DGLONG Profile - Allrecipes.com (1216556)

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Recipe Reviews 7 reviews
Strawberry Salad
THANK YOU, THANK YOU, THANK YOU! This is exactly the recipe my mother used to make when I was a kid. The entire extended family made her bring it for every gathering. But unfortunately, she lost the recipe. I showed her this one and it's the same! I am so thrilled. Not only is a piece of my youthful holiday memories restored, but I can now make this fabulous dessert. Thanks Matthew!

10 users found this review helpful
Reviewed On: Dec. 20, 2004
Greek Butter Cookies
I had no idea what to expect from this cookie, but the reviews here convinced me to try it. Definitely a wonderful butter cookie with a delicate taste. The dough held its shape beautifully. I did shape it into "S" by using a small backin "ice cream scoop" usually used to make melon balls. But this allowed me to get a consistent amount of dough for each cookie. Then I simply rubbed the ball between my palms into about a 3" rope then shaped into an S on the cookie sheet. I didn't grease my cookie sheets, but I did use parchmant paper. A much easier clean up! I think at Christmas I'll put red or green food coloring into the dough. You know-- S for Santa! I think they'd look pretty with the powdered sugar sprinkled over them. A nice addition to the Christmas cookie tray.

1 user found this review helpful
Reviewed On: Jul. 7, 2004
American Lasagna
I have to add my 5 stars to the long list of others. By way of background, I was taught how to cook Italian by a former boyfriend's 1st generation Italian mother. If I was going to cook for her son, I'd better do it right! So I'm no stranger to really good lasagna. This, however, is a fabulous version that doesn't take as much time as my "authentic" method. An added bonus: I used no boil lasagna noodles and you can't tell that I did. The only adjustment I made was to use 3 cans of petite cut basil/garlic tomatoes so there would be enough liquid and I baked the lasagna for 50 minutes covered, then another 15 minutes without the foil. As far as meat, I used 1lb ground beef and about 1/2 lb of Italian sausage. Also, I ALWAYS use Lawry's seasoning salt instead of regular table salt in all my recipes with good success. You must try this lasagna. It's my husband's favorite (even over the authentic version!) and lasagna is his favorite food, so he's somewhat of an expert. Try this recipe-- you won't be disappointed!

4 users found this review helpful
Reviewed On: Feb. 23, 2004

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