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Fettuccini Alfredo With Sausage

Reviewed: Apr. 6, 2011
Once I read that Locatella (Locatelli) is really Pecorino Romano, this was a snap, and unbelievably delicious. I used light cream instead of heavy whipping cream, and mixed in a bit of Parmesan with the Pecorino Romano. I also cooked some red pepper in with the sausage, and added some chopped asparagus to the pasta while it was cooking. Oh, and then I added some scallions in with the parsley, so I changed it up a bit but made it a bit healthier with the veggies. It was SOOOOO... absolutely delicious it's getting added to my "guest dinners" list!
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8 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Jan. 28, 2009
By far and away the BEST chili I've ever tasted. I think the secret is having all the veggies go in raw to stew and release all their flavors. Not only does everyone in my family LOVE this chili, but I can't count how many times I've been asked for the recipe! And not only while it was being enjoyed, but now I've become known for "my" chili, and get frequent requests out of the blue for the recipe. I always give credit to Purdue though, and tell them that I got this "tailgate chili" recipe from Allrecipes on the internet! I also mention that I leave out the hot sauce and find it spicy enough with the jalapeno and cayenne. This is NOT trying to be an "authentic" or traditional chili recipe, but it is absolutely DELICIOUS according to the hundreds of people I've served it to...
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3 users found this review helpful

Creamy Irish Potato Soup

Reviewed: Mar. 20, 2011
Wow - this was even better than I expected, although I did double the potatoes called for, to make sure it was thick enough for my liking. I added more pepper too, but left everything else the same and LOVED IT. Making more again (one week later) right now. Suggest leaving some of the green parts of scallions aside to add at the very end.
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2 users found this review helpful

Flavorful Flounder

Reviewed: Nov. 5, 2010
Wow - I've used cheese on fish before and mayo on fish before, but this combination is simply amazing. This is a "restaurant quality recipe" for sure, although it has the high-fat profile to go with it. I've never left a review before even though I love so many recipes on this site, but I just had to leave one for this. I oven-baked instead of grilling and finished with a quick broil to brown the topping nicely. Also split parmesan into 1/4 c. grated and 1/4 c. shredded and reduced "fake butter" to 3 tablespoons. We all love, love, loved this fish, and I'll make it again for a special occasion or company, or when I want to splurge on a delicious, decadent meal.
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1 user found this review helpful

Finally the Perfect Old-Fashioned Meatloaf

Reviewed: Apr. 22, 2013
Absolutely the best meatloaf I've ever had. Nothing fancy or special or unusually spicy, just hearty, meaty and delicious meatloaf. The ultimate comfort food!
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Baked Parmesan Perch

Reviewed: May 18, 2010
Although I love fish, I never would have thought that I'd like perch this much! I think it might be the high temp for such a short time. I used 1 tblsp. butter substitute plus the tblsp. butter. I also changed up the breading (and made more than called for): 1/4 cup crumbs to 1/4 cup parmesan, and I used Hungarian paprika (1 tblsp) - hot! I also added the lemon pepper (another tablespoon). Other than the heat it wasn't that spicy, so next time I will probably back off the hot paprika and balance with some regular, and maybe add some garlic powder. Overall it was definitely a "make again" recipe for fish and so quick and easy!
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