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Monday, Nov 10, 2014 on FoodNetwork.com
“Just plain fabulous! Love the lime, chicken is chicken and this raises it to a new level. I'd like to see some Mexican sides with it. Ann, you have out done yourself with this recipe! This is a meal for company! Great reheated. ”
"Instead of baking, I dehydrated the catsup, it was similar to fruit leather. Peppered it like Haylie did. Made Gluten Free buns, and baked up a batch of bacon for the Thousand Island spread. Since we LOVE pig candy I baked a batch to top our burgers. Parmesan crisps & fried egg were an added bonus. 4 of us chowed on these like they were our last "
"Delicious, fresh, refreshing. A recipe I will make again. I can already envision some changes I will make to change it up. I had a tough time finding mango juice or mango nectar. The one I found is a large bottle so I will freeze it in small quantities so I have it when I want it. I used heirloom tomatoes and it was very good!"
"Recipe turned out well. While waiting for Bal's Indian roast chicken to rest I added green chard & green beans (just to use them up) and they were a nice addition. I used heirloom tomatoes. Next time I will add coconut milk also. Think it will be a good flavor addition. Good recipe, not amazing but with a few changes I can make it perfect for ou"
"I did not use popsicle sticks, made the lamb as patties so perhaps cooked it a little less than Bal as it didn't need to hold to a stick. Barbecue'd and served with an eggplant curry. Cherries are not in season so used a handful of frozen, half a mango, luckily had 1 peach, used Meyer lemon. FABULOUS MEAL! The lamb was beyond amazing, juicy, flavo"
"Amazing!! I trust Ina's recipes so I tried it. What a hit! Several guests couldn't have dairy so we used a coconut dairy free ice cream. This was a fabulous treat and I will serve it again and again. Easy, quick, makes my mouth water to remember it. The balsamic and pepper brought out flavors galore! This could be served to food connoisseur's as w"
"We're gluten free so we used a chicken base that was GF. I began marinating 8pm Saturday and we began grilling around 6pm Sunday. FABULOUS! We had an Asian inspired green salad and a stir fry with pea vines. Topped off wings with Cilantro and Green Onions cause one guy can't have peanuts. Ended with a strawberry, balsamic and cracked black pepper"
"The Cocada is sweet and sticky and luscious. Every time we make it we get requests for the recipe. We took it to a Christmas Tamale party and dipped some pieces in chocolate. Super Decadent. Marcella has become one of my FAVORITE Chef's. Every recipe that I try, I have loved and I've tried a lot of her recipes.
"I think what you did wrong was to try this soup in the wrong season. I would never try a fresh tomato soup in November! Try it again in summer when tomatoes are huge, ripe and juicy. Use home grown or farmers market tomatoes. Don't over seed the tomatoes, just gently squeeze out the excess juice. Good luck I'm sure this is a fab recipe I've made similar ones.