DrGaellon's Reviews

Reviewed Chicken With Balsamic Succotash

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| By SusieQusie

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"Really tasty! I wasn't sure how chili and balsamic would go together, so I skimped on the chili powder, but it was good. I used a high-quality supermarket balsamic for the succotash, and dressed the whole plate with a drizzle of aceto balsamico tradizionale."

May 14, 2010 on Food.com

Recipe #213586

Reviewed Tyler Florence's Ultimate Spaghetti and Meatballs

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| By Rljacdcjecl

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"Three lbs of meat has to be at least 10 servings, if not 12."

May 13, 2010 on Food.com

Recipe #269825

Reviewed Easy-Does-It Spaghetti

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| By taillights@insightbb.com

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"I'm not rating this, because I changed it quite a lot - subbed fresh onion and garlic for flakes and powder, used dried oregano and basil instead of allspice and mace, and doubled the pasta - but still found it bland. Needs more garlic, more oregano, more salt, a pinch of red pepper flake. Has promise, needs more tweaking. Might use all-tomato-sau..."

Apr 25, 2010 on Food.com

Recipe #369035

Reviewed Wasabi-Miso Marinated Flank Steak

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| By Hamre Recipes

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"This was tasty, but subtle, even after 6 hours of marinating. It could probably use more wasabi powder and a tablespoon or two of soy sauce. I cooked my flank steak (which was 3/4" thick on my cast iron grill pan under the broiler for 5 minutes on a side, and it was just past medium-rare."

Apr 4, 2010 on Food.com

Recipe #171977

Reviewed Queen Mother's Cake

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| By puppitypup

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"This is a fantastic cake. It used to be on the menu at Puck's Ma Maison, decades ago, but it was adapted for him by Maida Heatter back in 1962, and originally appeared in her _Book of Great Desserts_ in 1974."

Mar 7, 2010 on Food.com

Recipe #341664

Reviewed Mothering Cake

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| (1 person found this helpful) | By Mille®

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"This is a fantastic cake. It used to be on the menu at Puck's Ma Maison, decades ago, but it was adapted for him by Maida Heatter back in 1962, and originally appeared in her _Book of Great Desserts_ in 1974."

Mar 7, 2010 on Food.com

Recipe #20189

Reviewed Preserved Lemons

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| (2 people found this helpful) | By Mirj

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"I crammed 6 lemons (with salt into a 24 ounce jar; it was completely filled and had no room for extra juice. (Since I had already juiced the other lemons, I made recipe #37966 instead. When you cut the hot lemons, be prepared for a gush of steaming hot juice! You might want to work over a bowl so you can catch it. I used the more traditional cut..."

Feb 21, 2010 on Food.com

Recipe #16603

Reviewed Miso Shiru Soup

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| By Bergy

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"This makes a fairly light dashi, but there's so much flavor in the miso, that's okay. I used awari miso, which is half red and half white. I added 1 tbsp dried wakame and 2 oz udon to the dashi and boiled it for 4 minutes before adding the miso. It's even better the second day, when the tofu has absorbed some of the miso flavor. For a real textura..."

Feb 21, 2010 on Food.com

Recipe #12744

Reviewed Hot and Saucy Cocktail Meatballs

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| By ~SarahBeth~

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"This is exactly the recipe I use, except I like a lot more sauce, so I use 2 lbs of grape jelly and 2 16oz bottles of chili sauce for this amount of meat. You can also substitute 2 large shallots for the onion if you want a subtler flavor."

Feb 12, 2010 on Food.com

Recipe #391247

Reviewed Sauteed Chicken With Roasted Lemons

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| By SusieQusie

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"This is adapted from a recipe by Lidia Bastianich, published in Food&Wine magazine. (It's okay to do this - I do it all the time - but it's best to indicate where the recipe came from, lest you be accused of plagiarism."

Jan 19, 2010 on Food.com

Recipe #309942

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127 reviews by DrGaellon

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