Member since Nov 2011
Flag This ProfileFlag as Inappropriate
"I should have listened to the experienced cook in my ahead when I questioned the little amount of fluid and cooking temp..The rice wasnt cooked done and the sauce , well, wasnt.
My common sense told me his recipe should be cooked at a lower temp (like 250-300) and be covered with foil for the recommented 1-2 hr cooking time....."
"Blah..made exactly as directed..AND let it sit few a few days bc a lot of reviews stated thats what really made this soup good...just not a winner. I was expectling and more "sweet and sour" flavor and it just didnt hit the mark even after making it more sweet and sour myself. ""
"I made this exactly as suggested and thought it needed some pizazz...it was very good but, sorry Paula, a little bland and heavy calorie wise.. I altered it a bit and would give it a five star rating: Soak the raisins in (heated to boiling for one minute in microwave) coconut rum for as long as you can beofre draining and adding to rice mixture; m""
"Oh and I forgot to mention that I heavily pierced the steak with a fork so the marinade could really get in there and marinaded it for 24 hrs. I then let the meat come to room temp (this took about two hrs) and then grilled it in a grill pan (giving it a quarter turn after 2 min to get the grill pan marks) for 4 min on eat side. It was a perfect m""
"Over the top delicious..I added orange liquor bc thats what I had..I served it warm with butter peacn ice cream and whipped cream. It was definitely a winner and SO EASY..I did it ahead and just zapped in micro for a few seconds before serving.And I didnt seperate and then add the ingridents..I just didnt see the need. I just added the ingredients""
"Wonderful! HOWEVER...dont do what I did an cover the rice pot while it's cooking. I thought cooking in covered was an ommission ( I thought all rice had to be covered to cook) and covered the pot. My rice turned out gummy/overcooked.I substituted low sodium beef broth ( I was serving rice with flank steak) for the water and add 1/4 cup lightly sau""
"FANTASTIC! Instead of the straight chimichuri sauce on the steaks, I made a chimichuri butter, and put a lg pat on each warm steak. Just mix 1/2 -1 stick of softened butter w/ well drained ccs and roll in log fashion in waxed paper and refridgerate/freeze until very firm and then slice the amt you want on each steak. Tnx Em you made me look like a""
"Oh and I forgot to mention that I added a tbsp of cornstartch to the much reduced in the oven pan juices. I was concerned that if I reduced further as instructed I wouldnt have any suace for the ribs. There were JUST enough pan juices without reducing further.Next time I will use a whole bottle of wine instead of 3/4 bottle.""
"Fantastic..but I did I few substitutions. I used lowfat cream cheese..(I can t stand the taste of FF cream cheese and I used a tsp of butter extract in the cake and filling instead of vanilla. Thats all I changed and it was delicious! Def a keeper and will enjoy making for years to come. And I will try it with ff cream cheese too..one day.Oh and I""
"Delicious..I did I few things differently though. I sauted the onion and fennel for 3 times as long as suggested.I added a 1/4 cup of vermouth and let reduced for 1 minute before adding the rest of the ingredients. I used clam juice instead of chicken broth and added an additional 1/4 cup of vermouth along with the clam juice. I used a fire roaste""
"Excellent! I served this on top of garlic mashed potatoes and topped the kale with a red wine braised short rib. I opted to use the same red wine used in the short rib receipe in the kale. I skipped the nutmeg.I also chopped the mushrooms to bite size pieces and sauted two chopped shallots after the mushrooms were sauted to perfection (this takes""