Ron LaJeunesse Profile - Allrecipes.com (10358394)

cook's profile

Ron LaJeunesse


Ron LaJeunesse
 
Home Town: Chicopee (Aldenville), Massachusetts, USA
Living In: Franklin, Pennsylvania, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean
Hobbies: Gardening, Reading Books, Music, Genealogy
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Recipe Reviews 3 reviews
Kapusta II
I believe that the use of egg noodles in the Kapusta would actually make it Haluski. Doesn't matter much with or without the noodles both are really good comfort food. I too substitute thick cut bacon lardons for the salt pork. It just gives it a nice smokier flavor. Additionally I will usually include thin sliced onion. Depending on my mood I'll also use split peas. Put them right in dry. It just give a little different texture to it and slightly different taste. It's all good though.

2 users found this review helpful
Reviewed On: Aug. 31, 2011
Sweet Restaurant Slaw
Very good as is. I too use celery seed instead of poppy seed but sparingly as it can overpower the slaw. Mayo is my choice as it gives a more of an egg flavor over salad dressing. Another slight change I make occasionally is to use a diced firm apple in place of some of the sugar. Glad to see that you didn't kill it with horseradish. Too many recipes wreck the slaw with too much of it.

2 users found this review helpful
Reviewed On: Aug. 25, 2011
Buffalo Chicken Rolls
This is the classic buffalo chicken wing flavor minus the minced garic. I pound the breasts flat before marinating to allow for better rolling and spread some minced garlic on the breast before the cheese. Great recipe.

3 users found this review helpful
Reviewed On: Jan. 28, 2009
 
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