JXW21 Profile - Allrecipes.com (18100942)

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Living In: New York, New York, USA
Member Since: May 2005
Cooking Level: Intermediate
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Recipe Reviews 4 reviews
Baked Ziti I
I made this about eight years ago in college and my roomies loved it. (Back then, there were far fewer than 3,000 reviews - I'm glad so many people have found it!). Last night my friends had thirds and fourths! My suggestions, in order of usefulness IMO: - Cook the meat and onions in two separate skillets. That way, it'll be easier to fit the sauce, the meat will brown more easily, and when you need to split the sauce up into two parts later you just empty one and then the other. - Simmer for 20-25 minutes so the sauce gets nice and thick. That way it won't be as watery when it comes out of the oven and you can make nice square pieces. - Wash and dry about seven big basil leaves, roll them together the long way into a cigar, and slice into ribbons - put these on top of the baked ziti squares when you serve. - Stick a big basil leaf on the plate so that it sticks out from under the ziti square, for decorative purposes (and when was the last time you ran out of basil?). - Use ridged pasta (I think the sauce and cheese stick better to the pasta). - Use whole-wheat pasta (why wouldn't you? tastes the same in a recipe like this and much healthier). - Burn the cheese a little! Tastes awesome. - Add bacon if desired.

3 users found this review helpful
Reviewed On: Feb. 28, 2009
Roasted Brussels Sprouts
If a few leaves come loose while you're trimming, shake and bake them with the rest! If you've ever had the Crispy Spinach at China Grill in NYC, they become the brussels sprouts version. hummm... Boiling for a few minutes worked great and it only took about 25 minutes to roast. And all the stuff you could add! Prosciutto Pine nuts Balsamic vinegar Parmesan Garlic halves (add 7-10 min before finishing the roast)

1 user found this review helpful
Reviewed On: Feb. 25, 2008
Easy Morning Glory Muffins
It's always nice to know exactly what's going into your morning breakfast, especially as all these coffee joints offer the "low-fat," "low-sugar," "egg-free," "vegetarian," "cardboard-only" type of breakfast breads. This is delicious! I don't have a blender so it's good to be able to bake something without needing one. I halved the recipe and got 10 muffins... in my new regular sized silicone molds which are amazing - nonstick so the muffins just pop out, cools quickly, and easy to clean. Good investment (not expensive either) if you're going to make these often. Skipped the coconut, halved the sugar, increased slightly the wet ingredients except oil. Could have lessened the oil - they were a little slick. Still, absolutely YUM!

1 user found this review helpful
Reviewed On: Feb. 4, 2007

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