CABETTY Recipe Reviews (Pg. 1) - Allrecipes.com (18396852)

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Reuben Mac and Cheese

Reviewed: Aug. 29, 2012
I served this with Thousand Island dressing to drizzle on top. Really good.
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1 user found this review helpful

Gorgonzola Stuffed Mini Potatoes

Reviewed: Oct. 25, 2011
I scoop out some of the baked potato and combine it with the cheese mixture, then spoon it back into the potato shell. In addition to topping then with chives, try crumbled cooked (real) bacon.
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19 users found this review helpful

Fluffy Pancakes

Reviewed: Oct. 25, 2011
Be sure to add the wet ingredients to the dry ingredientd ... NOT DRY TO WET.
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1 user found this review helpful

Yummy Roll Ups

Reviewed: Feb. 18, 2011
Like many others, I've been making these for many years. Not having read all the review/comments, this may be a repeat, but I've used jumbo pimento-stuffed olives. I cut the ham into strips, wrap it around the olive, then slice it in half and arrange them cut-side up. This is particularly colorful for Christmas.
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3 users found this review helpful

Cranberry Orange Relish with Orange Flavored Liqueur

Reviewed: Nov. 12, 2010
I use a large navel orange (seeded). The peel is thicker and the fruit has more juice. I used the natural sweetner Truvia.
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3 users found this review helpful

Stuffed Chicken Valentino

Reviewed: Jun. 24, 2010
Rather than roll the chicken around the filling, I simply flattened the beasts, arranged the filling on one half, then folded the other half over (book-style). I did secure them closed with a skewer, then browned them on both sides in a skillet before finishing them in the oven. As others have said, a lot of variations can be made to this dish!
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8 users found this review helpful

Collard-Kielbasa Soup

Reviewed: Jun. 18, 2010
The total cooking turns the potatoes to mush; great if you want them to act as a thickener. I planned ahead, cut them in good sized pieces and added them during the last 15 minutes. This is really a stick-to-your-ribs meal.
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3 users found this review helpful

Breakfast Sausage Roll

Reviewed: Feb. 22, 2010
To keep this as a breakfast meal, I didn't use Italian sausage/tomato/pizza sauce, etc. Used crescent rolls; cooked the pork sausage; sautéed the green pepper with some finely chopped onion; added the mushrooms and topped the filling with cheddar cheese. Also, I did add 6 eggs (scrambled) to the filling. Made a really good meal with some fresh fruit.
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6 users found this review helpful

Pork Chops to Live For

Reviewed: Apr. 27, 2009
I agree with Rosanne and riggs10. I alwasy follow the recipe exactly the first time ...THEN change it to suit our personal taste. Granted, some people won't eat onions, etc. so omit them, but keep the original recipe in tact as much as possible. I now call this My Gravey Pork Chops.
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2 users found this review helpful

Slow Cooker Spare Ribs

Reviewed: Mar. 10, 2009
I'll give this five stars but only because it's a easy recipe. I love garlic, but this is a bit much. Also, when you use canned tomato soup, you get exactly that taste ... canned soup!! Instead, just use your favorite BBQ sauce and forget all the other ingredients. It's a no-brainer. As for boiling the ribs before adding them to the slow cooker, it does help render some of the fat so you don't have greasy ribs.
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34 users found this review helpful

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Nov. 16, 2008
Not sure if anyone else tried this, but I pounded the chicken breasts till very thin; lightly browned them in a skillet with olive oil and butter, then set aside. Sauteed some onion and garlic, added it to the spinach/cheese. Rather than stuff/roll the chicken, I put a layer of spinach on one breast; layered it with a second breast, securing the edges with toothpicks. Saved a bit of the filling and put that on top of each. Then placed them in a baking dish, covered with foil and baked for 15 minutes. Next time I'll add some sauteed mushrooms. This recipe has several possibilities for changes; it's a keeper.
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13 users found this review helpful

All American Roast Beef

Reviewed: Nov. 15, 2008
No matter the cut of the meat to be roasted, I always sear it on all sides in a hot oiled skillet. I like the addition of a bay leaf or two. As with others, I add LOTS of potatoes, carrots, onions and mushrooms toward the end of the cook time. Delicious!!
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4 users found this review helpful

Stuffed Cabbage Rolls

Reviewed: Mar. 13, 2007
Easy way to prepare cabbage leaves for rolling (Microwave Technique): Remove the core from the head of cabbage. Place cabbage, uncovered, in microwave-able dish and place in microwave oven. Cook on HIGH for 10-15 minutes. (Cooking time will vary depending on power of microwave oven and size of cabbage head.) Allow cabbage to cool before handling.
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11 users found this review helpful

Slovak Stuffed Cabbage

Reviewed: Mar. 14, 2005
Good but too much water. Used sliced kielbasa instead of bacon. Don't like the taste of toatoe soup in dishes like this, so I use more diced tomatoes and their juice. Did NOT mix cabbage, meat or sauerkraut together but instead layered them in a baking dish, covered it with foil, and baked in the oven.
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1 user found this review helpful

 
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