Brodnax, United States
Member since Feb 2008
"Flavorful filling. I followed the recipe as written, except I added squeezed-dry frozen spinach. I was able to use the herbs from my garden for the filling and the sauce, and made my own marinara sauce. Even though I think I stuffed my 40 shells as full as I could, there was enough filling left over to re-fill one of the ricotta containers, so I w"
"I made exactly as written and liked the icing more than I liked the brownies. The icing recipe makes a lot and I put some in a container and stored it in the refrigerator. I will use it in a week or so with my tried and true brownie recipe. I may add a splash of coconut extract in the icing to ramp it up just a tad bit more. Overall, a good recipe."
"I used a square baking dish (9 x 9), and used a homemade crust that I brought up the sides. I laid down 4 squares of sliced swiss cheese (this helps keep the crust from getting soggy. I mixed the eggs with 1 cup of half and half, as other reviewers have suggested. I wilted the spinach in a scant bit of olive oil with 1 clove of crushed garlic. I v"
"I had a craving for rice pudding and had a whole box of arborio rice that had been sitting on the shelf for a few months, so I tried this recipe. Boy, am I glad that I did. I did not have whole milk, but had whipping cream and 2% and combined a cup of each. I increased the cinnamon and used my homemade vanilla, and was very pleased with the result"
"Overall, this cake is quick and easy to make. I am not in love with the cake flavor, and think if I were to make this again, I would add some kind of pineapple extract. The cake flavor is a bit bland for me, even with all the pineapple in it. I added a bit of coconut to the batter and used macadamia nuts for the topping. Other than that, I followed..."
"What a wonderful soup! I like the rich mushroom flavor, and I had to use common mushrooms, as my store did not have anything more exotic. I made the recipe almost exactly as written, and the only deviations were that I used some dried porcini in the broth, and I used a porcini sea salt throughout, instead of regular salt. Even though I used a love"
"After reading all the wonderful reviews, I decided to forsake my tried and true turkey recipe (in a cooking bag), for this change of pace. I followed the recipe exactly as written, except I did not use the corn bread stuffing as I do not like corn bread. I found the turkey a bit on the dry side, and though I used the sage butter inside and out, I "
"As a Type-2 diabetic, I was looking for something to make for dessert on Thanksgiving. I love Pecan Pie, and when I saw this recipe used agave syrup, I thought I would give it a try, since it is low on the glycemic scale. I read a review by another diabetic who substituted the brown sugar for Splenda brown sugar. I decided to do that as well. I ma"
"I have made this recipe many times since I saw it on Foodnetwork. I love the flavor this pasta has to offer and the recipe always gets rave reviews and requests for the recipe. I make exactly as directed, except I can never find frozen artichokes, so I get the canned kind, packed in water. I do not use the buffalo mozzarella, since I cannot fine t"
"These biscuits come out perfect every time and are a snap to make. I discovered this recipe about a month ago, and I have made them several times a week since them. I love the buttery flavor and the ease of making them in the food processor. No rolling is another plus. This recipe is my definitive biscuit recipe and I plan on making a triple batch ..."
"I love RL's biscuits, and this recipe comes the closest to it, to date. I have made this recipe often and love the flavor and the texture. Be sure not to overwork the dough, and to eat them the first day, if possible, when their tenderness is at its peak. "
"This is my fist Michael Symon recipe. I have watched him cook his way up the ladder of success and always with recipes that everyone loves. This recipe is no exception. The sauce is rich with layers of flavor. I think the browned ribs add so much flavor to the sauce. My mother's recipe is still my go-to comfort food spaghetti sauce, and my mother-"
"I like watching Ann Burrell cook; she has a natural instinct for preparing delicious food. I followed the recipe exactly, except I added beef stock instead of water. I did not cook the ribs the entire time on 375. I checked the meat half way through, added some more liquid and felt that if I continued to cook the ribs at 375, the sauce might burn "
"This is a pie that one would want to make early in the morning to serve for dinner. This pie needs to cool and settle before being cut. I followed the recipe exactly, except for the cornstarch. I added five TBSP. and the pie cut easily, did not fall apart and was not at all soupy. I used frozen berries and was pleased with the flavor and texture."
"I really liked this recipe, and it seems almost fool proof. I did add four TBSP of hot sauce to the buttermilk, and added additional spices as Ina suggested (added garlic powder, onion powder and sweet paprika, along with the salt and pepper mentioned in the recipe). I had some of the crust come off during frying and I used the entire 2 cups for t"
"I had to cook this in a fry pan and have to say that this was one of the best burgers I have made or tasted. No need for anything more than salt and pepper. Let the meat stand out, and it does. Once the burgers were done, I toasted the buns in the frying pan (after removing the excess oil), and topped the burgers with some garlic aioli, sliced tom"
"This pizza is a winner and one of the best pizzas I have ever made. I have made it several times and have used pancetta, no meat at all, and pepperoni. Other than playing with the meat, I have made it exactly as written and it has been delicious every time. I like the absence of tomato sauce and with the brushing of the cream and the mozzarella, "