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Halibut is perhaps my favorite fish so I love recipes that let its flavor shine through without too many elements. This was a great one for that. The mayo/oil topping kept the fish moist and the flavor showed through with just some hint of roasted garlic. DH loved it as well.
Awesome quinoa cakes! Take the advice of the reviewers on Epicurious: cook the quinoa in stock, double the eggs and add some panko. The cakes will hold together beautifully and crisp up nicely. I didn't follow the directions for rinsing etc. (what is that all about anyway?), and I just mashed the quinoa into a 3" biscuit cutter to make a total of six cakes after starting with 1 cup of uncooked quinoa.
this is such a workhorse of a recipe. Fabulous hot, fabulous cold. Easy to make, easy to freeze, easy to feed to almost anyone. Keeper!
Simple and satisfying, this is a good way to serve these common fall vegetables. Next time I'll be more careful not to overcook them while they're steaming, as mine were just a touch softer than I prefer.
This was surprisingly good! Loved it, actually. So simple to put together and great flavor. Great accompaniment to roasted meats. I'd make it again anytime.
I can't report on how this tastes as I made it for a bake sale. However it was really easy to make and looked impressive. The scattering of cinnamon-sugar butter-coated chocolate chips and nuts (I used pecans rather than walnuts) created an attractive topping as well as a layer of crunch in the middle of the cake.
Easy, quick waffles. Liked the sour cream flavor, but cardamom was very subtle.
These were good but lacked orange flavor, even though I added a heaping teaspoon and a half of orange zest and a 1/4 teaspoon of orange extract. I will increase the extract to 1/2 teaspoon next time.
While I love Orangette's oatmeal pancake recipe, this is a good option to make on the fly if you have quick-cooking oats and didn't have the foresight to soak rolled oats overnight. It also wins the healthy pancake award - oats and whole wheat flour, and only two tablespoons of butter in the batter. The cinnamon and nutmeg are a nice, lightly fragrant touch. If you are hungry, this recipe probably only makes enough for three, not four. Double it if in doubt, and enjoy any leftovers the next morning.
These pancakes were delicious! I happened to have quick-cooking oats and I appreciated the 10-minute soak in buttermilk. In the future, if I have only old-fashioned or steel cut oats in my cupboard (which is likely), I’ll soak them in buttermilk overnight. The directions say to top the pancakes with sliced bananas, which I did. I used real maple syrup to which I added fresh raspberries, a recipe I learned from Food Network Magazine, January/February 2011, p. 50. The combination of the light pancakes with bananas, raspberries, and maple was outstanding!
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