lilpug Profile - (15457548)

cook's profile


Home Town: Maine, USA
Living In: Kobe, Hyogo, Japan
Member Since: Mar. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Southern, Mediterranean, Dessert, Quick & Easy
Hobbies: Hiking/Camping, Biking, Reading Books, Charity Work
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About this Cook
My cooking triumphs
I make a great pumpkin cheesecake!
Recipe Reviews 13 reviews
Beef Pot Roast
Came out very tough. Followed the directions. Seared and roasted in an enameled iron French oven. My roast was smaller so I cut back the cooking time and used a meat thermometer as well so I know it wasn't overcooked. This recipe was tough to cut through. Giving 3 stars instead of 1 in case the size of the roast would make a difference.

0 users found this review helpful
Reviewed On: May 19, 2013
Alysia's Basic Meat Lasagna
Very good, easy and basic recipe. I've made it twice, once using provolone slices and once using creamy havarti slices, plus shredded mozz in either case. I do not have canned sauce so I use 2 x 24 oz jars of Classico pasta sauce plus a about a half cup to a cup of water. Use half the water and 1 c sauce mixed to make very bottom layer & very top layer of sauce. Did a combo of ground beef and Italian sausage crumbles plus a small package of frozen spinach, thawed and drained, added into the meat & sauce mix. For me making in a 9x13x2 pan, this uses 12 lasagna noodles (4 side by side plus 1 split lengthwise and laid down the side of the others). Using the "no-cook" or "no-boil" noodles I don't pre-cook them, I just make sure every piece of noodle has sauce on it so there are no hard edges after cooking. My sauce is quite thick with all the additions so I can fit, from bottom to top, 1 thin layer of (watered) sauce, noodles, meat/sauce mix, ricotta mix, light sprinkle of shredded mozz, 1 full layer of provolone or havarti (6 sandwich size slizes), 2nd layer of noodles, 2nd layer of meat/sauce, 2nd layer of ricotta mix, 3rd layer of noodles, thin layer of sauce, even sprinkle of shredded mozz, even sprinkle of grated parmesan. My 9x13x2 pan is filled to the brim this way. I spray some tin foil with nonstick spray before covering the pan to avoid the cheese melting and sticking onto the foil. Baked at 350 due to dark nonstick pan.

1 user found this review helpful
Reviewed On: Jun. 18, 2012
Authentic Pizza Margherita
Had to substitute flour based on what I had on hand: 2c unbleached white all purpose flour, 3/4c whole wheat bread flour, 3/4c whole wheat pastry flour. As I was adding the flour, needed to add about 1/4 extra water to blend in all the flour (may be my local climate since I've noticed this with other bread and pizza dough recipes). Used slightly warm water, around 100-105degF and used about 1 tsp of honey instead of sugar. Warmed oven to 170 deg F then turned off and put the dough in there to rise. Topped with tomato sauce, pepperoni, sauteed broccoli, and mozzarella. Cooked at 430 deg F on a nonstick baking pan for 15 min. Made a nice thin crust. It was pretty good but not amazing. I'll try it again next time using all white flour not the wheat mix.

4 users found this review helpful
Reviewed On: Jun. 12, 2012

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