Hightstown, New Jersey
Member since Nov 2008
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"So inventive and different and tasty. Don't be afraid to make substitutions or trust your instincts. I like arugala and I skip the cress for a few leaves of romaine or green leaf lettuce (to save a dollar. I halve the recipe and just use one avocado: I think 1 1/2 would be too much."
"wonderfully tasty. Even without whipped cream and without real maple syrup. remember to really whip the egg whites."
"got no flavor out of the marinade. better off grilling the chicken with rosemary branches and adding a balsamic-sauce post cooking."
"This is a terrific recipe. The sweet and sour glaze is just so tasty, and I am a much tougher grader than the majority of reviewer on food network/cooking channel, my five means something. Most importantly, this recipe can be completed, at least 2/3ing the recipe because i had 1 lb. pork for two people, in less than 90 minutes if you skip the eg"
"Very nice recipe, though I would change the cooking-order to keep the ginger and garlic from burning, I'd put them in just after the shrimp. I'd also put the cabbage in 15 seconds after the shallots, but that's not as critical."
"Excellent. And I'm a tougher grader than most on the food network site. Make the relish in advance, because it should be cold or room temp. I also add the salt just before cooking. I use an electric griddle."
"Excellent. only complaint would be that when I cut the tart with my fork, the breadcrumbs kind of spilled all around the plate. You can microwave the swiss chard, which will cut the total time down to about 90 minutes.""
"So inventive and different and tasty. Don't be afraid to make substitutions or trust your instincts. I like arugala and raddichio and I skip the cress for a few leaves of romaine or green leaf lettuce (to save a dollar). I halve the recipe and just use one avocado: I think 1 1/2 would be too much.""
"Huge fan of Jaime, not one of my favorites mostly because the frosting just didn't work. It wasn't thick enough and it just ran off the muffins. This recipe works best as a sweet muffin without the frosting, rather than as a dessert. I got 14 muffins out of this, filled all the way to the top so they got that 'mushroom'/cupcake shape. The squa""
"fantastic. Admittedly though, my dough never grows in size much, but recipe still works. I find that I have to roll the dough in two stages, otherwise it pulls back too much. no biggie though, i use this recipe almost every time I make one of Anjum's meat or veggie recipes.""
"This recipe is really a 4, but I had to try to counter that ridiculous 1-star review because the person is allergic to peanuts. If you have to ask, give it a 3.
I really enjoyed this, only thing was, it made a huge number of servings, not that that is bad per se, just surprising. I did not make the chocolate sauce.""
"Sausage: not impressed. Just not that tasty - lacks the zing of professional/commercial sausage. Don't skimp on the salt, you'll need it. A little fennel couldn't hurt either. Cooking them on medium worked better than high, which burned the outside unpleasantly.
Admission: I did not add oil to the sausage recipe, that seemed bizarre, but I did""
"I'm flabbergasted by the positive reviews. The first few reviews were terrible, but I love Good Eats and love cooking from scratch, so I gave it a shot. The pumpkin recipe just didn't work. It never firmed up like pumpkin pie needs to. The consistency after pureeing was the same as the end-product - sweetened baby food.