newmommy Profile - Allrecipes.com (10852213)

cook's profile

newmommy


newmommy
 
Home Town: Fort Collins, Colorado, USA
Living In: Denver, Colorado, USA
Member Since: Nov. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Quilting, Sewing, Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Photography, Reading Books, Music, Charity Work
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  • Title
  • Type
  • Overall Rating
  • Member Rating
  • Naan
  • Naan  
    By: Mic
  • Kitchen Approved
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Recipe Reviews 3 reviews
Polish Style Lasagna
I lived in Poland for a few years and I was excited to see this recipe - Perogi Ruskie (with cheese and potatoes) were always my favorite. Overall, we liked it. We used fresh potatoes and added a lot of milk to make them thin enough. I also tripled the amount of onions and it added great flavor. The only word of caution I would add is to make sure the lasagne noodles are cooked ALL THE WAY before you assemble the casserole. They really won't cook at all in the oven and there is very little moisture to help soften them up. We served with sour cream and bacon bits and were really happy with it.

5 users found this review helpful
Reviewed On: Mar. 15, 2008
Aunt Carol's Spinach and Fish Bake
Loved it! I used fresh spinach sauteed with onion and garlic, and it was extremely flavorful. It did take a lot longer to cook than the recipe indicated and I finally bumped the heat up to 425 as another review suggested. Next time I will try cooking it for 20 minutes at 425.

5 users found this review helpful
Reviewed On: Jan. 12, 2007
Black Pepper Beef and Cabbage Stir Fry
I made this for my hubby last night and it was a hit. Like others suggested, I doubled the recipe and it made a ton of food. Also, I used a combination of teriyaki sauce and worshetire sauce because I was out of soy sauce and it worked great! It did take a lot longer than the recipe suggested for the cabbage to tender up (closer to 30-40 minutes). I will definitely make this again.

0 users found this review helpful
Reviewed On: Jan. 12, 2007
 
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