| Not bad at all.
I had only 6 tortillas, so made a scaled back version, but I forgot when it came to the beans (which I'd cooked during the day). One criticism was that there was too many beans. Well, yes. Oops!
I didn't do the oven-frying business to soften the tortillas. Instead I warmed up the red chile sauce and softened them in that.
Next time I think I'll mash the beans just a bit before filling the enchiladas. |
| Very nice, easy and quick to make.
The fennel was still a trifle crunchy, while the leeks were fine. Next time, I think I might put then on to sauté for a minute or two before adding the leeks.
I was generous counting six kalamatas. No problem.
Six eggs is a lot of for two people. This might serve three okay. |
| Good and easy.
No fresh Chinese noodles around here; used linguine.
Made a half recipe. Except for the cabbage, all ingredients I usually have on-hand.
I used more of the chili-garlic sauce than asked for the whole recipe and it still wasn't anywhere near seriously hot. |
| A very tasty dinner salad. Easy to make except for thinly slicing the radishes. Very nice on a hot summer evening. |
| Marked down because of poor instructions.
The taste combination was interesting, tomatoes, fennel, balsamic vinegar, better than you might expect. Glad I tried it; doubtful I’d do it again.
I used whole-wheat spaghetti rather than whole-wheat linguine, having none of that.
The instructions for handling the fennel are bizarrely incomplete/incorrect. Cut off the stalks and fronds. Check. Cut the fennel into 1/2" slabs through the base. Check. Grill. Check. Let it cool a bit. Check Cut into fine strips. Huh? I cut out the core at the bottom, then pushed the 1/2" bits onto their backs so I could sort slice finely. It worked, but was it what was intended? No pic on this recipe. |
| Mushrooms and barley is a combination made in taste heaven. I was curious about the barley risotto business in this recipe, but I can't say it added that much of interest for the work involved.
Half a recipe serving four served two *very* generously. If you were to use this as a side dish, this amount would feed four of even six.
I used dried thyme, since I didn't want to go out in the dark and rain to pick the fresh stuff.
Having no ruby port in the house, I used marsala instead. I think a regular red wine would be fine.
Kind of so-so about this one. I've got similar recipes that are less work and taste just as good. |
| A hit. I made a half recipe, using casareccia for the pasta and feta for the cheese. My chipotle was pretty big, so the dish was nicely spicy. Quick to make and tasty. |
| An unusual taste combination to me, but it worked very well. I had about 1.25# potatoes, but used more or less all the spices, serving two for dinner. Don't know how much chard I had, just used it up. Recipe suggest serving with white rice; I'll use brown rice next time. Definitely a do-again. |
| Pretty good stuff. I had only 3/4 cup of tomato purée (seedless, frozen last summer). Used that with a bit of water. We thought it was a *bit* on the sweet side (but then we're not used to eating tomato-y things because of allergies. Otherwise, nice tastes with a minimum of effort. |
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