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BBQ Country Style Ribs

Reviewed: Jan. 8, 2011
I've been preparing this dish for probably 30 years and they turn out perfect as long as I COVER them tightly with aluminum foil the first 2 1/2 hours @ 250 deg. Uncover and turn oven up to 400-425 deg. for the last half hour and coat with the bbq sauce a couple of times. It gives the bbq sauce a nice glazey finish. Such a guilty pleasure these ribs are, lol. This recipe is very good as is but sometimes we like these a little bit spicier and I will coat the pork ribs with good blackening spices and brown sugar before covering and baking. This also gives the bbq a nice flavor.
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Chili Mac Casserole

Reviewed: Dec. 16, 2010
I also found the seasonings lacking. Added 1 packet of taco seasoning/mix and it made a big difference. Could probably even use a little more next time. Also added 1/4 teas. cayenne. A pretty okay dish. Personally, I don't think it needs 2 lbs. of hamburger, maybe half.
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Chicken Tetrazzini IV

Reviewed: Dec. 9, 2010
I made this for dinner last night and I have to say it was excellent. The sauce is creamy and rich and the chicken and mushrooms flavors are so good. It all worked well with the spaghetti pasta. I went ahead and doubled the sauce portion and I think the consistency was just right, not too saucy. I didn't think the sauce was bland but I did add just a light sprinkle of salt and pepper to each plate before serving. Right before baking I added a crumbly topping to the casserole: 2 TBL melted butter, 1/4 C. bread crumbs (unseasoned) and 1/4 C. parmesan cheese (green can stuff) mixed together, crumbled on top. The topping bakes to a golden brown and complimented the dish. This is a very nice recipe with simple directions. Thanks for sharing.
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