randy33606 Recipe Reviews (Pg. 1) - Allrecipes.com (15720529)

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World's Best Pasta Sauce!

Reviewed: Sep. 27, 2013
Ever since I found John's recipe for "World's Best Lasagna" (a must try if you haven't already done so), I've been using the sauce portion of that recipe for my meat sauce. The only minute changes I make for the sauce only are 1) I leave out the fennel seed, and 2) I add a chopped jalapeno, seeds, membranes and all for a little zing. I also give it a quick mix with a submersible blender to puree it a bit. One other change I'd like to note: If you read the lasagna recipe, it doesn't say to drain the meat after browning with the onion and garlic (and jalapeno in my version). I never have drained off the fat and the sauce still never comes out greasy. I just can't see sacrificing the onion, garlic and jap flavors to drain off the fat. If you are going to drain, I would suggest adding the onion and garlic afterward. This really is a fantastic sauce recipe that you absolutely must try. Thank you John!
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Roast Potatoes

Reviewed: Sep. 8, 2012
Fantastic! I used more rosemary than written, sprinkling about another 1 tsp. over the top. They did take closer to 40 min. in the oven to crisp up as others had written. Try these....they're easy and delicious!
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Delectable Marinated Chicken

Reviewed: Jul. 11, 2012
A truly delectable marinade! I had to increase the worcestershire, soy, and teriyaki a bit to completely submerge the chicken (I used 8 chicken tenders). Also got a little crazy and sprinkled with thyme, ginger, and more sesame seeds prior to baking (I don't have a grill yet) at 375 for 20 minutes. Served this with the author's Bacon Ranch Past Salad.....and oh yeah!!! An all around winner of a meal!
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Bacon Ranch Pasta Salad

Reviewed: Jul. 10, 2012
This was great! And that's even with me forgetting the cheddar! I did take the authors advice and use whole grape tomatoes, which worked out nicely. Also used half the olives listed (2.25 oz.) and added a handful of chopped green onion. This truly was spectacular and will be a regular on our table!
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Easy OREO Truffles

Reviewed: Jun. 27, 2012
WOW are these ever good! My wife won't stop raving about them! Maybe I made them a little large, but I used a 13 oz bag of Newman-O's (organic oreos) and only got 13 truffles. I followed the tips from reviews and cooled for 2 hours in the freezer before coating. Also, since I had so few, only needed 8 oz of chocolate. Try some, they're easy and delicious!
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Tantalizingly Tangy Meatloaf

Reviewed: Jun. 19, 2012
This meatloaf is great! I did add some minced onion and a little A1 to the meat, but it's the sauce that makes this dish. One suggestion; after a taste test, I found that I needed about twice as much of the pineapple preserves as the ketchup. Otherwise, it tasted like chunky ketchup. Also, the next time I make this, I'll heat the sauce on the stovetop, pour half over the loaf as suggested, then spoon the rest over the slices. Trust me, this sauce is THAT good! Thank you Stacy for a GREAT recipe!
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Oven-Roasted Asparagus

Reviewed: Jun. 18, 2012
Well I would've sworn that I didn't like asparagus, right up until yesterday when I tried this recipe! Left out the sea salt (I'm cutting back) and the lemon juice and it was spectacular. Served these up with Chicken Cordon Bleu II and that incredible creamy wine sauce (also from this site). I've got to say that this was the best vegetable side dish I've ever had in my life! Thank you swedishmilk!!!
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Chicken Cordon Bleu II

Reviewed: Jun. 18, 2012
Wow, this is spectacular!Just a couple of minor changes: We prefer baking to frying, so coated the chicken with bread crumbs and italian seasoning, added the ham and swiss and baked for 25 min. at 350. Cooked the sauce separately on the stovetop. Served these up with Oven-Roasted Asparagus (also a 5 star recipe from this site). The sauce was just fantastic on both! This will be a regular in our home. So easy to make and yet, my wife hasn't stopped talking about how great it was! Thanks Behr!
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Pistachio Crusted Chicken

Reviewed: Dec. 8, 2011
Great recipe...my wife's new favorite! Made it exactly as listed, didn't modify a thing. Oh, and do yourself a big favor...make the raspberry sauce as suggested by others...it's FANTASTIC on this chicken!!!
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Mini Cheesecakes II

Reviewed: Nov. 27, 2011
This cheesecake recipe is fantastic. Very rich and delicious. I did a chocolate version. Instead of a vanilla wafer, flatten one Entenmann's Brownie Bite for the base, add one cup mini chocolate chips to the filling and drizzle tops with chocolate syrup after cooled.
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Brown Sugar Smokies

Reviewed: Nov. 27, 2011
It doesn't get much easier than this...and so tasty! These were gobbled up quickly.
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Campbell's® Easy Chicken and Cheese Enchiladas

Reviewed: Nov. 27, 2011
Great recipe. I topped with more jack cheese prior to baking. A definite keeper!
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Chicken Puffs

Reviewed: Nov. 22, 2011
These are fantastic. I added 3 slices cooked bacon for kicks and about 1/2 cup pepper jack cheese for a little zing. I made 10 puffs and there was a LOT more than one tablespoon per, so they took a full 45 minutes to cook. Worth the wait though!
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Shrimp Lemon Pepper Linguini

Reviewed: Nov. 18, 2011
Excellent flavor and so easy to make! A definite keeper.
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Cod with Italian Crumb Topping

Reviewed: Nov. 16, 2011
This is a great recipe. I used Italian style bread crumbs and, since the fresh seafood counter was out of cod, I got flounder. I beat an egg (with yoke), dipped the fillets, and then coated them with the crumb mixture. Delicious!
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Lemon Pepper Chicken II

Reviewed: Nov. 16, 2011
We LOVED this chicken! I used 1/3 cup lemon juice in lieu of lemonade mix, marinated a full 24 hours, and baked it in about 1/4 inch of the marinade. Tender, juicy, and delicious!
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Stuffed Hot Peppers

Reviewed: Nov. 13, 2011
Fantastic! Subbed garlic powder for garlic salt and Italian seasoning for oregano and basil. A definite keeper. I'll be making these again and again!
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