Bob Seale Recipe Reviews (Pg. 1) - Allrecipes.com (13650278)

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Sorta Salisbury Steak

Reviewed: Sep. 8, 2014
This is one of my favorite beef recipes at All Recipes. I make it with 4 - 6 cube steaks and use the largest sliced yellow sweet onion available. Vidalias are best in season (May). For the beef broth I use a 10.5 oz. can of Beef Consomme' with 1 can of water added. I always make this in a heavy Dutch oven. Serve with mashed potatos slathered with the gravy and baby green peas. Oh, and don't forget to add some hot buttered biscuits. YUM!
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The Best Meatloaf I've Ever Made

Reviewed: Feb. 24, 2014
This is one of the best meatloafs ever. I've made thousands of them before so this recipe looked pretty much like any other one. So, what makes this one so special? Outside of adding sour cream, I think it was baking at 2 temperatures. in this one, you increase the oven temp from 350 to 400 after 40 minutes and continue baking for 15 minutes, then adding the tomato & ketchup topping and baking at 400 for another 10 minutes. A famous chef once told me that people think he leaves an ingredient out of a recipe, but he does not. It's the heat he says. That makes all the difference. perhaps this is the secret to making this recipe so special. Yum!
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Stuffed Zucchini

Reviewed: Sep. 10, 2013
This was pretty good, but bland. Will make it again, leave out the tomato soup and try to give it some pizzaz with garlic, red pepper and perhaps a splash of dry Marsala. Will also parboil the zucchini for a few minutes before cutting and scooping them as the zucchini shell was a bit tough. Maybe carmalizing the onion in the meat mixture would help. It needs a bit of zing!
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Momma Shea's Best Ever Meatloaf!

Reviewed: Sep. 29, 2012
Frankly, I missed the soft crumbly meat and texture of onions, bell peppers and celery. This was just okay for me. The texture is firm. With 2 pounds of meat and 2 cups of matzo that expands it makes a very large meatloaf. It is sort of like a French country pate. It did make great sandwiches spiced up with condements. Would be great as a sandwich buffet item.
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Pork Tenderloin Diablo

Reviewed: Sep. 21, 2012
This is my favorite pork tenderloin recipe. I did not use horseradish as my family does not care for it. The Dijon mustard, cayenne, organic chicken broth, cream, pan drippings and butter is enough to carry the sauce perfectly. We get larger 1.3 pound tenderloins, (not 2 to a package), so I cut the tenderloin in half to fit into the pan together. Think that enhances the flavor as all 4 ends get flavored and there are a lot of brown bits for the sauce.
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Cuban Picadillo

Reviewed: Sep. 9, 2012
Have been making Picadillo since 1959 when I brought the recipe back from Havana. We could visit Cuba then. I followed other reviewers tweeks and started with a sofrito. The meat melted in it and took up flavors. I did miss the allspice I've always used. Anyone else use alspice in this? Great recipe. We all loved this.
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Pasta Pomodoro Creamy version

Reviewed: Aug. 3, 2012
This is a great recipe. Have made it several times with thick spaghetti, but angel hair is best. Last night I made it without referencing the recipe. Mistakenly, I added a 1/2 cup of heavy cream to the sauce and brought it to a slow boil. It turned out to be wonderful. I'll keep the cream in. It made it special.
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Pasta Pomodoro

Reviewed: Aug. 3, 2012
This is a great recipe. Have made it several times with thick spaghetti, but angel hair is best. Last night I made it without referencing the recipe. Mistakenly, I added a 1/2 cup of heavy cream to the sauce and brought it to a slow boil. It turned out to be wonderful. I'll keep the cream in. It made it special.
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3 users found this review helpful

Divine Hard-Boiled Eggs

Reviewed: Jul. 1, 2012
This is the BEST way to boil perfect eggs. As a reader suggested, I drained them after 15 minutes, shook pan vigerously to crack them, added ice cubes and water to cool them for 10 minutes or so. They peeled beautifully when run under warm water. Best method I've found in over 50 years. THANKS!
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Scottish Chicken with Haggis

Reviewed: Apr. 13, 2012
Could not find canned Haggis so I sauted finely chopped onions and ground beef together and seasoned it with salt, red pepper and a bit of chili powder. Then stuffed the breasts with it and followed the recipe. It was GOOD!
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 20, 2012
I made this for St. Patrick's Day and it was wonderful. Rather than the brisket cut, I used a 4 pound round cut of corned beef and increased the cooking time to 12 hours on low in the slow cooker. The round cut has very little shrinkage, but needs much longer slow cooking. It is also less fatty than brisket.
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Ribollita (Reboiled Italian Cabbage Soup)

Reviewed: Oct. 25, 2010
This is an excellent recipe. it's labor intensive but worth it. The toasted French bread works if you can't get real Italian 3 day old bread. Ribollita can also be made from canned minestrone soup cooked down with stale Italian bread, crushed and added.
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Joe's Special Scramble

Reviewed: Oct. 25, 2009
This recipe has many versions with slight variations. It originated in San Francisco's Joe's Restaurant in the 1930s during the "big band" era. The Bunny Bennington orchestra came in to the restaurant at closing time and the chef whipped this up from what he had on hand. I add a tablespoon of dry Marsella wine while the onions and meat are browning. I beat the eggs together as you would for scrambled eggs and stir into the mix at the end. Just before serving I add pine nuts and Parmesan cheese. Everyone loves it!
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