INDIGO184 Recipe Reviews (Pg. 1) - (1577280)

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Reviewed: Sep. 9, 2005
The obscenities flew out of my mouth while making these balls, but boy did they fly into the mouths of my dinner guests! This dish is for a patient chef- allow 3-4 hours to make these. However, these are exceptional. Truly restaurant-quality. I eliminated the peas and didn't miss them (this probably makes it easier to shape the balls). Don't be concerned about the overwhelming flavor of the parmesan-risotto mixture, it's just right once the balls are battered and cooked. The oil I used to cook the balls didn't cover them, so I fried them for about 3-4 minutes on one side and then flipped. The less handling, the better. And they reheat beautifully in the oven to boot!
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84 users found this review helpful

Butter Chickpea Curry

Reviewed: Nov. 12, 2005
This is a really tasty recipe. Cauliflower is a good substitute for the potatoes, and really cuts the cooking time. Added zucchini for some green. Thanks!
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40 users found this review helpful

Potato Latkes I

Reviewed: Apr. 27, 2007
I added grated carrots and some parsley for some added color. Reviews had suggested using matzo meal in place of flour, I didn't have any so I though I'd use 2 Tbsp. falafel mix I had on hand (hey, it's Middle Eastern, right?)... actually turned out super tasty. Loved them.
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1 user found this review helpful

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