Dawn D Profile - Allrecipes.com (10238033)

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Dawn D

Dawn D
Home Town: St. Clair Shores, Michigan, USA
Living In: Ray Township, Michigan, USA
Member Since: Nov. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Biking, Walking, Reading Books
Recipe Box 3 recipes
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Recipe Reviews 2 reviews
Phyllo Turnovers with Shrimp and Ricotta Filling
These were quite tasty - a nice addition to the Christmas dinner. Maybe it was just me, but these took much longer to make than the 40 minutes prep time stated...throwing my dinner 90 minutes off schedule! I would make again, but plan on 1 1/2 to 2 hours total prep time. I found it's easier to gently dab the warm butter on the dough (to avoid ripping) and cover the pastry you are not working on with a warm, damp paper towel (to avoid cracking). I look forward to more experiments with phyllo dough. Thanks for the recipe!

42 users found this review helpful
Reviewed On: Dec. 25, 2007
Spaghetti Pizza Lasagna
I liked this recipe very much. My husband said, "You can make this again", my 8 yr. old son ate 2 big pieces! Even my 2 picky eaters ate without complaints. My "tweaks" were: I reduced the milk to 3/4 c and added 1 c of low-moisture mozzarella to the egg mixture.This is also where I added the spices. I used fresh onion (don't care for dried onion) and garlic sauteed with the ground beef. I made 2 layers with the ingredients using the pepperoni (only 4 oz) on the top layer. Since we like more sauce, I used about 1 and 2/3 jars of sauce. I waited to add the cheese on the very top until after it had baked for 25 minutes, then I added the remaining cheese and baked another 15 minutes. It set up nicely and cut through like lasagne. The bottom layer, where the cheese and egg baked together, was delicious! This recipe was full of flavor! Will certainly use again. Thanks!

3 users found this review helpful
Reviewed On: Dec. 23, 2007

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