Notes and Reviews
-
There is no denying that if you make all the different toppings this dish requires a bit of effort. It’s not a quick midweek supper. But it’s absolutely delicious and well worth a bit of extra work for an indulgent Saturday night. The only stage we skip is the watercress pesto, preferring a strew of watercress leaves instead (adds another texture to the dish).
-
Regular, basic snickerdoodles recipe.
-
So good. Just two of us, but I made the full sauce recipe. Added a bit more sweet chili sauce to get the right amount of zing after tasting. Added half of the sauce to frying pan to glaze salmon after it was cooked, and the other half to fresh chow mein noodles along with some stir- fried chopped bok choy.
-
Very simple - exceeds the sum of its parts.
-
This is great, as are any "overs".
-
Great as written. For lower calorie casserole, use lowfat cheeses, and don't use the phyllo crust. Bake in greased 9x13 pan. Broccoli/carrot slaw (same total) makes a good substitute for the cabbage and carrots, but I plan to try it with other crucifer mixes.
-
Great as written. For lower calorie casserole, substitute yoghurt for sour cream, use lowfat cheeses, and don't use the phyllo crust. Bake in greased 9x13 pan.
-
The salsa makes this dish, great zing!
-
This was a delicious Italian-style bread that kept well while it lasted.
-
This was easy to throw together for a weeknight dinner (since we eat so late). It does need to rise for at least 2 1/2 hours. I mixed it in a bowl with a wooden spoon rather than dirty the food processor or stand mixer. A few grinds of salt on top proved to be too heavy handed. A cast iron skillet is the way to go.
-
These are light little pillows of flavor! The vegetables and rice add structure to them as the fry, and almost melt into the molten cheese in the finished dish, the sesame seeds add pops of texture. My kids asked for more. The only trick is the oil temp, using a cast iron pan, just shy of medium-high worked to maintain 355 degrees F. I made a gochujang-kimchi liquid-mayo dipping sauce which was great with the lemon juice and flaked salt.
-
I agree with everyone- delicious, easy, moist cake. Mine took 45 minutes to cook & I made the frosting- I think I would halve it next time. I let the frosting cool a little to thicken & it created a thick layer on top- with almost a half cup left over. I think I would like it more with a little bit more grated clementine zest inside. I had a tiny bit of leftover candied orange peel to put on top- which was pathetically too little- next time I will make more to top it with. Someone said they prefer it without the icing.
-
I was not impressed with this recipe, the sauce was very thin and too vinegary. I had to make quite a few adjustments.
-
I am sad. I had hoped for this dish to be "wow" and it was meh. Ok I did not add enough salt but still... The whole dish lacks flavour and depth.... Not worth the 2 hours you need to devote to it.
-
This looks beautiful, feels virtuous (so much veg) and tastes good though mine needed a few tweaks. The amount of chorizo is very small for the veg, I increased though would double next time. And mine didn’t have enough moisture to steam; a splash of stock was needed. I added a handful of blaack beans and an egg to have as a main.
-
Really good. I used a fruity, full-bodied Cabernet Sauvignon. The concentrated juices were thick enough to drizzle over the meat; they were salty, but the meat could handle the seasoning. The glazed carrots were delicious.
-
These were delicious. Made only one rack and a half batch of the rub. Cooked for 2 hours.
-
The concept is good but there is too little cheese and sauce. I would with at least twice as much mayo/tomato/caper, othewise this sandwich is very dry. I wouldn't repeat.
-
WARNING: The index is for the first edition. It is missing recipes that are in the second edition. (And the pages numbers are wrong for the printed edition. Maybe the kindle version was used?)
-
Rajma is one of my family's favorite dishes and adding paneer to it was an excellent tweak. I will definitely revisit this dish/trick again.
-
This was really tasty and I loved it. The podi, however, had some hard chunks that didn't cook down and my family found those unpleasant. This was the first time I have cooked using dal as a spice and I think I need to figure out where I went wrong. Perhaps I didn't toast it enough so it broke down into a true powder? In any case, the flavor here was outstanding so I will take the time to figure out what I did wrong and try again.
-
Same comments as already noted! Wish I’d read these beforehand. :-( Delicious but definitely not a weeknight meal. The gelatin is a nice touch for unctuousness, but again, too brothy and I’d probably not make it again.
-
This was great. I added a smidge more water than called for. Otherwise, made it as written. For those who found it a bit bland, could just be a matter of adding a slight bit more salt.
-
An interesting, but good soup. I left out the mushrooms and added some rice noodles I had in the pantry. I also cut the stuffed cucumbers into smaller rounds after they were done cooking so they weren't so unwieldy to eat.
-
Delicious! In fact, I ate way too much of this! I had only russet potatoes that, of course, kind of fell apart when I gently tossed them with the other ingredients. The fluffiness of the potatoes also drank up the dressing. I will definitely use firmer, waxier potatoes next time. I used dill pickles rather then sweet gherkins called for in the recipe, which turned out great. This makes a nice big bowl and I’ll make it again!