Reviews by
STORMYGIRL
these were good, I might add even a bit more mint. A good cocktail app for 8-10
By STORMYGIRL |
November 1, 2009
this is delicious. I didn't tie my roast so it was falling apart in chunks, just the way I like my pot roast. A keeper recipe for sure!
By STORMYGIRL |
October 25, 2009
good, I like the pickles on it. I would actually put more cheese on them though!
By STORMYGIRL |
October 24, 2009
excellent. don't over brown the toasts, mine only took about 8 mins
By STORMYGIRL |
October 16, 2009
Delicious!! I slow cooked them on the bbq which took about 3 hours. These are some seriously good ribs!!
By STORMYGIRL |
August 2, 2009
Such a quick, easy and delicious meal! I served them with a quinoa and cucumber salad—perfect!
By STORMYGIRL |
July 27, 2009
the broccoli was cooked softer than I like it, good flavor but not a favorite
By STORMYGIRL |
July 1, 2009
this is good, I used breadsticks for dipping and scattered the egg on top
By STORMYGIRL |
June 18, 2009
fantastic for a casual dinner party- so easy to make in advance. excellent flavor!!
By STORMYGIRL |
June 16, 2009
these were delish, I did them on the bbq which made them a bit fussier but results were still excellent. a keeper
By STORMYGIRL |
May 31, 2009
the flavor of this is really good but we didn't like the texture at all. can it really call for grinding the shrimp shells into the soup? If so I would pass this thru a chinoise and then it only makes enough for tow
By STORMYGIRL |
May 28, 2009
this was ok, the flavors weren't as good as I had hoped for. probably won't make this again
By STORMYGIRL |
May 26, 2009
These were really good as a side dish, would be nice for lunch too. I used whatever bitter greens I had on hand.
By STORMYGIRL |
May 16, 2009
this is such a delicious easy fast weekday meal! I will absolutely make this again! really use all the pesto, it is yummy!
By STORMYGIRL |
April 9, 2009
delicious, great for a make ahead for a brunch party and good for a cocktail snack too!
By STORMYGIRL |
April 5, 2009
delicious and soooo easy to make in advance and keep in the fridge. just take them out and make sure they are room temp before baking. a big hit!
By STORMYGIRL |
March 29, 2009
these were good and very cute. I didn't use american cheese but added gruyer and also didn't add the egg. I had to thin the bechemel just a tad. i packed them pretty hard and added buttered bread crumbs to the top. they came out and held together fine, I think it's important to let them cool in the tins for a few minutes.
By STORMYGIRL |
March 21, 2009
huge hit and a nice change from stuffing them with cheese. I also baked mine in a 350F oven for about 20 mins. they disappear faster than you can get them to the table
By STORMYGIRL |
March 8, 2009
great cocktail party snack! we cooked them in the oven vs stovetop. Also skewered just one on each so it was a nice meat, basil, tomato one bite. will make again!
By STORMYGIRL |
March 8, 2009
these are a good solid snack. I think they are better for happy hour and it's nice to have them sliced and in a bag in the freezer ready for when people stop by. I'd up the amount of prosciutto to 4 or 5 oz
By STORMYGIRL |
March 8, 2009
I had to add a lot more water to get this to resemble anything close to a dip. also the color really fades after about 20 mins
By STORMYGIRL |
February 23, 2009
these are passable at best, ok but not worth the simple ingrediants. also I barely made 12 with the porportions given
By STORMYGIRL |
February 23, 2009
These are delicious and really nice to assemble in advance. We had a few left over and they reheated the next day really well too.
By STORMYGIRL |
February 9, 2009
I made these again for a larger party and they didn't work out as well. If your doing a lot at once than filling these guys can be a bit fussy and you don't want them to sit around too long. Best for smaller gatherings when you have more time.
By STORMYGIRL |
February 9, 2009
this is the most flavorful lamb I have made in a long time! delicious and very easy. a keeper for sure
By STORMYGIRL |
January 31, 2009
this is the most flavorful lamb I have made in a long time! delicious and very easy. a keeper for sure
By STORMYGIRL |
January 31, 2009
this aioli is delish! perfect with the fish and some roasted new potatoes
By STORMYGIRL |
January 28, 2009
this was awful. too thick and even when I thinned it the flavor wasn't very good. tossed it.
By STORMYGIRL |
January 25, 2009
this is delicious! the parsnips add the perfect touch of sweetness. serve with lots of bread for soaking up the sauce!
By STORMYGIRL |
January 18, 2009
the flavor of this is very good. It's a bit soupier than I usually prefer though
By STORMYGIRL |
January 17, 2009
I wasn't overwhelmed with the potatoes last time so served it over spatzel this time
By STORMYGIRL |
January 11, 2009
I used the more ordinary easily accesible ingrediants and it was very good!
By STORMYGIRL |
January 7, 2009
I agree to cut the squash smaller. also I tossed the yogurt with the squash which wasn't as nice, will just drizzle next time. And toss a few times while roasting to make sure nothing gets too dark
By STORMYGIRL |
December 17, 2008
this was great an easy, I used the whole button mushrooms and pancetta instead of bacon. I'd just crisp the skin more next time.
By STORMYGIRL |
December 17, 2008
The cakes themselves were ok but the butter is really good! I've made up a few batches and have it stored in the freezer- yum!
By STORMYGIRL |
December 15, 2008
I love this, I use a bit more marscapone and I stir the veggies into it when serving. a favorite
By STORMYGIRL |
December 3, 2008
these were good and actually made about 30. everyone seemed to really like the puff and the filling
By STORMYGIRL |
November 28, 2008
We liked this but not as much as the vermouth spiked pearl onions we buy so I'll stick with those for now
By STORMYGIRL |
November 21, 2008
this was delicious and a nice make ahead. Pork shanks are a bit harder to come by so it took me a couple of days to find them. they were quite big!
By STORMYGIRL |
November 8, 2008
This was good, nice flavors and fun to spread out over a weekend of cooking. The sauce is a bit thin for my taste though
By STORMYGIRL |
November 3, 2008
a huge hit and very easy to make in advance, refrigerate and let come to room temp before baking.
By STORMYGIRL |
November 3, 2008
raves all around, the sauce is great and the whole dish is easy to prep in advance. I served on a bed of sauteed chard
By STORMYGIRL |
October 28, 2008
delicious!! the brisket was so tender and flavorful and the sauce was just great poured over the buttered noodles. Add some minced parsley over the top for color
By STORMYGIRL |
October 12, 2008
this was a wonderful meal, loved the flavor of the sauce and the halibut was so meaty it went perfectly with a bordeaux
By STORMYGIRL |
October 11, 2008
this is so simple fast and delicious! can do it on the grill or on a grill pan indoors. a great go to recipe for sure
By STORMYGIRL |
September 28, 2008
this is delicious! we cut back the lime juice a bit and it is a great sipper!
By STORMYGIRL |
September 27, 2008
this was good but needed a bit more salt in the batter. I also added whole corn kernals
By STORMYGIRL |
September 22, 2008
this was very good and easy for a nice prep ahead. served with pita, tzatiki and sliced tomatoes
By STORMYGIRL |
August 29, 2008
this was very disappointing. the texture isn't very nice and it is really pedestrian.
By STORMYGIRL |
August 19, 2008
this was ok but the flavor wasn't interesting enough for me to make again. I did like the croissants as buns though
By STORMYGIRL |
August 11, 2008
this was good, it could have been spicier for us and had less sweet in the yogurt sauce. very simple and easy to prep ahead.
By STORMYGIRL |
July 8, 2008
This was delicious and easy. Next time I would just brown the kabobs on a grill pan and then pop them in the skillet. They did not need 30 mins. to finish cooking.
By STORMYGIRL |
June 28, 2008
I actually wrapped 2 spears to each slice of pancetta- excellent. love the flavor, very quick and easy!
By STORMYGIRL |
May 24, 2008
this are very easy to make and delicious! they can be stamped out ahead of time and kept on wax paper in the fridge- they will also hold after cooking for about 30 mins in a warm oven
By STORMYGIRL |
May 9, 2008
this was good but I used half the size roast and the same amount of sauce and I don't think the flavor really came thru. I did save out some sauce and served it alongside which was nice. This wasn't bad, it just didn't wow
By STORMYGIRL |
April 18, 2008
this is delicious!!! we used spicy chorizo which worked really well against the sweet balsamic and creamy ricotto. this is a keeper! we had it for lunch
By STORMYGIRL |
April 6, 2008
this wasn't bad but I found it a bit bland. It needed more flavor- I should have seasoned it all more aggresively
By STORMYGIRL |
March 27, 2008
good- we really liked the spice from the salami and the red pepper with the clams.
By STORMYGIRL |
March 17, 2008
this was delicious! My sauce siezed up at the end but I think it's because i let it get too cool. will practice more
By STORMYGIRL |
March 16, 2008
this was an easy good quick meal- could be breakfast, lunch or dinner
By STORMYGIRL |
March 12, 2008
The Crab is great and I will make again as an app- the grapefruit salad was boring and I don't think lent anything to the dish
By STORMYGIRL |
February 28, 2008
this was good and an easy make in advance for a dinner party. The figs and onions needed a bit more attention and liquid than the recipe states though
By STORMYGIRL |
February 22, 2008
this was ok but not great enough to make again. I used prepared wasabi so that might have made a difference
By STORMYGIRL |
February 11, 2008
this came out perfectly for me and got big raves but there is no way it would serve 10 even as an app. 5 of us gobbled this up quick. It is very rich and think but not greasy at all, I'm not sure how it could get greasy with those cheeses. I would maybe thin it with a bit more wine next time.
By STORMYGIRL |
February 11, 2008
these were good but not overly exciting. I did have some leftover filling and put it in individual ramakins topped with breadcrumbs and baked as a side which was really good!
By STORMYGIRL |
February 2, 2008
this was good but not fantastic, nice flavors but the texture was a bit off
By STORMYGIRL |
February 2, 2008
HUGE hit, these got devoured! I made them a few hours in advance and kept them refrigerated before baking. I only got about 3 dozen
By STORMYGIRL |
February 2, 2008
this was a big hit for cocktails and it's easy to make it a few hours before
By STORMYGIRL |
February 2, 2008
this is excellent and even better the next day! perfect served with crusty bread and a green salad
By STORMYGIRL |
January 31, 2008
this is much tastier than other white bean dips and takes just a few minutes to make. I made this a day in advance
By STORMYGIRL |
January 31, 2008
I liked this quite a bit, I used bacon and salted pistacios but didn't add additional salt because of that. It was good
By STORMYGIRL |
January 30, 2008
This needs less ham and more cheese. it was ok but I wasn't going back for seconds.
By STORMYGIRL |
January 11, 2008
By STORMYGIRL |
December 17, 2007
the chops were great but I found the parsnips to be too mushy and there really wasn't any sauce per se.
By STORMYGIRL |
November 23, 2007
these are easy, quick & spicy! perfect little biscuit for soups and stews
By STORMYGIRL |
November 12, 2007
this is nice. the vinaigrette needed a bit more liquid but that was easy to fix.
By STORMYGIRL |
October 30, 2007
yum!! this is fast and delicious! I added a bit of grated parm to the top and also left my sausage in the casing but split it lengthwise and then sliced thinly
By STORMYGIRL |
October 23, 2007
we didn't think this was very good- the ketchup flavor is overly pronounced and the sauce seems very heavy for the fish
By STORMYGIRL |
October 15, 2007
this is yummy!! it firms up pretty fast so I may transfer to a heated dish next time.
By STORMYGIRL |
October 12, 2007
this is great, the flavors of the tuna with the vinaigrette is wonderful and the texture of the cheese is very fun!
By STORMYGIRL |
September 20, 2007
By STORMYGIRL |
September 18, 2007
By STORMYGIRL |
September 18, 2007
By STORMYGIRL |
September 10, 2007
4/28/07 very nice fall/winter dish. Watch the temp of the oil and be sure to bring it down to low when putting in the salmon. Don't need that much broth and I think it would be nice with just a bit in the bottom of the bowl. very nice with a Riesling.
By STORMYGIRL |
September 10, 2007
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