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Reviewed Celery Root and Parsnip Puree
"I have to avoid potatoes and dairy but still want something to pour gravy over! (I substituted rice milk) This is very good. I'm sorry but I have to say, the dash of bitterness comes from the parsnips not the celery root and neither fat free (corn syrup and starch laden)dairy or margarine have improved the healthfulness of your recipe, on the cont"
Reviewed Barbecued Chinese Chicken Lettuce Wraps
"This was pretty good and quick and easy, I would definitely make it again however I like more veggies... julienned carrots, bok choy etc... For those who said leave the orange(and ginger out it's yucky don't, it would be bland without it...I guarantee they grated it coarsly and got the bitter pith in there. Use a microplane and only include the pe"
Reviewed Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
"Delicious! I've made this to the letter and it's fabulous, but I recently hosted card night for 10 ladies who wouldn't all like the heat in the sauce so I doubled the recipe, used good jarred sauce as is (for ease and sauted the ground turkey (1-1/2 lb not 2 lb and 3 eggs not 4 in the fat rendered from the panchetta, stirred the pancetta into the filling along with a pound of drained pearlini (tiny mozerella balls. Salad, cabernet and...omg, heaven!
Reviewed Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
"Delicious! I've made this to the letter and it's fabulous, but I recently hosted card night for 10 ladies who wouldn't all like the heat in the sauce so I doubled the recipe, used good jarred sauce as is (for ease) and sauted the ground turkey (1-1/2 lb not 2 lb and 3 eggs not 4) in the fat rendered from the panchetta, stirred the pancetta into the filling along with a pound of drained pearlini (tiny mozerella balls. Salad, cabernet and...omg, heaven!
Reviewed Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
"Delicious! I've made this to the letter and it's fabulous, but I recently hosted card night for 10 ladies who wouldn't all like the heat in the sauce so I doubled the recipe, used good jarred sauce as is (for ease) and sauted the ground turkey (1-1/2 lb not 2 lb) in the fat rendered from the panchetta, stirred the pancetta into the filling along with a pound of drained pearlini (tiny mozerella balls). Salad, cabernet and...omg, heaven!
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