We liked the fresh (non-sugary) flavor of this sorbet, but the texture after freezing was like an ice block. Followed the recipe to the letter, so I'm not sure what happened, but I'll not be making this again.
I made a crust from AR web site and brushed the crust with an egg wash before baking. Flavor is delicious, but fruit consistency is a little runny. Delicious in spite of that!
Followed other reviewers' advice and cut off the silk on the end of the cob, peeled off some of the outer husk (so you're basically steaming the cob) and microwaved on high for six minutes for two ears of corn. Every bit as good as boiled corn, with no heating up the kitchen or a dirty pot to wash after dinner. Very good!
As others have stated, the dough was not easy to work with. I managed to get the top crust on the pie pretty well, so it looked O.K. (the bottom one was a mess). Seems like a lot of water for a pie crust to me, so next time, I'll use less and see what happens. On the positive side, it was very tender, flaky, and delicious for a fruit pie.
A really nice change from candied carrots with honey and brown sugar. Fresh flavor that would go with so many entrees and easy to make. Used Polaner apricot preserves.
Great brunch item! They look good on the plate, they're tender and taste delicious. Never would you think there was zucchini in here. I can see adding crumbled bacon or chopped ham to the egg mixture making them even better. Next time, I'm going to try using Egg Beaters in an effort to get the cholesterol down. Definite keeper!
Have made this twice, the second time with cremini mushrooms (baby portobello mushrooms), reduced fat margarine and sour cream, fat free chicken broth (Kitchen Basics, the best), and skim milk. The lighter ingredients did not affect the richness of this soup. This recipe is as good as any mushroom soup I've ever had, including some served at fine restaurants. The dill and the lemon definitely dominate, and next time, I'm going to start by reducing both by half, then taste, and add back if necessary. REALLY good soup!
Only change made was that I peeled and seeded the cukes (that's the way that we like them). Good recipe, but a little heavy in the celery seed. Will make again but with 1 tsp of the celery seed.
Lightened it by using skim milk, Splenda, and Egg Beaters. Turned out pretty well, although the texture was a bit different than I'm used to, but the flavor was right on.
This is good salsa. The peppers I had in the refrigerator were jalapenos and thai red chili peppers (which are very hot). I added one of each, and the heat was just about right. Good way to use tomatoes while they're at the peak of their season.
Nice side dish with a very mild taste. Next time I make this I'll just toss the cauliflower florets with the oil and the garlic. Putting all into the bag and shaking left quite a bit of the garlic sticking to inside of the oily bag which then left a mess to get out to put on the cauliflower.
Wow, don't know what I did wrong, but this pie crust just fell apart and was a total disaster. I finally was able to fit the bottom crust in the pie pan, then filled it with the sliced peaches, then was able to put the top crust on (with many patches). I was so focused on trying to make the pie crust work that I realized afterwards that I forgot to add the dry ingredients to the peaches (flour, sugar, cinnamon, etc. sitting in a bowl). Well, I decided to bake it anyway. It was horrible. I think I just should have stayed out of the kitchen yesterday.