CARLA H. Profile - (18768719)

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Home Town: Boston, Massachusetts, USA
Living In:
Member Since: Mar. 2004
Cooking Level: Not Rated
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Recipe Reviews 15 reviews
Vegetarian Four Cheese Lasagna
This is my favorite lasagna recipe, and I've been making it for years. I rarely can get fresh pumpkin, so I use butternut squash instead. I like my noodle layers to completely cover the layer below them, so I use three noodles per layer rather than two. Sometimes I add some sauteed chopped onions to the tomato layer. My "improvement" to this recipe is to cut the cooked tomatoes and eggplant slices into bite-size pieces as I layer them into the casserole. I don't like huge chunks of veggies on my fork, because then that bite does not include the other flavors of cheese and noodle. With the smaller pieces of vegetables, every bite of the casserole includes the veggies and the sauce and the cheeses and the noodle. Yum! It also makes the lasagna neater to cut and serve. My kids have moved out, but whenever they hear that I'm making this recipe, they beg me to make a pan for them. So, I usually make several pans at once. I made six pans last weekend. However, I only tripled the ingredients, rather than multiplying by 6, and used smaller baking pans. (Note: I use three noodles per layer rather than the two which the recipe calls for.) So, each pan holds four or five servings, rather than 8. That works better for us, and the fully assembled dish freezes beautifully.

9 users found this review helpful
Reviewed On: Oct. 8, 2013
Matthew's Bearnaise Sauce
Sorry, but this recipe did not work out for me at all. I made the reduction the night before, and then I reheated it before proceeding with the recipe. I followed the recipe exactly, whisking for all I was worth, but the sauce separated anyway. It did not become "thick and creamy"; it remained sort of curdled-looking. I tried blending it in the blender, but it did not change consistency. I added some chopped fresh tarragon at the end, and apologized to my dinner guests. The flavor was not bad, but was more mild than I was expecting.

1 user found this review helpful
Reviewed On: May 9, 2010
Oma's Rhubarb Cake
This cake is amazing! I followed several other suggestions, and used 4 cups of diced rhubarb, and 1/4 cup brown sugar in the cake and all brown sugar in the topping. I had slightly less than a cup of sour cream, so I made up the rest with some vanilla yogurt. The rhubarb taste is very subtle, even with four cups of fruit. This was yummy as a morning coffee cake; yummy with afternoon tea, and especially terrific served warm with a scoop of strawberry ice cream for dessert! Alas, the cake lasted less than a day!

35 users found this review helpful
Reviewed On: Apr. 11, 2010

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