Here is blogisode 32. I have decided to eliminate my star rating as it may be different from the overall star rating. Readers may click on the links at the bottom of the page to view the recipe and its rating (as well as my rating
Shrimp Kisses with Feta Cheese
These were wonderful. My husband quickly proclaimed these as "the only way I ever want to eat shrimp from now on." Since it was about 10 degrees with a windchill below zero on the day I made
these, I opted to use my oven. I put them in at 350 for about 10 minutes to sweat the bacon, then finished them under the broiler to crisp the bacon and cook the shrimp through. I'll definitely be making these again. Next time I'll be putting more jalapeno
in each one for a little more spice. That's so easy to vary with this recipe. Thanks for a keeper!
This has promise, but needs a little tweaking. As is, it's very salty. I made the full batch, but didn't use it all. I'll be adding some additional sugar (maybe brown sugar), garlic powder,
and more paprika and black pepper. I may add some cayenne for some heat. For a smoky flavor I used smoked paprika (the recipe didn't state what type of paprika to use, and I have four different varieties.) Thanks for a good base recipe.
Poppy Seed Orange Muffins
By: Cindy Kroon
These were very tasty. I used sour cream instead of yogurt as that's what I had on hand. I made a half-batch and made 9 muffins (filled almost to the top). They rose nicely and had beautiful
golden-brown tops. These taste great as-is, but I also made a glaze of powdered sugar, orange juice and orange juice concentrate to drizzle over the tops. Thanks for a delicious breakfast treat!
These are very tasty and simple enough to put together. The amount of food coloring is a bit off, though. I made the batter without the coloring, removed a small amount, and added about 5
drops of red coloring. This resulted in pink waffles. If you look at my submitted photo, you'll notice the color is pretty light even with that amount. To actually get red waffles, you would probably need to add several teaspoons of red coloring to the whole
batch of batter.
Meghan and Jenn's Veggie, Chicken and Herb Soup
I made this recipe as part of a soup and salad supper (served with Italian Bread from a Bread Machine). The soup itself is tasty, but (as pointed out by another reviewer) it's not that pretty. Although
I did cook it for the recommended time, I didn't add the broccoli until the last half hour. I added a handful of frozen peas and carrots that needed using. If I make this again, I would cook the chicken separately (or just use leftover chicken) and throw it
in near the end. Cooking the chicken from a raw state is part of what makes it "not so pretty" - the length of cooking time is the other. This soup could do with a much shorter cooking time. I did add additional boullion for a little more flavor. I also used
frozen mixed peppers because I had them on hand.
Technically there was one photo posted before mine. I had fully intended to include this recipe in my blog, so I am still doing so. It's ironic that
jechenn posted her photo just minutes before I posted mine. I'm sure that's because this recipe was listed as part of
Allrecipes' Recipe Photo Contest.
This is a tasty salad and very quick to throw together. I chose this recipe as part of a soup and salad supper, mostly because I had all the ingredients on hand (I don't usually have iceberg
lettuce around, but may buy it more often just to make this salad.) The dressing was a little sweet for my taste, but that may have been my vinegar, which was white wine vinegar. I added a little extra vinegar and some salt and pepper. I loved the crispy bacon
with the sweetness of the dressing. I might add some matchstick carrots next time for some added crunch and color. Thanks for a very tasty recipe!
Pepperoni Pizza Muffins
By: Andra McGee
These are good and simple to put together. I left out the olives as none of my family likes them. These are best served warm. Thanks for a tasty recipe.
Roasted Salmon with Orange-Ginger Glaze
By: LINDA W.
Very tasty recipe. I used white balsamic vinegar since none was specified. This has a mild flavor which makes it easy to pair with many sides. I served it with rice and roasted asparagus.
I need to preface my review by saying that I've been eating Primanti Brothers' sandwiches for 25 years. By my husband's estimate, we've eaten upwards of 300 of them. When we dated, we used to go to one of the older Primanti's
Restaurants in Oakland. There, we used to sit on barstools and watch them make our sandwiches. Lots and lots of sandwiches. I need to let the reader know this because there are a number of discrepancies in this recipe. The ingredients are very accurate, and
the cole slaw is a good approximation of the original (which actually varies pretty greatly depending on which restaurant you're visiting). Yes, they use thickly sliced Italian bread. In 25 years not one of our sandwiches has been toasted or prepared using
an oven. The bread is freshly sliced. The meat (we prefer corned beef) is tossed on a griddle top long enough to heat it through and start it curling up a bit. The cheese is quickly held to the hot griddle surface to start it melting, then it is laid on top
of the hot meat. The meat/cheese is then placed on the bread and topped with the other ingredients. So while this recipe is close to the original, if you want the authentic Primanti's Sandwich, you need to prepare it the way they prepare it in the restaurant.
You'll end up with a sandwich you can barely wrap your mouth around. This gets four stars from me, as it's not quite authentic, but it has the potential to be. Thanks for a good starter recipe.
The following three photos are borrowed from the Primanti Brothers web site - you can click on the link below to see the whole site. Dang Blogger won't let me link photos.
I brought home two of these bad boys (the real ones) for dinner last night. Hubby didn't complain, but he did say he liked the homemade ones better. :)
Click the titles below to view the recipes.