Mark Profile - Allrecipes.com (14342861)

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Mark


Mark
 
Home Town: N Bergen, New Jersey, USA
Living In: Saint Cloud, Florida, USA
Member Since: Jun. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Southern, Quick & Easy
Hobbies: Biking, Walking, Music, Wine Tasting
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Recipe Reviews 3 reviews
Balsamic Grilled Zucchini
Lashgirl, you are the best! Your partner in life is a very lucky person! I made the zucchini on the grill but what I did with the last brush of balsamic was to spray it on the zucchini just about a minute before removing from the grill. Then, once placed upon a plate/platter, lightly spray again, while it's still hot, and the flavors are increased (at least for us)! Thank you for the great idea for this tasty veggie.

6 users found this review helpful
Reviewed On: Jul. 18, 2013
Meat-Lover's Slow Cooker Spaghetti Sauce
This recipe is an old standard but is very tasty. Anyone can tweak it by exchanging sugar for sugar substitute, as well as adding a pinch of dried red pepper and two dashes of regular hot sauce, like Red Hott or your favorite brand, which will give a pleasant background but not overtaking the great taste of the sauce. Once your tomato product is in your cooking device, then go ahead and add what seasonings you like as well as the sugar. All additions should be added immediately after the tomato products are in. As Ashley suggests, placing the sausage into the sauce does add a great flavor. This can be done by adding the sausage, whole in casings, directly into the sauce letting the sausage cook within the sauce and sharing it's flavors throughout the sauce. IF you use the sausage, I would question using the beef as well as you take away from the original sauce flavor and overpower it with the meats battling it out for the distinctive flavor, which should always the the sauce first, meat as a compliment to the sauce. Either way you choose, it's a delicious sauce and well worth the time to wait until it's thoroughly cooked.

1 user found this review helpful
Reviewed On: Feb. 16, 2013
Chicken with Rice and Gravy
So easy to make even I did it! However, I changed out the water for chicken brith and a little white wine (what can I tell you, I like the grapes!) The second time I made this I added a little garlic to the mix just to give the flavor just a little nudge upwards. All depends on you and your tastes. As with everything, the recipe is the base and from there you build!

2 users found this review helpful
Reviewed On: Jan. 6, 2013
 
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Cooking Level: Intermediate
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