BRAUNDA Profile - (18132921)

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Member Since: Jun. 2005
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Recipe Reviews 3 reviews
Veggie Spaghetti
This didn't work out well for me at all. There wasn't enough sauce for 1 lb. of spaghetti, even though I added tomato juice before pouring it in. (NB: I also added oregano and basil to the tomato sauce and nutmeg to the white sauce, so they smelled and tasted good.) The spaghetti, though slightly undercooked, still got mushy in a 335 degree oven for 25 mins. (lower and less than the recipe called for). I like the layered idea and may try it again, but I'll use a thicker pasta (e.g. mostaccioli or penne) and make more of both sauces.

2 users found this review helpful
Reviewed On: Jul. 26, 2006
Texas Ranch Potato Salad
I've made this for years, but I use bottled dressing (which also allows you to make it low fat or fat free) and add parmesan cheese to taste. I don't use the bacon, but I may try it. It does sound like rather a lot. You can also add eggs, if you want to make it heartier, and it makes a nice main dish with tuna, chicken, or ham. I like it best prepared right before you want to eat it. If it is chilled, it should be returned to room temp. and dressing added as needed. One of my all-time favorites. I don't even make "old-fashioned" potato salad anymore!

2 users found this review helpful
Reviewed On: Jun. 7, 2006
Summer Nights Eggplants
Like others, I cut back on the bread crumbs, and used seasoned Italian ones. I don't know how many I did use because I just dumped them in, but it probably wasn't more than a cup, and it was a sufficient binder. However, mine probably needed less binder because I served it in a casserole, the first time for a dinner party where one of the guests was vegetarian, and it served as a side dish with chicken for everyone else. The second time I made it for my husband and me, and it was a miracle because he thinks he doesn't like eggplant. Well, I can tell 'ya, he liked this! Thanks so much for making my home an eggplant friendly zone! (I love the stuff.)

1 user found this review helpful
Reviewed On: Jun. 15, 2005

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