Joe Smith Profile - (10465084)

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Joe Smith

Joe Smith
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Member Since: May 2008
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Recipe Reviews 8 reviews
Baked BBQ Meatballs
I have made these several times now. They are delicious just as they are, especially with mashed potatoes and corn (just like i'm going to be making them tonight). Make these exactly like the recipe states and you will not be disappointed. The more time you spend breaking up the ground beef and mixing the ingredients together evenly, the more you will be rewarded for your efforts. Also make sure the crackers are broken up into as close to powder as possible. Yum!

0 users found this review helpful
Reviewed On: Aug. 5, 2013
Cheddar Bay Biscuits
A couple of improvements make a big difference! I tried the first half of the recipe exactly as listed. They came out still almost perfectly round, left a little to be desired in the flavor department and were really dry. So with the second half of the batter I added a Tbsp of honey and an egg. The batter became really sticky instead of powdery and crumbly. Then I brushed some butter mixture on before I baked and then again after. They looked much more like RL's cheddar bay biscuits and the taste is much closer as well, also they weren't dry anymore. I'd say as listed they taste 65% like RL's and after the honey and egg they come in around 85%. I will test and tune until this is perfect but it is now good enough for company. Try it!

2 users found this review helpful
Reviewed On: Jan. 17, 2013
Italian Spaghetti Sauce with Meatballs
Aweome, just really good and worth the wait. Just because it's what I had on hand I used a can 14.5oz of sliced tomatoes, 1 can tomato sauce, 1 can tomatoes w/diced green chiles and then the can of tomato paste. It turned out perfect and the meatballs were cooked just right. When you go to add the meatballs and tomato paste it looks like it's going to be too thick, but then the grease from the meatballs starts to kick in and it moistens back up. I will definitely be be making this again!

1 user found this review helpful
Reviewed On: Jun. 15, 2010

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