Kay Recipe Reviews (Pg. 1) - Allrecipes.com (16534116)

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J.P.'s Big Daddy Biscuits

Reviewed: Jul. 23, 2011
This recipe is excellent, and it is similar to one I've used for years. The addition of the sugar gives a nice taste to it. Not hard to make, and very easy to eat. Thanks.
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1 user found this review helpful

Sausage Gravy I

Reviewed: Jul. 23, 2011
The recipe was good but not the best I've had. I would not add 3 T of bacon grease. 2 T would be enough (maybe even 1 T would be enough). The bacon grease does add to the flavor so don't forget it (butter isn't the same). Also, I would add about 1/4 to 1/2 t. of a spice (thyme, sage (my favorite) or rosemary) or use sage sausage to give it a little more flavor. I also cook my sausage pretty dark as another tester said. This recipe is very easy to make. However, like another tester said, it definitely doesn't make 8 servings--more like 2.5. It is definitely good though. (I needed to add a little more milk to make it less thick.) Sure is easy to make, and the gravy is not lumpy or greasy. (It is definitely all the grease/fat you'll want in a day, but you don't eat biscuits and gravy for health reasons. You eat it for pleasure!) *G* Use Big Daddy's Biscuits with this. You'll love the results!
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4 users found this review helpful

Shepherd's Pie

Reviewed: Jul. 11, 2011
This is decent, but it isn't great. It is one of the first times I've had Shepherd Pie, so maybe this pie is supposed to be very mild, but it was just not tasty, and it didn't make my mouth water like some of the recipes on here do. It is quick, and it is easy to put together, but it is just rather lackluster for me. I imagine it needs some other spice or flavoring, but I can't say what it might be. I will likely not make it again unless I'm in a tired and just want to throw something together.
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Best London Broil Ever!

Reviewed: Jul. 11, 2011
I do not like tomato taste, but I use tomatoes in many recipes and love the end result. This recipe absolutely makes tender meat, but I cooked it 10 minutes longer, and it was very, very dry. It will make good sandwiches, but I just didn't like it as much as I anticipated. I did soak it overnight in the tomatoes, and this could have cause it to be dry, but it was very dry. Great sandwich meat. Marginal dinner meat. I doubt I will use it again.
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3 users found this review helpful

Nanny's Spaghetti Sauce

Reviewed: Jul. 11, 2011
This is an absolutely wonderful recipe for Marinara Sauce/Spaghetti sauce. I did not have puree, so I just added an 8 ounce can of tomato sauce instead. When I completed it and tasted it, I loved it. Then I added a teaspoon of Schilling Italian Seasoning, and my mouth was watering at every bite! What a great recipe! Thanks for sharing it! I cannot imagine ever again using store bought sauce! DH said it was the best spaghetti sauce I'd ever made! Thanks!
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Brown Sugar Meatloaf

Reviewed: Jul. 9, 2011
Finally! I have a meatloaf recipe I can eat! Mom used to make a similar recipe that was decent. But I don't like meatloaf. Hubby loves it! So to give him a treat since I have been gone on vacation without him for three weeks (he had to work), I made this recipe for the first night I was back. I did add the brown sugar/ketchup to the top as suggested by another reviewer. I do not like the soft, mushy type meatloaf, so I usually cook it flatter so it will brown and have less chance to get mushy--more liquids bake out of it. I greased an 8" iron skillet, put the meatloaf in, spread it flat in the middle heaping up the sides a little more than the middle, mixed about 1/4 cup of the meatloaf mixture in with the brown sugar mixture, and poured it over the top. (I had to use CheezIt White Cheddar crackers since I had no other crackers in the house.) The recipe was very, very good. The top browned nicely, and it was more crispy (like I like it). The CheezIt crackers did it no favors (made it mushy), and I will plan to use hard crackers next time. It was excellent, and I actually had a second, small serving (which I never have done with meatloaf in my life!) I will definitely use this recipe again and again. Thanks! Next time, I think I will try some flavored crackers--garlic, basil or ?
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