mikes wife Recipe Reviews (Pg. 1) - Allrecipes.com (19321246)

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Quick Zucchini Chips

Reviewed: Aug. 11, 2014
First time I tried it, it was a burnt mess. As I really wanted to like this recipe, I gave it a second attempt, this time cutting the zucchini thicker (maybe about an 1/8 of an inch). Nope. They weren't burnt (not all the way anyway) but some were a gooey vegetable with burnt parts. Whatever picture is used in this recipe is NOT what you get.
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Natchitoches Meat Pies

Reviewed: Jul. 16, 2013
When my husband says 'We're going to Jazz Fest', the first thing I think of are these delicious little packets of tasty meat and pie crust. So when I found this recipe I was really excited. I made these today (exactly as the recipe says) and I was a litte impressed but I think I'll make a few changes next time. The meat filling is good (even though I had to make my own Cajun seasoning living up here in NJ) but after reading other reviews I think I'll add a little green bell pepper next time. I was able to get 15 pies out of 2 store bought pie crusts but whatever you do, do not fry them. They don't fry well. The seams come apart letting all of the oil seep in and making them almost sickening. Thank goodness I only fried five of them. The other ten are in the oven baking right now.
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Penne with Pancetta and Mushrooms

Reviewed: Oct. 8, 2011
I came across this recipe on September 22. I've made it three times so far....that's how easy it is and that's how good it is. My husband and I eat out quite a bit and at some really good Italian restaurants. This recipe is every bit as good as any of the dishes I've eaten at these restaurants. I accidentally left the grease from the panchetta in the pan the first time I made it so now I stick to that I also add some chopped sun-dried tomatoes to give it a bit of a kick. My mouth is watering just thinking about it again.
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Tasty Green Bean Casserole

Reviewed: Jul. 19, 2011
I have been using this recipe for green bean casserole for a few years now and to this day, we still love it as much as we did the first time I made it. All of the ingredients in this version work so deliciously together it should almost be against the law to make it any other way. It's a 'must have' at every holiday dinner I cook...Christmas, Thanksgiving, Easter, birthdays, anniversary. Everyone loves it. Bravo Andyknepper.
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