bluemoon downunder

"A really different way to make and serve potato salad: it looked great and tasted just sensational! This was one of my 2005 Pick a Chef selections, but I?d actually saved it some months earlier ? back in early August ? from the Unreviewed Recipe in the Most Cookbooks thread. So it?s now finally getting a well-deserved review! The pecans added g..."

Oct 1, 2005 on Food.com

"I saved this recipe with the intention of making it SO many months ago now, and finally made it ? for Pick a Chef ? at the weekend. I made a few slight changes. I omitted the chili and in its stead included 3 cloves of minced garlic (personal taste preference. I was nervous that the crab cakes might break up (it?s always SO disappointing when ..."

Oct 24, 2005 on Food.com

"For all spinach lovers out there, here is a fabulously quick and truly scrumptious spinach recipe. I loved your reference to a touch of Transylvania! And in honour of (! or should be that in dishonour of (?, all vampires, I increased the amount of garlic, as I do in most recipes anyway. I used low-fat cream rather than milk. A wonderful side..."

Oct 23, 2005 on Food.com

"How wonderful is cloning! I can now try some of the excellent Zaar recipes which include Bisquick, to me a previously unknown and frustratingly mysterious American ingredient, the exact nature of which I have been unable to fathom out!"

Feb 28, 2005 on Food.com

"These meatballs were scrumptious! I doubled the ingredients so there were some to freeze and, except for adding several more cloves of minced garlic than specified in the recipe, made them exactly as stated in the recipe. From my previous experiences making meatballs, one of the secrets seemed to be the number of eggs. More than I've come acros..."

Mar 28, 2005 on Food.com

"As you said, Robin, this recipe is very adaptable. And who doesn't love adaptable recipes? I made it with a mix of veal and pork mince, included the (optional onions and mushrooms, and added minced garlic and thin slices of red capsicum. Because I had no mozzarella on hand, I used grated parmesan and grated cheddar. I also doubled the recipe,..."

Mar 28, 2005 on Food.com

"Jan, these were delicious. I made them exactly as posted, with one change. Having recently made the Zaar recipe Berthas Meatballs #32384, I followed what seemed to be one of the secrets to their success and used two eggs. I also made the mixture into 25 smaller patties and cooked them at a medium heat in the oven on trays covered in foil. They..."

Mar 28, 2005 on Food.com

"Easy to make and delicious. A great alternative to quiche, no pastry case to bother with and it looked as great as it tasted. As Lorenlou commented, a beautifully smooth sauce. I made it exactly as specified in the recipe. Next time I am going to add onion and garlic and try the cheese sauce with a different vegetable: whatever is looking irres..."

Mar 28, 2005 on Food.com

"I confess to having modified this recipe because I discovered I had no Brie in the fridge after I?d already started making it. Frustrating because I love both Brie and Camembert. The result was still excellent. As stated in the recipe, the ingredients produce servings for 8 to 10. My modifications involved adding two finely chopped onions, four..."

Apr 5, 2005 on Food.com

"Thank you for a great recipe, Lali! I used ground veal and pork, half a Savoy cabbage, two onions and four cloves of garlic, finely chopped, two red capsicum chopped into two inch strips and ten rashers of middle bacon, which I cooked and cut into � inch pieces before adding to the meat/onion/garlic/rice/capsicum mixture. Rather than boiling the..."

Apr 5, 2005 on Food.com