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Grandma Maggio's Spaghetti Sauce

Reviewed: Mar. 3, 2014
So very good, and so easy with a fresh homemade flavor. Used 1/4 cup sugar, a Syrah, and my own meatballs served over veggie penne. It makes a ton, so be prepared for multiple lunches or dinners from the one batch.
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Herb Roasted Pork Loin and Potatoes

Reviewed: Dec. 11, 2012
Wow, this was great. Almost followed the recipe exactly. My changes: 1. Didn't measure spices, simply used "enough". Added Cumin to the rub and the veggies (because I like it on pork). 2. Cooked the entire thing in a cast iron skillet, browning the roast first with a little bacon grease, then putting 2 slices of onion under each end to keep it off the bottom of the skillet. 3. 20 minutes in a 350 oven, then added potatoes and carrots that had been microwaved in water for 10 minutes. 4. Roast took an additional 65 minutes to get up to 150, at which point I took it out to rest for 10 minutes, putting potatoes and carrots back in the oven. 5. Made a simple roux out of bacon drippings and flour, then added chicken stock, seasonings from roast, a little Chipolte powder, Worchestershire Sauce, Dijon mustard and a little lemon juice to make a mustard-y gravy. Everyone raved. The cast iron particularly worked well on the vegetables, making them beautifuly carmelized.
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Coq au Vin alla Italiana

Reviewed: Dec. 1, 2011
After reading thru many of the reviews (didn't quite have the stamina for all 160+) here was my take. 1/2 the meat, everything else the same. 2 Italian (Tuscan)links cut in half long-ways, then into slices browned in about 3 tbsp EVOO and removed from pot. 3 BSCB pounded to an even thickness, cut in half and shaken in a bag with flour, poultry seasoning s&p and browned in the EVOO & sausage drippings, then removed and covered. Add garlic and 1.5 cups wine (Cab Sauv), 1/4 cup chicken stock and cook 2 minutes while scraping up the browned bits from the pan. Add tomatoes (diced Italian), onion, carrots, mushrooms and Thyme (more traditional for Coq au Vin than Rosemary). Returned Sausage ONLY to pot, covered and simmered for 40 minutes. S&P to taste. Add chicken back to pot (with any drippings) and simmer for additional 30 minutes. Added a quick slurry of the remaining flour and water. Served with mashed potatoes and good French Bread. Reviews ranged from good to excellent, with an avg. rating of 4 stars. Your mileage may vary.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 29, 2011
Wow! This was all around an excellent stuffing. I used sourdough bread and Jimmy Dean sage breakfast sausage, a Granny Smith apple, and no liver. Baked in it's own cassarole for 1 hour (after adding closer to 2 cups stock). Excellent!
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Wazzu Tailgate Chili

Reviewed: Dec. 5, 2010
This is really GREAT chili, but be warned, it is hot. I didn't use beer, instead substituted 1 can beef broth, otherwise I followed the recipe excactly. Didn't refrigerate overnight - we ate it the same afternoon (after about 4 hours in a 200 degree oven). Can't wait to taste the leftovers tomorrow.
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Unstuffed Cabbage

Reviewed: Nov. 10, 2010
This was really good, but like others, I made a few changes. 1. Minced Garlic, salt, pepper, a little cumin and a little oregano in with 1 pound lean ground beef and onion 2. Instead of Tomato Soup, used 1/2 (leftover) jar of Pasta Sauce, a can of fire roasted diced tomatoes, and a couple of tbsp of left-over tomato paste. 3. Used regular (Jasmine) rice. 4. 1.75 cups of Beef Stock instead of water. 5. steamed cabbage prior 6. mixed all together in a large bowl, added fresh ground pepper and a dash of salt, then placed in greased 3qt. casserole. 7. Covered & baked 50 minutes at 350, topped with cheddar and baked an additional 10 minutes. You can really add just about any spices you prefer to this and still have this come out tasty. Excellent base recipe.
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