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shelleytee

member

Recent Reviews


Re:Lamb-and-Feta Stuffed Cabbage

I've made these now several times, a great basic recipe. The first time I followed the recipe exactly. Fantastic. Since then, I've taken some liberty. I've reduced the rice and added lentils. And added sumac, dried mint, dried dill, extra cumin and a handful of currants. And I've left out the lamb for a vegetarian version. Both versions are excellent.


Posted: 08:25 pm on December 11th 2013

Re:Chicken & Pinto Bean Chili

While the flavor of this chili is excellent, there must be an error in the recipe. I've made this chili twice and both times the beans resisted cooking and were not soft enough (yes, they were presoaked) even after 2-3 hours of cooking/simmering. And I love pinto beans so I was disappointed. Beans cannot be cooked with salt or acid. This I know, but I followed the recipe anyway. I think the acid contained in the peppers is preventing the beans from cooking properly. I recommend cooking the beans separately (with just a bit of oil and diced onions) from all of the other ingredients and adding them to the chicken and spices, adjusting the amount of liquid, accordingly. With this adjustment, I would give this recipe 5 stars.


Posted: 10:38 pm on December 23rd 2012

Re:Molten Chocolate Cakes with Raspberries

Wonderful and super easy. I used 8 oz of chocolate rather than 7 oz. Other than that I followed the recipe exactly as written. It is VERY rich. I recommend serving with whipped cream.


Posted: 11:24 am on January 13th 2012

Re:Autumn Vegetable Soup

Simply wonderful! The allspice is a nice touch. I added a parmesan rind and roasted the butternut squash prior to adding it to the soup. I found that this gave the flavor some further depth. I've made it a couple of times and I have substituted green beans for the kale and cannellini beans for the garbanzos. It does take time for the flavors to develop. Make sure to let it rest before serving.


Posted: 10:06 pm on December 8th 2010