| Half recipe was very good.
Be a bit short with the liquid, since there was more than enough (delicious) sauce.
Nonfat sour cream -- not. |
| This is listed as an entrée, but that's really hard to believe. As a not-too-big starter for three, it was very good. I used a can of crab meat, a bit less than asked, and real mayo, rather than low-fat, with all of the rest of the recipe. Filled medium-small three tomatoes nicely. Nice company dish, since it can all be prepared ahead, leaving on the tomatoes to be filled at the last minute. |
| I made a half recipe of this, with lieu noir rather than trout. The fish isn't that important. The sauce is delicious. I'm sure it has a name besides "Dijon-style", but I don't know it and haven't looked it up. It's rich, but really nice: minced shallots and parsley cooked in vinegar, stirred into an egg yolk, soft butter, and dijon mustard. Would be good on any fish, maybe even chicken. |
| These were pretty good, plain salmon patties. Nothing fantastically favorful, but just the basic thing. I made all the recipe; it served two and I've frozen another dinner-for-two's worth. |
| Mixed feelings about this one.
- It's not a pickle like a lime pickle so doesn't scratch that itch.
- Tastes good, though, if you like pickled things. I'm thinking chopping in a salad or sliced on a ham sandwich or just as a snack.
- The recipe is not very well written.
- I used my staff mixer to buzz the garlic and ginger with the vinegar.
- My 6 eggs sat in the fridge almost 2 weeks before using. The pickled flavor went all the way to the yolk. |
| Good idea, poor recipe.
- What on earth are slivered carrots? I sliced my carrots fine and they weren't done in the given time.
- The dry mustard powder was way too sharp. This would be better with dijon mustard.
- No snow peas to be found; I used snijbonen, which I think are runner beans in English. |
| This is probably more a brunch or lunch dish, but we had it for dinner. Very tasty and easy to assemble. Poached eggs, wrapped in slices of smoked salmon, with a sauce of reduced crème fraîche and, yes, Dijon mustard, sprinkled with chives. |
| Easy to assemble. Way too sweet as written. I used only the honey (2tsps asked), and skipped the 2tsps brown sugar. It was still much sweeter than either of us would like. Used only 1/8tsp (rather than 1/4tsp) ground cloves, since I generally find cloves an overpowering taste. I used dijon mustard, but after tasting (and finding it too sweet), I added more mustard, but of the grainy sort. (My grainy mustard contains no sugar so did not exacerbate that problem.)
This is an interesting idea. It's quick to make and a nice variation on a plain ham sandwich. Could also be served on crackers with apéros. |
| I only realized when I was assembling the spices for this, that this is acutally a vindaloo recipe from someone who thinks vinadloo should have pototies in it. Not.
The instructions are weak.
The ingredients ask for TWO pounds of potatoes. I used only ONE pound and that was still twice two much.
Otherwise, it was ok, if nothing special.
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