Numomi2005 Recipe Reviews (Pg. 1) - Allrecipes.com (16244224)

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Numomi2005

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Marinara Sauce

Reviewed: Jun. 24, 2012
Super easy - but kind of sweet. I would have like a bit more seasonings. Will add a blend of Italian seasonings next time.
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Fast and Friendly Meatballs

Reviewed: Jun. 24, 2012
Tasty and easy to make. I always thought meatballs were a hassle. But making them in the oven was as stroke of genius. The only thing I changed was making my own seasoned bread crumbs. I save the butts of any breads we have and freeze them for later use. I had rye and wheat and seasoned with Italain seasoning with the Parmesan Cheese in the green tin. I simmered them in the marinara sauce until hubby was ready for dinner. They were moist and tasty - even the next day. Now my 12-year old son wants turkey meatball subs. These are so much better than the pre-made frozen meatballs. Thanks for sharing.
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Shrimp Scampi Bake

Reviewed: Jun. 24, 2012
I love shrimp scampi and now I can make my own. I did add a splash of white wine and left everything as stated in the recipe. Served over angel hair pasta with the pan fried asparagus. Red Lobster won't be seeing me any time soon. Thanks for sharing.
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Easy Grilled Lemon Chicken

Reviewed: Jun. 24, 2012
Made as is - wonderful flavor. I did let it marinate for about an hour. I love the simplicity of the items. I always have these items on hand. Thanks for a truly quick and easy recipe.
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Green Beans with Cherry Tomatoes

Reviewed: Jun. 24, 2012
This is a great to recipe for a green side. I always have whole frozen green beans on hand. I made as is no substitutions and the whole family loved it. Even my finicky 12-year old son who doesn't like tomatoes, ate these tomatoes. There was enough butter sauce left over that I used it to pan fry my asparagus the next day. I loved the hint of tomato flavor for the asparagus. This is a keeper. Thank you for sharing --
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Oct. 27, 2011
Yummy! I didn't have the thick chops so I used the 1" chops and topped them with the stuffing. I took the advice of other reviewers and browner the chops in the bacon grease; then cooked the chops in the 350 degree oven for 20 minutes. (Because they weren't thick and I didn't stuff them.) I just used dried parsley in the stuffing and everything turned out beautifully. These were the most tender center cut chops ever. We even used plastic cutlery for this meal with no problems. Served with spinach and garlic bread. I was going to use the spinach in the stuffing, but I didn't have time to thaw it and I didn't want my bacon getting soggy. I will definitely make this again even if I don't have the thick chops to stuff.
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Fresh Southern Peach Cobbler

Reviewed: Aug. 20, 2011
Absolutely wonderful! I had been longing for goo peach cobbler. This is going to be the recipe. I didn't change a thing and it turned out beautifully and yummy. My husband who isn't that crazy about sweets, liked it. It's so easy that my 11-year old son helped and enoys making this recipe with me. This is the second time in 2 weeks I have made this, and used light brown sugar this time. Just as wonderful as the first. I always buy my fruit 3 days to a week ahead of time so they can have time to ripen/sweeten. If I plan ahead, a week in the fridge, or last minute, 3 days on the counter. When I peel the peaches, the aroma makes it hard for me not to eat them :)
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Baked Potato Skins

Reviewed: Mar. 10, 2011
Wonderful! Made it two days in a row. 1st with golden Yukon potatoes (only ones on hand). Then the 2nd day with Russet potatoes. Liked both equally. My husband says we don't have to go to Friday's anymore. I was one that didn't see the 4 "baked" potatoes. Just cut them lengthwise covered them with water and popped them in the microwave for 5- 7 minutes. Oh yeah and the scooped potatoes makes my favorite dish mashed potatoes. Made it quickly by just adding extra butter and ranch dressing.
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Blackened Chicken

Reviewed: Jan. 5, 2011
Really easy and delicious if you like spicy. Yes we love spicy, even my 10 yr old son. I had leftover Emeril Essence, instead of adding the white pepper and cumin to the Essence, I sprinkled both directly on the chicken then sprinkled on the Essence. We served this atop salad greens for make your own sale night. After one round of salad, my son just ate the chicken. Yummy! I too blackened it completely in the cast iron skillet, be sure to open the windows, turn on the vent hood. Turned out perfectly. We will definitely have this again.
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Honey Mustard Dressing I

Reviewed: Dec. 16, 2010
I used this as a dipping sauce for homemade chicken tenders. Wonderful although not as thick as regular dipping sauce, but just as flavorful. I will use the remaining sauce as a dressing. Excellent light consistency.
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Tomato and Mozzarella Bites

Reviewed: Dec. 14, 2010
Wonderful appetizers. Easy and delicious. Made these for Thanksgiving and were hit. I like this twist on traditional mozzarella and tomato I first had with Beefsteak tomatoes and a chunk of mozzarella and basil drizzled in balsamic vingegar. I usedthe marinated mozzarella balls from Sam's Club. Though it didn't call for cooking, I placed the assembled tomato and cheese in a warm chafing dish. By the time I completed the remainder of my dishes, the cheese had melted slightly. None were left. like this twist on traditional mozzarella and tomato I first had with Beefsteak tomatoes and a chunk of mozzarella and basil drizzled in balsamic vingegar. I make those for the fam, these bites are great for entertaining.
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Seafood Lasagna II

Reviewed: Nov. 3, 2010
Yummy! Taking advice from other reviewers, I used the Garlic Parmesan Alfredo Sauce. I omitted the scallops, used 2lbs of shrimp and the fresh lump crabmeat instead. Wonderful sauce! Instead of decreasing the amount of sauce, I used the extra for a separate meal. Even better the next day. I served the shrimp/crab alfredo sauce on top of rice one time and fettucini another time. Finished meal with a tossed salad and garlic bread.
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