joeyblue Profile - (12617629)

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Recipe Reviews 30 reviews
Cajun Chicken Pasta
This is very simular to a dish we served over 17 years ago (I say served, as I movd from the area) at a restuarant I ran. Only difference is we used a bit more of (our version) of cajun spices & (didn't use green peppers) and servied it over orzo with wonderfully prepared asparagus and a nice chunk of our artisan bread. This was a customer favorite! I have prepared this at home with linguini and is just as good. I still don't add green pepper, I don't like the bitter taste they add to cream sauces. Fresh minced garlic instead of powder is necessary! Great comfort food with a restuarant flair!

0 users found this review helpful
Reviewed On: Nov. 22, 2014
Three Cheese Manicotti
I agree that the sauce needs to be pumped up, but the author of this recipe doesn't mention what type of sauce to use... that, dear cooks is of course left up to you! Since my family loves my homemade sauce with sausage, that it's what I used. I cooked the pasta under al dente to make them easier to handle and piped in the cheese mixture with a pastry bag. A large baggie with a hole cut in the corner works well too. Less mess!

5 users found this review helpful
Reviewed On: Oct. 6, 2014
Country-Style Steak
Well, photo of this dish looked great... nice looking rich gravy! I baked it at 300, being nervous about 350 for 2 hrs, and although the steak was nice and tender, the gravy was pasty looking, tasting, and had no flavor. We were fighting for the S & P! I was glad I seasoned the meat before I floured them. If I ever make this again, I'll add way less flour to the broth and season it well before pouring over the meat. A bit disappointed after the long bake time.

1 user found this review helpful
Reviewed On: Sep. 27, 2014

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