MISSJENAFFLECK Profile - Allrecipes.com (1556881)

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MISSJENAFFLECK


MISSJENAFFLECK
 
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Member Since: Sep. 2003
Cooking Level: Not Rated
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Recipe Reviews 52 reviews
Greek Pasta Salad with Roasted Vegetables and Feta
What I love about this recipe is that it's so versatile, such a great base recipe to tweak with. You can put in whatever veggies you want and vary amounts and it will still be good. I added olives and mushrooms, omitted the red bell pepper, subbed cherry tomatoes for the sundried, and parmesan for the feta. I almost felt it was ever so slightly lacking in some respect but I can't quite put my finger on it. I think I would add more eggplant next time because that was the best part, and less bell pepper. I'll definitely make it again and play around with it. I served it hot and it was a great healthy meal, with fabulous leftovers. It's wonderful to make a whole bunch of for dinner and eat throughout the week for lunch.

5 users found this review helpful
Reviewed On: Aug. 14, 2008
Hot Artichoke and Spinach Dip II
This is my go-to recipe when I need to bring an appetizer to a party. Super easy and SO good! Better than what you would get at restaurants!

2 users found this review helpful
Reviewed On: Jul. 30, 2008
Easy Spinach Lasagna with White Sauce
Wow, this was absolutely fabulous and so easy and quick (compared to other lasagne recipes). I served it to a bunch of anti-veggie carnivorous males, and my vegetarian sister, and it got raves all around. Meat eaters even went for seconds and the entire pan was devoured. I did make a couple changes though. Didn't put in the carrots, and instead I added sauteed zucchini and garlic which I sauteed with the mushrooms. I was kind of wary of putting in raw mushrooms because A) I wasn't sure they would cook and B) if they did cook, I was afraid they would give off too much liquid and make the dish soggy. In addition, per the advice of another cook, I used the roasted red pepper alfredo which was great. Oh, and I added tons more mozzarella. Probably about 2 cups total! It would not have been as good with just a half cup. I will definitely make this again as a great dish to bring to an event where there are vegetarians and meat eaters but you only want to make one thing and please everyone. The way I made it, I would give it 5 stars but as-is, only 4.

6 users found this review helpful
Reviewed On: Jul. 30, 2008
 
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