This is a great way to use up spinach, and is a really, really good tasting dish! I don't quite understand how the ricotta is supposed to be fried -- mine just went more and more dry over the time in the pan, so eventually I gave up on that and now just add the blended spinach mixture to the "heated" ricotta. I did try once substituting yogurt for the sour cream, as some people suggested, but find that it really takes away from the creamy texture and the delicious flavour, so I won't do that again. Also, I sometimes add small, fried cubes of tofu to the ricotta before adding everything together again. The strength in this recipe is that it uses things I find in my fridge all the time, and it's a fantastic and yummy way to get iron and vitamin C! Good served with Carrot Rice (from this site). Thanks!
DELICIOUS & nutritious dinner time favourite! Not too complicated, and excellent flavour. I served it this time with plain couscous and "Absolutely Perfect Palak Paneer" from this site. Even better the next day, served alone with whole wheat pita! BIG hit with both my husband & I, and will become a regular for us vegetarians. One comment -- it's pretty salty, so no need to add salt to taste.
Wow! What a surprise! Really rich and filling -- and really tasty. I have two suggestions. 1) Cut back on the brown sugar a little bit. As is, it's a bit too much like dessert to compliment other menu items. 2) IMPORTANT: When scooping out the flesh from the skins, leave a little bit of the potatoe flesh there to retain the shape of the skin. I found that tracing with the spoon an oval shape of the flesh to be removed was an easy way to do this. Then I just scooped out what I'd traced out. Regarding foil or no foil, I've tried both. I think using foil is a bit better, as the skins don't risk burning at all. I do not use oil in either case. Great and surprising recipe! Walnuts are a great addition.
Yippee! Great recipe! I used fresh beans, about one pound, and blanched them for about 5 minutes first in a little bit of water. I would make this next time with a little less cheese, but overall, it's a delicious way to make green beans. Will become a staple for us. YUM!
This is good! A nice change and an interesting way to use green beans. Because of what I had on hand, I made some alterations -- ground instead of fresh ginger; pinch 'a cayenne instead of red chile pepper; and omitted the oyster sauce. Still a good side dish, and I will make again. Thanks.
It's okay. I didn't have the problem of the dryness that other reviewers discussed, which I think I overcame by adding about 3/4 cup of cottage cheese to the cheese mixture. I understand the comments about blandness -- I combatted this with the leftovers by adding more salt, and bits of artichoke hearts. Sun-dried tomatoes would also be good. Might make again, but will probably seek another recipe.
Really great! I make bean burritos all the time -- the change with this recipe is the addition of sweet potatoes. What a great idea! I did use canned refried beans instead of mashing my own, and added cilantro to the top of the folded burrito, along with a sprinkling of cheese. Sour cream & salsa a must. Excellent recipe.
Soooo good! I kept picking at the leftovers until they were completely gone! To reduce the fat, I made two significant alterations (and the recipe was still awesome). #1 - completely skipped adding the white sugar to the potatoes. They were sweet enough without, and I can't see it's required. #2 - instead of heavy cream, I used half-and-half (same amount). Didn't seem to make any difference, and I'm pleased that I made this change. Topping is great, and I'll definitely make again.
Great way to do broccoli! I toasted the almonds first, which was a really important suggestion. And as for amount of lemon to use (other reviewers thought it was too lemony) I used 1/3 of a lemon, and it was just right. Will keep this recipe handy. Thanks!
I use this just as a starting point. It's the right idea, though I change it to include just 1/4 cup-ish of balsamic, plus tomato, red onion, and fresh cilantro. Could add things like peppers, etc. Done like this, it even works as a salsa with nacho chips, which is how I served it at a Christmas party last night.
I've tried this twice. My husband really likes it, I don't really, so we've tied at 3 stars. First time I used cheap teriyaki sauce, the stuff that looks just like soy sauce. NOT A GOOD IDEA. It was awful. The second time I bought the thicker stuff (with sesame seeds) and it was better, admittedly. The pineapple is what makes this special.
Not as good as expected. Peanut butter sauce remained too thick, even though I kept adding more water to compensate. Noodles, when "tossed" clumped together and were hard to stir up. Sauce wasn't spicy enough for me, either. There are better peanut sauces out there. *** I am changing my rating to 3 stars the next day (from 2), as it was better cold, having sat for a day, and with some added cayenne pepper ***
