CariSue Profile - Allrecipes.com (13084501)

cook's profile

CariSue


CariSue
 
Home Town: Greenville, Wisconsin, USA
Living In: Appleton, Wisconsin, USA
Member Since: Oct. 2008
Cooking Level: Beginning
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Quick & Easy
Hobbies: Boating, Walking, Fishing, Photography, Reading Books
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Recipe Reviews 4 reviews
World's Best Lasagna
Thank you, thank you, thank you for sharing this recipe! This is my go-to recipe when company comes over and I have received nothing but rave reviews every time it is served. It is more time intensive then most other dinners I serve but do not confuse time with difficulty. I am not an experienced cook and find the recipe easy to follow. One change I made, because I'm a fan of shortcuts, is to soak the noodles in warm water for 20 to 30 minutes instead of boiling them as others suggested. The noodles turn out great and I use the same 9x11 baking dish to soak the noodles as I use to bake the lasagna. One less dish to wash! I've also assembled the lasagna the day before and then baked it right before company arrives. The house smells wonderful and you can spend time with your guests instead of hiding in the kitchen all night.

3 users found this review helpful
Reviewed On: Apr. 5, 2009
Old-Fashioned Roasted Pecans
Thank you, thank you, thank you for this recipe! I made a couple of changes after reading the reviews; vanilla instead of water, 2 egg whites and 1/2 white sugar and 1/2 brown sugar. My father loves pecans and I served this at his 60th birthday party. So many people asked me for this recipe I lost count after a while. Absolutely delicious and addiciting!

440 users found this review helpful
Reviewed On: Nov. 3, 2008
Ham Roll Ups II
I use dill pickle spears sliced in half lengthwise in place of the onion (tried onion once...pickles are much better) and now this is my most requested recipe. Tip: freeze the rolls before cutting and it becomes much easier.

4 users found this review helpful
Reviewed On: Nov. 3, 2008
 
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