Bosco's Mom Recipe Reviews (Pg. 1) - Allrecipes.com (18472845)

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Oven Roasted Teriyaki Chicken

Reviewed: Feb. 6, 2013
Such an easy recipe, yet tastes like you had to put effort into it. Took others advice and marinated it about sn hour or so before baking - did not bother cooking the sauce. Baked about 45 minutes and turned pieces over halfway through. Chicken was amazingly tender. Definite keeper - hardly any leftovers left. Added a bit of maple syrup - in looking over the recipe now I actually forgot to add the 1/2 cup "sweetener" (was going to use the brown sugar alternative), and it was still good. Will try to remember to use it next time. Also highly recommend lining the cooking pan with foil, otherwise clean-up will be the hardest part of following this recipe.
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Uncle Bill's Chicken Strips

Reviewed: Oct. 30, 2012
As suggested, I opted for the cooking spray rather than the butter. I also used about 2/3 cup buttermilk instead. Cut up some thighs rather than breasts (were more like nugget shaped). Read the recipe too quickly and actually soaked the buttermilk/egg mixture with ALL the chicken pieces in a ziploc bag while getting together the rest of the recipe (which I also did the breading in the ziploc ~ VERY easy cleanup :)and saved me ALOT of time, as my day was runing late). They turned out very moist and family loved it. Were hardly any leftovers for lunch the next day. Because the pieces were more chunky, had to cook a bit longer to get them browned. Did have to put in uppoer oven rack (thanks for suggestion) to get them to brown. Think I will even go a step further next time and allow the chicken to marinate in the buttermilk/egg mixture a little longer in the refrigerator.
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Pasta Pizzaz

Reviewed: Sep. 15, 2012
Just was not a recipe that wowed us. Was actually pretty blah tasting with none of the flavors popping. Needed something more.
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Lemon Zucchini Muffins

Reviewed: Aug. 30, 2012
Doubled the amount of baking soda as others suggested and didn't even bother with the glaze and they are wonderfully light and just moist enough. Great taste and definitely a keeper! Also was very generous with filling the tins, and actually had leftover batter to do about 10 more in a mini-muffiin pan (using two cups of grated zucchini). Thanks so much for sharing.
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Gary's Turkey Burritos

Reviewed: Dec. 5, 2011
VERY good and filling. Took other's suggestion and added rice to the mix. Tossed them in the oven as well. Took the overflow and foiled/wrapped individually in the freezer (yet another great idea) for one of those nights - "What's for dinner??" Nice substantial meal at a low cost.
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3 users found this review helpful

My Meatloaf

Reviewed: Sep. 14, 2010
Have to agree this was very dry and tasteless and overcooked. Will not be making again, as no one in the family enjoyed it.
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11 users found this review helpful

Stuffed Green Peppers I

Reviewed: Sep. 8, 2010
Nice change of pace when using the suggestions of the celery, garlic & paprikia. Also substituted the diced tomatoes and cooked rice. Like others, one can of the tomato soup was more than enough. Also used ground turkey and red, yellow & orange peppers rather than green. Very tasty!!!
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Dill Pickle Meatloaf

Reviewed: Jul. 14, 2010
Followed this recipe as noted, with the exception of using one cup bread crumbs, ground turkey, and cooking in a loaf pan. The meatloaf was moist, and held together quite well - was impressed with that, not being sure what to expect in regards to other comments. While admittedly the taste was different, I don't think we liked it enough to make again. An avid lover of cold meatloaf, it did seem to taste better to me the following day in a sandwich. It was certainly a different tasting meatloaf, one worth trying.
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Meatball Nirvana

Reviewed: Apr. 17, 2010
Substituted ground turkey for the lean ground meat, and followed recipe exactly, with the exception of the crushed red pepper flakes (non in pantry). Think this is definitely my new meatball recipe. Nice taste and the meatballs held together well ~ very nice texture to them. Thanks~
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1 user found this review helpful

Mom's Best Meatloaf

Reviewed: Sep. 16, 2009
I substituted turkey for the ground meat as well as V8 juice, and took the suggestion of poking holes into loaf before pouring sauce on top. Halfway into starting the recipe, I realized that I did not have the cornmeal, so just crossed my fingers and added more breadcrumbs. The meatloaf was moist but held together well. Defnitely a keeper for my recipe book. Thanks!
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Perfect Turkey

Reviewed: Nov. 28, 2008
After countless Thanksgiving turkeys, I tried this recipe last year and everyone raved at how good it was. Tasty and Tender. Be warned - Everyone asked to take leftovers home (which there wasn't much, so keep what you can). This is definitely the way to go -- well worth the hassle of brining a big bird and finding the space for him.
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Slow Cooker Roast Beef

Reviewed: Jan. 28, 2008
Took other's suggestions and used half the amount of soy and replaced the other half with worcestershire sauce. Cooked a little over ten hours on low -- EXCELLENT. Meat fell off the bone -- was a surprisingly good texture (worried if it would be mushy) Was afraid it would taste salty but did not. Definitely a keeper -- good easy way to make a roast. Thanks!
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Rich Pasta for the Poor Kitchen

Reviewed: Aug. 22, 2007
Excellent and quick side dish. Finally tried this tonight for something different. Great if you like garlic. Nice thing about this dish is you really could add anything to it and make it the main meal -- besides tomatoes maybe broccoli or other veggies or even pepperoni?? I'm sure the list of additions could go on.....
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1 user found this review helpful

Italian Meatball Sandwich Casserole

Reviewed: Jan. 22, 2007
Took others suggestions and eliminated the water -- added more sauce. Also reduced the mayo in half. Will cut the cream cheese back a bit as well the next time. I used slices of homemade french bread rather than the cubes -- not soggy at all.
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Three-Cheese Spaghetti Bake

Reviewed: Jan. 22, 2007
Great weekday recipe. Easy to make (great timesaver) and very filling. Substituted Romano cheese with Italian Blend Cheese (4 varieties in one) and also added ready made, frozen Italian meatballs to sauce. Couldn't be easier.
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1 user found this review helpful

Mother-in-Law's Chops

Reviewed: Jan. 14, 2007
Sorry -- this didn't go over well with anyone at the table, particularly the cook! Think the recipe would need to be seriously "tweaked" for me to try again -- but I won't be coming back to this to find out what it needs.
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Slow-Cooker Pepper Steak

Reviewed: Jan. 14, 2007
Excellent -- definitely a keeper. The meat couldn't be any more tender. I didn't have the stewed tomatoes or soy sauce in stock -- substituted a can of diced tomatoes and teriakyi sauce instead. Very simple recipe yet comes to the table like you really had to work it!
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Wonderful Meatloaf

Reviewed: Aug. 22, 2006
I took other's suggestions and cut the rice to 1/2 cup -- still seemed to be too much rice. Also added the beaten egg and bread crumbs. The texture came out nice and it was moist, but I agreed with others it was lacking in taste. 1/2 cup ketchup was way too much for the topping -- might want to substitute 1/4 cup salsa to add some taste. Won't be making this again.
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Easy Slow Cooker Chicken Wings

Reviewed: Aug. 20, 2006
Very disappointing. Took other's suggestions and used boneless chicken thighs rather than wings -- didn't taste any different than if I poured bottled barbeque sauce over the chicken and put them in the crock. This recipe is not a keeper in my book.
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Deep Dish Brownies

Reviewed: Aug. 17, 2006
I cut the butter down to 1/2 cup and sugar to 1 1/4, per other's suggestions. Also used parchment paper to line pan -- for easier pull-out. Was more of a cake-like consistency rather than a brownie. Added chocolate frosting -- definite plus in taste factor. Was a hit at a picnic I took to -- they went quickly. Will try two eggs next time to get that brownie texture.
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