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Joined Date: Feb 16, 2008
"This is very good but I found that I had to "add a few things" because IMO it was a bit bland. So I add celery salt, garlic powder, Penzey's Mural of Flavor, Penzey's Mignonette, and a tsp of sugar. I agree with a previous review that the saffron doesn't seem to do anything so in the future I plan to leave it out. Also, I now skip the orzo - we"
"I followed this recipe exactly as written and when I tasted the dressing it was so bland that I had to add celery salt, celery seed, garlic powder, and it still was blah (plus, I made it several hours in advance and let it "set" in the refrigerator for the flavors to blend). I may try it again just to see if I did something wrong but I used good "
Reviewed Arugula, Watermelon and Feta Salad
"This salad is so refreshing and delicious. I use a light olive oil in the citrus vinaigrette which IMO keeps the vinaigrette from being overpowered by the oil. I think if you don't like arugula and/or mint, you could leave those ingredients out (use mixed greens as a sub for arugula but I wouldn't sub anything for the mint). There are many kind"
Reviewed French Chocolate Bark
"In "Back To Basics" Ina notes that she likes Callebaut and Valrhona chocolates which are available in specialty food stores. I use Ghiradelli which is easy to find in most supermarkets (I try to get them on sale).