Dick Casper Recipe Reviews (Pg. 1) - Allrecipes.com (18546350)

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Super-Delicious Zuppa Toscana

Reviewed: Sep. 3, 2013
I followed the recipe except I left the bacon grease in. I liked it better without the cream.
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Photo by Dick Casper

Bob's Awesome Lasagna

Reviewed: Mar. 11, 2013
After you fry the noodles till as crispy as possible with out burning, use ricotta instead of disgusting cottage cheese, add an egg to the sauce, and add a layer of bacon to each level then it truly is a five star recipe with out those additions it's only 3 stars at best.
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Bacon Mushroom Swiss Meatloaf

Reviewed: Dec. 22, 2012
Obviously, you wrap it in bacon, substitute milk for sour cream, and caramelize the mushrooms and onion before you add them. You're also going to want to add salt, herbs, spices, and some pepper or chilies for flavor and color, unless you're some kind of barbarian. Standard meatloaf operation.
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Photo by Dick Casper

Avocado, Tomato and Mango Salsa

Reviewed: May 25, 2011
Fantastic! I suggest searching for a video on how to peel and dice a mango. Roasting and peeling the jalapeno added great flavor. Instead of garlic and onion I used shallot. And I only used about half the lime juice and olive oil.
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Basic Cookie Dough

Reviewed: Jan. 30, 2011
dry
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Simple Scones

Reviewed: Feb. 17, 2010
Not much of a scone. More like a cross between a cookie, scone and biscut. But it is really simple. There's got to be better scone recipes.
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Baby Back Ribs

Reviewed: Feb. 7, 2010
You really don't need to brown them first when you cook them in aluminum. (If you cook them in a crock pot or aluminum covered pan. Then you want to brown them first.) Cook them for about 2 and a half hours on the back side then 20 minutes on the front side other wise you get a big burn line down the middle. Roll the aluminum so that it is SEALED not just rolled around. Other wise the sauce will leak out. It's better to make them sauce heavy. Give the ribs a little bit of room inside because the moister will expand and tear the aluminum if you wrap it too tight. Let the ribs sit for 10 minutes after cooking because as a meat heats it releases moisture. Reversely when a meat cools it reabsorbs moisture. Plus they are too hot too hold in your hands and will burn your mouth in the first 10 minutes anyways.
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Sweet Potato Casserole II

Reviewed: Jan. 12, 2010
Too much sugar.
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Cheesy Onion Focaccia

Reviewed: Jan. 12, 2010
Five stars when it's warm.
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