish especially if served over pasta. Also, skip the mozzerella, it's CP not CP & M! Nothing very imaginative here.
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