Jesskpatt Recipe Reviews (Pg. 1) - (19559291)

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Baked Spaghetti

Reviewed: Jan. 19, 2012
This was delicious! I did add an additional small can of sauce and about 1 cup of chopped onions, and I now think that is a MUST-- I could actually have added a bit more sauce. I subbed Ricotta for the cottage cheese, and italian seasoning, garlic powder, and regular salt for the seasoned salt. Here is some advice-- use a little MORE than half of the sauce for the bottom layer, or even put a tad on the bottom of the pan first. I found that the bottom layer of spaghetti sort of stuck together and became sort of dry. Maybe even toss the bottom layer with a bit of sauce after it's tossed with the egg mixture. Either way, this was a wonderful base recipe and can be modified to your personal preferences. Next time, I'll be adding bell peppers and mushrooms. Thanks Louise! This is definitely going to be a recipe I use again.
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Baked BBQ Fried Chicken

Reviewed: Dec. 13, 2011
I modified the batter by eliminating the chopped garlic and mesquite seasoning. I replaced that with a mixture of Chef Paul Prudhomme's magic bbq seasoning, onion powder and garlic powder. I also cut the entire recipe in half and used about 1/3 of the salt. It was very tasty, however, I'm thinking the oven temp may have needed to be higher and cook for less time- the batter got a little mushy when left in the oven for 15 minutes. They tasted great, but the ones I left naked were even better! Great base recipe, and I will be experimenting with a few different sauce ideas. I served this with roasted garlic mashed potatoes, fresh string beans, and buttermilk biscuits.
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