SharonB Profile - (16605377)

cook's profile


Home Town: Glendale, California, USA
Living In: Brea, California, USA
Member Since: Oct. 2010
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Asian, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Knitting, Gardening, Walking, Reading Books
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Recipe Reviews 14 reviews
Classic Meatloaf
This is a slightly altered version of my standard meatloaf recipe that I have made for years. No celery in mine. Mine calls for more mushrooms, which absorb moisture and gives it a nice moistness. It takes a long time to prepare it and to bake it. But I like it because it is so healthy. Be sure to cut the vegetables to a very small dice.

0 users found this review helpful
Reviewed On: Jan. 6, 2015
World's Best Lasagna
Just made this Lasagna over the weekend. It is the World's Best!! My Italian stepson said it was amazing, better than his Mom's and Nana's. Now, that's an accolade. My Italian hubby loved it. I haven't eaten much lasagna in my life, so I am probably not a good judge, but it was very good. I went to Claros (Italian Deli here in SoCal) for their delicious sweet sausage and fresh Muzzarell, Parmesan and Ricotta. I used the Cento brand crushed tomatoes and took the advice of a reviewer, adding nutmeg to the Ricotta mixture. Another reviewer advised to buy Ricotta from an Italian deli; I did that, also. I also took the advice from another reviewer and bought oven ready lasagna noodles. These were flat, not ruffled. They expand to the sides of the 9 x 13 pan as they cook. Another tip I took was to make up the lasagna, let it sit in the fridge overnight and take it out about 1/2 hour before baking. I probably had it out for and hour + and it baked beautifully. I made a double portion of the sauce because I was afraid I wouldn't have enough for the lasagna. I did and I froze it for another time. Now I have a great new recipe for company that I can prepare a day ahead, have no fuss the day of baking. Put together with Tuscan bread freshly baked in the oven and a Caesar salad and some Italian antipasto - Sublime!

2 users found this review helpful
Reviewed On: Dec. 30, 2013
Frosted Reindeer Cookies
I have been making Reindeer cookies from Pillsbury sugar cookie dough for a number of years. I use the chocolate covered pretzels for the antlers and red gum drops for the nose. The grandchildren love them. Another way to make reindeer treats is to make a shortbread recipe, bake it in a pie plate and make the reindeer as if you were making slices of pie. Great to take to a potluck or wherever treats are expected.

3 users found this review helpful
Reviewed On: Dec. 11, 2013

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