long island city, New York
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Sunday, Oct 26, 2014 on FoodNetwork.com
“didn't make the risotto, but did make the tenders. mine were a little bigger than tenders. slathered on mascarpone then the sage, then wrapped in the prosciutto. i usually buy di parma but bought domestic, to try and it was surprisingly pretty good at half the price. drizzled with oo then pepper, the ham was salty enough. also, sprinkled on dried... ”
"thought it would be more complex, but it wasn't. added a little extra garlic powder as i only had two small garlic cloves. it didn't need one extra thing. i may have added a bit too much salt, but luckily i like salt : great recipe"
"yes, careful on the salt as the feta is salty too, even though i prefer salt over sugargenerally i found it a bit salty. used sambuca instead of pernod. overall the dish was so flavorful i was in heaven and it isn't even out of the oven yet : ) i bought cooked shrimp to make prep easier. can't wait to taste the finished product."
"yes, careful on the salt as the feta is salty, even though i prefer salt over sugar i found it a bit salty. used sambuca instead of pernod. overall the dish was so flavorful i was in heaven and it isn't even out of the oven yet : ) i bought cooked shrimp to make prep easier. can't wait to taste the finished product."
"love ina and her recipes. i goofed this one up...somehow. for one, i thought the sugar went on after it baked. i made a simpler variation of this earlier in the week with less care and time and it came out amazing. so clearly, i overworked this!
i didn't tighten up the end of the package of my half used puff pastry, so when it thawed, the dou"
"from previous reviews i made sure to alter where necessary. i added cinammon too in the mustard honey glaze, as i didn't have apple butter and worried. i added more on the apples and some nutmeg also. i used rosemary and thyme. it was tender and tasty, not a michelin dish, but it will do."
"i used heirloom cherry tomatoes, the different sizes and colors really made this look unique. i highly recommend trying to use them. the honey brought out a very mild sweetness in the tomatoes. i used olive oil instead of veg oil. i shredded some proscuitto also then baked it. it browned up in 40 minutes for me and no liquid squeeked out. i t""
"used martha's recipe since '95 but using ina's now! not much of a difference i just like ina better :
i use mini choc chips too with some cinammon and sometimes chopped dried cherries. it seems no matter what you use they are always a hit! i also sprinkle with a little turbinado sugar before baking
i do have trouble with the dough sticking to""