Chef #1163587

"Really good recipe. DH and I enjoyed this recipe and will certainly repeat it. The one comment I have is that the flour dredge amounts are very high. I made the full recipe, but took about one cup back out into a baggie figuring I could use if it needed or save it for another batch. We have the baggie of flour seasoning (~1 cup to make this a..."

Feb 17, 2013 on Food.com

"I made this as a spur of the moment, we need a dip to go with dinner thing. I had all the ingredients with the exception of the parsley. I whipped it up in the food processor. I did not tell DH what it was and just asked him to try it. We both loved it! In the past I have tried to make hummus, but it just never seems flavorful enough. This d..."

Jul 20, 2012 on Food.com

"I am only giving this three stars as I ended up changing it a bit. I made the meatballs, but uncomfortable with just boiling them in the soup, I gave them a quick fry in butter. I did not like the taste of the meatballs and cannot tell you exactly why. I ended up using a smoke kielbasa which was wonderful. I also added a chopped roasted poblan..."

Feb 22, 2012 on Food.com

"I had a craving for cinnamon bread pudding and found this recipe. The challenge is that I always cut recipes to two servings (it is just my DH and I. I cut this to two servings and baked, covered in the oven at 225 for 3 hours. Superb! I made it for a second time today with more of the cinnamon bread from the local bread shop and it turned ou..."

Apr 5, 2011 on Food.com

"This was my third (and fourth attempt at babyback ribs. The first two were complete failures (tough meat without much flavor. I did read many of the reviews so this was not made exactly per the recipe. The changes that I made were: 1 rubbed with a rib-rub, wrapped in plastic wrap and rested in refrigerator over night, 2 baked at 325 degrees..."

Aug 24, 2010 on Food.com

"We had fresh morels so I used about 2 1/2 oz, cut in half (preferred more chunky to minced, otherwise followed recipe (even bought the same beef base. First batch we thought was a little too salty (likely due to the beef base as no other salt had been added. The next couple of times we reduced the beef base to just under 1 tablespoon. This i..."

Mar 27, 2010 on Food.com

"I usually cook per the recipe, but felt it needed a little bit more. We had fresh morel mushrooms, so used those plus some baby bellas and chanterelles. I also added some whipped cream cheese and some blue cheese crumbles. This was a very good dish. It could be made as a mushroom bruschetta! Really good dish with the changes mentioned above (..."

Mar 19, 2010 on Food.com

"I did three modifications:1. I cut the recipe in half.2. I used beer in place of the water.3. I put it all in my bread maker on dough setting (1 hour 40 minutes.This is a wonderful crisp crust. This is my method for a good pizza (after using the crust recipe. I preheat the oven to 500 degrees. I have a cast iron pizza pan. I press th..."

Dec 26, 2009 on Food.com

"I cut the recipe to 20 and made 14 with enough leftover filling to make about 14 more tomorrow night. DH and I loved them! Other than cutting the recipe, I made it per the directions. My grocery store only carried a $9.00 bottle of tahini and when I complained that this was the ONLY tahini they had, they gave it to me for free (benefit of being..."

Dec 1, 2009 on Food.com

"I hate to say this but something just did not smell or taste good with this recipe. I made it exactly per the recipe, but ... DH is putting pizza rolls in the oven as I type. I am sorry."

Dec 1, 2009 on Food.com