Member since Apr 2006
"My husband and I loved this too. We love Mexican food and mole sauces. I also used chuck instead of round because it has more flavor, although I followed the recipe to the letter otherwise. The depth of flavor from the anchos along with the beer was amazing. The sauce was so good I didn't mind having a lot of it. I have made this dish several""
"I am addicted to this dish! I use bottled Herdez brand tomatillo salsa instead of the fresh tomatillos and add a little squirt of agave syrup to increase the sweetness, which contrasts very well with the acid of the vinegar and the salsa - Sugar would also work well instead of agave. I also use frozen roasted corn niblets from Trader Joes and it""
"This was so simple and inexpensive to make and yet so delicious. We were not prepared for how good this was going to be but sometimes the simplest recipes can be the best. I didn't have a loaf of bread so I made roasted potatoes in the oven with Herbs de Provence on them. The gravy was outstanding. Yum! I recommend making potatoes with this a""
"5 hours and 55 minutes to make a sandwich? I think Jeff's a nice guy but he's going to have to live up to his name and show us how to make both a meal AND a sandwich version of these recipes. That way, if you like, you can eat the meal version only or make both and have the sandwiches as leftovers.""
"Although I have eaten falafel many times in my life I never made my own until now. This recipe is excellent. The only thing I changed was I toasted whole cumin and coriander seed dry in a frying pan for about 5 minutes, then ground them in a spice grinder. It makes all the difference. You'll never go back to the powdered. Also, I only used th"
"My husband didn't even know that this wasn't the traditional tahini paste based sauce used on falafel. I added a few drops of sesame oil to it which helped imitate the flavor of tahini. This is a budget friendly sauce because tahini is more expensive than white beans. These days I really appreciate a cheaper solution. Plus it tastes great. I "
"I was TOTALLY unprepared for how good this was. It sounds so simple and potentially blah but it is anything but. I used a boxed "olive oil" couscous so it already had nice flavor. Don't leave out the butter, it makes a real difference. And I used lemon zest instead of juice and I'd recommend that over juice for this recipe. If you get a reall"
"I have wanted to make tiramisu my whole life and never knew it could be so easy. I admit I used Cool Whip Extra Creamy instead of whipping my own cream. I used 2/3 of a regular sized tub. Plus I used reduced fat cream cheese and the traditional ladyfingers instead of pound cake. The ladyfingers are more diet-friendly than pound cake. Next tim"
"Wow, Melissa, this recipe is a grand slam! Easy, low fat, cheap and delicious. What more can you want? It's like you were listening when I wished for a new diet and budget friendly recipe for chicken breasts. And it's pretty original, too. I haven't seen this anywhere before. Thanks so much! Love your show!"
"Wow, Melissa, this recipe is a grand slam! Easy, low fat, cheap and delicious. What more can you want? It's like you were listening when I wished for a new diet (and budget) friendly recipe for chicken breasts. And it's pretty original, too. I haven't seen this anywhere before. Thanks so much! Love your show!"
"A new take on devilled eggs. I added some Worcestershire sauce and some hot sauce and they were excellent. By the way, if you crack the eggs a bit before you shock them in cold water it makes them easier to peel. Even new eggs are a bit easier to peel this way.
"I changed the recipe a bit but it came out fantastic. I started by browning a little cubed pancetta in the pan. I also added some of the starchy bean juice from the can to thicken the sauce and increased the proportion of wine and stock just a bit. After it cooked down to the right consistency I served it over pappardelle pasta with some chopped parsley and parmesan cheese. WOW, was that amazing! The next night I served the leftovers as intended on crostini and it was equally wonderful.
"I followed some previous reviewers' suggestions and sauteed the onions in the ginger and garlic a bit first, then added some chicken stock and plenty of salt to bring out the flavors. I didn't whisk the lentils, instead preferring their original texture. I also added more cumin and some garlic and onion powder and some more grated ginger at the end just to deepen the flavors. What a fantastic dish - I will be sure to make this again! Lentils are so good for you and I was looking for a great recipe for them. Once again, thanks Aarti!