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This makes a nice, soft sandwich bread, with a little sweet, a little tang, and a lotta wheat.
Delicious. I reduced the sugar to 3/4 c. cane sugar and used apple cider vinegar instead of white wine vinegar. I like to just mix a couple of spoonfuls with a glass of fizzy water, but I might try some other concoctions as well.
These were so good! Just sweet enough with little bursts of tartness from the cranberries. They are a perfect cookie for fall. We omitted the pecans since they were being baked for my husband's birthday and he doesn't like nuts. However, they would be a great addition for anyone who doesn't share this aversion!
I had all the ingredients on hand and made these quite a while ago. The mixture was delicious, but when they froze, they got an icy, unappealing texture. So, the rest of the pops were languishing in my freezer. Not wanting to ditch them or eat them really, I decided to defrost them in the fridge and churn the mixture in my ice cream maker. So while I didn't have luck with the recipe as-is, it made really good ice cream and I would make it that way again, on purpose. UPDATE 6/2017: I have made this again as ice cream twice (on purpose) and it is really excellent and one of the easiest ice creams I've ever made. I plan to experiment with other flavors this summer using this recipe as a template. I am thinking two versions: 1. plain condensed milk + vanilla paste 2. chocolate condensed milk + cocoa powder (leaving the recipe largely the same, just skipping the espresso). I'll report back afterwards how those go!
Great flavor! I did add some sliced bell pepper and shredded kale to make it a little more colorful and add some additional vegetables.
Didn't actually bother with the garnish (rim or cream).. just the base Martini: very nice! The garnish would give it that kick of sweetness...
I made this as a main dish. After dredging the shrimp, I put some additional rub over them, which made a fantastic sauce after it caramelized.
Onion was a bit much. Honey was helpful but maybe too much.
I keep wondering if I did something wrong....but mine did not turn out and I was so extra careful with the recipe...maybe it was me?
This was my first attempt at making crackers from scratch. It took a little practice, but they turned out pretty well. ~Would make again.
The red curry paste adds a nice zing, but we ended up using the entire packet of seasoning. I guess we're just saltier than she is.
This is fine for a quick weeknight dinner. I didn't have kale so subbed in some chopped broccoli. I always cook my pasta in a separate pan of boiling water before adding it to soup. I wouldn't have minded more pasta in this dish--maybe increase the amount from 1/2 to 3/4 cup.
Next time I will brown the chicken first, then add the leeks. The leeks were over done and a bit rubbery. I alsobrowned the mushrooms in a seperate. pan, and added some creme fraiche to the sauce. Used two medium leeks. Try adding dill Good!
These are absolutely delicious. It makes enough sauce to dress the beans very generously. I ground the sesame seeds with a mortar and pestle and it only took a few minutes and was easy to do.
I chose this recipe when my SO requested bourbon balls for the holidays because 1) gingersnaps and bourbon was such a killer combo in our Thanksgiving cheesecake and 2) I had most of the 900 g tin of cookies to use up. Taking a page from Smitten Kitchen, I used pecans, 1/2 c bourbon, a touch of honey and rolled them in various sprinkles. The nonpareils and organic sprinkles didn’t adhere well. These have a significant kick (with 1/2 c bourbon) on day one but mellowed out by the next day.
The kids weren't fond of this (they prefer plain chicken), but my husband and I liked it. It's very versatile, and exceptionally easy to make, a true slow cooker dish that doesn't require you to pre-cook any of the ingredients. For chicken tinga, this method works well. It would also be great to double the recipe to feed a crowd or freeze for later.
I used 1/4 cup less sugar and added 1tsp of grated fresh ginger. It made a wonderful pie! Not too sweet, perfect texture.
Very simple and really good. Would be lovely with grilled chicken or a steak.
I made a non-vegetarian version using chicken stock to make the garlic broth and it was wonderful.
Don't skimp on the fresh herbs. This compound butter is yummy!
Couldn't be easier and couldn't be tastier.
Super flavorful and easy to make (no custard). Made with chunky apple butter (what I had on hand), the texture was somewhat grainy, but I didn't really mind.
Good, hearty soup. I salted the beans during cooking for better seasoning. Rather than puree the beans, I mashed them so they were chunkier. Used a 14.5 oz can of diced tomatoes rather than whole and the last of my turkey stock, so added lots of extra salt and pepper. Skipped the chile, but topped with grated pecorino instead.
A-. The flavor and texture of this bread is really good. Mine came out a little dry, either because I overbaked it or I didn’t use quite enough buttermilk. Delicious though.
I actually really like spam ??. This made for an easy little lunch and I have plans to use the rest in a fried rice!
I followed the recipe exactly, weighing the ingredients and they were a disaster. The dough was never "sticky", but very crumbly in way that didn't hold together at all. They were not sliceable after hours in the fridge. I cobbled together cracker shapes and baked them, but the resulting crackers were just crumbles. Not a repeatable recipe.
Good way to use the marjoram from my aerogarden. I pared this with fish and chimichurri and it was my favorite component of the dish.
An extremely easy and tasty weeknight meal, I don't even usually do the saute part of the recipe and make wraps with whatever is on hand (flour tortillas, pita, etc.). Leftovers are good salad topping the next day. Healthy and simple.
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