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Wednesday, Sep 10, 2014 on FoodNetwork.com
“I just looked thi recipe up to make and realized I hadn't reviewed it yet. I make this often and I love it and it is a crowd pleaser. I do have a few members n my family not wild about goat cheese so I sometimes will cut it with a little Neufchatel, or if I for some reason don't have enough goat cheese and cream cheese you add is a great substitiute... ”
"I've made these twice in the past week. They are fantastic and everyone loved them. I followed the recipe exactly the first time and used DiSarono as the orange liquoer for the icing and the second time I doubled recipe (which made 36 cookies) and used fresh squeezed orange juice to the powdered sugar for a kid friendly version, it was well recei"
"This was fantastic. I did variate the garlic for garlic scapes, and though it calls for anchovies I did not use them. I made a pasta salad with diced artichoke hearts, sliced black olives, halved cherry tomatoes, and cubed aged cheddar and poured some dressing over rotini and refrigerated, the dressing sank into past and was delicious. This dre"
"Loved this! I too used cornstarch instead of arrowroot the berries I used were a bit dry because they aren't in season here so I brushed the top with egg and sprinkled some sugar on top of egg. These were outstanding. I love Giadas recipes! The parcent strips helped lift tart right out. I also used a regular muffin pan and don't have cookie cutte"
"Ina, thank-you, you are a genius! This recipe is so satisfying and light at the same time. I've seen it several times on tv and today I made it from memory but I added the a hint of coconut flavoring to whipped cream I made and I omitted the sugar and framboise and crushed the meringues into raspberries and layered it. It was a huge hit just like"
"This recipe is great to serve at a dinner party or just a hearty home cooked meal for your family. I've made different versions of this including one from Barefoot Contessa's recipe Beef Bourguignon which uses a red wine and Cognac. I bought sample size of Cognac and I have to say it was no more tasty than Rachel's recipe and easier. I love both"
"I made this several times and it is phoenomenal. I always look for a healthier version of recipes so after making it a few times following recipe exactly I decided to cut down on the amount of butter by about half and mayo by half and just a little less cheese and it was still fantastic and no one seemed to notice the difference in taste. It is "
"I actually made every recipe in this show except for the tomato soup until just recently. I made my own version and modified it by using a 28 oz can of tomato puree instead of marinara (marinara is already seasoned). I added some water and chicken (or beef broth) to soup pan and heated together after I put 1 cup of small pasta elbows (which were"
"I read all the ratings and comments and decided I really wanted to try these anyway. They came out fantastic. I used 2/3 of a stick of butter but I didnt melt it, I used room temperature butter and I also used fresh peanutbutter from our local Whole Foods store. I pressed them into a greased pan instead of on parchment paper and I pressed them "
"These are unbelievably good. I don't think there is a single recipe of Ina's that we haven't loved! I read many reviews before trying these and decided though I usually follow recipes exactly I would stay true to the ingredients. The only variation was I had no buttermilk so I made my own version by whole milk and fresh lemon juice. I am consi"
"This recipe is fabulous! I modified it a bit by using fresh squuezed orange juice and the zest of the orange and used orange flavor cake. For the filling in the middle I used frosting that instead of jam, I used some defrosted raspberries and and some fresh berries as well that I mixed into half of the frosting. The juice from the frozen berrie"
"Just made these and we really liked them. A few adjustments I made was that I used goat cheese and a little sour cream and they both melted beautiful for a creamy sauce. I used corn totillas and the first 2 I overstuffed adn realized had I made them thinner I could make many more as these werent finger food sizes. Definitely a make again recip"
"Today we made these and added fresh grated parmesan and a spritz of lemon juice. I paired these chips with some pita bread and chopped tomatoes (with evoo,salt and balsamic vinegar and hummus. What a tasty and healthful lunch. ""