Member since Aug 2004
“I agree in terms of the hash brown prep, so I use frozen hash browns...voila! And yes, the idea is the unique presentation. I'm in the catering biz and that's what it's all about. These are great for a brunch for a crowd. I also add some freshly chopped herbs and various cheeses from time to time.”
"Great alternative to the fried coconut shrimp we all love. Its very hard to find (or it was for me to find unsweetened coconut at your traditional grocery store. I'm sure a whole foods or other organic market would have it, but I used sweetened because thats what I had. And of course the sweetened coconut has sugar, so be mindful when cooking, "
"A wonderful dinner/lunch for the summertime. I followed recipe (although not really certain how much meat I had, I steamed (2) tails), but I also added some fresh dill that I had on hand. Will try next time with some tarragon to provide some fresh herb flavor. A wonderful, lighter version of an all time favorite. Thanks Ellie for keeping us he"
"FABULOUS !! I use pork tenderloins instead of chops, so I increase the herb/garlic mixture. For those who state the marmellata was too sweet, if you use just a standard yellow onion this will help lessen the sweetness vs a red onion or a white onion. A beautifully elegant dish that will impress family & friends. And super easy to prepare."
"Admittedly I did not technically eat the end result of this recipe, however, I did eat all of the components. I made this dish for a client of mine and tasted as I went along and LOVED the flavors. And the client was EXTREMELY impressed, loved it. The basil sauce could be eaten on cardboard and taste gourmet, so wonderful. For the record I use""
"I love the idea of a better for us banana bread ! I also tried some additional modifications I thought I'd share: 1) used NO oil/butter 2) increased applesauce to 4 tbls 3) decreased sugar to 3/4 C and added about 2 tbls of honey 4) replaced the egg with egg whites only (3 tbls = 1 whole egg). End result was good, not great. Could have been..."
"Wonderful ! Few items of note: I made the bechemel w/ 2% milk, used low fat ricotta & 2% milk mozzarella and still turned out rich, creamy & delicious. After reading other posts, I too used less spinach and more marinara, but these are personal preferences. And maybe I overstuffed my rolls, but I only got (10) rolls out the filling. A definite""
"Always a hit each time I make them...very simple, elegant & oh so tasty. Instead of wrapping a whole piece of prosciutto around each one, I cut the strips length wise and wrap. This way you see some of the date and the prosciutto is in the middle. I like this presentation better. ""
"**Added Notes: Made these again and this time baked the meatballs did NOT fry = GREAT. Also made both a day ahead of time and combined in baking dish the night of and kept warm in chafing dish = GREAT.** I tried this recipe for a NYE party this year thinking it looked like a "good" recipe for meatballs. Well what a surprise when our friends comm""
"I am "rating" this dish again b/c it is SOOO amazing & dinner party worthy. Had 5 friends for dinner tonight each with different tastes & preferences. They all LOVED it. As mentioned before, not a salmon fan, subbed chilean sea bass this time and again fantastic. Does take a little finesse putting it together as guests await dinner. But that'""
"GREAT and a big hit ! I used a 6" pan and increased each ingredient a bit and it turned out fine. I also subbed part skim ricotta & low fat cream cheese and this did not affect the consistency. Diced my red peppers vs. strips and dried them well. I was sure to wrap the foil tightly around the sides and part of the bottom of the pan and did not""
"LOVED this dish both for taste & ease of preparation. Mine did come out a much rosier color than is pictured here (too much turmeric maybe ?) although the flavor was outstanding. I did increase the amount of the other spices, my personal preference. I used a Greek, non fat yogurt and doubled the amount of sauce, again personal preference I like""
"There's Potential...like a few others mine fell apart once I put them in the pan and also like others I found them to be bland tasting. I do believe though this recipe has great potential. I love the idea. So next time I think I'll season my risotto "batter" with more salt/pepper/maybe some nutmeg/more chives/etc. and the second thing I'll do is after breading them with the panko I'll fridge them again for approx 30 mins to "set up". So that hopefully they won't fall apart in the pan.
"Tried these for the 1st time for Thanksgiving dinner, but should have had a trial run first. Not sure why, but even after an hour my syrup never became "syrupy" it was quite runny. Good flavor, but not the right consistency...any suggestions as to what I may have done wrong (made sure to double check all measurements) could do differently in future ?