Member since Sep 2008
"I made this on the stove top and broiler and it turned out great! Only having chopped garlic I put it in tinfoil and cooked it at 350 for 40 minutes and talk about easy and mess free! Started soaking the dried porcini, tore up the crimini and started cooking them on the stovetop with salt and pepper. Their own water releasing let me skip that ex""
"To Semaramystic...the 1 CUP salt, 1/4 CUP pepper and 1/4 CUP garlic was to make a BATCH of house seasoning. If you'd read the whole thing the directions say "mix all together and store up to 6 months". It certainly wasn't meant to all be used for this one recipe!!! ""
"I used a pre-made crust so am only reviewing the filling which was pretty good, definitely better the next day. Not sure I'd make again.""
"Having never cooked with coriander seeds before I made the very wrong assumption that they would cook down. The recipe smelled wonderful but after multiple bites into the crunchy seeds that certainly did not cook down, I threw the rest away!""
"Reading the vegetable to liquid ration this sounded like it was going to be really thin so I ended up keeping the same amount of veg and halving the liquids. This gave me the stew like consistency I was looking for but ultimately the taste was too sweet and rather bland for my liking. I increased the seasoning and added shredded cheddar and swis""