JamieLea Profile - Allrecipes.com (11728020)

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JamieLea


JamieLea
 
Home Town: South Dakota, USA
Living In: Washington, USA
Member Since: Oct. 2009
Cooking Level: Intermediate
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Recipe Reviews 3 reviews
Mound Bars
These are delicious! I gave them 4 stars instead of 5 because I think they could be even better. I would 1 1/2 times the coconut and sweetened condensed milk & double the chocolate chips so the chocolate covers everything better. They taste delicious as written, but are even better if you make the changes above. Also, I found it easier to sprinkle the coconut over the warm graham crust and then drizzle the milk over the coconut instead of trying to mix them together first. I've made these twice now and will definitely make them again.

0 users found this review helpful
Reviewed On: Jan. 2, 2013
Sweet and Spicy Green Beans
These are my favorite green beans ever! I didn't have any of the garlic Sriracha so I just used regular Sriracha and added a little extra garlic. I made these as written the first time and I loved them, but have also made variations that are delicious as well. I like to add matchstick carrots and strips of red bell pepper to the saute pan and saute a few minutes before adding the steamed green beans & sauce. Also, sometimes I double the sauce and just serve the veggies over rice. This is definitely a winner.

0 users found this review helpful
Reviewed On: Jan. 2, 2013
Baked Ziti I
I have to admit, I never made this recipe exactly as written. I took the advice of a couple of the other reviewers and it turned out really good...definitely a keeper recipe! Here are the changes I made and the specific brand names we prefer... We love the Newman's Own Cabernet Marinara sauce and Sargento brand cheeses so that's what I used. Also, we like our dishes nice and cheesy so I used more than what the recipe called for and I decreased the onion because my husband only likes subtle onion in his food. I mixed the sauce and pasta together before putting it in the baking dish. I layered in this order: 1/2 the pasta & sauce mixture, 8 oz of sliced provolone (instead of 6 oz), the sour cream, the other 1/2 of the pasta & sauce mixture, 4 cups of shredded mozzarella & provolone (instead of 6 oz). I used a baking dish that was deeper than a regular Pyrex dish so all the pasta would fit. I baked it covered with foil for 20 minutes so it wouldn't dry out and then uncovered for an additional 10 minutes because I like the cheese to get a little brown. It turned out moist and delicious. I served it with Ceasar salad and garlic bread I made out of leftover hot dog buns. My guests gobbled it up and everyone had seconds (some thirds). Everyone loved it. This is definitely a keeper recipe.

2 users found this review helpful
Reviewed On: Oct. 6, 2009
 
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