dughr Profile - Allrecipes.com (18588837)

cook's profile


Living In: Boston, Massachusetts, USA
Member Since: Mar. 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Boating, Music, Wine Tasting
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Lasagna at its best
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Recipe Reviews 6 reviews
Chicken Strawberry Spinach Salad with Ginger-Lime Dressing
*REDUCED FAT VERSION* Great flavors that work well together. The dressing is awesome but I always look at how can I cut the fat or calories and maintain the full flavor or even bump it a bit. I did this recipe just as described but I swapped out the milk for fat free half and half and added just a dash of water. I also used Mayo which is Olive oil based (Green lid by major brand) cutting all the saturated fat and cutting down on the non-saturated by about half. Last thing I did was to zest the lime with a micro-plane making the finest zest possible and added it to the dressing. Hope that helps for those of us who try to cut out as much fat as possible!

42 users found this review helpful
Reviewed On: Apr. 27, 2011
Cajun Crawfish and Shrimp Etouffe
I totally love this recipe. I did it pretty much exactly as it was listed, except for adding in some other seafood. I not only used shrimp and crawdad, but also added a 1.5 lb. fillet of flounder and a half pound of bay scallops. I also went heavy on the veggies. I will make this one again!

6 users found this review helpful
Reviewed On: Mar. 16, 2011
World's Best Lasagna
No question this is an outstanding lasagna. I have had lasagna quite a lot in my life and this one is at the top. The secret, or not so secret, to this recipe is the sauce. I also love love love a good chicken parm and this will be the sauce I will use for my chicken parm from now on. I did make a couple changes that I don't think changed anything. One, reduce the salt content...it calls for too much. Two, use fresh herbs it worth the extra $. In building the lasagna, I tried to slash out some of the fat. It wouldn't be the same with any other meat than is called for so I went after the cheese to reduce the fat and cholesterol. I used non-fat ricotta cheese and lower fat mozz. I still went with the regular parmigiana cheese, however. Other than that I went with the recipe which I almost never do. Give this one a try if you like good dishes like this.

57 users found this review helpful
Reviewed On: Nov. 14, 2007

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