Abigail Black Recipe Reviews (Pg. 1) - Allrecipes.com (13341689)

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Abigail Black



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Pumpkin Pasta

Reviewed: Oct. 14, 2013
Doubled entire recipe and pretty much quadrupled all the spices, plus added sage to taste and subbed a dry white wine for 1/4 cup of the broth to round out the flavors. Used heavy cream instead of milk and margarine, hey it was going to go bad in my fridge and it tastes AWESOME! Served over Barilla veggie pasta (macaroni, though would work with any pasta) with grilled chicken breast. AMAZING new Fall entrée, with my additions!
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Cheesy Catfish Chowder

Reviewed: Mar. 24, 2012
Took a leap of faith and tried this out with 4 Swai fillets I bought on a whim and WOW am I impressed! Only changes I made were to increase the celery salt, salt, and pepper to taste and add marjoram, basil, oregano, parsley (about 1/2-1 tsp of each), 1 fresh thyme sprig, 1 bay leaf, and a dash paprika to the spices. Also, I didn't have any celery on hand so I used frozen peas instead and I used Mexican blend shredded cheese. It's soooo good!!
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Balsamic Roasted Pork Loin

Reviewed: Dec. 18, 2008
This was delicious and SO moist! I didn't have steak rub so I used 2 Tbsp of Emeril's Essence and it turned out fabulously. I also used 3/8 cup my really good Olivier 25-year aged balsamic vinegar with just 1/8 cup of lesser quality balsamic vinegar, just in case the recipe wasn't very good. But it WAS!
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