Maria Profile - (13700994)


Home Town: Buffalo, New York, USA
Living In: Cleveland, Ohio, USA
Member Since: Jul. 2008
Cooking Level: Expert
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Recipe Reviews 8 reviews
World's Best Lasagna
Yes, all the other reviews are correct. I up the recipe to 16 servings to make it in my enameled lasagne pan since a plain old 9x13 is a waste of time! I do NOT use fennel or Italian seasoning, I wing it with garlic and onion powder. I have been making sauce since I was 12 and under Grandma's feet but it is nice to have the math for a change. I cook the sauce until it is done - that is just a matter of taste. It looks dark red - almost has a brown tinge to it. It is impossible to time due to the broad variation in tomatoes. This recipe is right on.

3 users found this review helpful
Reviewed On: Aug. 18, 2012
Eggplant Parmesan II
Made this today for guests. WONDERFUL! Didn't know I loved eggplant! Used 2 cups gluten free breadcrumbs, 2 med eggplants (a bit shy in my monster lasagna pan), and three eggs but some was left. I have no idea how much sauce I used - I made Grandma's recipe and put the rest in the fridge. I did fry the eggplant because the breadcrumbs were panko style and I was afraid the heavy crumb might burn in the oven but next time I think I will either buy the right texture or grind them finer. I also did the salt/sweat for 30 minutes then rinsed and dried the slices first. They seemed to completely change after that treatment and were not salty at all. Since eggplant is a nightshade, I'm sure that is part of the trick to success with these beauties. Actually, I think I will skip lasagna from now on and make this instead. Less work, extra serving of veggies, and no ricotta!

11 users found this review helpful
Reviewed On: Aug. 7, 2012
Perfect Sushi Rice
Thanks Lucy! This is a perfect starting point for anyone making sushi! Your taste may vary (despite other commenters, I like the sugar right where it is!) and I find every time I try a new brand of rice wine vinegar, I need to adjust the amount. My local market has a dozen brands! Some brands HAVE SUGAR in them - especially if they say "sushi vinegar" so check the ingredients - you might be doubling up on the sugar. I add the salt to the rice water. I microwave the vinegar and sugar together for 30 seconds instead of using a kettle. I don't use oil but you must cut, toss, or spread out the rice as you drizzle the vinegar mixture into it.

17 users found this review helpful
Reviewed On: May 19, 2011
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