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Recipe Reviews 12 reviews
Lamb and Rice Stuffed Cabbage Rolls
Awesome. There are only two of us and we ate these for three days in a row. Few modifications I made. First, I used red rice. Second, I had some Campbell's tomato juice cans and it worked out fine. Third, I added in a dew additional spices I thought would go well into the mix ( personal preference ). Finally, the review that suggested the microwave for the cabbage leaves was awesome. Put the cabbage in a small casserole and added enough water to cover the bottom with about a quarter inch of water. Scored and stabbed into the core of the cabbage. 2 minutes at a time and the leaves came of intact. I didn't burn off my fingers as happens when I boil the cabbage and water gets trapped between the leaves. Nothing like unexpected scalding to put you off enjoying dinner. Finally, used the cooking liquid to create a thicker sauce to drizzle.

1 user found this review helpful
Reviewed On: Jul. 3, 2014
Veal Marsala
With the recipe the way it is the veal comes out tough and chewy. Needs serious adjustment in cooking time; even though the taste is terrific.

0 users found this review helpful
Reviewed On: Jan. 20, 2014
Mascarpone Pasta with Chicken, Bacon and Spinach
Great. Not nearly as complicated as the recipe might suggest. Pre-cubed the chicken and let it sit for half an hour with olive oil, salt, garlic powder, pepper, crushed red pepper flakes, and Italian herb mix - all to taste. Started by sauteing the onion and bacon together. Did not remove the onion and bacon, I just added the chicken to it. After the chicken had started to cook and separate into cubes I added just enough chicken stock and about a teaspoon of tomato paste - to get all the tasty stuff off the bottom of the pan. Once chicken was cooked I removed it to my serving platter. I used the same frying pan, it had tasty bits stuck to the bottom again, and added the sun-dried tomato and pesto mix and spinach according to instruction. I then added that to the chicken/bacon mixture. Last I added about a 1/4 cup of a chianti and chicken stock mix to the pan to get the good stuff up, then poured that over the chicken as well. I followed the rest of the directions, for the sauce, as the recipe says. Took three pans, not six as the recipe implies. Husband says he likes it, had seconds :-) Enjoy.

4 users found this review helpful
Reviewed On: Jun. 21, 2013

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