Peggi Weaver Tebben Recipe Reviews (Pg. 1) - Allrecipes.com (1054948)

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Garlic Chicken Sausage and Summer Vegetable Saute

Reviewed: Apr. 18, 2012
I made this today & I have to say that I have become a fan of Al Fresco Chicken Sausages.. It was really good. I used red bells instead. I thought it gave it more color & was cheaper. I also used the Al Fresco Dried Tomato & Basil Sausages. Never found the garlic type. Then I served it on dried tomato polenta & paired it with fresh roasted asparagus & onions.
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Photo by Peggi Weaver Tebben

Sweet Italian Chicken Sausage and Tortellini Soup

Reviewed: Apr. 20, 2012
I made this today with 3 cheese tortellini. I thought it added color & I had it on hand for a salad I'm going to make. I simply love this soup! Thank you Al Fresco!
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Photo by Peggi Weaver Tebben

Italian Chicken Sausage Stuffed Portabellas

Reviewed: Apr. 20, 2012
I made these today & made one with the stem still attached for picking it up easier. The other one, I popped the stem off & cut it up & added it to the cream cheese mixture. I use to make stuffed mushrooms in the restaurants & I always used the stems in the mushroom mix. I didn't have any Parmesan cheese, so I topped with a Mozzarella blend. These were great. I have posted a picture also
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Downeast Maine Pumpkin Bread

Reviewed: May 24, 2012
Very moist. Good flavor. Next time I think I will add walnuts or pecans.
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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jun. 17, 2012
I made these today & found them to be tender, & very flavorful. They are almost identical to how I usually do mine.
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Photo by Peggi Weaver Tebben

Quick and Easy Guacamole

Reviewed: Aug. 19, 2012
Love guacamole! This was a great recipe.
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Lubed-Up Hot Wings

Reviewed: Aug. 25, 2012
I found these to be very good. The texture & flavor of the wing after deep-frying were spot on. I wasn't quite sure what was meant on the cereal & brown sugar thing, so I just used Cap'n Crunch. The sauce: I tasted it after mixing & was a little sweet , so I added more hot sauce to balance it out (just my preference). I also baked once as directed & then poured more sauce on them & baked again for 10 more minutes. These are quite messy, so you will need a wet finger towel at the table. You also need more oil for frying them.
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Photo by Peggi Weaver Tebben

Pizza Alfredo with Roasted Vegetables

Reviewed: Sep. 12, 2012
I made this today & here are the changes I made. I made my own crust & Alfredo sauce. I used button mushrooms instead of Crimini. We don't like them. It never said to split the meat balls before adding to pizza, but I did. I did use the basil as directed, but would have rather used fresh spinach leaves. We loved the meatballs on this & the veggies, but thought it needed just a little more flavor to the base of it. Maybe some Italian seasoning or something.
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Easy Weeknight Beef Stroganoff

Reviewed: Sep. 13, 2012
We really liked this recipe & will use it again. I did tweak it though. After all, it is just a starter, not a finisher. LOL! I first off used only 3/4# of venison loins. While cooking them, I added about 1/4 tsp. California style garlic salt with parsley. I had button mushrooms in the fridge to use up, so I added about 6 of those, sliced, while sauteing the onions. Waited until right towards the end to add the garlic clove, so as not to burn & get bitter. When this was done, I tasted it & it still needed a little more of the California style garlic salt with parsley, so I added about 1/4 tsp. more. I also added about 1/2 tsp. coarse ground black pepper. I cooked my noodles in water with chicken bouillon in it for added flavor & then drained them & tossed them with about 2 Tbsp. butter. My husband doesn't like noodles, but he loved this!
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Basil Creamed Spinach with Mushrooms, Buffalo Style

Reviewed: Sep. 29, 2012
This is a very good meal in itself.
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Deep Dish Apple Pie

Reviewed: Feb. 17, 2013
This makes the best apple pie I have ever tasted
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