tjdascoli Recipe Reviews (Pg. 1) - Allrecipes.com (12123342)

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Old Fashioned Mac and Cheese

Reviewed: Nov. 19, 2011
Come on people, this is a good, solid, basic macaroni and cheese recipe. You can use what ever good melting cheeses you prefer like Provalone, Gruyere, Fontina, Mozzarella - what ever you like. If it melts well, you can use it. But with the reference to "Old Fashioned" it means that Velveeta can be uses to get that "Old Fashioned" taste and texture you can only get with Velveeta.
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31 users found this review helpful

Steff's Shepherd Pie

Reviewed: Nov. 18, 2011
It is a very tasty dish. I've been making this dish for 30-some years now and it's a great stand by. In MY version, I salt and pepper the ground beef, add a splash of Worcestershire sauce, the mushroom soup, 1 8oz can of green beans, 1 8oz can of corn, and 1 small can of fried of fried onions. Then just mix it all up together. I add a layer of cheese on top of meat mixture, but that's optional, and a layer of cheese on top of the mashed potatos. And since everything is already cooked, I heat mine through in the microwave for 3-5 minutes (depending on your microwave). Until cheese has melted and is hot all through.
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6 users found this review helpful

Flank Steak with Horseradish Sauce

Reviewed: Oct. 24, 2011
I used an even better, but similar meat marinade, also found on Allrecipes. The Horseradish sauce was very good. I doubled the horseradish, because I like horseradish, and added the tobasco from the marinade in aswell. A bit runny, but I will be making this again. For the meat marinade, look up "Marinated Flank Steak" by GUYCON. It will be one of the first recipes, with several hundred reviews. It has Soy Sauce in it. And 41/2 star rating. I always use it, it's excellent.
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2 users found this review helpful

Marinated Flank Steak

Reviewed: Jun. 15, 2011
Too much soy sauce, too salty for me, reduced by half. Soy sauce is strong. Other than that it's excellent. I left it over night and the meat was super tender and flavorful.
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1 user found this review helpful

German Pancakes II

Reviewed: Jun. 14, 2011
Has anyone tried mixing apples, sugar, cinnamon and nutmeg in a bowl then melt the butter in a (perferably) cast iron skillet on med- low heat and brush it around to coat the inside then add the apple mixture and pour the batter over the top then bake it? Then when it's done invert it onto a platter or large plate. That's how I've done it in the past.
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3 users found this review helpful

Clam Sauce with Linguine

Reviewed: Jun. 10, 2011
This is just a basic starter recipe of which you can adjust to your liking. Being Italian, and my wife and I liking this dish, I can make some recommendations. First of all you should add a can, or jar of baby WHOLE clams in with the chopped clams. Much more meaty. Secondly, after the garlic has lightly browned deglaze the pan with 1/3 cup dry white wine or dry sherry (NOT the cooking wine stuff). And lastly, Chopped basil has much more flavor than parsley. And another thing. What is this with all complaints of the sauce being "to runny"? It's supposed to be runny!! Any Italian, or most anybody who likes this dish knows that you eat it with bread. And you use the bread to sop up the "runny" sauce. And don't complain about "that's to much bread" because it only takes about two small slices of Italian bread to do the job. If you're gonna do it, do it right.
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55 users found this review helpful

Blackened Seasoning Mix

Reviewed: Jan. 30, 2011
I thought it was just OK. I put it on a piece of Talapia and some shrimp. In my opinion, the taste of the oregano is too strong for my taste. The wife didn't like it either. The only changes I made were I added a tsp of sugar and 1/2 tsp of celery seeds. I saw them in the ingredients list of Chef Pauls ($5.00) small bottle of 'Redfish Magic'. So, why not! The heat level was good.
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14 users found this review helpful

 
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