ROBERT BARNETT Recipe Reviews (Pg. 1) - Allrecipes.com (1342641)

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ROBERT BARNETT

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Skillet Beef and Macaroni

Reviewed: Feb. 16, 2009
So-So
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Vegetable and Feta Latkes

Reviewed: Feb. 16, 2009
Even with modifications these were tasteless. Didn't even taste like potato.
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Brown Sugar Meatloaf

Reviewed: Feb. 15, 2009
You need to understand that I hate meatloaf. The only reason I made this was because of friend of mine who had been eating mush for the last two weeks asked for meatloaf when I asked her over for dinner. THIS MEATLOAF IS AWESOME!!!!! I love it. So simple, so good!
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Swiss Chicken Casserole II

Reviewed: Feb. 13, 2009
This is a fantastic recipe. However I did make a couple of changes. First I cubed the chicken in to 1/2-inch cubes (boneless skinless chicken breast). I also added 1 cup of water to the stuffing, I don't like hard crunchy bread on the top of things, I used chicken stove top. Finally, I put on 1/2 cup of shredded jack cheese and then swiss. The stronger flavored jack with the swiss made for a wonderful flavor. Finally I add 1/4 cup of chicken stock to the broth as I wanted this a little more moist.
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Terry's Texas Pinto Beans

Reviewed: Jan. 22, 2009
Some of the best beans I have had in a long time.
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Ground Turkey Casserole

Reviewed: Jul. 31, 2007
Simple, but good. I added 1/4 cup minced parsley and 1 bunch minced green onion to the hamburger mixture. Next time I would also add some green peas. I would also reduce the cheddar cheese to 1 cup and don't use sharp, ick.
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Round Steak and Gravy I

Reviewed: Jul. 29, 2007
This is awesome. I did however, make a few changes. One after browning the meat I browned some sliced mushrooms (one package of the fresh sliced ones). I diced my onions and cooked them with the mushrooms, cooking until all of the moisture was gone. I baked the meat with the sauce and mushrooms and onions tightly covered for 1-1/2 hours without the stuffing. I wanted to make sure the meat was very tender. I then added 1/2 cup more water and then topped it with the stuffing, covered and baked for another hour. This made for very tender beef, a nice amount of sauce with the stuffing it was awesome. Next time I would also add 1 cup of frozen petite green peas when I add the 1/2 cup extra water to the meat and then top with the stuffing.
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