peggianne@me.com Recipe Reviews (Pg. 1) - Allrecipes.com (1054948)

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Easy Sausage Pizza by Johnsonville®

Reviewed: Mar. 22, 2013
I really liked this pizza, but made a few changes due to availability & preference. I made my own crust because our store doesn't have anything like that. I also added mushrooms, red onions, & pepperoni because we like it that way.Even if I hadn't of changed anything, it would have been wonderful.
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3 users found this review helpful
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Blackberry Pie I

Reviewed: Jun. 16, 2012
I made this today, & while it wasn't exactly how I usually make blackberry pie, it came out beautifully. I added about another half cup of sugar. I know blackberries take a lot of sugar. Think it could have stood more. I posted 2 pictures also. Thanks you!
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3 users found this review helpful
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Beautiful Baked Ziti

Reviewed: Mar. 22, 2013
I thought this was a very tasty dish. The only thing different I did was to put the basil leaves under the tomatoes before cooking & sprinkled dried basil on top when finished for garnish, so to speak.
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1 user found this review helpful

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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3 users found this review helpful
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Quick and Easy Guacamole

Reviewed: Aug. 19, 2012
Love guacamole! This was a great recipe.
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31 users found this review helpful
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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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10 users found this review helpful

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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1 user found this review helpful
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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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7 users found this review helpful

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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Grilled Sweet Italian Chicken Sausage with Tomato Cream Sauce Over Linguine

Reviewed: Sep. 23, 2012
I made this today for lunch. I couldn't find the right sausage, so I used Roasted Pepper & Asiago with Mesquite Smoke sausage. I couldn't find diced tomatoes with Italian herbs, so I had to use Rotel which has green chilies in it. The sauce was too thin for my liking, so I added 1/4 cup cold water mixed with 1 Tb. cornstarch right at the last & just heated until sauce thickened. I also used cooking sherry instead of wine. This was amazing! My husband doesn't like new dishes & he is usually meat & potatoes. I had a chicken breast & a whole other meal ready to cook him. He tasted this & said, "I think that's a meal in itself." I said it was supposed to be but I thought you wouldn't eat it. Did I mention he doesn't like anything with heat in it, like Rotel or he doesn't like noodles? He loved this & told me to put the chicken up, he was eating this. This will be a favorite of ours now. Thanks Al Fresco!
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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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Kate's Black-Eyed Pea Salad

Reviewed: Feb. 21, 2013
I used to make one almost identical to this in the restaurant I cooked at last. Love it. I used fresh cooked & cut up bacon instead of bottled. I also made it more flavorful by adding the bacon grease I cooked the bacon in. If you do this, decrease the olive oil by half.
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Bavarian Sauerkraut

Reviewed: Feb. 24, 2013
This turned out very good.
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8 users found this review helpful
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1-2-3 Jambalaya

Reviewed: Mar. 14, 2013
I made this for lunch today & evidently didn't notice it called for the Zatarain's® Jambalaya Rice Mix when I made out my grocery list, so I had to improvise & make my own. I used 2 cups Minute rice & 2 cups of water & about 1 tsp. Cajun Seasoning instead. It was perfect. I used 13 med size shrimp instead of 1/2 cup. I also used the diced tomatoes with green chili's, so didn't need to add extra Creole Seasoning. It also never said to add the 2 mixtures together at the end, but I did. I would make this over again. Thanks Johnsonville®.
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24 users found this review helpful
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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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4 users found this review helpful
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Bellyful of Barbecued Bananas

Reviewed: May 13, 2012
I tried these today & I have to say, even my husband loved them!
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2 users found this review helpful
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Sensational Sirloin Kabobs

Reviewed: Jun. 16, 2012
I make lots of kabobs, so thought I would try these today. For the most part, I liked them. I don't parboil my bell peppers though. I like them tender-crisp. I slow cook them so the veggies get done right with the meat. Very good flavored marinade! Thank you!
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5 users found this review helpful
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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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2 users found this review helpful

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