Okay. Asparagus cooked much faster than garlic, so cloves weren't really edible. I threw all in one package and replaced white wine with red.
Oh my goodness! Today I made this for the third time, and realized that all along I have misread the ingredients, and have used Ricotta cheese instead of Romano! So, clearly, this recipe also works with that substitution. I have also skipped the egg yolk once, and that was fine. Not as rich, but still good. DEFINITELY needs a big injection of garlic -- I added four cloves, but could use more even. Very good recipe, and very, very easy.
Good recipe. I have used broccoli, carrots, yellow and red pepper, zucchini and instead of walnuts, pistacchios or cashews. The nut flavour is a really nice touch. Not the world's most exciting vegetable bake, but really reliable and good. Nice that it is so flexible with ingredients. It's very good with the addition of goat's cheese melted within.
AWESOME!! So much better than I ever expected! The inner tortillas stay soft, while the outer one crisps a little. I added garlic to the onion, and sauted both onion and garlic first before adding the beans, which I think is a good idea. I also added fresh cilantro to one layer inside and to the top, which looked great. My husband said "This is the best meal you've made." I have also made it for dinner parties, and someone always asks for the recipe. We will definitely make the Mexican Casserole again and again.
Good soup -- but be prepared to inject some creative kick! I added a lot more balsamic vinegar and then when served, parmesan cheese on my husband's bowl, and sour cream in mine. We preferred his, but mine was good too. The addition of potatoes was a good idea. I blended half of of the soup and then added that back to the original, which resulted in a very nice texture; I will do this every time. Leftovers, of which there were TONS, was not as good over pasta as expected, but reheated as soup was great.
Good, easy, but needs a kick. I marinated the veggies in olive oil and balsamic vinegar for a short while before grilling. Then, the left over oil mixture from the marinade I added to the cooked couscous, which stepped it up a bit, along with some pepper. The dish looks nice with the veggies laid out on top, but still there was something missing. Serving with mango chutney was the answer, and then the meal felt complete and satisfying.
Quick & good. More veggies should be added, some peppers, and/or asparagus, for instance. I make this now and then because it's so easy and for the work it takes, very good. On other recommendations, I increase tomato sauce & broccoli, which was a very good idea. I have also used half & half rather than whipping cream, and it works just fine.
Not as crispy as I expected. I cooked these exactly as outlined, and they were good, but soggy, even when cooled. I expected "chips" sort of. But good, useful recipe, and the suggestions for using a variety of spices is exciting, and something I will try next time.
A satisfying and surprisingly delicious meal! I sometimes add spinach for the extra iron, and almost always add chick peas into this dish for the added protien (and taste!). I have at times used (a lot of) parmesan when I had no feta, and this works. The recipe definitely requires longer cooking of the squash -- I give it an hour. There are usually lots of left overs, as there are only two of us, so I usually I bake them in a casserole dish, and cover the top with grated mixed cheeses. Leftovers can also be added to whole grain pasta & a simple (ie: jarred) tomato sauce.
Awesome! Can't believe I didn't think of it myself. It seems so simple, and is really, really good. Add 3 ice cubes to the blender to make it cool. I don't use the honey, as I find that too sweet.
Great rice recipe! I do reserve 5 stars for recipes that blow my socks off (See Mexican Casserole!) but this one is a very strong 4 stars in my eyes. I used about one tsp of dried ground ginger because it's all I had, and it was fine. This is a very good recipe and I will make it a lot. This time I served it alongside steamed broccoli & red peppers with tofu in Hoisin sauce.
