minkyblack Profile - Allrecipes.com (187071025)

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Home Town: Arcadia, California, USA
Living In:
Member Since: Nov. 2012
Cooking Level: Expert
Cooking Interests:
Hobbies: Photography, Wine Tasting
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Recipe Reviews 12 reviews
Baked Ziti I
Would give this 10 stars if I could! Made this yesterday, as my daughter and 2 grandkids were stopping by..In addition to the pound of hamburger, I added a half pound of ground hot Italian sausage, as husband likes it meaty..also added 2 minced garlic cloves while cooking the meat and onion..I let the sauce and meat (used 2 jars of barillo tomato basil sauce) simmer very slow, covered, for about an hour. Cooked the ziti, then added it to a big pot with the meat sauce, and mixed it all together. Put in half the ziti mixture in a 10x14 glass dish, then the provolone slices and sour cream, piped out of a Ziploc baggie, then the other half of the pasta mix, then the mozzarella slices and parm cheese, covered it with foil and baked.. Let me tell you, this was delicious! Never again will I use ricotta. The flavor is out of this world! It makes a huge amount, and we ate all but a small lunch sized serving. Everyone (5 people) left the table stuffed to the gills! This is a keeper, and is good enough to serve company. Try this, and do NOT be tempted to use ricotta as some have suggested..the provolone and sour cream are what give it it's unique flavor, and make it stand out in a sea of ziti recipes. Thanks Colleen!

2 users found this review helpful
Reviewed On: May 6, 2015
Penne with Spicy Vodka Tomato Cream Sauce
This was delicious! only thing different was I used hot Italian sausages, as that's all we had. Didn't use fresh parsley as I forgot to buy it, but will make sure to next time. This was a very easy to make, flavorful dish, that tastes like it took a lot of time and effort! Served it with freshly grated parm reggiano cheese..Fabulous!

0 users found this review helpful
Reviewed On: Apr. 13, 2015
Lemon Horseradish New Potatoes
easy to make, and looked great on the platter, but the lemon was too tangy for us...used small Yukon gold potatoes, and cut them in half...probably won't make it again..

0 users found this review helpful
Reviewed On: Mar. 4, 2014

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