marylande

"This has become my absolute favorite dressing. I simplify preparation by just putting all ingredients into a tall measuring container and then use my immersion blender to mix. I usually add a little fresh parsley or even cilantro if I have it on hand. With or without, the dressing is delicious. Thank you, JackieOhNo!"

Mar 16, 2013 on Food.com

"I tried this recipe on two 1.5 lb sirloin steaks. I substituted the 1/4 c minced onion with 1/8 c granulated onion (not onion powder. I wasn't sure what the substitution ratio should be, but the marinade started getting thick so any more than that would not have worked. I tasted the marinade before pouring it over the beef - delish! I marinated f..."

Nov 26, 2012 on Food.com

"I've made a lot of quiche in my time, with and without crust, but after trying this recipe I will probably never use any other. It not only produces a very good quiche, it's so very simple! A great addition to my week-ahead cooking menu. I had never considered using Muenster cheese in a quiche before. Silly me. It really is superior. Thank you, El..."

Nov 26, 2012 on Food.com

"Easy, delicious, and healthy! I made this for my week-ahead cooking. Baked at 350 for 25 minutes as another reviewer suggested. Let it cool, then bagged it up for self-serve during the week. Everyone enjoyed it. The chicken was moist and flavorful.

I wasn't actually sold on the ingredient list when I first saw it, but figured I'd follow ..."

Nov 25, 2012 on Food.com

"Buttering the pan makes cleanup easier (I use a stainless steel saucepan, hence the 4 stars. I've always just made poached eggs in plain water; not sure what the milk was supposed to add but I couldn't tell the difference. For certain, five minutes is exceptionally too long unless you're actually going for hard boiled consistency."

Nov 24, 2012 on Food.com

"I throw so many condiments away because they go bad before I can use them all up. The last victim was a jar of Dijon mustard so I decided to search out a "make as needed" recipe to avoid future waste. This recipe very closely resembles a Grey Poupon style Dijon mustard and - best of all - uses ingredients I always have on hand! The first time I ma..."

Oct 13, 2012 on Food.com

"I followed the recipe exactly but just felt underwhelmed by the dish. On the plus side, it is certainly a fast easy way to simultaneously cook salmon and asparagus. Taste-wise it's a little bland. Also, the asparagus gets stuck to the salmon which hampers the presentation somewhat. I'd make it again in a pinch if I was very short on time and wante..."

Jun 10, 2012 on Food.com

"Delicious! I substituted finely chopped green onion and celery for the red pepper because that was what I had on hand. Also used the soy sauce and lemon juice subs noted in the recipe. Used 2 6oz cans of salmon, and panko bread crumbs. After forming palm-sized patties, I patted some more panko on both sides and cooked them stove top in a mixture o..."

Mar 23, 2012 on Food.com

"I'm an American raised in Europe. Having moved back to the States as an adult, the one thing I've missed terribly has been really good bread. Until now. This recipe not only makes fabulous, authentic artisan style crusty bread - it also lets me keep a ready supply of dough always on hand. And to top it all off, the recipe is so flexible you can ea..."

Nov 13, 2011 on Food.com