Ron LaJeunesse Recipe Reviews (Pg. 1) - (10358394)

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Ron LaJeunesse




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Kapusta II

Reviewed: Aug. 31, 2011
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.
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Sweet Restaurant Slaw

Reviewed: Aug. 25, 2011
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.
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French Meat Pie

Reviewed: Nov. 18, 2009
As I state above this was my grandmother's recipe. I transcribed it direct from her recipe card. I find it to be a bit lacking in the spice dept. I double up on the cloves and cinnamon and it is much better in my opinion. Also she would make enough of the meat mixture for the other recipe I submitted French Pork Dressing and make both up for the holiday table. Same spice doubling applies in that recipe as well.
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Buffalo Chicken Rolls

Reviewed: Jan. 28, 2009
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.
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