DawnInVa Profile - Allrecipes.com (10503580)

cook's profile


Home Town:
Living In: Richmond, Virginia, USA
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Southern, Nouvelle, Low Carb, Healthy
Hobbies: Gardening, Boating, Biking, Walking, Reading Books, Music, Wine Tasting, Charity Work
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Recipe Reviews 25 reviews
Zucchini Patties
Loved these! The only changes I made, were using garlic salt (1/2 teaspoon) instead of regular salt, and Asiago cheese instead of mozzarella since I had no mozzarella on hand, and grated the onion with the zucchini. I cooked them in olive oil (personal preference). The were so good, there was no need to use sour cream or sauce. Thanks for sharing this great recipe!

1 user found this review helpful
Reviewed On: Jun. 24, 2014
World's Best Lasagna
This IS the world's best lasagna! My daughter first made this two years ago for Mother's Day, and her father (NYC Italian-American) and I could not get over how delicious this was. It was, and still is, the best lasagna either of us have ever had, and we have tried a lot of lasagna in our lives. The sauce is the key, and has now become my the sauce I used when making plain pasta. There is no need to alter any of the ingredients; the balance is absolutely perfect. Thank you so much for sharing this amazing recipe!

0 users found this review helpful
Reviewed On: Jan. 25, 2014
Awesome Slow Cooker Pot Roast
Love this easy, classic recipe. I remember my late mother making this in a covered pan, 250ยบ oven (before crock pots), in the 1960's, so it's definitely comfort food for me! The only thing I do differently is I will quickly brown both sides in a skillet, remove meat, then add the water to the skillet, scrapping the brown bits from the pan, before I put the meat in a crock pot, then add the soups as well as the liquid from skillet. It adds a little more depth of flavor, that my family likes. If I know I'll be pressed for time around dinner time, a few peeled quartered potatoes and some peeled carrots are added at the start. Thanks for sharing your recipe!

1 user found this review helpful
Reviewed On: Jan. 2, 2014

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