nannajoanna Recipe Reviews (Pg. 1) - (13181536)

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Spaghetti Sauce with Ground Beef

Reviewed: Nov. 10, 2013
Excellent sauce! This recipe is very close to the basic bolognese my mother made, and that I always go back to, especially when I need something reliable. I also leave out the peppers, and I add fresh sliced mushrooms which I saute with the other veggies (I always brown the meat and drain it before adding the veggies as well). One of my mother's special touches that I I never leave out: about 1 tsp of fennel seed, which I crush with a mortar and pestle. It gives some sweetness plus a hint of Italian sausage flavor to the sauce (fennel seed is a primary seasoning in Italian sausage). Other than that, this is one of those no-fail, always-a-hit recipes that become family traditions.
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Glo's Sausage Fried Rice

Reviewed: Jan. 24, 2013
This is fried rice the way it was meant to be! I mean, most recipes I see use freshly cooked rice that is added to the frying pan while still hot. No, No, a thousand times No! You must start with previously cooked, cold rice to get the best, tastiest, most traditional fried rice! This recipe has earned my eternal respect. Thank you!
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Reviewed: Nov. 21, 2011
Excellent recipe for the classic & classy GIN gimlet (if you ask for a "gimlet" you will automatically get gin, as it was in the original cocktail). If you want vodka, you have to specifically request a VODKA gimlet. Also, "sweetened lime juice" is, in the 'bartender's guide', a generic term for the syrupy green bottled lime concoction most well-known as "Rose's Lime Juice". I am pretty sure "Dr. John" didn't mean fresh lime juice sweetened to taste. But I could be wrong . . . this is a lovely little cocktail! Thanks for reminding me, Dr. J!
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Iced Pumpkin Cookies

Reviewed: Nov. 19, 2010
Excellent version of classic pumpkin drop cookies! I use maple extract in place of the vanilla (if you use Mapleine-brand extract cut the amount to 1/2 tsp as it is more concentrated than standard maple flavoring) and it gives it a creamy maple color and of course the flavor goes perfectly with pumpkin.
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Classic Old Fashioned

Reviewed: Oct. 8, 2010
Excellent and classic! It really makes so much difference when it's made from scratch. My only substitution: I used rye whiskey instead of bourbon. I've always preferred my Old Fashioned with rye, not sure why . . . maybe it's the slightly drier taste. Try it sometime!
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17 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 21, 2010
Excellent rainy day crockpot meal! My changes were: used frozen boneless/skinless thighs, used 1 cup chicken broth in place of water, and 1/3 cup white wine; also, I didn't have any canned biscuits so I made dumplings out of baking mix, put them on top of bubbling chicken (on high setting) about 45 minutes before it was done, sprinkled some dried parsley over all -- et voila! I think next time I may cut the onion amount in half, maybe add some celery & peas and/or carrots. But the thighs were a definite winner ... maybe try to use a combination of breasts and thighs next time? We'll see ...
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Easy Chicken Fajita Soup

Reviewed: Oct. 7, 2009
Bueno! Soup is such an overlooked staple in our diets, and this one more than fills the bill (and the tummy!) for a satisfying main course, esp. on a cool autumn eve. Like another reviewer, I sprinkle grated jack or mexican cheese(i.e. queso blanco or queso quesadilla)on top, and then some crispy fried or baked corn tortilla strips . . . divine!!!
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Plain Cake Doughnuts

Reviewed: Sep. 27, 2009
These were easy and really hit the spot for what I was craving! One thing I did add, so that they would remind me more of my Mom's cake doughnuts, was add 1/4 tsp. of mace. It gave her doughnuts that 'special something.' I omitted the nutmeg, since mace is quite close in flavor (from the same 'nut').
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