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Reviewed avocado dressing
Friday, Aug 15, 2014 on FoodNetwork.com
“I think this was my favorite salad dressing ever! I felt the avocados were creamy enough on their own so I omitted the mayonnaise and sour cream. I also added a tablespoon of mustard instead of the worcestershire sauce as I didn't have any on hand! ”
Thursday, Aug 7, 2014 on FoodNetwork.com
“I realized just as I was making it that two of my avocados weren't good so we made it with one avocado which turned it into more of a salsa but it was still delicious! Also added some garlic and onion powders instead of the cayenne and jalapenos. It made a great salsa and we'll definitely try it again when we have more avocados. ”
"I made this dairy-free and vegetarian by leaving out the pancetta and substituting coconut oil for the butter and coconut milk for the heavy cream. It was really great! Next time I'd just toast the bread crumbs a little less; mine got burnt."
"My guests all agreed this was the best turkey we'd ever had! I made it dairy-free but substituting coconut oil for the butter and, because I didn't have any rosemary, used thyme instead. The leftovers were equally delicious, as was the resulting stock."
"Yum! I';ve been trying to get more seafood into my diet so I actually substituted 2 pounds of shrimp (and cut the cooking times in half) for the chicken and it was delightful! The sauce was also great on kidney beans without the shrimp even in it."
"I served the pancetta on the side since I was serving both vegetarians and omnivores. Also did spinach instead of the swiss chard (added at the end since it cooks so quickly), cooked quinoa pasta (I'm gluten-free) instead of the potato and thyme instead of the rosemary. Yummy!"
"While this is wonderfully convenient, I didn't find that the potatoes could get as crispy as I like my roasted potatoes to be. Great for a side dish if I'm not around (or want something I can forget about) or my oven's otherwise occupied but not my go-to roasted potato."
"This was good; I especially liked the addition of soy sauce as I felt it needed a little more flavor. I added allspice, used olive oil instead of vegetable and yellow onions instead of green to give it a little more bite. We served it over rice and lentils."
"Yum! I used apricots instead of the orange and pine nuts instead of the rice. Next time I'll definitely add some kind of liqueur or extract to bring out the apricoty flavor. No food coloring for my kitchen, but the taste was incredible. I LOVE how creamy the white chocolate was."
"I used white chocolate instead of dark and replaced the toffee with dried apricots. The pine nuts were a stellar addition, though. Thanks for the inspiration!"
"In terms of presentation, there's nothing nicer (or more fragrant!) than opening up a parchment of freshly baked bluefish. Yum! I didn't have parsley or oregano flowers but the dill was growing nicely and it made a fantastic substitute. "
"I loved the combinations in this dish but I found the millet itself was pretty tasteless so I had to up the flavorings to make it really tasty. Particularly the red pepper flakes. I think this would be especially wonderful with just quinoa or a combination of millet and quinoa but, made with millet alone, I found it a little bland."
"These were fantastic! I didn't want to deal with using a whole artichoke, so I cheated and stuffed canned bottoms instead. Obviously, you need to stuff more of them (I did one can which meant five artichoke bottoms and there was still LOTS of stuffing left over. But the leftover stuffing was great over rice! I also added some anchovies (though soya..."