This was incredibly easy. My husband and I both really enjoyed the meal. I served it with pasta, and we had left overs that just were all around yummy. I did make extra sauce, as we like lots of sauce.
I made this for my husband and a friend. It was good, but sweet. I guess I am not a fan of sweet salmon. But, if you like a sweet asian flavor, it was nice.
I made this for a party we had, it was easy and my entire party loved it. Great flavor, I added more feta, more fresh chopped garlic (approx 5 -6 cloves), more filo dough, and a little less spinach. This was my first experience with filo dough, but I just kept it covered and it worked perfectly. I will be making this again. It is a good use of the big bag of spinach.
I had a party and made this for dessert. I added another ½ pound of nuts and added 3 TBS more cinnamon, I also added 3 TBS of sugar to the nut mix. It turned out great. I served it with a little vanilla ice cream, as it was my b-day. People were asking if they could order it and have me make it for them again. Great recipe. Far easier than I would have imagined.
I can't seem to follow any recipes exactly, so of course I changed this one. I added garlic, like 6 cloves chopped, instead of thyme, I used approx 2 TBS fresh-chopped rosemary (I have it growing in my garden), some fresh oregano, and I did use the olive oil, lemon juice and salt/pepper to taste, but I doubled the amounts to marinade the lamb chops. I marinated the chops overnight about 24-30 hours. We grilled it in the next evening. Served with potatoes, grilled veggies, and a nice red wine. Voila, it was GREAT!
I made this one evening; it is similar to Cajun Bar-B-Que shrimp. In my mind the basil didn't really add anything. I think I like Cajun BBQ shrimp better; just use a lot of Black pepper, Old Bay, and butter, sans the lemon and basil. Cajun BBQ is the sort of shrimp you need a lot of crusty French bread for dipping into the sauce. Not a calorie conscious meal.
My husband liked this more than I did, but that said, I thought it was a nice change. I spread course ground mustard (lightly) and olive oil, & then I piled on the breadcrumbs. I added fresh chopped garlic and garlic powder, oregano, and fresh ground black pepper. I used frozen salmon, so cooking was longer, and I added wine to keep the whole thing moist. I baked in the oven at 350. I would make this again; I think I will defrost the salmon first, so that the garlic doesn’t burn. I didn’t have the issues around soggy breadcrumbs, mine were very crisp and added a nice crunch. Served with a salad, brown rice and sliced tomatoes, this was a nice meal. We won’t be eating it weekly, but I will make it again.
I saw Diners, Drive In's and Dives and they showed this type of soup. We got busy the day I made it and were unable to eat it for a couple of days. The curry flavor is mild but warms you. This was a wonderful, warm, yummy soup. My husband doesn't even like curry and he loved it, saying it was a "do over."
I made a few changes, but this was really good. We bought our first steer last year and I got a tongue... ok, what the heck to do with that. Get on Allrecipes and find a recipe. I used chicken stock that I made from some left over chicken, it was spicy, instead of water, and that meant I didn't need to add salt. I didn't have a bay leaf, so I used oregano. I had jalapeno's from my garden so I added 3 of them. My husband had tongue as a kid and wasn't too excited, but we both really enjoyed the recipe, it really was like roast beef.