VMNELSON Recipe Reviews (Pg. 1) - Allrecipes.com (1497476)

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Garlic Prime Rib

Reviewed: Dec. 22, 2011
Excellent Recipe.. Only thing different is I coated the meat with Montreal Steak Seasoning. I also Cooked the meat in my Roaster over at 450* for 40 minutes and then turned it down to 250* and cooked until it was 130* internally.. Great Recipe!!
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Baked Spaghetti

Reviewed: Jun. 1, 2011
This was a great dinner.. We enjoyed it very much.. I made some changes.. I boiled 2lbs of Sweet Italian Sausage with the onion and a little beer and water. I cut the sausage up in bite size pieces and threw them in the pot for the sauce. Instead of the jar sauce I made 3 packages of the Spaghetti sauce in a package using the broth from the boiled sausage in place of the water required. I added a couple teaspoons of minced garlic, some Italian Seasoning, Parmesan Chz and cooked the sauce for about 45 minutes to make sure sausage was cooked. I substituted Romano and Asiago chz for the Parm Chz. I then used some previous recommendations. I put a little sauce down first and then the noodles.. Instead of cottage cheese I used Ricotta and then layered it accordingly.. This turned out great!! Thanks!!!
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2 users found this review helpful

Easy Sausage Gravy and Biscuits

Reviewed: Jan. 5, 2011
This was the easiest and one of the best biscuits and gravy recipes I've done.. No need to change anything.. I ended up getting some sausage from my butcher.. Turned out perfect!!
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13 users found this review helpful

Sausage Stuffed Jalapenos

Reviewed: Nov. 12, 2010
These were GREAT!!! The only thing I did different was I added some grated Mozzarella cheese to the mixture.. I personally wouldn't change a thing on this recipe.. I didn't have any problems with the mixture running while cooking.. I even made omelets the next morning with the left overs..
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3 users found this review helpful

Barbecue Ribs

Reviewed: Sep. 3, 2010
I've been making these now for years.. Still haven't found anything better.. The only thing I do different is put a dry rub on the ribs before I bake them.. Dry rub consist of 1/4C of Brown Sugar, 1/4C Paprika. Then the last 1/4C I mix Seasoning Salt, little garlic power, Santa Maria Seasoning and what ever else floats your boat.. Cover ribs and bake in foil as described..
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Chile Verde II

Reviewed: Oct. 7, 2009
Man this stuff was EXCELLENT!!!! It's honestly on the verge of being the best I've had so far!! The left overs are even better!!! The only recommendation I have is use Debra's review. Follow what she did and you can't go wrong. She review it on July 6th. Trust me, her suggestions are perfect!!!
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2 users found this review helpful

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