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"Very simple sauce and steps. The macaroni with ridges is a must. Not a fan of pickles, but everything else was great. Kids ages 16 months to 8 years old (and adults) loved it. This can be made ahead, so freezing one would be ideal. "
"I adapted this recipe to satisfy a Gluten Free household by using quinoa macaroni and it turned out great. It is super easy to just use a tub of sour cream than having to worry about the fuss of making a cheese sauce that starts out with butter and flour in a pot. I also added shredded rotisserie chicken to make it a one dish meal. 4 stars because""
"Only 4 stars because it's difficult not to burn the chips. I've found the key is really liberally spraying the pan before hand and cutting the chips a little thicker than recommended. And also only using about 400 degrees on the oven. You have to play around with it based on your oven characteristics. I used Alton Brown's caramelized onion dip bec""
"I adapted this recipe to satisfy a Gluten Free household by using quinoa macaroni and it turned out great. It is super easy to just use a tub of sour cream than having to worry about the fuss of making a cheese sauce that starts out with butter and flour in a pot. I also added shredded rotisserie chicken to make it a one dish meal. 5 stars because""
"This recipe is very easy. Just blend everything, put the blender container in the fridge for an hour and it's ready to pour and make crepes. The hour wait is the only annoying thing. I do the dessert crepes, and use Amaretto for the optional liquor part. I've made then with and without vanilla (when I run out) and both versions are sweet enough and tasty, especially served with whipped cream. "
"This recipe is all prep time. It's easier and less overwhelmig if you prep everything ahead of time and set it all aside. The tomatoes could have simmered a little longer in the stock/meatball mixture, though perhaps then the meatballs would have gotten overdone? The little mozzarella balls are a must, they melt and are gooey sticky after a few minutes. Basil is a must, as well. It seemed like there was more liquid than needed, but it'll probably thicken up for the 2nd serving the next day. "
"This a super easy, super delicious granola. Don't stir it too much if you want chunkier granola. I used a Maple-Agave Syrup blend instead of straight up agave and it's delicious. I was able to find ALL the dry ingredients in the bulk food section of our Winco. I didn't add any dried mango or dried fruit of any kind because I don't like the texture usually, but you can add whatever dried fruit you want; anything would go easily with this recipe. My 18 month old likes it, too, and that's a plus!
"This bean dish is certainly cheap and easy to make, but it's missing some brightness. Maybe some lime or cilantro or bell pepper would help. I found it did need more of the spices than the recipe called for. But all in all, a successful dish for so little money.
"Love this. I like a more tomato-ey salsa, not too hot. This is mild, light, and right up my alley. Add more pepper flakes for more heat. I may add water leftover onion or shallot I have in the fridge next time. So easy to make in the mini food processor with vine tomatoes.
"This was so simple and fast to make. I used a griddler, like a panini press, to grill the pork and cut the cooking time in half. I used hoagie bread (because it's a pain to remember to get and use artisan bread) and grilled it while the pork rested for a bit. The lemon-basil mayo is key to this sandwich and sooo easy.
"Very easy dish to make. I served it with roasted asparagus and crab cake. The sauce can be used on any seafood or vegetable. Be careful with adding too much orange juice or zest, the recipe amount is just enough. My husband and I loved this dish because it was so quick, easy, and delicious.
"Very easy. I added clams just before the shrimp while the pot was covered. The wine taste is very prominent, but easily fixed by less wine, more chicken broth. I wish the brith was a little thicker, otherwise the bread is a must. Leftovers would go well over spaghetti.
"Awesome grilled cheese. The roasted red onion mayo really makes it, but it would be good without, too. I used Golden Delicious apples, thick cut bacon, & medium cheddar: yum! Takes a bit to assemble, making sure butter is room temp and roasting the onions, etc., but worth the effort.
"Great way to sweeten up ordinary carrots. I used double sauce, thinking original recipe would not be enough, but the original recipe would have been fine. Parsley doesn't add flavor, just makes a pretty presentation. Looks great on the table and eats well, too! Didn't taste the "spicy", but maybe because I doubled the sauce? Also, I boiled the carrots for a few minutes longer to get them softer.
"I was daunted by the fact that Melissa had used a food proc., but saw that it wasn't needed on the written recipe, so I just chopped all the veggies. I feel that tarragon is a strong flavor for me, so I used only 1 tsp., and would consider switching it to parsley in the future. I would like to try this with a lean ground turkey mixed in for a complete meal. I thought all the filling inside could have benefited with a little cheese, like mozzarella, mixed inside. Be careful of the tomatoes; make sure to scrape the inside of the sides really well, as even the shell will release a lot of liquid and can make the final product a little watery.
"The pork and potatoes were tender and the rest of the vegetables were ok. But the combination of orange juice and cola was too bitter and it was a watery broth, not a glaze. Who has time to strain it all and reduce the liquid further? Not sure if the poblanos really added that much flavor. My husband had to put hot pepper sauce on it. Yellow rice is a good accompaniment, though.
"I have found that Tyler Florence delivers consistently good, solid recipes. I have found it hard to find any recipes I don't like from him. This is the tastiest and easiest mussel recipe I have found to date. My husband fell in love with mussels from this recipe and now cannot pass up any mussel dish on any menu, but still raves that this one is the best.
"I like the ease of roasting the new potatoes and mushrooms, but the sauce was a little bitter and needed some additional tang, and the recipe makes a lot more sauce than needed. I would suggest doubling the potatoes and mushrooms in the recipe. I will make the roasted potatoes and mushrooms as a combination again, but try to tweak this sauce or find another one to use with it.
"The dressing could use more acidity, maybe even more lemon juice than recipe indicates, or some kind of vinegar for more tang. I added Ellie Krieger's maple glazed walnuts to the salad to add that "something sweet".
"This was a good zucchini bread recipe, but certainly not the healthiest. There is a ton of sugar, but the bread is delicious served as a dessert or snack, warmed with a cold glass of milk. Mine took about 10 minutes longer in the oven than recipe indicates.
"This dish is one of my favorites from Ellie Krieger. Super simple, one pot meal. The shrimp needed more than the 15 minutes or so in the oven. More like 25 for them to turn from translucent. The fresh dill is a must, especially with the feta. I can see how some people might not be satisfied with just tomatoes, shrimp, and feta, but I thought it was enough. It could go with any kind of pasta, long or short. I paired it with Martha Stewart's recipe for "lemony orzo" which uses lemon zest, lemon juice, EVOO, and chopped scallions; this orzo is even better the next day when you've run out of the shrimp but have just a little of the tomato juices left over. Yum!
"The recipe neglects to say that you should heat the filling to desired temperature before putting the finished cheese-topped dish under the broiler. The broiler is only to melt the cheese on top, which it does beautifully. Otherwise, crepes are easy to make (any ol' recipe will do), and the prep takes no time at all, just grate some cheese if not already grated, and no greasing the pan because the crepes already have melted butter in them. I didn't have jack cheese, so I used a combination of mozzarella and Tillamook Garlic Chili Cheddar and it was very good.
"This recipe was simple and easy to make and is best accompanied by the Round 2 chicken crepes. I thought that the "gravy" was more of a brothy soup the first day, perhaps more flour cooked for longer would be better, but appropriately thickened up by the next day sitting in the fridge. Needed a significant amount of salt and pepper and make sure to use skinless chicken (the skin gets yuckier and yuckier each day it sits. EDIT: I didn't have the makings for dumplings, so I used day old biscuits and set them on top of the broth for the last 10 minutes and it turned out very good.
"This recipe was simple and easy to make and is best accompanied by the Round 2 chicken crepes. I thought that the "gravy" was more of a brothy soup the first day, perhaps more flour cooked for longer would be better, but appropriately thickened up by the next day sitting in the fridge. Needed a significant amount of salt and pepper and make sure to use skinless chicken (the skin gets yuckier and yuckier each day it sits).