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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Mar. 17, 2014
While we made some substitutions and additions (more of the spices, for one), this is a GREAT recipe. It reheats well, and like many dishes, it actually tastes better after it has been refrigerated and the flavors meld. I hardly follow any recipe to the letter, so this was no exception. I think it would be awesome in any number of slight variations, with possibly Italian sausage and some mini pepperonis, ground turkey (which we used), perhaps some Kalamata olives, etc. This is a keeper and a wonderful surprise!
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Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Nov. 7, 2013
We love this recipe! I would suggest that you do NOT drain the pan drippings after cooking the patties. That adds to the flavor of the gravy. It's also helpful to whisk the flour into the milk/beef stock prior to pouring it in the pan. That makes it cook more smoothly. We do also add some garlic occasionally, but we generally stick to the recipe. Also, I just made the BEST patty melts as leftovers from this recipe. Just sauté some extra sliced or chopped onion in butter and/or bacon drippings. Remove the onions from the skillet, but leave the drippings. Brown slices of rye bread in that skillet, using the pan drippings to lightly coat the outer sides of the bread. You can melt some sharp cheddar on the bread slices as you're browning them, if you like extra cheese. Reheat one of these salisbury "steaks" with some of its mushroom gravy, melting some sharp cheddar on top as you heat the patty/gravy. (I just did this in the microwave.) Spread some salad dressing (Miracle Whip or similar) on one or both slices of the browned rye bread, along with some spicy mustard. Add some of the sautéed onions and the "steak" with its gravy to one piece of prepared rye and top with the other slice of bread. This makes a SUPER flavorful, juicy patty melt! We won't talk about calories...
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