Member since Jan 2010
Reviewed Eggs Florentine
Wednesday, Jan 1, 2014 on FoodNetwork.com
“Happy New Year! Saw the episode this morning before watching the Rose Bowl Parade and had to try it! Thankfully I had almost all ingredients on hand (used half and half instead of heavy cream and bacon for the prosciutto). It was delicious!!! It didn't take 53 minutes, only 20 minutes! Will definitely make it again soon. ”
"This is by far one of the best grain salads I've ever had!!! Didn't have arugula so I substituted spinach. Wish that I had had red tomatoes on hand (for extra color) but the golden tomatoes were just as good!!! The fresh lemon juice and zest was spot on perfect addition to finish off the flavor!! "
"I agree wholeheartedly with ChenMae!!! This is the BEST!!! Now I'm sorry that I only halved the recipe. It is so good that I am going to make this for my daughters wedding cake. Hope that batter works in a round shallow cake pan. May have to make this again to try it out. YUMMY!!!"
"Wonderful and flavorful, although I didn't use as much basil as the recipe called for. After roasting the tomatoes I removed the skins because I like a very smooth tomato soup and the skins are too tough for my immersion blender. My husband likes to add a bit of cream. Served warm or cold it's delicious either way."
"Light, refreshing, NOT TOO SOUR and very easy to make! Made it for my daughters' engagement party and they were a huge hit. Most of the guests asked for the recipe! Perfect summertime dessert. I doubled the recipe and had some of the custard leftover and it's wonderful on top of fruit."
"Wonderfully light and delicious!!! Made these for my daughter's engagement party and even though I messed up the puff pastry (took it out of the fridge too soon). They still puffed up and the lemon custard was out of this world. It doesn't say so in the directions but make sure to gently fold in the whipped cream in three installments and fold "
"Delicious and perfect texture (used my immersion blender). Used up my homemade black beans instead of canned pintos. I doubled the recipe because I was feeding 12 people but DID NOT double the amount of broth thanks to the comments by "raysasaki"."
"Very light and airy. I only gave it 4 stars because I had to alter the recipe a bit. I substituted plain almond milk for the heavy cream and regular instant coffee for the espresso (which I don't drink).
Mixed the two together added the Nutella then added two packages of Dream Whip (which left me with 1/2 cup extra of the milk/coffee/spread blen""
"I used half of the cooked quinoa in the salad and the rest was eaten for breakfast, lunch and dinner over the next couple of days. It's a versatile grain and good for you too. Not a bad thing to have a bit left over. I don't like a lot of dressing on my salad so I cut the dressing recipe in half (1/4 for the vinegar) which was perfect for me.""
"Wonderful and flavorful!!! Even my non-vegetarian family loved them! I used vegetable broth and pureed the chickpeas for a nice smooth texture (the fiber is there regardless) using an emersion blender. Also, I only had quick cooking polenta on hand so the stirring process only took 7 minutes.""
"I substituted lemon juice and zest for the orange (not a fan of the sweetness of the orange). It was DELICIOUS!!!! Next time I think I'll add some fresh thyme and parsley for a more earthy flavor. Claire, thanks for the stepping stones for such yummy dishes!""