Member since Jan 2009
"This recipe was AWESOME!! It reminded me of enchiladas and also spanish rice all in one. I generally follow the recipe but I normally halve it (6 servings instead of 12) as there are only 2 of us. We eat the leftovers for dinner the next 2 nights. These are HEARTY portions. Also, sometimes I use stewed tomatoes instead of whole tomatoes. It really"
"I have to admit that I didn't use the pepitas or horseradish cream sauce..sorry! I love root vegetables and LOVED these. The finglerings tasted kinda like yams because they picked up the sweetness of the beets. Tip: After all the vegetables are eaten used the roasted garlic to make risotto, garlic herb and oil dip or just eat them plain. Delicious"
"I absolutely loved this recipe, however I felt it did take longer to cook than mentioned about (about an hour). For me it was about 1-1/2 hours. Don't skip making the pan sauce. I discarded the lemons and some of the burnt herb stems but cranked up the heat on the skillet and added the wine and let it reduce for about 8 minutes. SO good!! :p"
"This recipe was easy and very good. Mine wasn't dry or grainy. I am gluten-free so it was easy to just substitute some rice flour instead of wheat flour in seeing as though it only called for 3 Tablespoons. Mine turned out VERY oily/buttery but I just got rid of some of the liquid after they cooked by slightly (and carefully) tilting the ramekins until some of the butter dripped out. They were tasty. I did have to bake mine longer than called for. Another reviewer posted below that the oily-ness can be corrected by making sure the chocolate is warm enough and by mixing it more thoroughly. I will try this next time. Although this wasn't the absolute BEST molten lava cake I've had it was pretty darn good for only 5 ingredients...I love Claire, she's awesome!!! :)"