OPHELIAGRACE Profile - Allrecipes.com (18360619)

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OPHELIAGRACE


OPHELIAGRACE
 
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Member Since: Feb. 2005
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Recipe Reviews 7 reviews
Bordelaise Sauce with Mushrooms
I loved this recipe! I was THRILLED to have found this. I used Blackstone Merlot wine, white mushrooms, (would use crimini or something different next time), extra garlic cloves & extra bay leaves. AWESOME!

12 users found this review helpful
Reviewed On: Nov. 21, 2010
Baked Ziti I
I definitely seasoned the meat--how could you not? I added approx.4-5 cloves of garlic, one FULL sauteed ONION, Lawrey's Seasoned Salt, salt & pepper to taste, dash of Italian Seasoning, dash of garlic salt, dash of "Seven Seasons" seasoning from Whole Foods, and Lea & Perrins while cooking. Once the meat was done, I added the sourcream to the skillet (best to eye-ball how much) and then the Ragu spaghetti sauce. I layered it as follows: Bottom has a light layer of meat sauce, then add some noodles, then some cheese, then meat again, lastly a light layer of noodles one more time, meat (if any left) & blended cheese on top. I baked it with the lid on top then uncovered it and baked it for an additional 10-15 or so to lightly brown the top. I also sprinkled a Parmesan-Romano cheese blend on the very top before serving. Awesome. Note: I used the measurements for "4 servings" (which feeds at least 6 or 4 several times). I buy 1-1.5 lbs of 15% ground beef; 1 10 oz. traditional Ragu Sauce, and 2-six oz. packages of cheese--usually mozzarella & a sharper blended pack).

2 users found this review helpful
Reviewed On: Sep. 24, 2010
Macadamia-Crusted Sea Bass with Mango Cream Sauce
For all the work involoved, I expected the crust around the sea bass to be better. However, the MANGO cream sauce is to die for and will be used as future toppings for desserts! (Even vanilla ice-cream!) Just incredible, if that's all you take from this recipe.

0 users found this review helpful
Reviewed On: Apr. 4, 2007
 
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