jedigramma Profile - (16482802)

cook's profile


Home Town: Ukiah, California, USA
Living In: Scottsdale, Arizona, USA
Member Since: Nov. 2010
Cooking Level: Beginning
Cooking Interests: Baking, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Quick & Easy
Hobbies: Sewing, Photography, Reading Books
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Recipe Reviews 23 reviews
Sausage Pasta
I made this almost exactly as written, but I cut everything in half (there's just the two of us). Six ounces of pasta was too much, next time I'll go with four. I used a 5 ounce bag of fresh spinach, and 2 Johnsonville Sweet Italian sausages (1/4 lb. each), removing it from the casing and crumbling it into the skillet. With a non-stick skillet I didn't use any oil. Be sure you use a LARGE skillet! :) The sauce tastes rather plain by itself, but take a bite of sausage with it and it's really, really good! Very flavorful, you don't need spicy sausage unless that's your thing, I don't like hot, I like flavor. This really needs some salt, though. I added salt and pepper to it after it was in my bowl and before I added the cheese, but it would have better to have a little salt stirred into it. I did add a couple of tablespoons of half and half, but it didn't make much difference. A slice of garlic bread on the side is excellent.

0 users found this review helpful
Reviewed On: Jan. 24, 2015
Honey-Garlic Slow Cooker Chicken Thighs
Made it exactly as written. My husband thought it had too much soy sauce, and I thought it was too much ketchup.

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Reviewed On: Jan. 9, 2015
Bella's Rosemary Red Potatoes
Very tasty, and easy, too. I used 2 potatoes, 2 Tbls butter, 2 Tbls olive oil, and a big sprig of Rosemary. Baked in an 8 inch square dish. It was just right for two people. I didn't stir, I just placed the wedge in the butter mixture on it's side, turned it over so both cut sides were coated. Then I sprinkled on the salt, pepper, and rosemary. I didn't stir during baking, either, so they came out looking pretty. I'm not crazy about potatoes, but these were good.

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Reviewed On: Jun. 1, 2014

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