Loudon, New Hampshire
Member since Oct 2006
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"I made this for my family and it was delicious! I have 12 and 13 year old girls, who procalaimed it "amazing." Even my picky-eater husband had seconds. I substituted beef stock for one of the cups of wine a) because one of my daughters doesn't love wine-y tasting dishes and b) because I wouldn't have had enough left to drink with my dinner :)""
"Like another poster said, I double the marinade. I also add some chili powder and some chipotle powder for a little heat. I use half of the marinade for the meat, and pour the other half over the vegetables once they're done sauteing.""
"I LOVE risotto. My silly grocery store doesn't carry pumpkin puree in the summer time! I had bought a HUGE butternut squash, so I chopped it all up, steamed and pureed enough to substitute for the pumpkin, used 2 cups for the recipe, and still had enough left over to roast for a side dish another night! I added a couple cloves of chopped garlic t"
"I have NEVER been able to make a muffin with satisfactory flavor and texture. These muffins are FANTASTIC!!!! As it is November and I am a frugal New Englander, I used some frozen mixed berries (strawberry, blueberry, raspberry, blackberry)that I had on hand. Still, I was rewarded with a moist, tender cake with berries evenly disbursed throughout. I think I'll have another :)
"I made this yesterday. I took the previous reviewers advice and I put the carrots and mushrooms in about 2 1/2 hours before I was ready to eat. Even then my carrots were firmer than I like. The aroma in my house was incredible all day, and the flavor was good. I did find the finished product to be somewhat salty, but next time I'll look for a low-sodium slow-cooker seasoning.
"I've made this recipe twice now and it was a huge hit both times! Made it first for my Mom, the second time for my husband and kids. None of us had ever had fennel before, but we're all fans now, thanks to this dish! To the poster two posts before me, next time try to lower your heat which will keep your crumbs from burning, and maybe shorten your cooking time so your cutlets dont dry out. I had Italian Style bread crumbs on hand, so I just used those and left out the other seasonings in the coating.