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Recipe Reviews 7 reviews
Baked Garlic Parmesan Chicken
We really enjoyed this one, but like most, I made modifications. I seasoned the chicken with kosher salt and ground pepper (light on the salt because of all of the salt in the cheese), and since I didn't have fresh garlic, I also seasoned with garlic powder. Always season your meat at least with salt and pepper before cooking. I used Progresso Italian Bread Crumbs, which already has some seasoning as well. I had to use more olive oil than two tablespoons, but I don't know how much more because I just poured a little more in. It's not a big deal to add a little more. I didn't have dried basil, but the bread crumbs might have.

0 users found this review helpful
Reviewed On: Jul. 7, 2014
Easy Lasagna II
The is so easy and delicious. Most of the ingredients I used came from Trader Joes. I love the California Style Friendship cottage cheese, but the Trader Joes one does the trick - just use the full fat one (I think it's 4%.) I also chopped an onion and sauteed it, mixed in the beef to brown, and then added the sauce (Trader Joes marinara.) Sometimes I add a handful of chopped spinach to the cheese mixture. If you use frozen chopped spinach, make sure you defrost it and drain (squeeze it out) really well so that it's as dry as possible. I leave out the 1/2 cup water in the recipe because I don't drain the beef and with a not so thick sauce, once I put the ingredients together in the Pyrex dish, I could see the liquid off on the side. It came out perfect, so I think the water would have made it too wet. I just made it last week (without spinach), and my friend's kid (age 4) said it was the best lasagna she's ever had. My children and husband love it as well. Really such a great meal for the whole family and leftovers.

0 users found this review helpful
Reviewed On: Jun. 8, 2014
Baked Ziti II
This is what I did because I didn't have exact amounts of some ingredients: I used Barilla pasta (my favorite pasta so far,) 15oz ricotta, about 25oz Rao's marinara sauce (it's the best jar sauce in the world, worth the extra money,) 8oz mozzarella with 6oz Trader Joe's shredded 3 cheese blend (mozzarella, monterey jack, and cheddar), and Trader Joe's Parmesan Romano grated cheese. I cooked the ziti for 6-ish minutes (half the time), mixed it into the ricotta/egg/sauce/half of the shredded cheese, placed it in the greased pan, and added the remaining sauce and shredded cheese. Topped it with the parm/romano and cooked for 30 min at 375 degrees. So, I used less cheese all around, and it was still super cheesy. And the amount of sauce was perfect (you could always add more heated sauce if it's not enough. The pasta was perfectly cooked - just on the other side of al dente - but that could also be because Barilla is great. I made it without meat, but my husband requested some spicy italian sausage to add to leftovers when we eat it again. It's perfect because I could leave it meatless for my daughter and add the meat to my husband's dish. Perfect ziti - better than the $20 ziti from my husband's favorite take out place.

8 users found this review helpful
Reviewed On: Nov. 6, 2013

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