Cookin with Keith & Sara Recipe Reviewed - Community

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Never thought a Baked Eggplant could be so cruchy! This is the only way we'll have Eggplant Parmesan now! Very light and not as heavy. We did change ours a little. We used Panko instead of bread crumbs then after baking the Eggplant we rolled them and stuffed them with ricotta and fresh parsley then topped them with fresh basil. Can't wait to make these again!!

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Blueberry Cream Cheese Pound Cake II

Reviewed: Oct. 29, 2009

The description says it all.. "So moist and easy!" We've made this as cupcakes more than as a pound cake. Every time it's fabulous. Wouldn’t change a thing!

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Balsamic Glazed Carrots

Reviewed: Oct. 29, 2009

Quick and easy.. Perfect side dish! I did steam the carrots in some chicken broth for a few mins before and added 1 more tablespoon of brown sugar. Overall very good!

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Seared Sea Scallops

Reviewed: Oct. 28, 2009

Perfect!! Really, really good! Although, I did listen to the others and left out the flower, added some parm to the mixture. I put all the Scallops in a freezer bag and coated them.. Best Scallops I've made!

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Fresh Pasta

Reviewed: Oct. 28, 2009

Following all the directions and steps is key.. We've done this 3 times know and it's turn out great everytime! Don't even try this without a machine! I have no idea how you could even get it thin enough..

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Pumpkin Ravioli with Hazelnut Cream Sauce

Reviewed: Oct. 28, 2009

We followed all the directions. We did substitute the nutmeg for mace and fresh ginger for cardamom. The stuffing was very flavorful. The sauce was a little plain so, we added a few fav spices, we also did'nt have sorrel so we put some fresh baby spinach.. The only step we skiped was rubbing the nuts?... We ground the Halzelnuts too. Turned out great! We had a ton of extra stuffing so grabed some jumbo shells and suprised everyone at work!

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