Renatae Recipe Reviews (Pg. 1) - Allrecipes.com (19034947)

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Mama Moe's Scalloped Potatoes

Reviewed: Oct. 4, 2013
It's really tiresome to read "reviews" by people who haven't tried a dish because they think it has too many calories, fat or whatever. The food police need to learn that if they don't like the nutritional values, they are perfectly free to NOT make a recipe, but they have no business giving a recipe they have not even tried a poor rating.
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20 users found this review helpful

Alfredo Beef Sandwiches

Reviewed: Sep. 16, 2012
My husband, son and I really liked this recipe. I was surprised at the flavor, given the ingredients and ease of the recipe. The rolls came out nice and crunchy, but not too dry. Ordinarily, I am not overly fond of jarred/canned alfredo sauce, but this one was a great compliment to the meatballs. I did find I had to cook the meatballs longer than stated in the recipe - they came out raw. Next time I will bake them for 30 minutes instead of 15, and I'll make sure they are on a cookie sheet instead of a baking dish. I generally hate making meatballs, but these came together very nicely, and were flavorful.
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7 users found this review helpful

Fettuccini Alfredo With Sausage

Reviewed: Sep. 3, 2012
This is a wonderful recipe! The flavor is excellent and the sauce comes together easily without clumping or separating. There is no reason to add cornstarch, or make any alterations except for personal taste. The sauce is a great consistency as is. I made this exactly as specified, and it is a new family favorite. I used Locatelli, as called for in the recipe. Thank you so much, ANGCHICK, for introducing me to this wonderfully flavored cheese! This recipe would not be nearly so good with Parmesan, Romano, or similar substitute cheese. Locatelli has a full-bodied flavor the other cheeses lack. I later purchased another brand of pecorino romano, and in side by side taste comparison, while it was good as well, it was not as good as the Locatelli, in my opinion. I would not change a thing about this recipe.
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2 users found this review helpful

Beef on Weck

Reviewed: Aug. 30, 2012
Thanks so much for the method of making "weck" from "no weck!" I surely miss those Weck rolls from Buffalo! Now I don't have to feel deprived!
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3 users found this review helpful

Johnny Marzetti V

Reviewed: Jul. 15, 2012
At our schools in Ohio, this was a staple. I never realized how many people loved this dish until people started reminiscing on facebook about how much they love it. For me, it is like a taste of home. This particular recipe is very close to what I remember, except our school used spaghetti. I always thought they probably just recycled unused spaghetti and slapped american cheese on top, but this recipe is proof that what made it so good was that it wasn't just recycled leftovers. Love being able to have this again! Thanks for a delicious and easy recipe!
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1 user found this review helpful

Croque Monsieur

Reviewed: Jul. 15, 2012
A delectable concoction, I prepared this just as directed. We all love it and I've served it several times. My son usually likes only American cheese, but he doesn't take a pass on this one. I had no trouble with the cheese sauce separating - I just use a large whisk on it. I find the gouda about impossible to grate, so I just cut it into small pieces. Ordinarily, I would think that sourdough would be too strong a flavor, but I use Pepperidge Farm, and, when grilled, it adds just the right, not too "bitey" flavor. This is a treat for the palate any way you slice it. The sauce would be excellent for many uses. Thanks so much for this wonderful recipe!
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2 users found this review helpful

 
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