| From: Food.com (reviewed 3rd January 2014)I've no idea how Olive Garden's Zuppa Toscana tastes, but this is really good and easy.
- Made a half recipe. It served 2-3 as a dinner soup, thus 4-6 for a full recipe. The recipe says it serves 12, so they must be doing it as a cuppa-soup thing.
- Used Guilano Hazan's Homemade Sausage from the freezer for the sausage.
- Used 1 strip bacon.
- Had a pot of chicken stock brewing on the stove, so used that instead of "better than bouillon chicken base" (which doesn't really sound like something I'd want to eat).
- Used kale, but I bet spinach would be just as good. |
| From: Food.com (reviewed 24th October 2013)This recipe is a bit weird. As the recipe is first presented, the "US measurements" are in grams and the ingredients ask for cornflour rather than cornstarch. I suspect the measures are really British, which means that 3/4 pint milk is more than 1-1/2cups. Also, the measurements for the fish are imprecise, 2 smoked haddock fillets and one cod fillet. First time I've used smoked haddock, but I know cod fillets can vary quite a lot in size.
Anyhow, I was making dinner for two. I got half a smoked haddock fillet (as suggested by the fish person), for 200g+. And half a cod fillet for~225g.
I used all the other ingredients, except I had only ~100g breadcrumbs (ciabatta, cubed by hand, not processed).
Result was very tasty, and easy to make. We ate all of it, although it would have served three easily. (Oink, oink.) But it was good. And it could be a one-dish meal. |
| From: Food.com (reviewed 12th November 2014)A pretty darn good roast chicken.
I've recently discovered roasting meat on top of thick slices of bread. This recipe takes this idea one step further by topping the bread with an onion-celery mixture. Instant stuffing.
I spatchcocked my chickie so it would cook faster, otherwise followed the recipe pretty closely. The chicken had a lovely crisp skin and lots of flavor. The "stuffing" was yummy. |
| From: Food.com (reviewed 26th December 2014)Pretty good.
Same recipe available all over the place, with the same poor instructions:
- There are two oils in the ingredient list, neutral vegetable oil and sesame oil. Oil is added in two places, but which is which.
- You need to make up a Cantonese Stir-Fry Sauce, but are never told to add it to the food.
This being a cold damp evening, I didn't rinse the noodles under cold water. (No Chinese noodles here; used 300g spaghettoni, kind of a fat spaghetti, which worked very well.)
The garlic flavor was surprisingly muted, overwhelmed a bit by the pepper flakes. As a whole we liked the dish though. |
| From: Food.com (reviewed 17th February 2013)Very good stuff. I made a halfish recipe. Used mini lasagnes instead of fettucine, and only 6 oz instead of 8 oz. Used full amount of broccoli. Probably had close to full amount of cheese, but didn't really measure. Easy, tasty, fast. Some chopped walnuts might have been a nice addition. |
| From: Food.com (reviewed 29th January 2013)A top-of-the-line one-dish pasta dinner. I collected the recipe years ago from EAT-L, but just now tried it and then found it here.
I used cascareccia ipv ziti. Any medium-sized pasta with shape would do, I think.
Used oven-dried tomatoes, rather than oil-packed sun-dried.
Use parmesan, rather than asiago.
Very tasty, with all our favorite stuff. Only one skillet gets dirty, too. :-) |
| Date | Rating
