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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jul. 8, 2014
I thought this was bland. My chuck roast was just over 2-1/2 pounds, but I used all the measurements of ingredients for five pounds as called for in the recipe. I took the advice of some others and omitted the salt. Beef broth was used in place of water, and I used two packets of salad dressing mix. It cooked on low for about 8-1/2 hours. I then took out the meat to shred, and found that it was very bland - tasted like a regular beef roast to me. I added the salt plus more garlic powder, oregano, and pepperoncini (about 4 mild with juice), then cooked it on low for about another hour. It was much better after that, but there is still something missing. Next time I make this (and I WILL make it again), I will add hotter pepperoncini right at the beginning, and maybe add a little crushed red pepper. I'll also double up on all the seasonings. Maybe there was too much liquid for this size roast? Maybe my seasonings are too old? This recipe has a lot of potential. Thank you for sharing!
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Heinz® Classic Meatloaf

Reviewed: Jun. 29, 2014
I can't really say that I love or dislike this recipe because I didn't follow the directions. For one thing, I mixed up the measurements on the onion and peppers, so it had half the amount of onion (that's entirely on me). Please be careful of this because it results in a lot less flavor. I didn't care for the idea of the sauce, so I sauteed the vegetables and put them in the mixture with the ketchup and about a tablespoon of Lea & Perrins. I also left out the celery. The flavor would have been much better had I used the right amount of onion. One other thing is that the meatloaf is crumbly. I don't know what I did wrong. I had two pounds of meat instead of a pound and a half. Maybe I should have used two eggs? I will try this recipe again, only next time I'll be more aware of my measurements. If done properly, it could be very tasty.
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Best Grilled Pork Chops

Reviewed: Jun. 28, 2014
These chops are terrific! In fact, while we were eating I was asked to make them again. I didn't have lemon pepper, so I put the juice of a lemon in it and added a lot of ground black pepper. Next time I go to the store I'm going to get the lemon pepper because I think it will taste even better. I let them marinate for about 8 or 9 hours in a plastic storage bag, and kept turning it over about every hour or two. I didn't know what a teaspoon of garlic looked like, so I pressed four cloves in it. You can really taste the garlic :) My son grilled them, and they turned out perfectly. Very tender and fragrant. I made three chops - one for each of us. Next time I'm going to double that so we have left overs {I THINK we'll have left overs}. This would be good on a green salad. I'd like to try it with beef also. Thanks so much for sharing this recipe... well done!
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Ham and Egg Breakfast Bake

Reviewed: Jun. 28, 2014
This is a great recipe. I think I overcooked it (but that's on me). Will make it again when we have guests. I think you can have this for dinner as well- with salad and a vegetable. Roasted asparagus would do well with this.
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Banana Cream Pie I

Reviewed: Jun. 28, 2014
I've made this pie twice. The first time it was absolutely out of this world! Best banana cream pie I've ever had. It was so good that I served it at a dinner party. This time I made two - one with Splenda, and one with regular white sugar. The one with Splenda had a funny taste to it, but it set up very nicely. The flavor could have been from the Splenda, but I've never had a funny taste from that. The sugar one was soupy, but I was told that it had a much better flavor than the other. I don't know what I did wrong. Maybe I didn't cook it enough?
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Breakfast Burritos de Frank

Reviewed: Apr. 22, 2014
We thought these were good. I doubled up the recipe because I wanted to freeze some. I added breakfast sausage because we thought it would taste good. I wouldn't do this again. My tortillas were flour because I thought that's what it called for. I would use them again as they hold up better than corn. The tortillas were too small - I got the ones for tacos, which resulted in tiny burritos. Next time I will use the larger ones. To cut corners I mixed the cheese and salsa. I wouldn't do that again because the cheese didn't melt well. In all, follow the recipe as written and you'll end up with a good, quick breakfast.
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Apple Pie by Grandma Ople

Reviewed: Oct. 18, 2013
This pie has very little flavor. It's just hyper-sweet. I made two of them today and followed the directions as written. One pie I made with a regular top crust, the other with a lattice top. The lattice top was better than the full top, but that isn't saying much. Cinnamon (and other flavorings as desired)is in order. There is no way I would make this again. I feel as though I wasted a lot of good apples. No disrespect to Grandma Ople, but I'll stick with the pies I usually make.
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Baked Fresh Cherry Pie

Reviewed: Oct. 12, 2013
Today I'll be baking the 2nd pie from this recipe for this week. It is the best cherry pie we've ever had, and it is one of the easiest to make. There is nothing I would change about this recipe. I used the frozen pie cherries (unsweetened - just cherries) and it worked out very well. I took the advice of another viewer and added an extra cup because they were frozen. I've GOT to find a source for fresh cherries. Thanks so much for sharing this one. I have no reason to look for another recipe.
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Baked French Fries I

Reviewed: Aug. 24, 2013
I did everything as the directions say. Oven at 425 and bake for 45 minutes. Good thing I checked these 10 minutes early, because they were already burned in spots. They didn't taste that great because of the burnt areas. I'll make it again, but this time I'll lower the heat and the baking time. Thanks for sharing. I'm looking forward to trying again...
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Banana Muffins II

Reviewed: Jun. 9, 2013
EXCELLENT!! I made these exactly as the directions say, and I have to tell you all that not only are these the easiest banana muffins I've ever made, but they are absolutely delicious as well. No need to tweak as far as I'm concerned. These are already a new favorite. My family couldn't wait for them to cool entirely (I'm guilty of that as well). Thank you so much for sharing this recipe, ABI...
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Antipasto Salad

Reviewed: May 19, 2013
This is a great salad - so much better than when it's made with bottled dressing, and very easy to make. I made the following changes: I used 1/2 canola oil and 1/2 olive oil. I don't like basil so I used Italian seasoning. I used the tomato, cucumbers. sweet onion, green pepper, the mozzarella cheese, and the pepperoni. You can do anything you want with this... it's the dressing, and it's a good one. I did let it marinade overnight, but the noodles soaked up the dressing, so I made half of a second batch and mixed it up just before serving. My boyfriend loved it, and he usually doesn't like this kind of salad. Good job, and thank you for sharing!
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Jenny's Grilled Chicken Breasts

Reviewed: May 19, 2013
Great flavor and easy to make. As others suggested, I cut slits into the raw breasts and let them marinade in the lemon juice for 2 or 3 hours. Our grill isn't prepared for use, so I cooked these in a skillet. They were good this way, but I can't wait to cook them on the grill. Well done, and thank you for sharing.
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Stromboli Grinder

Reviewed: May 12, 2013
This sandwich has great flavor and is VERY filling. I didn't use hot chilies, and don't know what mascarpone cheese is, so I didn't use it. I used provolone cheese and it turned out nicely. We ended up eating with a knife and fork - I really piled the ingredients high. I used a marinara sauce recipe from this site and the flavors and textures blended well. Make sure your roll is big enough to take all the ingredients. I used French bread and ended up having to wait to get the sandwiches out of the oven to add the marinara to it because the bread wasn't thick enough. One negative is that it takes a little work to make them. It's worth the effort. Thanks for sharing.
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Chunky Marinara Sauce

Reviewed: May 10, 2013
Ingredients that are readily on hand, quick to prepare and cook, a snap of a clean-up makes for a great recipe. Here's what I did: pressed 2 small cloves of garlic, 2 8-oz cans (I used too much oregano and added a can to tame it) of tomato sauce, 2 tsp. sugar, 4 oz can of mushrooms. I served this over lemon pepper spaghetti from this sight and covered with Parmesan cheese. Very tasty. I will be making this again and again with even more variations. I think adding Italian sausage, green pepper, zucchini, and/or more will be delicious. Thanks for sharing this recipe.
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Lemon Pepper Pasta

Reviewed: May 8, 2013
I think this is good. I didn't measure anything, just threw the ingredients together until I liked it, and it was done! I added a little garlic powder (be careful on this because the flavor of the garlic comes on strong), Italian seasonings, and mixed butter and olive oil. We added a little cooked broccoli and used it as a side dish. I think I'll try zuchini and yellow squash next time - and there will be a next time. Thanks for sharing.
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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Apr. 18, 2013
Lord this is SO good! I have to admit I was skeptical while I was making it. I have never used nutmeg or allspice in pies before, but I decided to follow the directions. Now here it comes: 3 things I did differently - I didn't use the lemon zest, and I used more apples than the recipe called for, and I used at least 2 tablespoons of cinnamon. Other than that I followed it as written. I did have to bake it longer - about an hour on 375 (after the first 10 minutes), and some of the apples still had the slightest hint of a crunch, which isn't a bad thing. I had many apples that needed to be used, so I mixed Grannies, Jonagolds (my favorite baking apple), and Honey Crisps. Oh I'll be making this one over and over again. Thanks so much for sharing!
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Asparagus Quiche

Reviewed: Apr. 17, 2013
This is a great recipe just as it is. It also leaves plenty of room to play with - using different ingredients, etc. I never made a quiche before I made it last night for supper. It went over real big, and this morning there is only one piece left. I didn't have enough Swiss cheese so I finished off with mild brick. Next time I'll be sure to use all sharper Swiss. I also didn't have bacon for it, and I think it would have been better yet with it. I used whole milk because I didn't have half and half (can you tell I didn't plan to make this?). I might have put too many eggs in it - I put 5 eggs plus the yolk from the egg white. I can see not making it with the crust because I really wasn't noticing the crust. Be careful - I think I cooked it too long - about 40 minutes. I really didn't make changes - I modified to keep from going to the store:) Great recipe, and thanks so much for sharing.
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Lemon Asparagus

Reviewed: Apr. 15, 2013
Fantastic! I have NEVER had such good asparagus. I was afraid to use the broiler (I haven't done that before)so I baked it at 450 for about 20 minutes. Instead of vegetable oil I sprayed with Pam. Oh my God this is good! Thank you SO much for sharing!
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Cream of Chicken Breasts

Reviewed: Apr. 15, 2013
This recipe is wonderful. I added a few things... First, I didn't have cream of chicken so I used 2 cans of cream of mushroom diluted with 1-1/2 cans of milk. I also added more mushrooms, 2 cubes of chicken broth, some onion powder, garlic powder, 2 - 3 shakes of poultry seasoning, and ground pepper to the soup mixture. I browned the breasts in a 12" skillet, poured the soup mixture over it, and cooked on the stove, covered at a low-medium setting for about 30 minutes. I served it over mashed potatoes and made a side dish of lemon asparagus, also on this site. This sounds like a lot of changes but it really isn't. We had a fabulous dinner. Thanks so much for sharing this!
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Italian Sausage and Zucchini

Reviewed: Feb. 9, 2013
I thought this was very good. If you prepare the vegetables ahead of time, this is a quick and easily made meal. I added garlic and Italian seasoning, and used two cans of stewed tomatoes, but it was still missing something. Next time I will add mushrooms, and caramelize the onion. This is an overall good recipe and the tweaking helps. Thanks for sharing.
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