I didn't hold out much hope for this -- a vegetable quesadilla? Have to admit, it came out great. Instead of steaming the vegetables, I boiled them until tender. While they were draining, I added a clove of garlic (pressed) and some cumin to the vegies, then stirred to incorporate. Following the suggestion of another reviewer, I put a layer of refried beans on one tortilla -- used corn, not flour -- then the vegetables, then the cheese, followed by another tortilla. I then placed the quesadilla in a hot cast iron skillet for a couple of minutes to brown, turned (didn't have too much a problem with that) and let the second side brown. Made a great, healthy lunch. I think next time I may top with a little homemade salsa for added vegetables. Thanks, Ginger!

Reviewed On: May 20, 2012

We had some ribs that, quite honestly, had been too long in the freezer. Usually we cook ribs on the grill and add sauce at the very end of the cooking cycle. But I knew that this would not work for these. Used this recipe and they weren't bad at all. A note to others: the simmering water should just be short of a boil. Otherwise, expect to at least double the time for tenderizing. Thanks, Margery, for saving the beef!

Reviewed On: May 9, 2012

Not impressed with this recipe. Cut the cilantro way down per suggestions of other reviewers, about a quarter of what was called for. Both DH and I felt the cooked flank tasted grassy. And we were both surprised that the meat wasn't more tender. It marinated for 48 hours and was cooked rare. We have other recipes that we enjoy much more. Won't be making this again.

Reviewed On: May 8, 2012