donahda Recipe Reviews (Pg. 1) - (10835429)

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Zesty Penne, Sausage and Peppers

Reviewed: Feb. 15, 2013
Weel, I did make a few changes! I used red & green pepper, added onions. I left out the fennel as our sausage had enough already. I ended up baking it in the oven because my penne was undercooked. I just added about 1/4 cup of water. My husband liked it already without the cream cheese, so I just added the parmesean at the end and let it melt. On the stove or in the oven it had a great flavor and we ate the whole thing in 2 nights!!!!!!! It reminds my of sausage peppers and onion without the bun!!! Will be making many times!!
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Smothered Meatballs

Reviewed: May 14, 2010
We love this recipe! I didn't have browning sauce so I used beef soup base (about 2 teas.) and thought they were very good. Omitted the salt. I've also made the meatballs for sub sandwiches with spaghetti sauce and put them in my sphagetti! Maybe some people overcook them. They are a little dense, but I think just right. Maybe fresh breadcrumbs would help! I'll be making these often. They have alot more flavor than swedish meatballs!
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Grandma Slattery's Michigan Sauce

Reviewed: Mar. 15, 2010
Make sure you add the hamburger raw. It will be very fine if you stir it well in the beginning. I'm from upstate NY and this one is different somehow to what I'm used to. Mine has cumin and no vinegar or sugar. It's good just different. Not meant to be saucy, so you have to really cook it down.
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Baked Ziti

Reviewed: Mar. 11, 2009
This is so good and so easy! Tastes like it took alot of time, but it doesn't. My favorite ziti so far. Donna
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Feb. 22, 2009
This really are just like restaurant wings, even better! These are my favorite to make. I do cut the butter a little, but I just have to deep fry them. Letting them sit in the fridge with the flour mixture makes a big difference. I skipped that step once because I was pressed for time. They we still very good, just not as crispy.
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