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This was good, but I thought it was missing something. Even though rosemary is a strong herb the taste of the fish seemed to overwhelm it (maybe because my fish were so fresh?). I think that next time I'll add a bit of onion powder. That might do the trick. Don't get me wrong, though--good trout recipe!

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14 users found this review helpful

Southwestern Macaroni and Cheese with Adobo Meatballs

Reviewed: Nov. 5, 2007

I've made this twice and it's really good. The other poster mentioned it being liquidy, which happened the first time I made it. The second time I took my time and really let the cheese melt into the cream before mixing in the noodles and it was perfect. The adobo meatballs are a great touch and round out the dish. My adobo seasoning is salt-free (from Penzeys Spices, not Goya), so the meatballs were a great compliment to the cheesiness (sp?) and not overly salty. Also, a great idea to add coriander to the macaroni--it's the perfect substitute for nutmeg that I like to add to my regular macaroni. GREAT DISH!

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8 users found this review helpful