Jeankat Profile - Allrecipes.com (183979)

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Jeankat


Jeankat
 
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Member Since: Feb. 2000
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Recipe Reviews 23 reviews
Shepherd's Pie III
I loved the idea of this recipe, but made my own by altering a few things. I had leftover potatoes and carrots soaking in beef broth from the hideous diasater of a roast I made last week. The beef was too tough, so I gave it to the dogs and saved the rest. I took the potatoes and mashed them for the topping. The carrots were diced and used in the meat mixture. I use 1/3 lb of 95% lean beef, 1/3 lb italian pork sausage, and 1/2 lb of ground turkey. I added garlic salt/pepper, black pepper, more garlic powder, worchester sauce, a small white onion, and some frozen peas. Heat that on the skillet (no oil b/c the beef and pork gives plenty of it). I put it in a 375 preheated oven for 25 mins. It was FABULOUS!

11 users found this review helpful
Reviewed On: Mar. 14, 2007
Italian Spaghetti Sauce with Meatballs
I took the idea of this recipe and tweaked it to my liking. I used 1 lb of 95% ground beef, 1/2 lb of italian pork sausage, 3 eggs, 3/4 C plain bread crumbs, 6 cloves of garlic finely chopped, a TON of italian seasoning and garlic powder, salt&pepper for the meatballs. For sauce, I used 2 cans of diced tomatoes and 2 cans of tomato paste (along with 2 tomato-paste-cans of water). I sauteed the meatballs in a deep skillet w/ extra virgin olive oil. Then added more garlic and onions. Then diced tomatoes/paste. I seasoned w/ more italian seasoning, dried basil, garlic powder, little bit of sugar, salt&pepper. If you don't like chunky sauce, use crushed tomatoes instead. I let it simmer for about 2.5 hours. It was a huge hit with everyone!

2 users found this review helpful
Reviewed On: Oct. 13, 2006
Tofu Lasagna
I love tofu, and I love lasagna ... I never thought this would taste soooo GOOD. I made some modifications to it based on other users reviews. First I sprayed my pan with PAM. In a large mixing bowl, I added a block of firm tofu (dried off w/ paper towel), 2 eggs, a couple gulgs of organic milk, kosher salt, italian seasoning, garlic powder, basil, nutmeg, blk pepper, mozz cheese, 3 cloves of fresh garlic chopped, and 1/2 a jar of Bertolli olive oil and mushroom sauce. I smashed it all together for the ricotta consistency and then put this tofu mixture as my bottom layer. I had 3 layers of noodles. On my 1st layer, I put some sauce from the jar and some cheese; then the tofu mixture, then sauce/cheese. I never measure my spices. Just pour in a whole bunch cuz it tastes so good (or eyeball it, as Rachel Ray would say)! Next time I may add some Boca ground meat sauteed in EVOO and garlic and add it as one of my layers. Spinach sounds good too. I bet my tofu-phobic husband will never know this lasagna was made with tofu! Thanks for the great recipe! *UPDATE*: I successfully tricked my husband. He LOVED the lasagna so I do not think I will ruin it for him by telling him about the tofu. One thing I would probably try differently next time is to use plain sauce (not the tofu/sauce mixture) for the bottom layer.

25 users found this review helpful
Reviewed On: Apr. 13, 2006
 
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