Rick Recipe Reviews (Pg. 1) - Allrecipes.com (187725500)

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High Temperature Eye-of-Round Roast

Reviewed: Nov. 20, 2014
This is the 4th time I made this eye roast this way. Again it came out tender like a fillet minion. It was so tender and juicy. I did a 4 lb roast sprinkled it with fresh ground pepper, garlic powder, onion powder, seasoned salt. If anyone gets a tough roast then it is time for you to replace your oven because it is the oven not the recipe. I have a new oven and it holds the heat so the meat was juicy and tender. I also suggest that you use a 3.5 or larger cut of eye round anything smaller will be tough. I saved the leftovers and cut it on my slicer real thin for roast beef sandwiches with provolone cheese and long Italian hot peppers on real crispy Italian rolls two days later and everyone loved it "super tender"!!!
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Stuffed Peppers Italian Style

Reviewed: Aug. 31, 2014
For peppers we use Italian, Green and Red Bell from the garden. I have been eating these peppers since I was 6 years old. My Grandmother was Italian from Italy. My mother made them and now I make them. Recipe is basically the same only for olives we use oil cured Italian olives. We also add Capers,grated locatelli pecorino romano and sharp Provolone cheese to the mixture. Some of the peppers we add chopped Pepperoni to. We never bake them. We cut the stem off in a small round circle remove all seeds then stuff the pepper whole then use a piece of the loaf of bread tucked into the pepper after stuffing to help hold the stuffing in. We then brown them on all sides and the bottom in olive oil. After browning we add chopped Garlic to the olive oil until browned then Oregano, Red Chianti then add our tomato or pizza sauce and cover with a lid until done spooning the sauce on top about every 10 minutes. Then we remove from the pan put in a baking dish and add provolone and Mozzarella cheese on top and put under the broiler until cheese is browned. Never any leftovers in our house.
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Seasoned Cornish Hens

Reviewed: Dec. 24, 2013
This was great! The only change I made was to add some fresh ginger.
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Homemade Mac and Cheese

Reviewed: Dec. 12, 2013
It is a great receipe, I doubled everything. I did add the dry mustard as my mother always did. I had lite creme left over so I added that and some sour cream to the milk to make the 6 cups. I added the macaroni to the pan but only used about 4 1/2 cups of the cheese milk mixture. It would have been way too much so I froze the rest for next week.
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Chef John's Roast Turkey and Gravy

Reviewed: Dec. 9, 2013
I will never use any other receipe. This turkey was the best turkey I ever had. sooooo moist! I made the stuffing seperate.
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Celery Stuffing

Reviewed: Dec. 9, 2013
Great, just like mom's!!
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Baked Penne with Italian Sausage

Reviewed: Dec. 9, 2013
This wa another great dish and way better than the worlds most famous lasagna. I used red wine instead of white because I had an open bottle from last night. I also added two cloves of garlic and mushrooms because I had them and we love sausage and mushroom pizza.
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Cajun Crabmeat Au Gratin

Reviewed: Dec. 9, 2013
Fantastic! I changed nothing. My wife and I enjoyed this just as much as crab imperial.
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Balsamic Roasted Pork Loin

Reviewed: Nov. 15, 2013
This was really fantastic. The pork was so moist, tender and juicy I will make this again. I used a 4lb pork loin because that is what I had on hand. The only change I made was to cut slits in the meat and add two garlic cloves that I cut up. I love Balsamic vinegar so this was a no brainer. I was surprised I added extra Balsamic vinegar and it was great. I made a gravy from the drippings.
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Country-Style Steak

Reviewed: Nov. 11, 2013
Great recipe, my wife and I really enjoyed this. I think next time I will only cook it for 1hr 30 min. it came out a little dry but very tender still very good. I added a bed of onions to the bottom of the roasting dish and put the meat on top.
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World's Best Lasagna

Reviewed: Oct. 13, 2013
It wasn't bad but not the best I have had. My mother was Italian and never added sugar. She would grate carrots for the sweetness and saute them with the sausage, garlic, fresh basil and add some red wine. Also we always called it gravy and never added tomato sauce (this sauce was too thick for me) She would make meatballs and add them to the simmering hot and sweet italian sausage and a piece of pork. For the cheese she used 32 oz of riccotta instead of 16 , sharp Provolene, 16 oz. instead of 8 oz. mozzarella, asiago and pecorino romono instead of that other cheese. Also we always had three layers of the noodles instead of the two using 18 noodles instead of 12. It all boils down to what you like and grew up with. I like chocolate ice cream others like strawberry!
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Wiener Schnitzel

Reviewed: Sep. 27, 2013
Great recipe. When I was stationed in Germany I would eat this on a roll a few times a week. What they used was pork tenderloin pounded thin, floured, dipped into egg then breadcrumbs. The they would deep fry it and serve it on a roll with German mustard (seinf) and pomfrites. I made mine this way and it was excellent but I couldn't get the real German mustard so I used Dijon. And I washed it down with a German October fest beer from Germany.
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Salisbury Steak

Reviewed: May 23, 2013
Fantastic!! I only added mushrooms and 1/2 pk lipton onion soup.
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Best Ziti Ever

Reviewed: Oct. 11, 2012
After all my mother was Italian and it is a no no to use jar sauce. You can but the real italian resturants don't and is worth the extra effort to make your own! This was fantastic. I made my own gravy (sauce) from scratch with olive oil,garlic, fresh basil,ground black pepper, little fresh oregano, fresh basil from the garden, 1/4 cup red wine (chianti) crushed tomatoes. locatelli cheese and tomatoe paste (I don't like jar sauce)then I followed all the instructions except I used half pound of semolina ziti and a half pound of whole wheat penne cooked ala dente (9 minutes). I also used 1 full pound of ricotta, plus sharp provolene, grated romano, locotelli and 1lb mozzarella and cooked 1 hour at 350. My sausauge was real italian with fennel. and on the top more 4 cheese and a lot of fresh basil fron the garden. Turned out fantastic! We always serve this with a mixture of olive oil, balsamic vinegar, oregano, fresh garlic & garlic powder. a little hot pepper, salt , fresh ground pepper and fresh tomatoes cut in quaters and fresh italian bread for dipping in the oil mixture. Served with red wine we like Chianti.
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