Member since Apr 2010
"I love farro, kale, mushrooms, asparagus and hazelnuts, so this should have been an amazing dish! But it wasn't. It was bland, even with the crunch of the nuts and tons of extra seasonings. Add to that the cost of these ingredients... and I was very disappointed."
"OK, this salsa was freeking fab-u-lous! I made salsa from scratch! Better than a lot of the stuff you get at restaurants. And so easy!! I made both the mild and the hot versions shown in this recipe, and they were equally delicious. The mild still had a little heat from the jalapeno - which I seeded and de-ribbed. The hot was smoky from the "
"Simple to make, easier than I expected too. My recommendation is to add more sugar, maybe 1c instead of 3/4c, because every horchata I've had has been a tad sweeter. My second recommendation is to blend this longer than you think, because it stays gritty a while. Dip a spoon in to taste as you're blending to make sure it is smooth. Otherwise, "
"I successfully used two cans of beans, drained and lightly rinsed, rather than dried as I have no luck with dried beans. I also used half a loaf of old Pugliese bread. Even with this 'saltier' bread, I needed to add a good couple of pinches of salt to our bowls. Loved the richness of the olive oil drizzle over top. This soup is very thick, but"
"Tasty, hardy soup. Freezes and reheats well, only needing a little extra water to smooth it out. I used less Italian sausage than called for and will consider subbing ground chicken or turkey if I make the recipe again. Makes 6-8 servings not 4."
"1hr 15min in the oven, and I still ended up with serious wet goop in the middle and overcooked edges. I've never, ever had problems making banana bread or muffins from other recipes. The part that was cooked enough to eat was dry and just not tasty enough. Disappointed."
"The flavor, and the shock that they're turkey, warrants a five star rating. This was my first time making meatballs from scratch - and they were some work! - but they turned out perfectly tender. Based on other reviews, I removed the leeks while cooking the first side of the meatballs, returning them when I flipped the balls, and used a whole 1c"
"Quick, simple preparation for fancy meal payoff.
I was a bit leery to tell you I used walleye, but I see practically every other reviewer also used a fish other than snapper...which shows the recipe is versatile enough for you to use on whatever is fresh at your market that day!"
"Those sourdough croutons blew my mind! I've had an unused tube of anchovy paste in my pantry for over a year, and all I can think about is that I've wasted a year of eating sourdough croutons!
The cioppino, my first time making this fancy dish, was surprisingly easy, for all the ingredients. I only used walleye and shrimp. All my herbs were dr"
"I made a bourbon caramel sauce...from scratch! This recipe made me realize I can make a pretty serious dessert in very little time with no real work. Loved how the caramel turned into a shell on the vanilla ice cream and the crunchiness of the graham cracker crumbs against the softness of the pears."
"A quick, filling soup that has a good depth of flavor. Loved all the fresh veggies and how the mashed canellini beans add the satisfying thickness and richness you'd only expect from a soup with cream. I added quartered pre-cooked meatballs to the leftovers, and this took the recipe to five stars for us."
"My Granny Smith apple wedges cooked down to a chunky applesauce consistency, which was not expected... but also not a detractor from our enjoyment of the dish. The topping was more struesel and less crunchy than other crisps I have made.
I successfully halved the recipe. We ate it the first night, still warm from the oven, with vanilla ice cr"
"Amazing, amazing, amazing. So simple. So delicious. I did not expect quickly seasoned and sauteed shrimp + warmed, canned beans to combine into one of our favorite dishes to date. You would never think this dish was prepared in less than 30 minutes, from start to finish. Keeper!"
"Four star recipe as-written, for us. Fresh flavors from unique ingredients, and beautiful presentation. I'd originally saved this recipe because it was similar to one at a local pizza place - their's is a layer of orange slices, a scatter of thinly sliced red onion and halved kalamata olives, drizzled with olive oil and seasoned with s+p and dri"
"Oooooh, yummy Chimichurri sauce - bright, fresh, zippy! I'll use that recipe over and over again! The outside crust of the grilled pork was amazing. To make the inside super amazing too, I drizzled a little of the reserved chim sauce on my cutting board and set slices in it as I cut up the meat before plating up family-style."
"What a gorgeous, unique salad! Flavor explosion too! I didn't add the cilantro, but otherwise made as-written. We were able to stretch this to a second night by not cutting up the second avocado or dressing half of the arugula until then - the fennel and onion softened slightly in the lemon juice, but we still got the crispy crunch."
"I made the cod portion of this recipe, substituting flat leaf parsley for the cilantro in the vinaigrette. Pan searing the fish made for beautiful presentation and wonderful taste, especially with the vinaigrette draped overtop. Delicious. I can't wait to make this creamed corn!!"