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Bloomingdale, United States
Member since Nov 2006
"I am not going to rate this recipe yet because I have not made it but I do feel the need to comment on it. After working for Panera (St. Louis Bread Co) for 14 years I have seen many soups and sandwiches come and go. This particular soup seems like it was the original Potato Cream Cheese Soup not the one we have now. Potato Cream Cheese Soup was..."
"This was okay but I am not a cinnamon person, I prefer to use it in baked goods instead of savory. But saying that I am sure a lot of people like it so I am giving this 4 stars. I did use green lentils (le prey). I find that these hold up better and do not get mushy. I also cook my lentils for 15 min and then add the rice and cook another 10 "
"This recipe is reminesant of how my Italian Grandfather use to make gravy (ragu). If you can get Pamodoro Passnate use it. I can see where it would make all the difference. If I could not find this I would use tomato puree, I just don't think crushed tomatoes would make it thick enough. Also you can also use flank steak to make the Braciole al""
"I have made this recipe many times over the years and it is excellent. I actually use this to make braised beef cannaloni also but I am writing to make a commment to passthepeas review. Despite the face that we all have different tastes I do appreciate that if you did not care for the recipe that is fine but yes your changes do make a different""
"@angelitacarmelita in VA. Truly you have never been to Chicago. We make our giardiniera with oil not just with vinegar. Jeff was right on with this recipe. I have made my own giardiniera and mine is just like his. I have had the kind that you make and I know they put it on Philly Cheese Steaks, it is good but not for our beef sandwiches. Goo""
"Hello, this is rotisserie chicken, already cooked from the store. "
"Well I can see how this would turn into hard candy. Unfortunately I did this. The problem is I went to far. There is a fine line when to pull this off. Soo I guess I will try it again. It works you just have to know when to pull it off.
"Well I can see how this would turn into hard candy. Unfortunately I did this. The problem is I went to far. There is a fine line when to pull this off. Soo I guess I will try it again. It works you just have to know when to pull it off.
"These are by far the best mashed potatoes on the planet. I have been making these for awhile. (from Ree's blog). The cream cheese does it, I swear.
"Ok, so I really, really want to make this turkey but my only concern is the 275 degree initial cooking time. Now I know that we all don't follow the rules all the time but, "sigh" everywhere it says not to cook turkey below 325 for fear of bacteria. All of us are pretty healthy but my 70 year old mother has a heart condition and I don't want this to be a problem. I have cooked things at 250, ie brisket, and have never had a problem. I am wondering if it is the temp or the coveringof the bird that makes it moist. Was thinking of cooking at 325 for the 3hours and then cranking up to the 375 and watching the temp Would love everyones suggestion on the 275 cooking time.
"Well have not made this yet but looks wonderful. I am not gonna get hung up on the pomegranete molasses because it looks wondeful even with the vanilla butter so on that note.....Come on Bobby give it up on the cranberry/blackberry sauce. I think I can figure it out but would love the recipe as it looks like most of us do. This was a great Throwdown!!
"I have not made this recipe but I just want to comment on the cocoa. This is not to be snotty or anything just a fact. In traditional red velvet cake or cupcakes there is only suppose to be a hint of cocoa. It is not suppose to taste like cocoa at all. Red velvet is not a chocolate cake. If you like to add more cocoa that is fine and up to you but that is why there is only a little bit in the recipe.
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