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Friday, Apr 18, 2014 on FoodNetwork.com
“Aarti is my go to recipe for chicken tikka masala. I know a lot of people who really like vindaloo, so I thought I'd try this. First of all, I should have realized you can't tenderize beef in 30-40 minutes. I even bought NY strip which was on sale instead of sirloin. Maybe I should have checked it at 10 minutes. By 20 minutes it was tough and at 45... ”
Monday, Mar 10, 2014 on FoodNetwork.com
“I made the polenta only without the mushrooms as a side dish for osso buco. I thought it starting looking too dry after about and hour and added a little more milk and cream. It finally got wetter and let off some oil. It was the best polenta I've ever had. I didn't even add the cheese because it was salty and creamy enough. ”
Reviewed 4-Hour Lamb
Saturday, Jan 11, 2014 on FoodNetwork.com
“I had a 2 lb. boneless leg of lamb in the freezer I wanted to use. Used about half the amount of wine and made up the difference with chicken stock. Ended up "falling off the bone" texture. Boiled down the sauce to thicken it. The meat wasn't real dry but did need the moisture of the sauce. Not enough sauce left over for the leftovers. It was very... ”
“I don't make this as a ragu. I used to use Anne Burrell's recipe for osso buco, but now I've adapted Kelseys. I do the basic recipe (it takes me 3-4 hours to get the meat tender enough). Then I leave the meat on the bone and retain the vegetables as they are. Serve it with a fried polenta because I'd rather avoid the flour in the...”
"Easy and delicious, and I'm not a big trout fan. Made it for my wife, who is, and she loved it"
"I made a few changes. First, as some others have suggested, I used chicken thighs. And to maximize the flavor from the marinade, I cut the raw chicken into strips and marinated the strips for about 3 hours. Then I the cooked the chicken in a wok. I found the carrots to be a little too sweet. Next time I'll cut the sugar. Served it as a taco. Great"
"Great recipe, Melissa. I threw out about half the grease after reading the other reviews. I've made Kelsey's cassoulet with sausage and duck confit, which was also excellent, From the "weekday" in the name I thought this would take less time than hers, but it really doesn't. Both are keepers."
"Excellent. I made about 1/4 of the recipe for 2 people. Used almost a whole jalapeno instead to the serrano, but left the seeds and membrane. Nice heat for me. I think Michael is a great chef, I just don't find enough of his recipes that I want to try. Glad I did this one. "
"My wife is the big Mu Shu fan in the family so I made this for her tonight. I strayed from the recipe a little. I left out the Savoy cabbage and bamboo shoots, and added a can of bean sprouts. I also used 1 1/2 lbs chicken. And I used Costco uncooked tortillas instead of the crepes. I found the chicken was overwhelmed by the vegetables even at a "
"Very good. Just felt like something was missing. Back in NY we often made sausage and peppers with a red sauce. I've got some of today's left over, so tomorrow I'll throw some sauce in and see how that is. Also, I added onion to cook with the sausage like we always used to do.
OK, it's a day later and I made some of Giada's basic tomato sauce and"
"Very good. Just felt like something was missing. Back in NY we often made sausage and peppers with a red sauce. I've got some of today's left over, so tomorrow I'll throw some sauce in and see how that is. Also, I added onion to cook with the sausage like we always used to do."
"We've always made corned beef in a slow cooker and then boiled cabbage and potatoes. I was intrigued by sauteing the cabbage in this recipe. I used a slow cooker for everything. I didn't feel that the beer and stock made the beef taste any better than water did. I also didn't think the vegetables (parsnips, carrots, onions) brought anything to the"
"I usually love Anne's recipes. I picked this tonight because it was simple and quick. I liked it, but I thought the flavor was just average. With just a little garlic and red pepper, how bold could it be? I'll have to find a way to give it a little more kick to make it again. "
"This was really delicious. Just served it with white rice. It was a little hot for my wife, so I'll probably cut the sambal in half next time. I'm at high altitude and things may cook a little slower. I cooked mine for closer to 3 and a half hours, most the first day, then I let it meld overnight and cooked another hour today."
"Great dish, Kelsey. I wasn't able to find fig jam in Ogden, so I used orange marmalade instead. It was very good, but I'll keep looking for figs. It also took much longer than 7 minutes to reduce the sauce, and the duck got kink of cold. Next time I'll make the sauce in advance with some reserved duck fat I've got. Also, I hate instant read thermo"
"Anne, you da bomb. I made the full recipe for my wife and myself. We finished about 20%, lol. My dtr and her gluten free husband, and my mostly vegetarian grandson are coming to visit in about 3 weeks, so I'm hoping the rest freezes well for them. I made parts of this over 3 days, but it was well worth the effort. You should have been this year's "
"Melissa, this was just wonderful. It was easy and inexpensive as advertised. The red curry paste gave it a perfect kick. Served it with plain basmati rice. Took me longer than 20 minutes to thicken the sauce. Cooking in the sauce the breast stayed just fine. A great addition to my Indian repertoire to add to chicken tikka masala."
"This is the second time I've made these. The first time, I used Mexican chorizo and it was very good. I noticed that it was even better the next day. This time, I was making it for friends, and I made it the day before. I used 3/4 Andouie instead of the chorizo. It came out great. I just had some leftovers today, 5 days after it was made, and boy "