Joey Joan Recipe Reviews (Pg. 1) - Allrecipes.com (19563364)

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Joey Joan

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Ground Beef Mexican Style

Reviewed: Dec. 22, 2014
I loved the idea of this recipe. I added cumin powder, chili powder, ancho chili powder, salt and pepper to the meat. I followed the recipe after that except I didn't add the pasta to the mixture. I plated the the pasta first and then added the meat mixture. I topped this with diced tomato, diced avocado, and salsa verade sauce. It was ready in less then an hour and my entire family enjoyed dinner.
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Homemade Enchilada Sauce

Reviewed: Oct. 3, 2014
I tried this one night with dinner. The next day I cooked down a bushel of tomatoes and made enough to freeze 4 quarts for future use. I substituted corn starch for the flour so my daughter in law can have it to.
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Photo by Joey Joan

Souvlaki

Reviewed: Jul. 24, 2014
YUMMY! we enjoyed this very much. I had extra and froze them for another day only to pull them out the very next day, they were that good we couldn't wait.
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Photo by Joey Joan

Chef John's Ricotta Meatballs

Reviewed: Jul. 8, 2014
I make a banging red sauce and these meat balls are very much worthy of said sauce. I baked rather then pan fry. I roasted my spaghetti squash on the same baking sheet as the meatballs. Both were done in the same cooking time on 400 degrees, on the center rack. I use parchment paper on my baking sheet, no stick no fuss no muss. When the squash was tender the balls were cooked through. I turned the balls once during cooking. I didn't cook the onion and garlic before hand, I was being a lazy cook and just chopped them fine and added to the meat mixture, along with fresh dried basil, and sage, as well as fennel seed. Because we prefer larger meatballs I made mine just a bit bigger then golf balls. I got 10 meat balls, just perfect for us. My sauce and this meat ball recipe were meant to be together and I know have a killer use every time meat ball recipe. Thanks for sharing.
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Photo by Joey Joan

Campanelle with Cabbage and Oven-Roasted Pork Ribs

Reviewed: Jun. 22, 2014
A nice change of pace. I cooked my ribs on the grill in a lipped baking sheet covered in foil for 3 hours at a low low temp, then added the wine and cooked another hour covered. The ribs feel right off the bone. I liked the color the purple cabbage added to the dish. This would be a great way to us up leftover ribs after a BBQ.
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Photo by Joey Joan

Spaghetti with Broccoli Florets and Traditional Sauce

Reviewed: Jun. 19, 2014
We really enjoyed this.I cooked my broccoli a little longer because I like very tender broccoli.
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Photo by Joey Joan

Field Grade Spaghetti Sauce

Reviewed: May 30, 2014
I totally liked this and hubby is warming up to it. He said it was really good cold for lunch today. I made a few changes. I used ground sweet Italian sausage as my meat. I just knew it would mix well with the secret ingredient. I also added a pinch of sugar as I do to all tomato sauces. It helps lower the acid and removes the after taste some tomato sauces have. I followed the recipe as written from that point. Did a taste test with my family and then made the rest of my changes, I had a tomato needing to be used and I like a more rustic sauce so I cut it up and threw it in the pot, while that simmered a little longer I removed the stem and vain in the spinach I picked a week ago and really needed using up. I threw that in the pot and called it dinner. My picture is of the sauce before I added the spinach. Delicious with and without the spinach. This recipe is going in my winter round up of comfort foods.
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Photo by Joey Joan

Avocado Aioli

Reviewed: Apr. 21, 2014
I love Aioli and serve it often with pork roasts as well as beef roast and prime rib. A nice change up from horseradish. Using Avocado instead of mayonnaise is wonderful on so many levels. I am a basil lover as well as garlic so whoever thought to put the two together in this Aioli is a genius.
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Photo by Joey Joan

Stuffed Grape Leaves (Dolmades)

Reviewed: Apr. 8, 2014
I really enjoyed making this as well as eating it. I used Johnsonville all natural ground sausage instead of the lamb. The flavor of the sausage is very nice mix with the grape leaves,mint and onion flavors. I will be doing this again. So amazingly filling and I loved the crunchiness of the pine nuts. Very nice thanks for posting.
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Photo by Joey Joan

Amazing Muffin Cups

Reviewed: Apr. 7, 2014
This was the main dish for our Sunday brunch I never said the name of the recipe only that it was from Johnsonville and that I had used their breakfast sausage. Every single person at the brunch took a bite or 2 and then looked up and said " Joan these are amazing ". I used fresh potatoes and only needed 2 cups, I also didn't need 12 links I used 9 links and had more than enough meat. The other links didn't go to waste I just added them to the platter of links I had on the table and they were gone in minutes with many compliments to the chef and Johnsonville. I also only used 1/2 the cheese and I added 2 eggs, and as my guest said they were AMAZING.
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Photo by Joey Joan

Pork Carnitas with Cilantro Tomatillo Sauce

Reviewed: Mar. 14, 2014
We really liked this, I left the heat out because my mom can't eat heat. Easy to put together even easier to eat. It took the better part of an hour after the first 30 minutes to cook the liquid down. Well worth the wait. I gave myself 2 hours to prepare this recipe and it worked out just great.
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Photo by Joey Joan

Sweet and Spicy Salmon with Grapefruit Salsa

Reviewed: Mar. 12, 2014
I stepped out of my comfort zone to make this recipe. I eat no fish sea or fresh water. I tried a small bite or two and loved the taste, just not the texture. So if you like fish fresh or seafood you will LOVE this recipe. I used blood oranges in place of grapefruit in the salsa and we liked the results very much.
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Chicken Hash

Reviewed: Mar. 10, 2014
A nice recipe. I used fresh potatoes, and because I had some to use up and too me that is what hash is for I added black beans and spinach to the mix. Now I have nice go to recipe for left over chicken and potatoes. Thanks for posting.
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Photo by Joey Joan

Bobbie's Spaghetti Sauce

Reviewed: Mar. 6, 2014
Very rich and hearty meat sauce. I cut back to 2 TBS of the vinegar just to be safe next time I will up the amount.
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Photo by Joey Joan

Tomato-Lime Chicken

Reviewed: Mar. 1, 2014
Nice recipe, easy and quick to prepare pretty to look at and a very nice flavor. I will make this again I am sure.
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Photo by Joey Joan

Golabki (Stuffed Cabbage Rolls)

Reviewed: Mar. 1, 2014
We liked them. I used homemade tomato soup another recipe I found on this site. We are Polish and make this dish differently and when my sister in law found out there was soup in the mix she wouldn't touch it. Her loss because the homemade soup was an added bonus to a dish we already like. Very nice flavor. I also added a little seasoning to my meat mix.All in all a very nice dish to serve for dinner.
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Photo by Joey Joan

Mild-Mannered Chili

Reviewed: Feb. 27, 2014
This recipe exactly what it says Mild Mannered. I did my chili on the stove top and omitted the tomato paste and added onions. Mom ate it as is and loved it. Hubby and I like heat so we heated ours up after cooking. Next time I will put sweet bell pepper in the mix and serve it over rice.
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Photo by Joey Joan

Better-Than-Grilled Cheese Tomato Soup

Reviewed: Feb. 24, 2014
I omitted the pepper flakes because mom can't do even a little heat. Everyone that tasted it or looked at it while I was cooking it thought I was making red sauce. If you don't add the cream or use an immersion blender it does make an excellent sauce. Once you add the cream and blend it you have soup. I liked the soup it was very easy to make has good flavor and I will make it again.
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Photo by Joey Joan

Unstuffed Tomatoes

Reviewed: Feb. 21, 2014
I like this recipe all except how soggy the bread gets after adding the tomatoes. I think I will try this again adding curry powder to the spices and not cooking the tomatoes.
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Photo by Joey Joan

Pasta with Spinach and Chickpeas

Reviewed: Feb. 21, 2014
This is now in my menu routine. I used wine instead of oil or pasta water. We Loved Loved it
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