All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Joined Date: Dec 24, 2010
"Very good! Would make again. I used paprika for the dry rub, because that's what I had. I put the dry rib on the night before and left the ribs in the fridge overnight covered with foil. I also made the tomatillo sauce (without the maple syrup) the night before--substituting some chicken broth for the pan drippings I didn't have. The day of s"
"We thought this was very good. I used all the spices she recommends. I ordered them online as I could not find fenugreek seeds anywhere. I used a red onion as I thought I remembered her using a red onion on air, but the recipe just calls for "onion." I do not usually use red onions to sautee, but it was very good. I served it with a simple fo""
"I made this recipe just like Bal wrote it. We thought it was very refreshing and somewhat unusual tasting. I would not call it "lemonade" when serving it to friends as I believe it sets an expectation for what it will taste like. And it tastes quite different from lemonade with a litle unusual flavor to it. It definitely grows on you and I wou""
"Very good! You can make this recipe in advance easily. Make the dough the first day and let it rise overnight in the refrigerator covered with plastic wrap. Then, the next day, roll it out, spread on the filling, roll it up, cut into rolls and put in buttered dish; cover with plastic wrap. Then let proof overnight in the refrigerator. Then, o""
"Exceptional recipe; wonderful flavors. I made it exactly as Bal indicated, even resisting simple changes like omitting the brown sugar (we don't like sweet) or replacing the water with chicken broth (which I frequently do in recipes for more flavor). The recipe was incredible just the way it was written. I did use a rasp grater to prepare the g"
"This recipe is very good, but time consuming. The cubed squash takes closer to 15 minutes to cook in the broth (not 5 minutes like the recipe says). I cooked for 25 minutes, while adding broth, and we still felt like the risotto was a little under done, but not "crunchy." Would probably cook a little longer the next time."