Mysticalsister Profile - Allrecipes.com (11605966)

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Mysticalsister


Mysticalsister
 
Home Town:
Living In: Burlington, Vermont, USA
Member Since: Feb. 2010
Cooking Level: Expert
Cooking Interests: Baking, Mexican, Italian, Nouvelle, Dessert, Gourmet
Hobbies: Sewing, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 4 reviews
Smooth Sweet Tea
I LOVE homemade tea -- unfortunately restaurants rarely get this right. I usually use a six quart pan of water and 3 teabags (2 decaf, 1 caf) steeped for 4 minutes. the tea is light and not bitter at all. still, i love the idea of being able to drink stronger tea with the addition of the baking soda. I'm going to start carrying it in a baggie and try adding it to bitter restaurant tea. Thanks so much for this hint!

2 users found this review helpful
Reviewed On: Jun. 28, 2012
Cinnamon Apple Syrup
I loved this recipe and served it tonight over vanilla ice cream for dessert. I used light brown sugar and thai cinnamon, which has a deeper, richer taste. Turned out amazing -- simple, quick and yummy.

2 users found this review helpful
Reviewed On: Oct. 14, 2010
Sausage-Stuffed Eggplant
I love eggplant, but my wife hates it, so when I make it I'm usually the only one who will eat it. Not with this recipe. It was so fantastic that she couldn't get over the fact that it was eggplant! Really, it tastes like an excellent Chicago deep dish pizza without the crust! And it only gets better the day after. Along with the original recipe, I sauted 1/2 onion and 1 lg clove garlic before adding the sausage. Then a pinch of basil, sage and oregano. I layered everything -- sauce, meat, a layer of sauted mushrooms and parmesian. Then nice big blobs of ricotta covered with mozzarella cheese. Then I mixed in 1/4 cup sauce with the remaining sausage, and topped it with parmesian. Baked for 25 minutes, then the last 5 minutes I added more mozzerella and baked until golden -- not burned. Fantastic. (I used a total of 3/4 cup of sauce since I don't like too much -- yum!)

1 user found this review helpful
Reviewed On: Feb. 18, 2010
 
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