This is my new favorite poor person meal and one of my new favorite overall go-to recipes. What do I mean by poor person meal? Rice noodles: $1.19 Bag of carrots: $1 Napa cabbage: $1.20 Green onions: $0.80 Misc meat: $3-6 Soy sauce and pepper: in pantry Total: about $7-10 and makes a ton of food! When they say 4 servings, one serving actually fills you up! That's $1.50-$2.50 per meal, and it's freaking delicious. I will never go to my local Chinese takeout place again for pancit when I can make it myself just as good for cheaper and get about 3 times as much. P.S. If you don't have enough soy sauce, fish sauce is quite good too.

Reviewed On: Aug. 27, 2011

Wow! I used roasted red peppers from a jar, and the vinegar I used was balsamic, as one reviewer suggested. The flavor of this dip is just amazing. The roasted red pepper flavor is enhanced by the balsamic and tomato paste, and the cayenne pepper adds just the right amount of kick. My favorite veggies with this dip were blanched snow peas, but I almost wanted to just eat this by itself as a soup! As a dip it was a little thin, so I'd add a bit of cream cheese to the mix, but that is my only suggestion for improvement. This was amazing and I will definitely be making it on a regular basis!

Reviewed On: Oct. 21, 2010

This is a wonderful combination of flavors. I wouldn't have expected rosemary to be so delicious when it's sweetened! There are a couple things I would change if I made it again though. When I made it, I didn't have fresh rosemary so I used dried. I just used a paper towel in my colander to strain all the tiny pieces out and it worked fine. I don't know if that made the rosemary flavor stronger than it was supposed to, but here is what I would do next time. I found it really sweet and not very grapefruity (I fresh squeezed large non-pink grapefruits to get the amount of juice I needed) so next time I think I will add twice as much grapefruit juice as it calls for in order to get what I think will be a good balance of rosemary and grapefruit, as well as a non-overwhelming sweetness. It took longer than two hours for my sorbet to freeze completely. It is probably partly because I doubled the recipe, but I split the mixture between two containers to freeze. The one that was elevated off the freezer floor froze faster, so I would recommend either putting your container on a shelf or on top of another dish so the cold air can circulate underneath too. I might update my review if I make it again, but in the meantime thanks for the great recipe! It is such a surprising fresh twist on a dessert!

Reviewed On: Mar. 19, 2010