KC MARTEL Profile - Allrecipes.com (1602048)

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Member Since: Dec. 2001
Cooking Level: Intermediate
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Recipe Reviews 14 reviews
Pasta Lasagna
Very tasty recipe. I did tweak this recipe in a very minor way by adding a bit more parmesan to Ricotta (1/3 VS 1/4) and 1 TBSP Italian seasoning to the jarred sauce as it needed to be woken up flavor wise. I layered as directed in a very large 5# Disposable Bread Pan found at Walmart which I think only carried in-stores around the holidays. This deep and large pan allowed me to create a thicker layer of Ricotta in the middle (2/3 placed in middle, 1/3 placed on top layer )which in turn creates a lasagna feel and look.I also modified the amount of parmesan from personal experience by adding 1/3 cup parmesan vs 1/4 cup. This is because the parmesan cheese will absorb the clear liquid (the whey) the ricotta gives off when cooking. This keeps your 'lasagna' drier and FAR less runny. NOTE: The bread pan inside dimensions: 11-3/4" x 5-1/2" Depth: 3-1/4" 40 gauge aluminum foil Capacity: 80 fluid oz . I estimate that this pan will hold 10-11 cups by calculating the dimensions which is just a bit less that a 2-1/2 quart casserole dish that will hold 12&1/2 cups . Pictures to follow.

2 users found this review helpful
Reviewed On: Feb. 4, 2015
Traditional French Canadian Tourtiere
Bovril was made in Canada. We heard the USDA restricted all imports of products containing any beef ingredients from Canada to the US due to the Mad Cow scare. As this item contained some beef ingredient, it is no longer available in the US.Best Substitute is "Better than Bouillon" but eliminate the salt called for in recipe or it will be too salty

13 users found this review helpful
Reviewed On: May 23, 2010
Country Apple Dumplings
The only change I make on this is to use 3/4 cup white sugar, 3/4 cup dark brown sugar and 2 tsp of vanilla added to melted butter. Now there are crescent sheets and I'll try that next as it seems easier than the triangles. EXCELLENT!

2 users found this review helpful
Reviewed On: Oct. 16, 2009
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