Member since Jul 2007
Reviewed Mahi Mahi with Mango-Vanilla Coulis
Friday, Jan 3, 2014 on FoodNetwork.com
“Great fish, but couldn't taste the mango and I use 1 large & 1 small mango. All we could taste was the orange-ginger in the sauce. Next time I will reduce the orange juice to 1/4 c. Hubby liked the mango salsa that goes with her salmon dish much better. Will try again with some changes. ”
"Very good. Served it to company and they both really enjoyed the meal. The artichoke puree needed more seasoning for me. The sauce is extremely rich and a little goes along way. I also substituted fresh lump crab flown in from SF for the lobster. Overall a great meal, with complex flavors.""
"OMG! These are good! Highly addictive. I made them as an appetizer for our wine tasting dinner party and everyone loved them. Thanks Ina, your recipes never fail me. You're the best.
To: Stomy 100- you actually have to like rosemary because the amount indicated is perfect.
"Very good and supper easy! Made this last night using fresh tomatoes, and roasted red peppers from the jar. Didn't have the prosciutto and it was still really delicious. Served it with Ina's rosemary polenta for a great family meal. Everyone loved it. Will definitely make it again, and will share the recipe with other family members""
"Loved them! Left out the raisins and nuts and added a little nutmeg. The best, and supper
moist. Done in my oven at 10 min. first batch and second batch done in 9.5 min. so watch
them. A little trick: If they start to get hard put them in a zip bag with a piece of bread. The moisture from the bread will transfer to the cookies.
Thanks Ina ""
"Absolutely wonderful. Tried it for the first time on dinner guests as I knew it would be good.
Got rave reviews! Everyone loved it. Did not use the parchment paper as I have cooked directly on the planks before without any issues. This is my favorite salmon recipe and I cook salmon all the time. Love the marinade, I also think it would be goo"
"Wow! This is so good. I normally don't post reviews but with this I felt I must. This was
delicious, but actually amazing the next day. Do try this recipe but make it a day ahead and
then just let it sit in the frig. Would be good on any white fish but great with halibut.
"Absolutely the best cheesecake ever. Thank you Anne for this fantastic dish. I will always use this recipe when making cheesecake. Not as "heavy" as most cheesecakes, yet still very rich.
Pineapple sauce was amazing and added a nice touch with the ginger snap crust. I added 3 min. to the minimum cooking time and it turned out perfect, also cooked this in a water bath to keep from cracking. Served this to dinner guests and got rave reviews. Can't say enough about how great this is. "