EXCELLENT! The Cubans in Miami have a dish I love called Moros. This is a spiced up version of that. I added canned black beans with liquid to the rice and cooked together. I reduced the water slightly to make up for the liquid in the beans. By doing this, it colors the rice to it's "dirty" color.
Excellent! I served it mixed with linguini, and added boneless chicken breast from the grill on top. It was a hit!
This is the BEST! I took advise of others, adding some garlic to marinade, and some pieces of bell pepper...my friends and family thought it was superb! I served coconut rice with it and it made a complete meal! 1 cup jasmine rice, 2 cups coconut milk, 1 tsp. sugar, 1/2 tsp salt. This recipe is a keeper!
This is a great version of what I grew up with. Our family's recipe varied a bit. We pounded the flank steak until it was very thin. We put a thin layer of stuffing (pepperidge farm works well)and a slice of dill pickle. Browned the rolled steaks very well in olive oil, then add Beef broth, Garlic, and chopped onion, cover & simmer for about 45 minutes. Remove steak rolls and thicken gravy. Add roll ups back to thickend gravy and serve. Great with spaetzle and red cabbage.
This was delicious! I think next time I may cut back a little on the sugar. It was quite sweet. I did mix a little corn starch and water together and added it to the mixture to thicken the "broth", just before serving it up. This is a great recipe!
BEST SPINACH SALAD I HAVE EVER TASTED!
Since this recipe stated that a variety of fruits could be used, I decided to use 3 cups of fresh Mangos, for the fruit. I did everything else exactly as the recipe is written. Mine came out quite well done on the edges, a bit hard & dry, and the center was undercooked. I really couldn't leave it in any longer as it would have scorched the edges. ...I baked the 10" springform in a 350 degree CONVECTION oven....
I thought this was very good, I love crunchy cheese toppings on dishes. However, I do think that the strong flavor of the Gruyere and Parmesan cheeses were too much of a contrast, it overwhelmed the delicate flavor of the squash. I will definitely make this again, but next time I will experiment with some milder cheeses.
This is the basic recipe for what my dear Mother called "Eggs a la Goldenrod"! Back in the 50's, when money was tight we had this for dinner. Now, it is a Sunday morning favorite. To this recipe we add about 1/2 tsp. dry mustard with the flour. Serve it over toast, and sprinkle crumbled bacon on top! A hand full of shredded cheddar can be added to the sauce before adding the eggs for a cheezy taste!
This was good, but I did not think it was sweet enough. Next time I will put 1/2 cup brown sugar and 1/2 cup white sugar
THIS WAS DELICIOUS. I MADE THIS THE FIRST TIME WITH SEA SALT AS I DID NOT HAVE THE HAWAIIAN SEA SALT. IT WAS SUPERB. I WANTED TO MAKE IT AGAIN SO I LOOKED FOR THE HAWAIIAN VERSION IN THE STORE AND WAS SHOCKED TO SEE THE PRICE OF $14.00! I WAS SO CURIOUS TO SEE IF THERE WAS SUCH A DIFFERENCE THAT I BOUGHT IT. SAVE YOUR MONEY, I COULD TELL NO DIFFERENCE! SERVED IT WITH YELLOW RICE WITH BLACK BEANS...SOOOO GOOD!
I have this thing about fresh ingredients. If you want to take this already superb recipe to the top of the chart, cut FRESH sweet white(about 2 ears for this recipe) corn from the cobb, simmer in salted water for about 6 to 8 minutes, drain and add to the salad instead of canned corn. What a difference!
