Hajar Elizabeth

"I love love stuffed onions! The sauce recipe is from "1 C tomato sauce onward" though the very same ingredients are in the meat mix as well. Be SUPER careful with salt though as Vegeta is salty! A little cream close to creme fraiche was added to the sauce and sour cream can sub.

I am Polish and make these quite often. The chicken base I ..."

Oct 17, 2012 on Cooking Channel

"I used 1/2 cup peanut butter, 1/4 cup honey, 1/4 cup dark brown sugar, 4 cloves garlic and 1 TB soy sauce. I also used chicken stock which is all I ever use. This was AFTER I did one following the original recipe. It was far more delicious for us than the original."

Jun 28, 2012 on FoodNetwork.com

"I adore this! I just made another batch for my MIL who just had surgery. I use chicken stock, plenty of black pepper; fresh ground of course, a small clove of grated garlic and no pesto as I was out. I put this through a mesh strainer after pureeing and add a touch of heavy cream. YUMMOLA!"

Mar 9, 2012 on FoodNetwork.com

"I too think a great deal of Chef Chen and did of his father as well. I am under the weather with a sinus infection and always go for this or Thai when I am ill. This is a fiercely fiery dish but addictive and always just what the doctor ordered! I love this recipe and I swear I recover more quickly. Thanks for posting; nice to see this here!!"

Nov 7, 2010 on Food.com

"This simply didn't work for me. I was craving broccoli cheese soup but this is more like broccoli and cheese. There is too much liquid and the noodles don't add anything. Lacks depth of flavor."

May 28, 2010 on Food.com

"My fiance is a fire eater and I like spicy. I left out the serrano in favor of a roasted and seeded red jalapeno and served hot sauce at the table so we were both happy!"

Feb 24, 2010 on FoodNetwork.com

"Being a stickler for authenticity in ''ethnic cooking'' I cannot call this panna cotta, not with yogurt. I watched the episode and the strawberries with balsamic have always gone nicely with panna cotta that I make, but this isn't it. You can play with flavoring panna cotta if you like though Italy has one flavor, not flavored, but you simply can ..."

Dec 17, 2009 on FoodNetwork.com

"Nachos ARE authentic! The originals from Mexico were a single layer of fried tortilla chips, each topped individually with cheese and a jalapeno slice, then run under a broiler to melt the cheese.

This has one star as I have yet to make it though when I do, I will be using Hatch New Mexican green chilies.


www.realethnic@blogspot.com"

Nov 18, 2009 on FoodNetwork.com

"I made this for a very special light lunch for my boyfriend and I. I did, however, play with it just a bit. I used a pound of fusili. In order to avoid an oil slick I used 3 T of the vinegar, 3 T of the oil, and 2 T of hot water. I also cut the salt tio 1 t and increased the pepper to 1 t. This recipe does not make a lot of dressing so I purposefu ..."

May 15, 2009 on FoodNetwork.com

"Okay here is what I did and it's a smash hit every time!! Use half the soy and make up the other half of the liquid with white wine or water and 2 TB white wine vinegar or fish stock. Nix the fish sauce as it adds salt and not a lot for the flavor. Increase the oyster sauce in place of the fish sauce or substitute sweet Thai chili sauce for the fi ..."

Apr 24, 2009 on FoodNetwork.com