I made this cake exactly as written with the exception of baking the batter in one 8" x 3" round cake pan. The baking time was a little longer but I like baking layer cakes this way as I then only have one rounded top to deal with. (and bonus, only one to clean) Each component of the cake was great. In future the only adjustment would be to use about half of the lemon curd between the layers as I felt the flavor a bit too intense for my taste. I liked the density of the cake. It held up nicely to slicing into layers. Overall, this recipe is a keeper. Thanks
I'm just going to agree with the other 5,000+ other reviewers. 5 stars! This is a GREAT lasagna. I probably didn't use enough sauce between the layers as I had a couple of cups leftover but no worries that that will go to waste. I used skim Ricotta and turkey Italian sausage instead of the pork. (I had to find a way to feel a little less guilty about all the other cheese used. I also added a layer of drained chopped frozen spinach. This recipe is a keeper!
Was just wondering what to do with the leftover couscous and came across this recipe. Happily I had all the ingredients but only 1 can of black beans. This turned out to be a non issue. In fact I think 2 would have been more than I would have cared for. The recipe is great and is a light, fresh tasting salad that will go well with our leftover grilled steak. Attractive and appetizing appearance.
Just had this. Great flavor combo. I altered the construction in that I layered the mayo, then cheese, and lastly hot sauce (instead of ground red pepper) on top of the seasoned corn. Didn't miss the butter. Also made this flavor combo using stove top cooked corn on the cob, rolling the cob in mayo (just enough sticks) then sprinkle on the cheese and sauce.
We love spring rolls but they can usually be a bit bland. I like the concept of seasoning the vegetables and grilling the shrimp to add flavor. That being said, I still favor using the traditional rice vermicelli noodles and a thin wedge of cucumber as part of the filling. Adding the noodles will stretch the filling ingredients to at least twice the number of rolls. It balances the intensity of the seasonings.
I just HAD to stop everything and write this review! I came to this recipe because I was trying to figure out what to do with my boneless country pork ribs. I figured pork is pork and it's all about the flavor, isn't it? I made no changes to the ingredients other than I had 2lbs of meat instead of 4. My difference came in the cooking method. I rationalized that if a crock pot could be used successfully (previous review) then so could a pressure cooker,(my go-to method when I have time constraints.) And what a good result! After combining the seasonings in the skillet I just rolled the meat in that whole amt. I then placed the pieces in an open pressure cooker to brown. Then removed the meat from the pot along with excess fat and started to brown the onions and carrots in effort to get a rich brown gravy (worked great) then added the red bell pepper and celery. Topped that with the meat and added a can of chicken broth. Closed the pot and let cook under med pressure for about 45 minutes. The meat was fall apart tender. I removed it from the broth then strained the broth and thickened with a cornstarch slurry. A little salt and pepper and "Oh my goodness!" This recipe is a keeper!!
Been using a recipe like this for years. Mine used cocoa instead of melted chocolate. Nonetheless the rest of the recipe and directions are the same. Do not miss using the almond flavoring. It blends so well with the chocolate flavor. It's now an annual tradition to have the colorful treats available at Christmas time.
Great flavor combination. I like another reviewers suggestion of adding almond extract to give it even more flavor. Sometimes I don't have dried cherries but , do have a bag of frozen cherries at all times. I add them at the end. Just long enough to warm through. Oh, and as always, a generous helping of ground flax meal to ramp up the nutritious aspect just a bit more.
I've been trying to re-create the flavor of pancit that a filipino friend of mine made several years ago. The taste of what I sought was etched in my memory. This recipe was a wonderful blueprint to help me on my way. Pancit is a very versatile dish and additional vegetables can be added ad lib. In my case I added diced baby bella mushrooms, 4 cloves minced garlic and 1/2 sliced onion. I remembered sliced celery and sprouts included in my friends rendition. As I only had boneless chicken thighs for meat that's what I used. I wouldn't hesitate to also include diced dry fried tofu. The cabbage and carrots are a must. To season I used about 1 T. fish sauce and about 1/4 c soy sauce. One other preparation note that I thought added to the flavor but not necessary was after soaking and draining the noodles, I brought to a boil my favorite broth and cooked the noodles about 3 minutes. This softened them enough to eat then, I just pulled them straight out of that pot into the skillet everything else was. I used a bit of the broth to help disperse the fish and soy sauce. Added another generous sprinkling of freshly ground black pepper and it was a wonderful and healthy meal.
The consistency of the batter is perfect to use in my spaetzel press. Quick and easy side dish to many german recipes.
