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"Most disappointing scallop recipe we have ever made. The flavors just did not meld with the scallops for us at all. It either needs something to bring all the flavors together, or we used the wrong white wine. My ex-room mate (who ate with us that night) knows a considerable amount about wine though, and it was her opinion that the wine I used ..."
"I am not a frequent frier, but I had heard lots about fried green tomatoes. Spidermites killed my tomato plant with several pounds of green tomatoes on it (not even yellow, GREEN as can be), so I thought I would take the plunge and try this traditional southern dish. It was everything it was promised to be. Crispy, with a nice cornmeal texture ..."
"I had never had lamb before getting married, and this is one of the first recipes I tried. Fantastic. I have tried several recipes since, but the way all of this works with the flavors of the lamb is just perfect. I prefer a stronger marinade flavor so I tend to mix the marinade and place the meat in it before I leave for work, then cook it for..."
"This was ok, not fantastic. A little too runny despite using 2 10 oz cans rotel rather than 14oz cans (maybe drain the rotel first?), and not quite enough salt or cheese flavor for our liking. This was mostly fixed by topping with more cheddar"
"Excellent recipe for this dish. For those who are less familiar, Pastitsio has subtle flavoring. If you like strong bold flavors only, this dish is probably not for you. If you are a fan of this dish at greek restaurants, you will probably find this quite enjoyable. Takes a bit more work than I can ever do on a week day, but is a wonderful tre..."
"According to America's Test Kitchen (and my own testing), pre-cooking the meat does not seal in any juices...so I skipped that step and simply threw it all in a slow cooker. I made a half sized recipe, and as noted by many I reduced the anchovies to 1oz. This is probably the best lamb I have ever had. Thanks for sharing!"
"As a grad student, I did not have time to "pre-cook" everything. It all went straight into the slow cooker on low for the 7-9 hour range. It was wonderful. Good to know I can just throw it all together and not worry about it. Have made this several times this way now, and thought it would be good for others to know it works fine without pre-co..."
"Wonderful dish! Made it for the first time for a Christmass party in 2011 and it was a big hit. Has become a regular in my recipe book. Due to being out of candied ginger and straight cranberry juice, we discovered regular ginger works fine (I think we used a paste) and cran-grape juice works well too."