JFIORELLO68 Profile - Allrecipes.com (1267561)

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JFIORELLO68


JFIORELLO68
 
Home Town: Sayreville, New Jersey, USA
Living In: Melbourne, Florida, USA
Member Since: Jun. 2002
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Needlepoint, Walking, Photography, Reading Books, Music, Genealogy, Wine Tasting, Charity Work
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Jocelyn 2010
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Recipe Reviews 4 reviews
Ginger Glazed Mahi Mahi
I'm not a big mahi mahi fan but my husband likes it and he sent me a link to this recipe. I made it tonight and it was pretty good. I was short on time so I substituted dry garlic powder and ginger powder for fresh...next time I will try the fresh stuff. I also halved the recipe since it is just the two of us.

0 users found this review helpful
Reviewed On: Oct. 7, 2010
Baked Ziti with Sausage
I think this was very tasty. I doubled the recipe and it still came out good. It could use some more spices if you like it that way, especially if you use plan pasta sauce. My one suggestion to the author: Tell us in what form the sausage should be before we cook it! I cooked Johnsonville mild Italian Sausage links in their casings, but because I only browned them they were not cooked through and cutting them up was a mess. Next time I would either cut them first and then brown them or use bulk sausage without the casing.

2 users found this review helpful
Reviewed On: Aug. 9, 2010
Roasted Pork Loin
This was very tasty and simple to make. I cut a 2-lb. roast into four sections before rubbing the seasoning mixture on it, then I marinated it overnight in some extra olive oil. I may do some tweaking in the future but it was perfect for a relatively quick meal. Oh, and it didn't take even an hour and 15 minutes to cook since it was cut up before cooking.

1 user found this review helpful
Reviewed On: May 18, 2009
 
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Cooking Level: Intermediate
About me: Love good food. Consider myself a foodie. Would… MORE
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