obrienmeg Profile - Allrecipes.com (11850806)

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Recipe Reviews 5 reviews
Megan's Amazing Spaghetti and Meatballs
I really liked this recipe (I'm a Megan too!). I made both the meatballs and tomato sauce and stuck to the recipe pretty dead-on. BUT I struggled with the ingredient portions. My grocery store sells ground beef in 1lb portions, so I went ahead and doubled the meatballs (froze half for later). Also, I could only find crushed tomatoes in 28oz cans - but that ended up being a blessing because if you like plenty of sauce on your pasta, this recipe does not serve anywhere near 6. Next time I'll use the full 28oz and adjust the seasonings/wine accordingly to get more sauce. The meatballs portion of the recipe worked perfectly though - I was able to follow it to a T and had perfect meatballs!

0 users found this review helpful
Reviewed On: May 3, 2013
Sean's Mommy's Roasted Root Vegetables
This was a really tasty, flexible recipe. I only had a rutabaga, the turnips, and a butternut squash on hand, but that was still a great combo. I tossed some garlic powder, onion powder, kosher salt, and pepper. The flavors are great, but it also really presents well - the reds, whites, and oranges are beautiful! Also reheats well (I just finished some leftovers for lunch!).

15 users found this review helpful
Reviewed On: Dec. 16, 2009
Gourmet Mushroom Risotto
This is delicious. Just finished eating some of my leftovers for lunch (which come right back to life with a little water and heat). I used a mix of oyster mushrooms from my co-op and some portabellos, which turned out to be less than the recipe calls for - I would definitely add more in the future. This was my first attempt at risotto, so I need to work on finding the right balance of heat - my rice wasn't quite done when I ran out of broth to stir in. I also wasn't crazy about amount of butter, I could taste it too much - I would probably add half in the future. But, those are fairly easy and personal tweaks - flexible recipes are the best in my book. I definitely needed a second pair of hands to keep the rest of the meal cooking along, so if you're the lone cook, you're better off cooking this as the entree vs a side.

1 user found this review helpful
Reviewed On: Dec. 16, 2009

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