Big Apple Annie Recipe Reviews (Pg. 1) - Allrecipes.com (187558656)

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White Fiber Mini Penne with Sweet Peppers and Parmigiano-Reggiano

Reviewed: Jul. 20, 2014
Great busy-day go to recipe. Have been making this for years, can also be used with other pasta shapes. Sometimes I add a can of sliced mushrooms. Note ... I am not all that particular and don't always use exact measurements This is a recipe you can play around with or adjust to meet your needs. The important thing to remember is that the peppers, no matter their color, are the base for its deliciousness tho I do favor red and less of green. ALWAYS remember to add the cheese off heat, or not at all. I personally do not use cheese on mine and neither does one of my daughters so I leave it out and let the other cheese lovers add it at the table. This is a yum either way
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Savory Chicken Breasts

Reviewed: Feb. 15, 2014
This recipe is similar to one I used years ago for pot lucks ... only difference is that instead of bread crumbs I used Pepperidge Farms Herbed stuffing since that is the recipe given to me at the time. It is very good and very useful for potlucks.
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Green Tomato Bread

Reviewed: Oct. 23, 2013
I have not tried this recipe but a loaf was given to me by a friend and I can't believe just how delicious this is. I will definitely be making it, no alterations to the recipe, if I'm lucky enough to have greenies next year. Not a very successful garden for me this year and no greenies, but hope springs eternal and there's always next year!
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Fudge Puddles

Reviewed: Sep. 22, 2013
Easiest of all ... buy a roll of Peanut butter cookies, use the same procedure with a mini-muffin pan, fill the shell with a mini peanut butter cup sans paper. I have not tried this procedure, found it on my local Patch just this morning and could not resist sharing ... might do in a hurry pinch, no?
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Chocolate Eclair Cake

Reviewed: Sep. 21, 2013
This is old-timey, my mom simply called it icebox cake and used regular grahams, not chocolate, and used chocolate pudding sometimes, sometimes a layer of vanilla and a layer of chocolate pudding. It was really a staple dessert at our house and everyone loved it. She did not always top it with cream of any kind, simply crumbled grahams over the top. I still make it the very same way ... it's a snap and always a pleaser.
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The Munroe Melt

Reviewed: Sep. 20, 2013
I am definitely a sandwich lover and this is a good one. I always just fill my roll, sub or bulkie, with what I love most and am always a happy camper. I'd give any sandwich 5 stars, even the humble PB&J, to which I often add sliced banana :).
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Spaghetti with Bacon

Reviewed: Sep. 20, 2013
This recipe is a takeoff on a favorite it Italy, Spaghetti alla Matriciana (spelling unsure). I think the only thing different in the actual rendering of it is that onion is always included. It i a quickie and always tasty but has never been a favorite of my husband. I think it's worth 4 stars if for no other reason than speed and that's good enough for me!
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Greek Green Beans

Reviewed: Sep. 1, 2013
Forgot to mention in my previous review just a few minutes ago ... it may be called "Greek" green beans but could just as easily be called "Italian", since that is what mama was and who taught me to cook.
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Sun-dried Tomatoes I

Reviewed: Sep. 1, 2013
Note: I find Plum tomatoes are best for drying, but any will do.
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Summer Tomato Salad

Reviewed: Sep. 1, 2013
I've been making this tomato salad since I was a girl (long, long ago), the only difference being that I never have used cilantro (soapy, don't like it at all). The one thing I'd add and do add is a good splash of EVOO, and I like to make it earlier in the day so the juices of the tomatoes blend beautifully with the oil, and can be soaked up with a good chunk of Italian bread! On occasion if I didn't have any on hand, I'd use any old onion, or none at all ... still good. Last thought, any tomatoes will do ... don't get stuck on cherries, use what you have. Only reason for the 4 stars is the cilantro ... otherwise, it's a 5.
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Granny's Homemade Noodles

Reviewed: Jul. 18, 2013
This is pretty much the same recipe I've used for years to make all sorts, shapes and sizes of pasta. The rule I learned from my husband's aunt is to use 1 egg per person you expect to serve, add other ingredients to accommodate any additional eggs. I have also learned that weather plays a big role in getting the right consistency in the dough ... too humid out, takes longer to dry. Lastly, I agree with the comment by alexislm001 to double boil. On rare occasions when I did not have the time to do this, my soup got cloudy and it seemed to thicken up whatever sauce I served the noodles in.
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Super Stuffed Meatloaf

Reviewed: Jun. 16, 2013
This is the exact recipe I've used from time to time, the only difference being the stuffing I use. Instead of mushroom/onion/cheddar stuffing I've always used thinly sliced Italian salami, thinly sliced provolone cheese and a couple of sliced hard-boild eggs. It is just very wonderful as is but often I will make it and roast it in the oven then plunk it into my homemade spaghetti sauce for about 15 minutes or so and serve it instead of meatballs with spaghetti. My mom always made this and it was considered "company meatloaf", named in Italian, "Polpetone". which translates literally to big meat ball! It really is an Italian favorite with "Sunday gravy" when the whole family and some friends gather.
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Cranberry Salad II

Reviewed: Jun. 8, 2013
Been making this salad for more years than I care to admit and always receive raves ... don't only make it for holidays, I often make it to use as a dessert, believe it or not, and it's great with a dollop of vanilla pudding on top. Also, I prefer using apples rather than celery, tho I love crunch ... it just goes over better with kids.
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Layered Vegetable Salad

Reviewed: Jun. 1, 2013
Seemed similar to a Cobb Salad to me. I altered the recipe to omit the mayonnaise and grated cheese, substituting blue cheese dressing served on the side. Can use other dressings (again, on the side) as well.
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Potato, Egg and Green Bean Salad

Reviewed: Jun. 1, 2013
I agree about not adding the eggs to the salad but I did surround the salad with quartered boiled eggs and it looked lovely, and it is best at room temp so the surrounding eggs can be addd before serving. I also do think it needed some oniony flavor so added spring green onions and that really made the dish pop. Such a pleasant fresh taste of spring in this one, it's definitely a keeper.
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Nancy's Spaghetti Salad

Reviewed: May 3, 2013
Not tried yet but looks mighty good. I might use other pasta instead of spaghetti, perhaps corkscrew type or farfale, or even in a pinch ziti or elbows. Somehow in my mind it might be easier for little people to handle.
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Mom's Italian Potato Salad

Reviewed: May 3, 2013
Yummy ... the picture accompanying the recipe appears to have cherry or grape tomatoes in it, so I added them. This is such a well-rounded side, almost can be a full meal with a few other crisp veggies tossed in as well, i.e., defrosted frozen peas, crisply cooked green beans, even canned kidney beans. I stuck to the recipe, but think I just may make some additions next time I try it.
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Italian Potato Salad

Reviewed: May 3, 2013
Tried this and it is reminiscent of the porato salad I grew up with in my Italian home ... except, mama did not use garlic, she used red onion. I liked this one, but favor the onion.
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Apr. 4, 2013
I followed this recipe completely and was a bit disappointed since I think a lot of flavor was lost in the corned beef from the long cooking ... I don't really know why, it was a bit tasteless to me and I doubt I'd do this again ... I have better success with stove top braising. The veggies were OK, not superior. Also, I did not get a "spice packet" with my corned beef, I never have! Perhaps that is what was missing.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Apr. 4, 2013
My family devoured these mushrooms! They were delicious but I thought a bit too rich and one went a long way for me, tho I loved them and will make them again for sure, especially for my book clubs spring potluck ... I think they are as good cold as hot or warm (I saved one for my lunch the day after easter to test it chilled and it was soooo good.)
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