pARa Recipe Reviews (Pg. 1) - Allrecipes.com (18472127)

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Mel's Brown Pizza Sauce

Reviewed: Nov. 10, 2014
This sauce tastes awesome while cooking -- here's to hoping it tastes just as good, if not better, complemented by pizza toppings for a birthday supper I'm having with my lover on Wednesday. I esp. appreciate how easy simple this recipe keeps it -- all ingredients are easily found, most of them in my fridge or spice rack. Instead of celery salt, I used celery seed (since I buying herbs, salt and salted herbs is redundant). I also used a can of mushrooms instead of fresh, since that was what I had. The tomato sauce was from sauced I stewed down from rescued tomatoes at home. In the quantities stated for pepper and sugar, the sauce is spicier than it is sweet. I don't like my savory foods to be sweet 9/10, and I would still cut the pepper down to 1/4 cup and maybe up the sugar to 2/3 cup. The recipe is also bigger than it might originally seem if you don't note that the broth accounts for more of the volume than the tomatoe sauce -- different than typical pizza sauce. My guess is this made around 24 cups of sauce. Easily enough for a year of casual home pizza-ing.
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Parmesan Chicken II

Reviewed: Feb. 25, 2014
Made this for a 5-course meal for my mother and two sisters, which was my gift to my mother this last Christmas. I made this with 100%-off frozen drumsticks found behind a local grocery store ("my supplier" as we called it), and all three of them were pretty impressed. They asked about the recipe, and my mother even says she can't remember the last time she had such a tasty drumstick! === I followed the original recipe mostly except: *Like others, I par-boiled the drumsticks and let dry before coating to ensure the chicken would get crispier and save on oven-time (cheesecake was baking at the moment). *I used only 1/2 cup parmesan since I was worried about the coating being too salty (and there was still some breading mix left). *Like others, I added roughly 2 tsp some oregano. It didn't take away from the parmesan, but it sure added some flavour. // I would definitely make this again -- this is by far the EASIEST, TASTIEST WAY TO DO UP YOUR CHICKEN. It almost makes one feel guilty for taking compliments on how good it is, lol.
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Erin's Cheesy Broccoli Soup

Reviewed: Feb. 25, 2014
Made this for a 5-course meal for my mother and two sisters, which was my gift to my mother this last Christmas. All three of them were excited about broccoli soup, and they were impressed with this one. My sister said the soup was "very soothing" before asking for another bowl. I was going to bring some to my sick housemate, but he had fallen asleep. I followed the original recipe almost exactly (minus for exact measurements) except I used whipping cream instead of milk, and liquid veggie bouillon instead of meaty. All went well. The 1 cup of cheddar was fine, as the cream cheese was a nice, subtle cheesiness that tied together the cheddar with the cream nicely. I left the broccoli pretty chunky and it was good too -- though I can imagine this would be great as a blended chowder soup too!
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Best No-Bake Cheesecake

Reviewed: Mar. 1, 2007
I've made this recipe twice now, with great success each time. The only thing I changed in the recipe was that I used a container of frozen whipped topping from the store instead of the whipping cream, and I added extra cinnamon (my favorite spice) and 2 540ml cans of filling as I could hardly taste the 1 can of filling the first time I made it. I always use a 9x13 pan for this, and the crumb mixture is just the perfect amount. This easy and delicious recipe too me 28 minutes to make, and I plan to use this as a base for a recipe I've been concocting in my mind.
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Chicken Pasta - Shannon Style

Reviewed: Jan. 21, 2007
I have made this recipe several times, exactly as described. A classic in my books.
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Death By Garlic

Reviewed: Jan. 21, 2007
I was a bit leary to try this recipe without being able to find any sort of Italian sausage in the stores here. I went ahead, using 1/2 tsp of pre-crushed garlic from a container instead of each clove. It still turned out very well, and I added a bit more salt to the garlic mixture. I would make this again.
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