Member since Sep 2007
"Very nice and light. The recipe produced two dozen cupcakes which I baked at 325F for 30 minutes. I doubled the spices because I enjoy the extra kick and I took a hint from another reviewer and added a half a tsp of ginger to the frosting along with a few drops of cinnamon oil. I bet these will be even better tomorrow when the spices have had a ch"
"I emptied my freezer of all the bits and pieces of cheese I have been hoarding and let them sit out a couple of hours to come to room temperature. I added four ounces of cream cheese to the bits of Swiss, cheddar, parmiggiano, gruyere, havarti, and Romano along with the garlic, parsley, and a glug of Chardonnay. The result is delicious! I took hal"
"I followed the tips from other reviewers and the trifle turned out great. It was the perfect after-barbecue dessert for the Fourth of July party we attended. And in addition to rave reviews from the guests, the trifle inspired a proposal of marriage from my host. YMMV ;)"
"This was a lovely light supper that I prepared exactly according to the recipe. When I try it again, I may add a garlic clove - but just one! More than one clove would, I think, defeat the point of this simple but delicious dish. I used more oil to fry the zucchini than I needed for the dish, but the left over oil smelled so lovely that I saved it""
"A lovely pasta variation that can be tailored for individual tastes very easily. I added a bit of garlic, some breadcrumbs that needed to be used, and I used both basil and flat leaf parsley. Next time, I will add either some asparagus or some artichokes and a bit of protein and I think it will be perfect! Thanks, Giada!"
"This was my first experience with boxty and I can tell this recipe is a keeper. I had to experiment a bit to find the right consistency for the batter since I didn't see the show in which this was prepared, but even the "mistakes" were tasty. Mmmmmmmmm!"
"Tasty and quick! I really enjoyed the flavors in this dish - I only wish I had not been out of crema/creme fraiche/sour cream. I think the scallion, cilantro, and a sprinkle of Mexican cheeses would be terrific in a traditional omelette as well, perhaps with an extra scattering of cilatro and a dollop of crema on top of the finished work of art.