Rose Zagaja Profile - Allrecipes.com (15689420)

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Rose Zagaja


Rose Zagaja
 
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Member Since: Jan. 2012
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Recipe Reviews 8 reviews
Best Marinara Sauce Yet
Made this tonight. The guys LOVED it (I don't like anything with tomatos). The prep time took me more like 30 minutes. But that is because (gasp) I have never minced garlic before. I usually use the powder/salt. Decided to take a chance. It took me a while. I did make adjustments from other reviewers. Did 2 cloves garlic. Added basil, brown sugar and a tad of Italian seasoning. Also, made sure I got the salt free stewed tomatos. Reduced the olive oil (I don't measure, just eye it). Also did not use the wine. My husband does not like wine based sauces. Instead, I used 1/2 cup of the pasta water (A tip I learned from Alton Brown). The guys said it tasted like they were at a restaurant! Yay me!

1 user found this review helpful
Reviewed On: Sep. 9, 2014
Chocolate Cobbler
It certainly didn't look attractive when it was done. But it tasted pretty good. I think I ate it too soon. The chocolate lava/pudding part was extremely liquidy. I may try using less water the next time to see if that helps. My husband thought it was too sweet. I'm on the fence about that and may reduce the sugar amounts. I just wish the phase of "spooning" that flour/sugar/cocoa/milk/vanilla was pourable. Sort of reminds me of when I make lasagna, where you have to strategically spoon the ricotta mix. I like to make things spread evenly. I sifted the sugar/cocoa over the batter. It was uneven. I used a flat, plastic spreader to level it evenly. I agree with another reviewer that you should put the baking dish on a cookie sheet.I don't know. I think I need to play with the recipe more before it works to my satisfaction.

0 users found this review helpful
Reviewed On: May 17, 2014
Juiciest Hamburgers Ever
They were moist. I left out the cayenne, as I'm not a fan. The worchestershire was a bit overpowering for my taste. Used garlic salt. Probably not enough because I didn't taste it. I think I will play around with it more because of the moist factor - probably from the egg, evaporated milk.

0 users found this review helpful
Reviewed On: Apr. 14, 2014
 
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