MR G Recipe Reviews (Pg. 1) - (13547692)

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Tri-Color Penne with Shrimp, Grape Tomatoes and Basil Bread Crumbs Pasta Salad

Reviewed: Feb. 18, 2014
It was good, but I had to improvise on several things. The recipe directions are not very clear. I used 5 cloves of garlic because we love garlic, I sauted a tbsp of garlic with the shrimp and added a few sprinkles of cayenne pepper to spice it up, I also had to add another tbsp of olive oil to the shrimp so it would not dry out. Option 2- Reduce to half? What temperature should we place the oven at and how long to cook option 4 for people that are not very good cooks- I did 5 minutes at 400 for the bread crumbs. I tossed everything in one big bowl. Turned out really good, the basil makes this recipe.
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Polish Breakfast

Reviewed: Apr. 9, 2013
Fantastic Breakfast. Something Different that most people would never think of doing. It's quick and EZ and we do this a couple of times per year to keep it fresh...
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0 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Apr. 9, 2013
Fantastic, Made Exactly as the directions say- but a heaping teaspoon of cayenne pepper and whoa was it spicy. I would recommend to go a little easy on the oil and butter and I went with 2 jars of alfredo sauce due to all the oil from the butter and olive oil. Great little dish that I will be making again and again...THANK YOU! Super Easy to make, I had it done in about 40 min.. Highly Recommend
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World's Best Lasagna

Reviewed: Mar. 2, 2013
I did see the recipe and cooking italian for most of the town kids for 18 years, they know that this is the only place in town to get a good italian meal. I use pretty much the same ingredients, I dont like sweet so, I use pizza sausage homemade from my local grocery store. I use 98% Lean beef, I use Fresh basil leaves large, I use Green/Red Peppers, and 4-5 Celery stalks, Here is some of the changes, I will chop all the veggies, while browning the meat, I then drain the meat in a strainer, I add olive oil to the pan I just cooked the meat in and I cook all the veggies till soft, I love garlic so I use as much as possible. All veggies and meat go into pot with 1/2 can water and cook down for about an hour or 2 when the flavor is just right- put some romano in the sauce it gives the sauce a good flavor when it cooks down. When layering I put a full layer of fresh basil leaves whole. Give it a try let me know how it goes...
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