samlawali Recipe Reviews (Pg. 1) - Allrecipes.com (19860551)

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Meatball Nirvana

Reviewed: Feb. 19, 2013
Used this recipe as my base. Modifications I made are: used 1/2 lean beef and 1/2 ground pork, deleted sea salt and garlic salt (but used garlic and onion powder) and used a mix of fresh grated parmesan and romano cheeses. I baked at 350 degrees for about 40 minutes in a baking dish of my homemade spaghetti sauce.
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Baked Spaghetti

Reviewed: Feb. 19, 2013
Lots of raves when I made this for a dinner party this weekend. Made a few edits: no meat, added sauteed bell peppers and mushrooms, replaced seasoned salt with italian seasonings, garlic and onion powder, and a small amount of crushed red pepper, added fresh grated romano with the parmesan cheese and split the mozzarella cheese with italian blend cheese. Also replaced cottage cheese with ricotta. Base was great to work with and will definitely make again. Thanks!
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Baked Spaghetti (meatless)

Reviewed: Feb. 19, 2013
Lots of raves when I made this for a dinner party this weekend. Made a few edits: no meat, added sauteed bell peppers and mushrooms, replaced seasoned salt with italian seasonings, garlic and onion powder, and a small amount of crushed red pepper, added fresh grated romano with the parmesan cheese and split the mozzarella cheese with italian blend cheese. Also replaced cottage cheese with ricotta. Base was great to work with and will definitely make again. Thanks!
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Stuffed Breakfast Braid

Reviewed: Feb. 19, 2013
I like it 'cause its easy and yummy for those who love breakfast food, but bored by the normal eggs and sausage dish. You can ramp it up with veggies or different cheeses, different spices.
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Savory Crescent Chicken

Reviewed: Mar. 4, 2013
I took your base and updated with my own topppings. First batch was chicken, spinach, ricotta and mozzarella. Second batch was chorizo, eggs, spinach and pepper jack cheese.
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Peanut Butter Bars I

Reviewed: Mar. 11, 2013
These are SHUT THE FRONT DOOR good! My BF loves peanut butter and I decided to surprise him with these little cuties for dessert yesterday. He said they were little bites of heaven. Based on the suggestions I: used 1.5 sticks of butter, melted the cup of PB with the butter, refridgerated the crust for about 20-30 minutes before pouring in chocolate mixture, let pan cool in fridge for 45 minutes before cutting into bite size pieces and then cooled another 30 minutes before serving. What I meant to do, and didn't, was use the parchment paper; some of my crust broke (minor pieces) and think using the parchment will help next time. When I cut into the chocolate, I did have a little breakage but once I used a firm smooth cut with a super sharp knife it went fine. Will be using this recipe at many gatherings to come. Thank you Nancy!
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