Joseph Profile - Allrecipes.com (10199603)

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Joseph


Joseph
 
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Member Since: Sep. 2007
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Recipe Reviews 9 reviews
Best Marinara Sauce Yet
This recipe is awesome!! You will never buy sauce in a jar again. It use to take me all day to make my own sauce and a huge time consuming process. Never again!! Jarred sauce Never Again!!! My partner is extremely picky and prefers jarred and never again. I make this with all organic ingredients. I use fire roasted crushed tomatoes 3 to 4 cloves of garlic and I also throw in about a quarter of a red pepper. Also I highly recommend using fresh herbs. I throw in fresh oregano, basil, sage, thyme and rosemary. You would not believe how much of a huge difference it makes when you use a generous amount of fresh herbs. I do not always have fresh parsley but the other fresh herbs totally makes up for it plus. So much flavor. I use Niagara white wine, which is extremely sweet, and this just takes this sauce over the top with flavor. Everyone that has tried this has raved about it. And it literally takes 20 minutes to make. Don't waste time, money and flavor buying sauce from a jar. And go organic and your body will thank you.

3 users found this review helpful
Reviewed On: Jan. 30, 2014
World's Best Lasagna
Please don't get me wrong on my four stars. I did find this recipe to be very good. I do not understand how people on here can give a recipe 5 stars when you made so many changes to the recipe. That make no sense at all. Also, this is not the best ever, mine is, lol. I made this recipe to the t with a few minor exceptions. I used fresh herbs, basil & oregano. I also allowed the sauce to cook for five hours only because I make sauce from scratch and always cook it long. The longer you cook it the better. Then I let it sit over night in fridge. Another thing I did was using 3/4 mozzarella and 1/4 sharp cheddar on each level. Cheddar gives it such a great flavor. My partner saw me making the gravy and said "Why you going through all that? Your lasagna is better anyway. When I make my lasagna I use a good jarred tomato gravy and just beef, no sausage. I also doubled the garlic because we love garlic. So I really only made was, fresh herbs not dried, cook sauce longer, use double garlic and some cheddar cheese. And still it is not the best lasagna and next time I will use the recipe here for the sauce but eliminate the sausage.Oh there was another thing I did because of everyone's suggestions. The box for my noodles said cook ten minutes, so I cooked them for only five. So they where only slightly cooked and came out fine. You should always try a recipe to the t with no changes before you give it a rating of five stars.

2 users found this review helpful
Reviewed On: Aug. 27, 2010
Stuffed Green Peppers I
I had an abundance of peppers and tomatoes from my garden & needed to find something to do with them. So I thought of stuffed peppers which I have not had since my grandmother made them 25 years ago. I'm not really a big fan of peppers or tomatoes but gave this a whirl. So Glad I did. OMG. So Good. I did listen to others comments and was sure to boil peppers first. I cooked the rice first in beef broth and set aside. I added 4 big cloves of garlic, paprika, ground pepper and fresh oregano and basil from my garden. Cooked that together with beef. I also put cheddar cheese in the bottom of each pepper. I used my own tomatoes which were boiled, skinned and de-seeded. I also topped them off with mozzerella cheese, only because I ran out of cheddar. I doubled the Worcestershire and only used one can of tomato soup. I also poured some of the sauce in the pepper, then filled them half way, added more sauce. Then I finished topping them, more sauce and cheese on top. My partner saw me putting in tomatoes and had a fit because he hates them. I told him to get out of the kitchen. Well he came back for seconds as did I. Two people that don't care for peppers or tomatoes loved them. So Good. Next time I will add more garlic, salt, pepper and fresh herbs for a bit more flavor.

1 user found this review helpful
Reviewed On: Aug. 19, 2010
 
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