Pam Smith Recipe Reviews (Pg. 1) - Allrecipes.com (1538406)

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Turkey-Stuffed Peppers

Reviewed: Apr. 28, 2012
Good basic recipe with a few changes. After cooling the boiled peppers, line them with shredded parmesian. I made the 'stuffing' with 1lb ground turkey breast, 2 onions, 6 cloves garlic, fresh chopped mushrooms. Make the sauce as in recipe and add a little half n half while boiling. Add the turkey mixture to the sauce with cheese (to taste) and sun dried tomatoes. Sprinkle w/panko, cover and bake for 30 mins. Remove cover and broil for 5 mins.
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Turkey-Stuffed Peppers

Reviewed: Apr. 28, 2012
Good basic recipe with a few changes. After cooling the boiled peppers, line them with shredded parmesian. I made the 'stuffing' with 1lb ground turkey breast, 2 onions, 6 cloves garlic, fresh chopped mushrooms. Make the sauce as in recipe and add a little half n half while boiling. Add the turkey mixture to the sauce with cheese (to taste) and sun dried tomatoes. Sprinkle w/panko, cover and bake for 30 mins. Remove cover and broil for 5 mins.
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1 user found this review helpful

Creamy Macaroni and Cheese

Reviewed: Dec. 24, 2006
Loved this recipe!! I did add a couple of teaspoons of hot sauce for a little kick and used dry mustard instead of the Dijon. Very creamy - great Christmas Eve side served with a honey baked ham for a large family. I did increase the recipe to accommodate 15 servings which fits nicely into a 13" x 9" cassarole for table service. Thanks very much for this awesome recipe!
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jun. 21, 2006
Possibly the best meatloaf I've ever made. I varied the meat by using eqaul parts ground beef/veal/sausage and used 1 cup (instead of 3/4 cup) of ritz cracker crumbs (because I had no saltines) to soak up more liquid. A tad more ginger and less brown sugar would be my only other changes. the first meatloaf I've made that was perfect for slicing the next day - meatloaf sandwiches - yummy!
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Parmesan Spinach Balls

Reviewed: May 25, 2006
Even picky eaters love this recipe. I've used this as a family gathering staple for years. Also freezes well - make extra and freeze on a cookie sheet, toss into a freezer bag and you'll have them on hand - no fuss, no muss.
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Turkey Brine

Reviewed: Dec. 27, 2005
Best turkey ever - followed by an olive oil/herb baste every 30 mins. Definitely a keeper!!
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7 users found this review helpful

 
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