Redbeard Recipe Reviews (Pg. 1) - Allrecipes.com (19802593)

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World's Best Pasta Sauce!

Reviewed: Jan. 25, 2013
I have to admit this is a very, very good meat sauce. With the exception of adding fennel (store was out or didn't carry it) I followed the recipe until the end of the cooking time. BTW I worked and was taught at a very large Italian restaurant in Massachusetts so I think I have a decent tongue. When all was done I tasted it. Good...very good, yet with no uniqueness or direction. I added a bit of salt and that helped, but it took a half cup of cabernet to really make the other flavors pop out. Five minutes extra uncovered with some stirring to mix it in. Served over spaghetti with a Zinfandel on the side made a great meal. We all have different tastes and this sauce could have turned in a different direction by using a 1/4 cup of bourbon instead of the wine. I like the addition of the mild or sweet sausage and I suppose one could spend a lifetime trying all the varieties of those in your sauce. Ah...What a pleasure it will be.
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Moms Shrimp Dip

Reviewed: Oct. 13, 2012
This is a firm dip so take it out a half hour early and give a stir before serving. Ritz or another firm cracker works fine or spread it on cocktail breads
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4 users found this review helpful

Military S.O.S. Feasty Style

Reviewed: Aug. 4, 2012
What really sets this one apart is the maple flavored sausage. Don't recall the line cooks in the service having that, lol, but I could be wrong. Add some cracked black pepper and salt to your taste. The extra lean beef means that there is less shrinkage yet I used 1 1/4 or so of 80/20 and did not drain it. Yum
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4 users found this review helpful

Military S.O.S. Feasty Style

Reviewed: Aug. 4, 2012
What really sets this one apart is the maple flavored sausage. Don't recall the line cooks in the service having that, lol, but I could be wrong. Add some cracked black pepper and salt to your taste. The extra lean beef means that there is less shrinkage yet I used 1 1/4 or so of 80/20 and did not drain it. Yum
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6 users found this review helpful

Easy Turkey Curry

Reviewed: Aug. 4, 2012
Be happily warned that this is not calorie free or one of those "lite" meals. So, in order to in some small way make myself feel good about making this, I added a can of peas. Strip down the turkey or store bought turkey breast right after the meal or when you bring it home. It is much easier than after it is has been in the fridge overnight.
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0 users found this review helpful

Favorite Banana Bread

Reviewed: Aug. 2, 2012
I have made this adaptation of a recipe at Allrecipes many times and whether I use three large or four small very ripe bananas it works out fine. I am always pleased with the thank you's that I get.
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The Best Parmesan Chicken Bake

Reviewed: Jul. 25, 2012
I was out of Mozzarella so I used some Provolone. Seemed bland to I'd stick with the Mozzarella.
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1 user found this review helpful

Shoyu Chicken

Reviewed: Jul. 11, 2012
This will also work with 4-6 BL/SL breasts yet I think thighs have more flavor. Redbeard
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Dinner Chicken Salad

Reviewed: Jul. 11, 2012
For a hot summer night
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Maple Baked Pork Loin Roast

Reviewed: Apr. 8, 2012
Pork roasts have always seemed a bit dry, but not in this case. The best tasting and juiciest I have ever had and I didn't even broil it at the end. This may be the only way I cook a pork roast from now on. I am going to experiment with a well marbled beef roast using the same tenting system and various marinades.
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2 users found this review helpful

Best Ever Banana Bread

Reviewed: Mar. 23, 2012
This is in the top five banana bread recipes I have tried over the years. It captures all the elements you look for and provides the platform for easy substitutions. If you don't have buttermilk, use yogurt. If you want, decrease the white sugar a half cup and add the same amount of brown. Add some vanilla. I wondered about that, but the original recipe stands on it own. Nuts or no nuts. I put them on top. Just remember not to overcook. Many breads are dry and tasteless because they are cooked too long.
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Tacos in Pasta Shells

Reviewed: Jan. 23, 2012
I had to adjust and use canneloni as my local store was out of the Jumbo sheels. I found the tubed pasta hard to stuff and they came apart easily. The rest of the recipe was great. I'll use Fritos for a better taste the next time. I will also try using a large Wonton wrapper baked in a muffin pan.
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1 user found this review helpful
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Pecan Pie V

Reviewed: Nov. 10, 2011
This one is a keeper. I used pillsbury fresh crust and foiled the edges. I also cooked it at 350dgf for 10 minutes then 300dgf for 55 minutes. If you have a mixer whip some air into the final mixture to help with a lighter texture.
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2 users found this review helpful

 
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