inexcelsis Recipe Reviews (Pg. 1) - (11570563)

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Chinese Five Spice Spare Ribs

Reviewed: Oct. 9, 2013
The taste was very good, even though I didn't have the time to marinate it as long as suggested. The only reason I'm not giving it five stars is because they were a little dry for our taste, despite making more marinade than the recipe called for.
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MMMMM... Brownies

Reviewed: Aug. 1, 2011
"Tastes like it's from a mix"?! That's insulting! (especially at the cost of the chocolate that goes in it) It's far better than a mix, and has been getting rave reviews. I added a splash of Kahlua (my grandmother's secret). It look a bit longer to bake, but turned out fabulous!
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16 users found this review helpful

Traditional Macaroni and Cheese

Reviewed: Feb. 6, 2011
I agree with Deborah, it had a funny taste to it. It was still good, but not deserving of the accolade, in my opinion. The proportions were really off, too, and with so little macaroni it's completely drowned in the sauce. Not going to be a keeper for me.
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13 users found this review helpful

French Baguettes

Reviewed: Sep. 7, 2010
I made these without a bread machine, too, and they were delicious! A word of caution, though: portion control completely goes out the window!!!
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2 users found this review helpful

Texas Chocolate Frosting

Reviewed: Aug. 3, 2010
Just what I was looking for! I put mine over just a bit of heat while stirring, and it was a very spreadable consistency. Will definitely use this recipe again.
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0 users found this review helpful

Traditional Bakewell Tart

Reviewed: Aug. 2, 2010
My British husband wasn't very impressed. I think if it had enough jam to make a substantial layer on the crust it would've been much better.
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16 users found this review helpful

Fluffy Pancakes

Reviewed: Jul. 10, 2010
I only had white wine vinegar, so I used that instead, and they still turned out great! First recipe I've used for pancakes; won't have to look for any more!
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Roasted Garlic Mashed Potatoes

Reviewed: Jun. 28, 2010
For some who are still bewildered in the kitchen, "tender but firm" means don't overcook them (10-15 minutes). If a knife can be inserted and withdrawn easily, the potatoes are done enough. Garlic has a strong taste and some love tons and some just need a bit, so don't complain about a recipe if you're at the far end of the spectrum. When it says bake the garlic until it's golden brown, check on it periodically. If it's done in 10 minutes, take it out then!(eye roll) Now that that's outta me... Great recipe, I'll definitely make these again.
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Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce

Reviewed: May 2, 2010
Absolutely delicious! My husband was practically licking the plate (for his sake I'll say "practically"). It's simple and quick, and I'm planning on making it for company, as the presentation is beautiful. I added a little arugula and baby red leaf mixture at the end of cooking the spinach to make it even more colorful. I'd recommend making about twice of the delicious sauce, as we loved it so much we would have liked even more of it!
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8 users found this review helpful

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