Beardigger Profile - (15583815)

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Recipe Reviews 5 reviews
Stuffed Shells III
Wow This was good. My first attempt at stuffed shells a few years ago was not pretty, so I haven't tried again until I came across this recipie. This worked wonderfully. I cooked the shells 10 minutes in boiling (salted) water and rinsed them in cold water afterward and they were easy to handle without tearing them up. For the cheese Stuffing I added a teaspoon of dried Oregano and a teaspoon of Italian Spice just because we like those. The ONLY salt I used was in the water for the shells. I left out the mushrooms because nobody here likes them. I browned a pound of Sweet Italian Sausage because we like meat in Sauces and I had it on hand. I then poured one jar of Classico Garlic and Onion Sauce in the pan with the sausage and let it cool while I stuffed the Shells. I used a ziplock bag with the corner cut off to fill the Shells. I wasn't sure how much filling to put in the shells, so i decided to put enough in to fill the shell, but still let the shell overlap a little at the top. That seemed like the right amount. I did put some tomato sauce on the bottom of the pan so the shells didn't stick. Then I spooned the Sauce with the sausage over the stuffed shells and added another jar of the Classico over that, and topped with Mozerella. I cooked 45 minutes covered with foil( but I don't think covering is necessary) and another 10 without foil. It came out fantastic! I will make this often. No need to add salt at all. Thank you for a great recipie!

5 users found this review helpful
Reviewed On: Apr. 27, 2014
Apple Pie by Grandma Ople
This is different then the Apple Pie I am used to. But it is very good for sure. I followed the recipie exactly ingredients wise. The only thing I did different was pour most of the sugar mixture over the apples before I put on the top strips, then put on the lattice and brushed the remaining mixture onto the lattice strips. the liquid mixture sets up very quickly so keep the pan on the stove until you are ready to brush it on the lattice. I was concerned that pouring the mixture over the apples would make the pie "Spotty" and I would have areas with no carmel mixture and others with too much, but it evened out nicely while baking and I had no problems, the pie was uniform. I baked it at 350 the whole time on the middle rack. I cut my apple slices thin so they would cook fully. I think those of you who ended up with runny pies may not have simmered the sugar mixture enough before you put over the apples. The simmer is what thickens it up. After my pie cooled I put it in the fridge for awhile to fully cool. This is not a pie you want to serve warm right out of the oven, you need to fully cool it first, then microwave it to warm it back up if you want it warm. I prefer it cold. After a night in the fridge to let the flavors meld together it was better then it was right out of the oven.

4 users found this review helpful
Reviewed On: Apr. 8, 2014
Oh-So-Good Chicken
I had been looking for something different to add to recipie arsenal since the same ol' stuff was getting boring.So I made this tonight for the first time. Pretty Much followed the recipie as written.It was really easy and really good. I used canned (drained) Mushrooms and Pace Medium Salsa. The only thing I added was crumbled tortilla chips on top. Mine did not come out runny at all. My partner raved about it. Will add this recipie to the regular rotation!

2 users found this review helpful
Reviewed On: Mar. 5, 2012

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