This was delicious! I expected this to be good…but not THIS good! The sauce was addictive and the oxtail was tender. While the recipe takes awhile to make it certainly is worth the time to prepare.
pure broccoli flavor that wasn’t hiding behind the cream or the cheese. Wow ! This soup is amazingly good. I can actually taste the sweetness of the broccoli, creamy and smells really good. This is the first time that it did not smell hydrogen sulfide when it’s cooked. Adding baking soda eliminated that smell.
The aroma coming out of my small kitchen was amazing because you can smell the onions, carrots, rosemary, sage and celery caramelizing. I would say this is the best bolognese sauce I have tasted and made. The meat was tender and moist. The sauce coated the pasta just like you see in the movies and cooking show
This was excellent, you can taste the sweet onion and crisp pancetta. The sauce was excellent and for once the egg did no turn into scramble eggs….so creamy and it was done in 20 minutes including cutting the onions, boiling the pasta, and steaming vegetables.
I thought this was delicious and such a pretty presentation. The surprise ingredient for me was the addition of pine nuts since I had never had spinach pie with pine nuts before but the texture of the crunch in that creamy mixture was delightful!
This is the best minestrone soup I have ever made. The right amount of salt and the fresh herbs really make the difference. The ham bone just added another layer of richness to the broth. I must say that it taste like a soup you would get from your favorite bistro.
The stuffing was really moist and just the right amount of seasoning. I don’t know why I stopped making stuffing. I have to remember this recipe because it’s so good.
The smell about drove me nuts and could not wait to eat this meal. The ribs are so tender and flavorful and the best part is the browned puree of vegetables.
I wanted to prepare the traditional split pea soup with a little twist and saw Alton Brown’s recipe which sounded really interesting and of course I wanted to try it…curry powder in split pea? I had to try it
Hungarian dish called Chicken Paprikash. A popular stew traditionally made with chicken, onions, and lots of sweet paprika sauteed in lard, thicken with sour cream served over pasta, rice, or small dumplings.
People tend to discard the broth but I like to serve it in a small cup and sip it while eating the meal. I’ve been preparing corned beef and cabbage this way for the past 20 years and never been disappointed. The corned beef was so tender and moist.
Excellent flavours, simple ingredients that bring different layers of complex texture. The sourness of the vinegar is balanced by the sweetness of onions along with the spiciness of red pepper flakes to come through. Simply a healthy appetizer. This recipe is quick and easy.