SlapoutGirl Recipe Reviews (Pg. 1) - (188219412)

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Meaty Spaghetti Sauce

Reviewed: Oct. 3, 2013
Made this last week with a few adjustments for items we did not have on hand: left out ground sausage and pepperoni and used a total of 2.5 lbs 90/10 ground beef. Left out the tomato sauce and tomato paste, and used one 28-ounce can crushed tomatos. Left out the canned mushrooms and red peppers because we also didn't have those. Used 1-tablespoon honey instead of sugar just because. Not mentioned in the recipe, but I salt and peppered the meat and raw veggies after I added them to the pot. Did not use bouillon cubes because I didn't have them, but I used 4t. beef Better than Bouillon and 1-cup of water. I used everything else the recipe called for. Cooked 1 hr 45 minutes with lid on, then removed the lid and cooked another 30-45 minutes to intensify the flavor. Adjusted with salt and fresh ground black pepper in the end, and possibly the best meat sauce I have ever made and eaten. I usually make Mama DiSpirito meatballs with tomato sauce, but this was every bit as good as the giant Italian meatballs. Fabulous, and I highly recommend!
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Fresh Southern Peach Cobbler

Reviewed: Jul. 5, 2013
Delicious! Perfect blend of tartness and sweetness from the fresh fruit and topping. I used peaches that had bruised (we dropped them on the floor!) so there was a lot of juice by the time I peeled and sliced them, so I added an extra teaspoon of corn starch to the peaches (we made the 8-serving size). And I love that the dough is not the kind that bakes and gets absorbed into the fruit and juice so that it's almost like cooked dough and peaches rather than peach cobbler. This has the peaches, the delicious tart and sweet peach juices spiced with the perfect blend of cinnamon and nutmeg, and thickened by the cornstarch, and the delicious crust cooked with a crispy, cinnamon-sugar shell on the top. So good! Oh, because I made the 8-serving size, I felt it needed extra cooking time, so I cooked it an extra 15-20 minutes.
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