this recipe is really great. quick and easy! but i made a few changes.. instead of using just the cream for the sauce, i pureed the squash, added it to the cream, spiced it with a small pinch of cinnamon (kinda like making creamy squash soup except the consistency of this one is a lot thicker..) i didn't bother puting flour anymore cos its texture is already a bit starchy..so there.. i used that as the sauce and added broccoli and tomatoes to the zucchini and mushrooms.. it turned out great as well! thanks for the recipe idea! :)
it's good. but instead of threading the bacon separately, i just wrapped the shrimp with it then skewered it.. i also changed the cherry tomatoes with onion wedges.. it goes better with the sweet and sour sauce..
great recipe. though i had to use different ingredients to season the chicken. i didn't use salt and pepper. i used Cajun seasoning and rubbed it outside and inside the chicken. i stuffed the butter/margarine inside the cavity like how it says in the recipe but instead of using onion powder, i stuffed onion wedges inside the chicken instead. i also aded crushed garlic cloves and about 2-3 sprigs of rosemary. if you're lazy to baste chicken, you can inject olive oil (or garlic infused olive oil) in the breast and the thigh to make it really really moist. it's such a no-brainer. thanks for the recipe.
This recipe's great! i used it for our group project in garde manger class (cold kitchen and my groupmates totally loved it. Everyone asked for the recipe. i made a few alterations though... no italian bread crumbs? we just used plain bread crumbs and mixed 1/2 part italian seasoning. we also added a big pinch of salt and pepper. it totally brought out the flavor of the beef. And Instead of cooking it on the grill, we just seared it on a pan grill to get the beautiful grill marks then finished cooking the burgers in the oven for about 5-8min, it depends on your preferred doneness of the burger. instead of putting it on a bun, we wrapped it in tortilla wrap with lettuce, tomato slices and light mayo then put it on a hot dry pan to brown the tortilla and give it a nice crunch. :) awsome recipe! thanks a bunch.
if the dough is hard to work with, you should refrigerate it first before rolling it out for about an hour or so... it would be firm enough to be handled easily but soft enough to roll out. when the dough gets too soft to cut, pop it in the refrigerator again for another hour. it'll keep its shape. :)
hmm. i haven't tried it yet but looking at it and analyzing the recipe, it's not like the roti that i eat in restaurants. theirs are usually more flakey, i saw this video on the travel channel that they folded and rolled the dough in a whole lot of ghee. i assumed it was the reason why it was so flakey, tender and moist in restaurants. kind of like the concept of making croissants-- you fold it over and over with butter.. anyway, i'll try this recipe in addition to that folding in ghee or oil step. thanks. :D
It would've been the best brownies ever if only it weren't THAT sweet. Everybody whom I shared it with found it too very sweet (more emphasis on the sweet) despite the fact that I followed another user's suggestion to use 2 cups white sugar and 1 cup brown sugar. I'll try making this one again but with just 1 cup white sugar and 1 cup brown sugar next time..I also followed another user's suggestion to remove the brownie from the oven before the toothpick comes out clean and leave it to cool. It came out fabulous! The corners were not burned and the texture of the brownie was chewy and fudgey like how a brownie should be. Overall, this brownie recipe is great, just needs a little adjusting with the sugar. Cheers!
I gave this a 4 because I made a couple of changes. Tip1: Seeing as there are some users who found this recipe too sweet, make sure you taste your marshmallows before you use them so you can adjust the sweetness of your icing. In my case, I used really sweet ones so i lessened the sugar to 2/3 cup and omitted the corn syrup. Tip2: follow the procedure as written and make sure you cook the egg whites, sugar and water over the double boiler till it peaks. Beat it continuously as instructed. If you add in the marshmallows too soon, it'll be as flat as hot marshmallow fluff from a jar... Tip3:you can add another cup of marshmallows if you wish... I used 30pcs of the big ones. I know it doesn't measure the same but i'm pretty sure it's more than a cup. In my experience, more marshmallows = better viscosity especially if you want to pipe it on. So overall, this recipe was exactly what i was looking for but the sugar level needed a little adjusting to my taste... mmm fluffy marshmallow goodness... cheers!
Try slicing the banana in half lengthwise then grill it flesh side down. Peel after, top on vanilla ice cream or vanilla frozen yogurt, drizzle with honey and sprinkle with granola. YUM!
