Member since Jan 2011
"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 "
"Both the livers and the risotto were delicious and one of the few meals I could actually make in under an hour. I've been using the same recipe for chicken livers from the Galloping Gourmet for 40 years, it's nice to have a different one :) Also, one of the most inexpensive dinners you could make."
"Tasty? What did yoI thought the sausage was good, not great. Left out the maple, I didn't want the sweetness. Maybe it was just my ground pork, but I found the texture to be more "rubbery" than store bought sausage. The pork seemed very fatty forming the patties, but didn't give off any fat when cooking."
"I thought it was delicious. I followed the time of the recipe and mine came out a little overdone, but still tasty. We like the skin really crisp, so the last five minutes I turned on broil, and it was just perfect."
"Ina, I made these for our Hanukkah party tomorrow. They are heavenly, the best I've ever had. I used half the dough to make chocolate ones from another recipe, but yours are better than the chocolate. Have you got a recipe for chocolate rugelach? Oh, I used craisins which I had around rather than raisins. Btw, Peaches, the butter I buy is 4 stick"