Nicky Profile - Allrecipes.com (11912729)

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Nicky


Nicky
 
Home Town: Cincinnati, Ohio, USA
Living In:
Member Since: Apr. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Healthy, Kids, Quick & Easy
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Recipe Reviews 7 reviews
It's Chili by George!!
I made this chili today and it's excellent! However; I did make a few changes per other reviewer suggestions. Here's what I did: Omitted the tomato juice and cayenne pepper. - added 30 oz. of crushed tomatoes and some garlic salt...and I used 1 whole onion and green pepper. I browned the beef with the onion and seasoned it with garlic salt, salt and pepper...then I threw everything in the slow cooker and cooked it on high for 4 hours. The consistency is on the thick side, which is how we like it. Very easy and very tasty.

2 users found this review helpful
Reviewed On: Dec. 5, 2010
Baked Spaghetti II
This is a great, versatile recipe. I've made it a few different ways and this is how we like it. 4 servings: 7 oz spaghetti. 1/2 onion, chopped; 1 green pepper, chopped; 2 cloves garlic, chopped; 1 pack fresh mushrooms, chopped - sauté in olive or vegetable oil - season with salt, pepper and Italian seasoning. 1 lb. (on the shy side) lean ground beef - browned, seasoned with salt and pepper. Add 1 small jar of traditional spaghetti sauce, 1 can cream of celery and 1 can cream of mushroom soup. Simmer for about 5 minutes. Add a handful of mozzarella and a few sprinkles of Parmesan cheese; re-season if necessary. Mix the sauce with the spaghetti and pour into a medium size lasagna dish. Lightly top with mozzarella and Parmesan and bake for 35 minutes at 350 degrees. Let sit for at least 5 minutes. This is a nice, creamy change from traditional spaghetti...and it's not bland if you season the vegetables and the meat. You can also make this in advance and bake it later, and it re-heats nicely...that's 5 stars in my book!

12 users found this review helpful
Reviewed On: Sep. 18, 2010
Sweet Restaurant Slaw
I only gave this 3 stars because of all the changes I made to the original recipe. I definitely suggest using this recipe as a base, and making changes to your own taste. The first time I made it I followed the recipe exactly, but it's way too sweet if you use the amount of sugar as written. So...using other reviewer suggestions...here's how I made it the second time and it came out really good! I cut the sugar in half, doubled the amount of vinegar (because it tasted too much like Miracle Whip the first time) and substituted celery seed for the poppy seed. I also chopped a head of cabbage and bought matchstick carrots and chopped those too (if you have the time it's better than bagged). I also added salt and pepper to taste at the end. Very tasty!

4 users found this review helpful
Reviewed On: Sep. 4, 2010
 
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