Valerie Recipe Reviews (Pg. 1) - Allrecipes.com (11308109)

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Sunshine Toast

Reviewed: Mar. 28, 2014
Have been making fried egg this method for well over 50 years! My Mom called it "lazy Susan" egg, not sure why. I also like to flip the egg over once white is set, but do it with care as that beautiful yolk can easily break! These days I like to use multigrain bread instead of white. Delicious!
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Baked Spaghetti

Reviewed: Dec. 11, 2010
Great idea recipe. This is a modification of a recipe my daughter has used for years to eat up left-over spaghetti and meatballs. As stated in this great recipe, she mixes the spaghetti (usually a bit less than half the box (cooked of course) with 1 or 2 eggs, a little melted butter and 1/4 cup parmesan; then builds a fairly thin pie crust, shaping it up the sides of a pie dish; mixes the cheese (ricotta by preference) with an egg, another 1/4 cup parmesan and 1/4 cup or so grated mozzerella; add your tomato sauce of choice (she uses her own homemade favorite) and sliced up meatballs or sauteed chopmeat; layer with more sauce, another thin layer of pasta mixture, then cheese mixture, and topping with meat and sauce with a generous covering of mozzerella. She covers and bakes for 30 min, then uncovers for another 20 min. or so. So she uses meatballs and spaghetti for two meals, both of which are really tasty. To make this successfully, you do need lots of tomato sauce as the pasta can become too dried up. First meal is simple meatballs and spaghetti; second is using leftovers to create a kind of spaghetti lasagne. Great if you're on a budget.
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Slumgullion

Reviewed: May 20, 2010
Have made this dish for many years with very few changes - perhaps different pastas - whatever was in the house. When I was growing up a very long time ago, my folks called it "slopgobble".
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Creamy Cheesy Scrambled Eggs with Basil

Reviewed: Mar. 11, 2010
My dear Mom came up with this recipe from a cooking class over 40 years ago - only difference was using grated cheddar instead of mozzarella. Love the addition of the basil. Thanks for bringing me back to my youth and my Mom's great cooking.
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Cider-Roasted Chicken

Reviewed: Jan. 17, 2010
Sorry to say no one liked the strong cider taste in the sauce & veges, but the meat itself was fine. I used this on a boneless turkey breast which was on hand and since it was only 3 lbs, cut down the baking time to 90 min. after turning down oven and kept roast covered for half of cooking time. However, the cider (used 2 c. apple cider vinegar) was way too strong on the vegetables and ended up discarding all veges and sauce, but kept three stars as the boneless turkey itself was tasty and moist. Would only try this again using white wine instead of vinegar.
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