Member since Nov 2010
"Usually a fan of Bobby's recipes, but as a purist, approached this one with skepticism. Sorry, but the honey and the mayo just don't cut it, although the inclusion of the Dijon was nice. Much prefer the traditional olive oil, anchovy, fresh parsley and oregano, variety of olives and hot pickled veggies version of olive salad for my muffaletta."
"Superb, very reminiscent of the Gulaschsuppe I've enjoyed in Austria and Germany. Like to reduce the broth a bit, making it more like a stew, and serve it over spaetzle. Tyler has a great basic recipe for that too, wouldn't let me post the link although it is on Foodnetwork...
Thanks Tyler, you rock!"
"Amazing!! Left the mushrooms relatively large so ultra-picky son could remove them, used extremely lean bacon, and formed into fist-sized balls, placed in muffin tins and baked for 30 at 375. This is the new Thanksgiving stuffing recipe, try it, you won't be disappointed!"
"Of course, it's Tyler's recipe so it is very good. That said, found it extremely "tomatoey" and almost too "sloppy", in spite of the additon of the dusting of flour. Wondered about the use of a 28 oz. can of tomatoes and added it slowly. Used only about 20 oz. and glad I did.
Nonetheless, flavor was quite nice and the different peppers added de"
"Have made this recipe exactly as written and it was superb. Decided to spice it up a bit and liked it even better! Added a thinly sliced shallot, doubled the garlic, omitted the salt and sustituted liberal amounts of Mrs. Dash Garlic and Herb seasoning (have high blood pressure)as I had no fresh herbs on hand, upped the freshly ground black pepp"
"So bored with the usual bland potato salads, that I decided to try this...glad I did! This is now my default potato salad. Although it annoys me when people enumerate the changes they made from the original, I must admit that I had chives in the fridge that needed to be used and they didn't alter the taste in any negative way (tasted before and "
"On the basis of previous reviews, upped the flour to 1/2 cup and had 4 really large skinless chicken breasts (lower fat). Since we are into spicier paprikash, added 1 tbsp of hot and one of regular paprika. Everything else done to recipe. Sauce thick and creamy with a great little bite.
Adjust to your tastes, great basic recipe.""