pittsford, New York
Member since Sep 2009
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"Pretty good. I used exact amounts as listed and next time I will double the horseradish. Very easy to make."
"Very, very tasty and very, very easy. Don't know how one gets a "muddy taste" with the ingredients listed. It was salty but pleasingly so. I used this on Hake and Salmon. The Salmon cooked in the time she listed, the Hake took about 10-12 minutes after the broiler. I'm sure this is delicious with Cod. Will definitely be making again.""
"This was surprisingly good with minimal fuss. Don't skip the soaking in salt water step as daikon can be fairly bitter without it. I have a few vegan friends and I will make this for them next time they are over. Very good and very easy.""
"If you don't like Bolognese sauce you should make this. It will change your mind. This is fan-freaking-tastic. The time involved may sound like overkill but it makes this sauce what it is. It freezes well so make the full recipe. This is absolutely to die for. Another winner from Anne.
"I really can't convey how delicious this gravy turned out. I made the accompanying brined turkey and didn't really appreciate any huge improvement in flavor but this gravy? I want to bathe in it. It is just a little bit out there but traditionalists will still enjoy it and folks that want something a little different will love it as well. Make the stock the night before and it all comes together easily. I like my gravy thick and had to use closer to six tablespoons of flour to get the consistency I like but you may feel differently. DELICIOUS!
"Wow, another great Anne recipe. Super easy to make if you just use good canned pumpkin and skip the real stuff. I used challah, I imagine that pound cake would taste weird- too many competing tastes. Some folks said 15 minutes wasn't enough time to let everything meld together, I made it 2 hours before and it was super good. This may be my new go to T-giving dessert recipe.
"Wow, surprisingly good. Reading the ingredient list you might think this will just be okay but this was remarkably delicious. Absolutely recommend doubling it because you will want/need more. Try it and you will not be disappointed.
"So so good. Everything she makes is om nom nom and this recipe does not disappoint. Caul fat would make it look neater but is not necessary. Go ahead and make it without, just tie it up nice and tight.