Karen750 Recipe Reviews (Pg. 1) - Allrecipes.com (16891020)

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Pepperoncini Beef

Reviewed: Oct. 5, 2010
I have made a similar version of this recipe using Chuck Roast, Beef Broth, sliced onions, 1 pkg. of Good Seasons Dry Italian Dressing and 1 can of beer (any kind). Throw in the oven for 3 hours, remove and clean out the fat, return to oven for another hour. Remove, shred, and serve on buns with desired garnishes. Fabulous with horseraddish sauce. Thanks for sharing!
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Baked Penne with Italian Sausage

Reviewed: Feb. 22, 2013
Delicious! This is a wonderful recipe. For those that like additional flavors or ingredients, I have added chopped red bell pepper, 1 cup of sliced mushrooms, 3 cloves of garlic, minced, and instead of the mozzarella, I add a bechamel with parmessan added at the end. I do not use the tomato sauce or paste but use Classico Tomato Basil Pasta Sauce and San Marzano Tomatoes (I know, they are expensive) and a pinch of sugar. You can sprinkle additional cheese on top if you like, then bake as written. I make it especially for my 15 yr-old grandson. He loves it.
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Italian Baked Cannelloni

Reviewed: Feb. 22, 2013
Great recipe! I changed it a bit to suit our taste, however, but used this recipe as a base. I browned ground sirloin & lean Venison Sausage (similar to Italian Saus), garlic, onion,parsley, fresh basil and oregano, 1/4 inch dice of celery, carrot & 1/3 c. sliced mushrooms). Cooled a bit then pulsed in food processor till fine-ground; added 1/2 cup Ricotta to hold together, then refrigerated for 30 min after putting in a large zip-lock bag. Snipped off the end and filled the cooked cannelloni tubes. Topped with a similar sauce (Classico + San Marzano Tom, onion garlic & fresh herbs, red wine) then topped with the Bechamel with added Parm & Fontina at the end. It was truly amazing, but a little labor-intensive haha Who cares, if it's worth it! Thank you for sharing a great recipe. CHEERS !
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Bourbon Apple Cider and Honey Glazed Pork Chops

Reviewed: Feb. 25, 2013
I MADE THIS LAST NIGHT FOR HUBBY AND OLDER DAUGHTER. THEY WERE AMAZING!!! BEST PORK LOIN CHOPS WE HAVE EVER HAD. OURS WERE 1 1/2 TO 2 INCHES THICK, SO I BRINED THEM IN WATER, BROWN SUGAR, SALT, A FRESH THYME, ROSEMARY AND SAGE SPRIG FOR 4 HOURS BEFORE COOKING.I DID SAUTE A HALF CHOPPED ONION AND 2 FRESH GARLIC CLOVES SLICED PRIOR TO ADDING THE OTHER GLAZE INGREDIENTS, BUT THAT WAS THE ONLY CHANGE I MADE. ALSO, ONLY HAD ABOUT 2 TABLESPOONS OF WHISKEY (MAKERS MARK) BUT THE GLAZE REDUCED TO AN AMAZING SAUCE WITH THE PERFECT CONSISTENCY. I BROWNED, THEN BASTED THE CHOPS FOLLOWED BY 20 MINUTES IN THE OVEN; THEN CONTINUALLY BASTED THEM. THANK YOU SO MUCH!!!
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Sweet Hot Mustard Chicken Thighs

Reviewed: Jun. 28, 2015
I made this yesterday, with just a pinch of cayenne. I didn't marinade the chicken bc we were only going to try it on a chicken leg, thigh & wing; and just grilled the rest of the cut-up chicken (with Strawberry seasoning-Strawberry is a company that makes it).My husband grilled it and basted the ones specified and they were outstanding!!! We ate those pieces at dinner (served with lightened broc, caulif, carrot casserole) and left the rest (without the spicy mustard glaze) for leftovers haha. Chef John never disappoints me. We are going to include the onions on the grill (initially, put the chicken on the onions and then turn chicken over and move the onions to indirect heat).Will also try a WHOLE chicken marinated and roasted on the onions.We are in love with this recipe!!! You MUST try it!
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