-
TV Shows
TV Shows
More In TV Shows
Alamo, United States
Member since Jun 2005
"I have made this 3 times and really like it. I think you have to be careful to use the amount of the broth that is called for vs all that it make-just think of the extra as a bonus and save it for something else. If you really want to se it all you will need to add more flour to thicken it up a bit. I add a diced onion an more carrots and celery "
"These were great. I followed the recipe pretty closely, although used a stand mixer to mix and knead the dough. I did sprinkle some Malden salt on top of the rolls after the egg and cream glaze. Like the other reviewer noted you need to watch these while they bake as they get pretty brown pretty quickly. I covered them with foil after about 12 min"
"Made this the other night and thought it was delicious. Had it soft the first night with Anne Burell's Chicken Scarpiello and it was great. Poured the rest in an 8x8 inch pan and refrigerated overnight. The next day we cut it into triangles and fried it up as described. While I've done similar things with polenta before this came out the best of a"
"Great recipe. Probably the best mexican rice I've ever made (and I've tried quite a few times). I cut the recipe down to 1/4 size so I could make with just 1 cup of rice. Even with that it made enough for 6 as a side dish. I didn't have Rotel so I used Diced Mexican tomatoes (with jalepeno and cilantro), and some diced green peppers which I think "
"This recipe made the best beef tacos I've ever had much less made myself. I followed the recipe pretty closely athough admit I used a little less cayanne (maybe 1/2 in the rub, and used sour cream instead of Creme Fraiche as that was what I had (I usually don't like cold things like sour cream on my food, but with the tang of the lime juice in it "
"This recipe made the best beef tacos I've ever had much less made myself. I followed the recipe pretty closely athough admit I used a little less cayanne (maybe 1/2) in the rub, and used sour cream instead of Creme Fraiche as that was what I had (I usually don't like cold things like sour cream on my food, but with the tang of the lime juice in it"
"Awesome. I've made Lidia Bastianich's version several times and loved it but this may be my new favorite. Lidia uses a lot more garlic - 10 cloves - and just 4 of the chilis - so it is a lot more garlicy and not quite as hot - although we usually cheat and add more chilis. But I loved the addition of the onion and the vinegar from the chilis. We "
"Made this the other night and thought it was delicious. Had it soft the first night with Anne Burell's Chicken Scarpiello and it was great. Poured the rest in an 8x8 inch pan and refrigerated overnight. The next day we cut it into triangles and fried it up as described. While I've done similar things with polenta before this came out the best of a"
"Made this the other night and thought it was delicious. Had it soft the first night with Anne Burell's Chicken Scarpiello and it was great. Poured the rest in an 8x8 inch pan and refrigerated overnight. The next day we cut it into triangles and fried it up as described. While I've done similar things with polenta before this came out the best of a"
Advertisement
