Renée Profile - (10628476)

cook's profile


Home Town: Bronx, New York, USA
Living In: Hartford, Connecticut, USA
Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
Hobbies: Biking, Walking, Photography, Reading Books, Genealogy
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Recipe Reviews 3 reviews
World's Best Lasagna
Having grown up in a family of excellent Italian cooks, I admit I am a "tough room" when it comes to Italian recipes. Despite that, this one is so good that I am sure my mother and grandmother are smiling down from heaven in approval! I saw this same recipe on another site and it only called for 1 teaspoon of salt, not 1 tablespoon. It came out perfect with the lower amount of salt. It also did not call for any salt in the ricotta. I have some recommendations, below: Cut down the water to 1/4 cup. It makes a slightly thicker sauce and I felt the lasagna holds up better that way (although this recipe is good even with more water). Use half parmesan and half romano cheese. It gives a slightly more robust flavor. Put a few tablespoons of the romano/parmesan cheese in with the ricotta mixture. Add a half teaspoon of grated nutmeg in with the ricotta mixture. Increase to one teaspoon of fennel seed. Use 23 ounces of ricotta instead of 16. Use bulk sausage meat if you can find it. Otherwise if you buy link sausage make sure to remove it from the casing and mix it with the ground beef. And finally (and this is very important), make the sauce the night before and leave it in the fridge overnight. The sauce tastes better and better as it sits and develops more richness of body and flavor. Trust me, all of these changes will improve the recipe! Mangia!

473 users found this review helpful
Reviewed On: Mar. 30, 2009
Mushroom Blue Cheese Turkey Burgers
These were excellent turkey burgers and I've made many recipes. I sauteed the onion and mushroom for a couple of minutes and let it cool some before adding it to the meat. I also decided to cut the fat by using Wishbone "Just 2 Good" blue cheese dressing instead of crumbled blue cheese, plus like others here suggested I put it in the mixture and not on top. The burgers were very wet so I added more turkey until the consistency looked right. I grilled them on a grill pan on my stove and they came out totally awesome. Turkey burgers can be dry but these were moist and delicious. We ate them on buns with no toppings and thoroughly enjoyed them nonetheless. This recipe is getting added to my favorites!

6 users found this review helpful
Reviewed On: Jan. 6, 2008
Sloppy Joes II
Best Sloppy Joe recipe I've found. I took a tip from "Manwich" and added chili powder and oregano to cut the sweetness - I think it works better than vinegar, plus the flavor it imparts is more authentic. I also added a bit more mustard powder and a dash of Worcestershire sauce. I think next time I might add a little tomato paste and water to make more sauce and a small clove of fresh grated garlic.

2 users found this review helpful
Reviewed On: Oct. 24, 2007

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