mari Recipe Reviews (Pg. 1) - Allrecipes.com (10105067)

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Really Easy Bread Stuffing

Reviewed: Nov. 27, 2014
Definitely white bread is best not hard but definitely a few days old. The only addition I would make is to add about 4 beef or pork sausages - casings removed and chopped up small this ensures moisture is retained and definitely do not add celery or apples. This is definitely a very very old recipe - I am 75 and my mom made this every year of her life and the recipe was passed to her from her mom - believe it came from Scotland. Salt, pepper, onion and sage are the only spices - absolutely delicious in or out of the turkey.
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American Lasagna

Reviewed: Oct. 6, 2014
I have been making this almost identical recipe for the past 45 years - came to by in-laws and called "buffet lasagnia" the only difference in this recipe and mine is the ricotta vs mine of cottage cheese 1% I skip the eggs as see no reason for them in this recipe - Still a great recipe - perhaps I will try mine with the Ricotta instead of the cottage cheese - just to see if it changes it or not. I have prepared this recipe in triple batches when holding my annual re-unions. Do everything but the baking in the oven. I wrap the dishes in several layers of aluminum foil and freeze. On re-union day - I put them in the oven to bake staggered by 20 minutes each which gives a continuing fresh - hot from the oven lasagnia for all 3 - my family loves it and never seems to leave left-overs - served with several large salads - fresh cut sliced beefstake tomatoes - lots of garlic bread and Bob's your uncle.
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Beef Stew VI

Reviewed: Sep. 21, 2014
The only change I would make to this recipe is to add half a rutabaga or turnip as I know it - diced - the extra flavour is unbelievable.
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Grammy's Overnight Lasagna

Reviewed: Mar. 29, 2014
I have been making this almost identical recipe for over 40 years the only difference is in the choice of sauce - jarred marinara or whatever you prefer. I do add 2 or 3 shallots to the sauce, more basil, oregano, 1 full clove minced garlic and simmer with the meat for a full 20 mins (cooking the noodles and prepping the various cheeses) during this time. I prefer to cook mine right away to get those marvelous spices working and then I freeze the remainder in glass covered pyrex dishes. They stack flat in the freezer and take little space. When I want a quick dinner - unfreeze in the fridge while at work so when you get home cover wit foil pop in a preheated 300 degree oven and 1 hour later it's ready to go with a salad.
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Danny's Macaroni and Cheese

Reviewed: Sep. 18, 2013
Very basic and tasty recipe - up the flavour by adding a few of your favorite herbs and a bit of garlic - I use 1 tsp each of basil, oregano, and minced garlic as well as a couple of good shakes of your favourite pepper and a smidgen of salt. Great basic - cheap and always a good comfort food.
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Lazy Bruschetta

Reviewed: Jun. 5, 2013
Mostly ok but lacks the finishing touches. I use fresh in season or canned diced tomatoes in winter - mix olive oil, basil, oregeno, minced garlic and brush on bread ( I use long french bread cut to 1" rounds) add diced tomatoes (draining excess juice)and top with cheese - whatever I have opened - cheddar - mozzarella - marble cheese or a combination of all. Under the preheated broiler for a few minutes until you can see the bread toasting. Enjoy - sometimes make just this for lunch for hubby and me - Yum
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Al's Baked Swiss Steak

Reviewed: Oct. 1, 2012
With 2 minor changes - ie left out the Lawrey's seasoned salt and the shredded cheese - this turned out marvelous. With 1 pound of beef this easily made 4 servings with fantastic results. Loved it.
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Garlic Cheddar Chicken

Reviewed: Jun. 28, 2012
This was by far the most tasteless recipe I have eaten in a long time. The only thing tasty about it was the topping - I have yet to find a decent recipe for boneless/skinless chicken breasts. It needs an experienced chef to bring this to life.
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Oven Roasted Potatoes

Reviewed: Jun. 26, 2012
I make these all the time and vary the type and cut of the potatoes - white, red, yukon gold - quarters - large cubes, etc. and the main ingredient after the olive oil is a tablespoon of dried onion soup mix - I then add basil, oregano, garlic (powder) and when they are ready to go in the oven I use salt and pepper to taste. I also prefer to cook for 1 hour on 350 - less heat in the kitchen and they come out just great - always make twice as much - cuts down on a side for tomorrow.
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The Real Reuben

Reviewed: Jun. 6, 2011
Never until I landed in Ontario did they even suggest putting 1000 Islands dressing on it - all the ingredients are fine - the only thing to add is your preferred mustard variety
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Classic Goulash

Reviewed: Mar. 20, 2011
this is by far one of the simplest, tastiest recipes I have had from a web site in many a moon. It was absolutely delicious and the only minor change was in the salt - I chose to taste and it was perfect. Cudos to the original chef pathunt.
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Meatball Nirvana

Reviewed: Mar. 1, 2011
These were without a doubt the worst meatballs I have ever tasted. To describe what was wrong with them would simply be to say - try some other meatball recipe. I had to give them 1 star to get this rating on the site - would have preferred a -5
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