Karrma Recipe Reviews (Pg. 1) - Allrecipes.com (16683721)

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Pesto Polenta Lasagna

Reviewed: Mar. 3, 2012
Made polenta with 6 cups water, 1 3/4 cups cornmeal, 1 tsp salt and 2 tbsp olive oil. Boiled over a double boiler 15 minutes. Put 1/3 in bottom of buttered pan to cool, and 2/3 in buttered large edged cookie sheet to cool. Ist layer went over polenta crust, and then cut rounds out of polenta with cookie cutter, to cover first layer, very easy.
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Photo by Karrma

Mushroom Saute

Reviewed: Oct. 7, 2010
It is chanterelle time in the NW. Tried it in olive oil, but mushrooms are best in butter. Added chopped parsley and tarragon fresh from my herb garden at the very last. Used some red peppers for color and Vitamin C, next time would just use tiny flecks for a red color. Used much less nutmeg, as I fresh grate it on top. Next time would omit the parsley.
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Spaghetti Squash I

Reviewed: Oct. 5, 2010
My 16 year old son had three helpings, even though he was very suspicious when I was cooking it. Used a red onion I had on hand, and also added some fresh spinach I had to use up, torn and tossed to wilt, tiny bit of fresh mint and a dash of cayenne. Picture perfect colors.
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