Lacey92122 Recipe Reviews (Pg. 1) - Allrecipes.com (15160072)

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Chef John's Italian Meatballs

Reviewed: Feb. 19, 2013
Awesome! Made these yesterday and simmered them in Chef Johns basic tomato sauce and my husband said they were better than the ones at our favorite Italian place. Made them exactly as written and they are so tender. The sauce is killer also, I can't wait to see what it tastes like tonight. I found the recipe on his website. www.foodwishes.blogspot.com
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Chef John's Beef Goulash

Reviewed: Feb. 9, 2013
This is the second of Chef Johns recipes that I've tried and I'm 2 for 2. I made it almost exactly as written, didn't leave anything out, but did up the paprika. Hubby loved it, he keeps saying I should open a restaurant.
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Chef John's Shepherd's Pie

Reviewed: Nov. 14, 2012
Very good basic Shepherds Pie recipe. I added some diced onion,celery, Worcestershire sauce, thyme, and kicked it up a notch by adding some horseradish which really spiced it up without changing the basic taste. (hubby doesn't like things bland) I also used fresh veggies, except for the corn. Really liked the sour cream in the potatoes. Hubby said keep this one in the rotation.
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Tasty Tortilla Roll-ups

Reviewed: Mar. 25, 2012
Like salrieg, I've made a variation of this for years with no nuts and the addition of shredded cheddar. I usually make two kinds; one with just green chiles and one with jalapenos added. They are always a huge hit at office potlucks and such and I've learned to take the recipe with me whenever I make them, since someone always asks for it. I also have to leave a couple at home if I want my husband to let me in the door when I come home.
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Glen's Cheese Sauce

Reviewed: Jan. 7, 2012
Love, Love, Love it! I have been making essentially this same sauce, minus the Sherry, for years, I'm always experimenting with the cheeses, so I came here to look for ideas for different cheeses to try. Adding the Sherry made all the difference! I made my basic 60/40 Swiss/Cheddar blend and it was fabulous. It's a much more sophisticated flavor. I'll (almost)never make my bechamel without the Sherry again. I think even when a more subtle sauce is needed you can just adjust the amount of the Sherry. Thank you Glen for helping me kick Grandmas green bean casserole up a notch!
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