Member since Jan 2011
"This is a great ricotta recipe for savory dishes, but I wouldn't use it in desserts. It had a strong vinegar flavor and was quite salty. I used it in a pasta dish and it was delicious. Also, I couldn't find any cheese cloth, and a clean dish towel worked fine. "
"YUM! This recipe tasted like the inside of delicious ravioli - without gluten. I tried to follow the recipe closely, but I accidentally added two whole eggs, instead of just the whites. The two eggs tasted great, and held the balls together nicely. I also added a clove of minced garlic to the mixture. One important part is letting the cheese get b"
"I followed this recipe exactly, and my turkey was way undercooked. 161 degrees in the breast is NOT enough time for the dark meat. Even the breast meat was borderline. I had to put everything back in the roaster for another half hour before it was edible. ""