IamPatSajak Recipe Reviews (Pg. 1) - Allrecipes.com (18152155)

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Grilled Turkey Legs

Reviewed: Feb. 3, 2010
I enjoyed them, they were sweet but I feel like it needed more salt. I probably would make it again but as the person above mentioned, add in bbq and molasses.
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Photo by IamPatSajak

Kickin Stuffed Peppers

Reviewed: Feb. 3, 2010
I really enjoyed this (Added photo). I would reduce the amount of Neufchatel cheese by 1/4 of the block, it was a little too creamy for my taste. You can always taste and add in more. It only takes a minute to melt.
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The Best Bean and Ham Soup

Reviewed: Jun. 1, 2009
I doubled the recipe and tasted it right away, thinking I added far too much Dijon. After cooking the flavors blended perfectly and it is by far the best bean soup I have ever made. Surprisingly, all of the beans are well cooked which is my biggest problem with dry bean recipes. I soaked for about 16 hours and cooked for 6.5hrs. This was very inexpensive for making 24 portions. I'll be making it many times in the future.
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Singapore Noodles

Reviewed: Apr. 23, 2009
I followed this recipe almost exactly and it's the first curry dish that my children ate without protest. I even served it for my home daycare and every single child cleaned their plate. The only change I made was adding more shrimp (I had a pound on hand). I will make this recipe again in the future.
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Bubba's Jambalaya

Reviewed: Mar. 16, 2009
This was exactly what I was looking for, I didn't use the ham and chicken, just kielbasa and shrimp, but it was very good.
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Ratatouille

Reviewed: Aug. 26, 2008
This was the best vegetarian dish I've ever made or ate. I didn't have mushrooms, I used fresh parsley and I was low on parm. cheese so I added 1/2 mozzarella instead. It was perfect at 55 minutes, served with crusty bread and buttered noodles (just one would be more then enough).
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Deviled Eggs I

Reviewed: Aug. 10, 2005
needs at least a tbsp of mayo to soften, regular mustard works fine, and I add relish to the mix as well. Paprika should not be mixed in, it is a garnish and should be seperate from the egg taste, it gives you a spicy taste right before the tang of the egg mixture hits your tounge
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Baked Seafood Au Gratin

Reviewed: Aug. 10, 2005
I have made this so many times! Sometimes I exclude the fish, and cut out a little of the water. I messed it up pretty bad when I first started making it, mixing everything together instead of the layers- it doesn't even matter, there is nothing better then this dish. One of my absolute favorites and I plan to make it again this weekend when I have my family over to announce my pregnancy. This dish also freezes well, just put a big scoop in a ziplock bag, get out all the air, and to reheat just stick the bag in boiling water until soft & hot. However- I rarely have leftovers unless I make it when I am by myself!
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