Alan Leonetti's

93out of93

Reviews

Traditional Style Swiss Steak

(2 people found this helpful) Posted by Peg  

I think you meant the steaks should be 1/4 inch thick & not 4 inches thick.... My partner & I were looking for a Swiss Steak recipe that used tomato sauce rather than a brown gravy & we decided to make yours. WOW, are we glad that we did. If we... — Alan Leonetti May 10, 2009

Recipe #12837

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Seafood Coquille St. Jacques

Posted by Gingerbee  

I'm not rating this recipe, because it may be tasty; however, if you go to the dictionary website: "www.thefreedictionary.com/coquille" and then go half way down the page and click on the sound speaker, you'll find that it is pronounced... — Alan Leonetti Apr 18, 2009

Recipe #50223

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Easter Ham

(1 person found this helpful) Posted by Cap'n Ron  

This is almost exactly how I make my ham, so I know it's very good. I too hate the spiral sliced hams. I prefer my ham cut in thick chunky pieces that are real juicy. The thin sliced spiral ham tastes more like a breakfast ham. AlanLeonetti@q.com — Alan Leonetti Feb 7, 2009

Recipe #354355

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Philly Cheese Steak Sandwich As It Should Be Made... Authentic!

Posted by Babychops  

We have a lot in common. I had Quarter Horses all my life & also showed Fawn Great Danes... I'm not giving this a bad rating, because it probably tastes wonderful; however, it is not "authentic". You should use olive oil & not butter. Cheeze Whiz... — Alan Leonetti Feb 3, 2009

Recipe #353608

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kasha varnishkes

(1 person found this helpful) Posted by chia  

It's a good thing I checked to see if this recipe was posted before I posted it. This has been one of my favorites all my life (66 years). If you have never tried kasha & bowties (varnishkes), you don't know what you're missing... And by the way,... — Alan Leonetti Feb 1, 2009

Recipe #48651

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Philly Cheesesteak (The Way I Remember It)

Posted by SarikaKisSzentem  

The true Philly Cheesesteaks are made with Olive Oil & Provalone Cheese. Some people now use Cheesewiz, but originally Provalone was & still is used. AlanLeonetti@q.com — Alan Leonetti Jan 22, 2009

Recipe #351135

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Authentic Jewish Yiddish Chicken Soup

Posted by petlover  

This may be a good tasting soup, but it is NO WAY an "authentic Jewish Chicken Soup". My maternal grandmother was Jewish & I have posted her Chicken Soup (((Jewish Penicillin))) that is as authentic as they come. The minute you discard the skin you have ruined the... — Alan Leonetti Dec 31, 2008

Recipe #345626

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Charley's Crab Gazpacho

Posted by PookeyLumLum  

Where's the crab??????? — Alan Leonetti Dec 30, 2008

Recipe #261341

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Chicken Parmesan Hoagie Sandwich

Posted by PookeyLumLum  

You should have just called this a Chicken Parmesan Sandwich without the word hoagie in it, because it is not in any way, shape, or form a hoagie. — Alan Leonetti Dec 27, 2008

Recipe #275442

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Chinese Ribs

Posted by RecipeNut  

Lotrfan, Ketchup was brought to this Country from CHINA. Just look it up. I would, however, add sesame oil to this recipe. — Alan Leonetti Dec 25, 2008

Recipe #14033

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Cornbread Dressing

Posted by Stepford Mom  

This is a very good recipe; however, the sage and poultry seasoning is far too overpowering and too much. It kills the taste of the cornbread. Reduce it to 1 tablespoon of either sage or poultry seasoning, and also add 1 tablespoon of sugar or... — Alan Leonetti Dec 25, 2008

Recipe #342972

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Chicken Parmigiana Sandwich

Posted by ceceusmc  

I have made a recipe just like this one many times and it is a delicious sandwich. Alan Leonetti — Alan Leonetti Dec 12, 2008

Recipe #343193

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Individual Beef Wellington W/ Mushroom Pate

Posted by deinemuse  

True Beef Wellington should have either a goose liver pate or a chicken liver pate between the tenderloin and the puff pastry. I like to make it with the whole tenderloin and then the thick slices are a nice presentation, rather than individual... — Alan Leonetti Dec 10, 2008

Recipe #342833

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Home Fried Potatoes

(1 person found this helpful) Posted by Isle24  

I am surprised that nobody has ever posted this exact recipe until now. I've been eating potatoes made this way for all 66 years of my life & they are FANTASTIC! Slice up some onions & saute them with the sliced potatoes & you'll have the... — Alan Leonetti Dec 3, 2008

Recipe #341217

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Crab Imperial

Posted by Debaylady  

I tried your recipe in order to compare with mine #79002 and I like my recipe MUCH better. AlanLeonetti@q.com — Alan Leonetti Nov 28, 2008

Recipe #339902

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Doing "the Mashed Potato" Balls

Posted by Bergy  

I have not tried this yet, but I surely will, just because you remembered Dee Dee Sharp. I was an usher at her wedding, the only white person in her wedding party. Her real name was Dione LaRue & she married Kenny Gamble. Alan Leonetti — Alan Leonetti Oct 28, 2008

Recipe #116447

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Sauteed Sweetbreads (Lamb or Veal)

Posted by Bergy  

Sweetbreads can be found frozen in specialty stores. I recently purchased 1.5 pounds at $2.99 per pound, which is cheap. Also, it is not the pancreas. Sweetbreads are the thymus gland in the neck. — Alan Leonetti Oct 27, 2008

Recipe #14392

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Extra Cheesy Grilled Cheese

Posted by mailbelle  

Although I have not made it this way yet, I certainly will, because I can tell in advance this would taste wonderful. Thanks for the idea. Alan Leonetti — Alan Leonetti Oct 14, 2008

Recipe #330532

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Chunky Guacamole

Posted by 3 Zesty Lemons  

Everyone can trust me when I say that this is a wonderful guacamole, because it's exactly like mine with one exception. I also add some cumin. Alan Leonetti — Alan Leonetti Oct 5, 2008

Recipe #328879

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The Best Baked Potatoes

(1 person found this helpful) Posted by TXOLDHAM  

Although I consider myself a great cook, I have never been able to get my baked potatoes like the restaurant makes them. Mine always came out with soft skins. This recipe is GREAT! They came out perfect last night. Thanks for posting it... Alan... — Alan Leonetti Jun 3, 2008

Recipe #173742

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